Prep 15 mins
Cook 40 mins
The brine and the spices is the key to a moist and flavorful fried chicken. And the cornstarch makes it even crispier.
- 1 whole chicken, cut up into 8 to 10 pieces
- 1 cup white vinegar
- 2 tablespoons salt
- 2 cups all-purpose flour
- 1⁄2 cup cornstarch
- 6 garlic cloves (mashed in a mortar and pestle)
- 1 teaspoon onion powder
- salt & freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 2 limes, juiced
- canola oil (for frying)
- In large bowl whisk together vinegar and salt. Add chicken pieces and enough water to cover chicken. Place in fridge for 1 to 2 hours, then drain chicken from brine and pat dry with paper towels.
- In a ziploc bag combine, chicken, garlic, onion powder, salt and black pepper to taste, 1 teaspoons oregano, coriander and lime juice. Shake to combine, marinade for at least 1 hour (overnight is best). Take chicken out of fridge 30 minutes prior to frying.
- Heat a large pot or dutch oven over high heat. Add enough oil to cover chicken, about halfway (do not fill the pot more than halfway with oil) and heat until it reaches 325 degrees F. If you don't have a thermometer, dip about a inch of the handle of a wooden spoon in the oil if it starts to sizzle, it's hot enough.
- While oil is heating, in another ziploc bag combine flour, cornstarch, 1 teaspoons oregano and salt and black pepper to taste. Shake well to combine.
- Add the chicken to the flour mixture one by one, shaking off the excess marinade. When all of the chicken is in the bag, seal it and shake it again to coat all of the chicken pieces.
- When the oil is hot, reduce heat to medium/high. Add chicken to the hot oil (4 to 5 pieces at a time) shaking off the excess flour. Let them cook (without touching them) for 10 minutes. Flip chicken and cook on other side (without touching them) for 10 minutes more.
- Remove from oil, drain on a paper towel lined plate. Proceed with second batch.