Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: INSTANT MASA CORN FLOUR (TAMALE FLOUR) IS AVAILABLE IN MOST MAJOR SUPERMARKETS. IF SPICIER CHICKEN IS DESIRED, USE PICKLED HOT PEPPER JUICE TO BRINE (OR) REDUCE PAPRIKA TO 1 TEASPOON, AND INCREASE CHIPOTLE CHILE POWDER TO 1 TEASPOON (DO NOT ADD ANY MORE CHIPOTLE OR CAYENNE PEPPER THAN GIVEN HERE, AS IT WILL IMPART A BITTER FLAVOR TO THE BREADING). FOR ADDED FLAVORS: YOU CAN BOIL BRINE FIRST WITH FRESH CILANTRO, PEPPERS, ONION AND GARLIC; COOL COMPLETELY; ADD FRESH LIME SLICES THEN CHICKEN. (STEP ONE): RINSE and blot chicken. | 2. COMBINE 8 cups cold water and 2 tablespoons fine sea salt for the BRINE in a large wide saucepan (with an accompanying lid) until dissolved; ADD lime slices then chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE BRINE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH). | 3. MEASURE the SEASONING ingredients into a large sealable container (such as a GLAD food storage container or a Ziploc bag); SEAL the container; SHAKE mixture well until thoroughly blended; OPEN container and add the BREADING ingredients; RESEAL container and shake well. | 4. BEAT 4 large eggs in a medium bowl (for the eggwash); REMOVE chicken from the brine; RINSE chicken; BLOT chicken dry; DIP chicken in the EGGWASH (or batter) until evenly coated. | 5. PLACE one piece battered chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PRESS breading firmly onto chicken; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying. | 6. ADD the manufacturer's recommended amount oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge). | 7. CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration). | 8. FRY chicken between 16-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried. | 9. MAINTAIN frying oil temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken; SERVE. | 10. SNAP your fingers and shout, "OLE!". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	8 -10	pieces	assorted	-	-	-	-
cold water	8	cups		0.0	0.0	0.0	0.0
fine sea salt	2	tablespoons		-	-	-	-
lime	1		cut	-	-	-	-
lemon pepper	1	tablespoon		-	-	-	-
fine sea salt	2 1/2	1/2		-	-	-	-
chicken bouillon powder	1 1/2	1/2		-	-	-	-
paprika	1 1/2	1/2	sweet	9.729	1.8627	0.4878	0.4447
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
garlic powder	3/4	teaspoon		7.6958	1.6909999999999998	0.3848	0.017
onion powder	3/4	teaspoon		6.138	1.4242	0.1874	0.0187
cayenne pepper	3/4	teaspoon		4.293	0.7645	0.1621	0.2331
chipotle chile	3/4	teaspoon	ground	-	-	-	-
oregano	1/8	teaspoon	ground	0.3312	0.0862	0.0112	0.0054
purpose flour	1 1/3	1/3	pre-sifted	-	-	-	-
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
masa corn flour	1/4	cup		103.455	21.8282	2.4111	1.0516
egg	4		beaten	286.0	1.44	25.12	19.02
canola oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.