Mexican Fried Chicken
Crispy, juicy, and bursting with bold flavors, Mexican Fried Chicken is the ultimate twist on a comfort food classic. Marinated in a zesty buttermilk mixture infused with lime juice, garlic, cumin, and chili powder, this chicken is tenderized to perfection and packed with smoky, tangy undertones. Double-dredged in seasoned flour for an extra crispy coating, then fried to golden perfection, each bite delivers an irresistible crunch with a spicy kick. Perfect for family dinners, gatherings, or a game-day feast, this recipe is a crowd-pleaser that’s both satisfying and easy to make. Serve it with fresh cilantro and lime wedges for a vibrant, citrusy finish, and watch it become your new go-to for crispy fried chicken with a Mexican flair.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 2 tablespoons Lime juice
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 2 teaspoons Ground paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 Eggs
- 1 tablespoon Hot sauce
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a large bowl, combine buttermilk, lime juice, garlic powder, onion powder, ground cumin, chili powder, paprika, salt, and black pepper. Whisk to combine.
Add the chicken pieces to the bowl, ensuring they are fully submerged in the buttermilk marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
In a shallow dish, whisk together flour, cornstarch, 1 teaspoon of chili powder, and 1 teaspoon of salt.
In another shallow bowl, whisk eggs with hot sauce until fully combined.
Remove the chicken pieces from the marinade, letting excess buttermilk drip off. Dredge each piece in the flour mixture, then dip into the egg mixture, followed by a second coating in the flour mixture. Set aside on a wire rack.
Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain an even temperature.
Working in batches, carefully lower the coated chicken pieces into the hot oil. Fry for 6–8 minutes per side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces.
Garnish with fresh cilantro and serve immediately with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.5 g | 333% | |
| Saturated Fat | 41.5 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.9 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
