Mexican Fried Chicken 1 clove garlic 1/2 teaspoon salt 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up 1/4 cup lime juice 1 small onion, minced Vegetable oil 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon chili powder
Mash garlic and 1/2 teaspoon salt to a paste. Rub chicken with garlic mixture. Arrange chicken in shallow glass or plastic dish. Sprinkle with lime juice and onion. Cover and refrigerate, turning occasionally, at least 3 hours. Remove chicken from marinade; pat dry.
Heat 1/4 inch oil in skillet until hot. Decrease heat to medium. Mix flour, 1 teaspoon salt and chili powder. Coat chicken with flour mixture. Place chicken in skillet skin sides down. Cover and cook 5 minutes. Uncover and cook 15 minutes.
Turn chicken. Cover and cook 5 minutes longer.
Uncover and cook until thickest pieces are done, 10 to 15 minutes; drain.
