During the Holidays, either Christmas or New Year's, Mexican fried chicken is common we make. You can make a lot of it and it goes well with other things. We make a lot of food during the Holidays, so this is a great addition to share with your loved ones.
10 lbs of chicken
8 Guajillo chili pods
2-5 chile de arbol (adds spice)
2 roma tomatoes
5 garlic cloves
2 tsp oregano
½ of vinegar
1 tbsp of Knorr’s chicken bouillon or 2 tsp kosher salt
4lbs of pork lard or vegetable oil
Dry Seasoning version:
2 tbsp Kosher Salt
1 tbsp New Mexico chili powder
1 tbsp California chili powder
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Black Pepper
1 tbsp Paprika
2 tsp Oregano
1 tsp ground Cumin
Boil the dried chili’s in a pot of water for about 15 minutes and let sit in the water for about 10 minutes with the heat turned off.
Place all of the ingredients in a blender and puree well. Allow the marinade to come to room temperature before applying to the chicken.
Once the marinade is cooled to room temperature, coat your chicken and be sure to get under the skin. You can use a pot or zip lock bag. If you use a pot, just cover with plastic wrap. Let the chicken marinate for at least 24 hours, I like to let it sit for 48 hours.
Time to cook, add your lard or oil into a pot, fryer or discada (disco), and bring to 350 degrees.
Cook the thighs for 24 to 28 minutes flipping occasionally or until the internal temperature hits 165 degrees.
Cook the legs for 18 – 20 minutes flipping occasionally or until the internal temperature hits 165 degrees.