Tangy Marinated Fried Chicken

FOR MARINADE: Use a mortar and pestle or a bowl and wooden spoon to mash the garlic with the salt until a paste is formed. In a small bowl combine the garlic-salt mixture, lime juice, 2 tablespoons olive oil or cooking oil, water, cumin, turmeric, and pepper.

FOR CHICKEN: Rinse chicken; pat dry. Pour marinade into a plastic bag; add chicken pieces. Seal bag; turn bag to coat chicken with marinade. Marinate in the refrigerator for 8-24 hours, turning bag occasionally. Drain marinade from chicken; discard marinade. Pat chicken dry with paper towels.

Place flour in a clean plastic bag. Add chicken, 2 or 3 pieces at a time; shake bag to coat chicken with flour. In a large ovenproof skillet heat 2 tablespoons olive oil or cooking oil. Add chicken and cook, uncovered, over medium-low heat for 10-15 minutes, turning to brown evenly. Spoon off fat. Transfer skillet to a preheated 375 degrees oven. Bake, uncovered, for 30-35 minutes, or till chicken is tender and no pink remains.