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Tangy Marinated Fried Chicken

Source: Cooking at a Glance - Chicken
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Active Time:  20 Minutes
Total Time:  8 Hours 55 Minutes
  Makes 4 servings
Resist the temptation to save a few calories and leave the skin on this chicken. It crisps up nicely and turns a beautiful brown for a lovely presentation.
For Marinade:
4 cloves garlic
1/2 teaspoon salt
1/3 cup lime juice
2 tablespoons olive oil or cooking oil
2 tablespoons water
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
For Chicken:
2-2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup all-purpose flour
2 tablespoons olive oil or cooking oil
Tangy Marinated Fried Chicken Recipe at
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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Crispy Classic: Fried Chicken
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 370
Fat. Total: 12g
Protein: 54g
Carbohydrates, Total: 9g
Sodium: 440mg
% Cal. from Fat: 29%
Cholesterol: 132mg
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