Mexican · Dinner
Crispy Fried Chicken Thighs Mexican Style
Bone-in chicken thighs marinated in lime, garlic, cumin and chili powder, dredged in seasoned flour and shallow-fried until deep golden and crackling. Finished with cotija cheese and cilantro, served alongside warm corn tortillas and a lime wedge.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
658Calories
51.8gProtein
35.2gFat
37.2gCarbs
1.4gSugar
4.2gFiber
1089mgSodium
295mgChol
8.1gSat Fat
635mgPotassium
165mgCalcium
3.1mgIron
0.8mcgVitamin B12
8.8mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
gluten-free
Instructions
1
Prep
Pat chicken thighs dry with paper towel, score the skin lightly with a knife, and place in a bowl.
2
Marinate
Toss thighs with lime juice, garlic, cumin, chili powder, smoked paprika, cayenne, salt and black pepper. Cover and refrigerate 30 minutes.
3
Dredge
Mix flour and cornstarch on a plate, then coat each marinated thigh fully, pressing so it adheres in an even crust.
4
Fry
Heat vegetable oil in a heavy skillet over medium heat until it shimmers. Lay thighs skin-side down and fry 8 to 9 minutes until deep golden.
5
Fry
Flip thighs and fry 7 to 8 minutes over medium heat until uniformly golden and the thickest part reaches 165°F.
6
Plate
Warm tortillas briefly in the dry skillet, then plate alongside thighs. Scatter with cotija and cilantro, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 2 bone-in thighs chicken thigh
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup80g all-purpose flour
- 2 tbsp2 tbsp cornstarch
- 1 cup240ml vegetable oil, for shallow-frying
- 44 corn tortillas (12-inch)
- 1 oz28g cotija cheese, crumbled
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
