醃醬
2 tablespoons kosher salt
6 garlic cloves, chopped coarse
1 tablespoon pepper
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
不加水加檸檬汁
最多不要醃超過二小時因檸檬酸會使雞肉變硬
我醃一百分鐘
將沾上的蒜頭清掉不然炸時會變黑
沾下面裹粉
Coating
1 1/4 cups all-purpose flour (中筋或低筋)
3/4 cup cornstarch (玉米粉)
1 tablespoon pepper
1 tablespoon granulated garlic
1 teaspoon baking powder (這會讓炸物酥脆)
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 large egg whites, lightly beaten
醃好的雞肉先沾蛋白液再沾粉
喜歡酥脆皮的朋友裹粉時
就儘量壓緊讓雞肉裹上一層厚厚外衣
放冰箱至少30分鐘到二小時才拿出來炸
油溫華氏325度炸13-16分鐘 (看雞肉不同部位)
隔天吃特別入味