fried chicken

Mexican-style fried chicken.

Ingredients
For the chicken
100ml/3½fl oz tequila
3 limes, juice only
1 red chilli, chopped
1 x 330ml/12fl oz bottle Mexican beer
1 garlic clove, chopped
8 chicken legs
flour, seasoned with salt and freshly ground black pepper
vegetable oil, to deep fry
For the guacamole
2 ripe avocados, chopped
2 plum tomatoes, peeled, seeds removed, chopped
1 bird’s eye chilli, seeds removed, chopped
1 tbsp chopped fresh coriander stems
½ tsp chilli powder
1 lime, juice only
For the pico de gallo
1 red onion, finely chopped
1 red chilli, finely chopped
2 limes, juice only
2 tomatoes, chopped

fried chicken

Method
For the chicken; mix the tequila, lime, chilli, beer and garlic together in a large bowl.

Score the chicken legs with a sharp knife and place into the marinade. Mix well to coat the chicken in the marinade, then transfer to the fridge to marinate for two hours.

Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)

Remove the chicken from the marinade and pat dry.

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Dredge the chicken legs in the seasoned flour, then carefully place into the hot oil and deep-fry for 15 minutes, or until golden-brown and completely cooked through.

Carefully remove the chicken legs from the oil with a slotted spoon and drain on kitchen paper.

For the guacamole, place all of the guacamole ingredients into a clean bowl and mix together well.

For the pico de gallo, place all of the pico de gallo ingredients into a clean bowl and mix together well.

To serve, place the chicken legs into a big bowl with the bowls of guacamole and pico de gallo alongside.

Source: Spar