Mexican-Style Fried Chicken

Marinated tequila chicken legs deep-fried until golden, served with fresh homemade guacamole and zesty pico de gallo salsa.

Chicken Mexican High Protein Spicy Fried Chicken

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

42g

per serving

168 g total

Fat

48.1g

per serving

192.4 g total

Protein

46.4g

per serving

185.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Flour

seasoned with salt and freshly ground black pepper

Fruits

piece

Lime

juice only

piece

Avocado

ripe, chopped

Liquids

100

Tequila

330

Mexican Beer

Meat

piece

Chicken Leg

NutsSeeds

clove

Garlic

chopped

tbsp

Coriander

freshly chopped stems

0.5

tsp

Chili Powder

OilsFats

500

Vegetable Oil

for deep frying

Vegetables

piece

Red Chilli

chopped

piece

Plum Tomato

peeled, seeds removed, chopped

piece

Bird's-Eye Chilly

seeds removed, chopped

piece

Red Onion

finely chopped

piece

Tomato

chopped

Method

Combine all the pico de gallo ingredients in a separate clean bowl and mix well.

Serve the chicken legs in a large bowl with the guacamole and salsa on the side.

Combine all the guacamole ingredients in a clean bowl and mix well.

Drain the cooked chicken legs on kitchen paper using a slotted spoon.

Coat the chicken in seasoned flour and deep-fry for 15 minutes until cooked through.

Remove the chicken from the marinade and pat each piece dry.

Heat the vegetable oil in a deep, heavy-bottomed pan until it reaches frying temperature.

Score the chicken legs, coat them in the marinade, and refrigerate for two hours.

Mix the tequila, lime juice, chopped chilli, beer, and garlic together in a large bowl.