MAMA’S PUERTO RICAN CHICKEN
Of all my mom’s recipes, this crispy, spiced-up chicken is the best of the bunch. We love it with red beans and rice. —Edwin Robles Jr.,
Associate Creative Director
Prep: 20 min.
• Cook: 45 min. Makes: 8 servings
1 broiler/fryer chicken (about 4 lbs.), cut up 1 tsp. ground cumin 1 tsp. dried oregano 1 tsp. garlic powder, divided 1 tsp. salt, divided 1 tsp. coarsely ground pepper, divided 1 cup dry bread crumbs ³₄ cup all-purpose flour 2 large eggs, beaten ¹₄ cup canola oil ¹₄ cup butter 1. Preheat oven to 350°. Sprinkle chicken with cumin, oregano, ¹₂ tsp. garlic powder, ¹₂ tsp. salt and
¹₂ tsp. pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
2. In a large skillet, heat oil and butter over medium heat. Add chicken in batches; cook until golden brown,
2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.
Per serving: 421 cal., 20g fat (6g sat. fat), 152mg chol., 507mg sod., 19g carb.
(1g sugars, 1g fiber), 38g pro.
“There’s something about Mama Linda’s chicken that brings back memories of togetherness in our family. I remember standing at the stove, barely tall enough to see the top, watching the chicken sizzle in her frying pan (which she still uses to this day), impatiently waiting for a piece to finish so I could have at it! Sometimes she would double the batch because my brother David and I would fight over how ipad v many pieces we could get.” —EDWIN ROBLES JR.