Roast & Fried Chintextle Chicken
With this technique, you will learn a way to make sure your chicken skin is always gonna be as crispy as possible. First, you will bake the chicken in the oven. Then, you can either deep fry or shallow fry it in a pan to really crisp up every nook and cranny of that skin.
Add <quantity>4<unit>cups</unit></quantity> of water to a saucepan without heat. Add <quantity>2</quantity> sliced garlic cloves
Add <quantity>5<unit>tbsp</unit></quantity> of salt, <quantity>1<unit>tbsp</unit></quantity> of black peppercorns and <quantity>1<unit>tbsp</unit></quantity> of dried oregano
Add <quantity>1<unit>tbsp</unit></quantity> of cumin seeds and <quantity>2<unit>tbsp</unit></quantity> of guajillo powder
Add <quantity>1<unit>tbsp</unit></quantity> of ancho chili powder
Add <quantity>3</quantity> cloves
Add <quantity>3<unit>tbsp</unit></quantity> of achiote paste
Add <quantity>3</quantity> torn bay leaves
Turn the heat to high and boil for 5m until the flavors are combined
Strain through a fine sieve
Transfer to a bowl and let it cool at room temperature. The chicken brine is ready
Clean <quantity>1</quantity> whole chicken, cutting off the neck, the wing tips, and the feet
Remove the spine of the chicken with a pair of kitchen shears or with a well sharpened knife by cutting along each side
Remove excess flesh from inside the cavity. Make an incision from the wishbone, at the neck of the chicken, down to the extremity of the chicken
Remove the breastplate with your hands and cut the chicken in half
Place the chicken in a container and cover it with the cooled brine
Refrigerate the chicken for 24h until completely brined
Add <quantity>6</quantity> small garlic cloves, <quantity>½<unit>cup</unit></quantity> of chintextle paste and <quantity>½<unit>cup</unit></quantity> of honey to a blender
Add <quantity>3<unit>tbsp</unit></quantity> of salt and <quantity>2<unit>cups</unit></quantity> of orange juice
Add <quantity>1<unit>cup</unit></quantity> of vegetable oil
Blend on high speed until smooth
The chintextle marinade is ready
Pat the chicken dry and place it on a rack over a baking sheet
Rub the chicken with the chintextle marinade and leave it at room temperature for 2h until the marinade dries
Preheat the oven to <temperature>180<unit>°C</unit></temperature> and preheat enough vegetable oil to deep fry to <temperature>190<unit>°C</unit></temperature>
Roast the chicken for 30m until golden brown
Deep fry the chicken until deep brown and crispy, flipping it occasionally for even cooking. The roast & fried chintextle chicken is ready
Enjoy this flavor bomb with your favorite sides!
I'm here to answer any questions you have about Roast & Fried Chintextle Chicken. Try me!