Central American–Style Fried Chicken

Preparation

1. special equipment

   Step 1

   A deep-fry thermometer

2. ingredient info

   Step 2

   Annatto paste is available at Latin markets and some supermarkets, and online.

3. instructions

   Step 3

   Combine orange juice, lemon juice, annatto paste, oregano, bay leaves, garlic powder, 1 tsp. salt, 1/2 tsp. pepper, and 1/4 cup oil in a large bowl. Add chicken and toss to coat. Cover and chill at least 4 hours or up to 12 hours.

   Step 4

   Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.

   Step 5

   Whisk flour and cornmeal in a large bowl; season with salt and pepper. Dredge thighs in flour mixture, shaking off excess. Working in batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 300°–325°, until brown and an instant-read thermometer inserted into the thickest part of thigh registers 165°, about 10 minutes. Transfer chicken to a wire rack set inside a baking sheet; season with salt and pepper. Let cool at least 10 minutes before serving. Serve with Dominican-Style Yellow Rice (click for recipe).____