Creole Fried Chicken

Name: Creole Fried Chicken
Ingredients: 3 pounds bone-in, skin-on chicken thighs and drumsticks; 4 large garlic cloves, peeled; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 cup fresh sour orange juice, or equal parts lime and orange juice; 1 large yellow onion, thinly sliced; 1/4 to 1/2 cup olive oil, plus more if needed; 1/2 cup dry white wine

10 ingredients

15 steps

Ingredients

3 pounds bone-in, skin-on chicken thighs and drumsticks
4 large garlic cloves, peeled
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup fresh sour orange juice, or equal parts lime and orange juice
1 large yellow onion, thinly sliced
1/4 to 1/2 cup olive oil, plus more if needed
1/2 cup dry white wine

Directions

1

Place the chicken in a large mixing bowl.
2

Using a mortar and pestle, mash the garlic, oregano, cumin, salt, and pepper to a paste.
3

Stir in the sour orange juice.
4

Pour the marinade over the chicken pieces, top with the sliced onions, and refrigerate, covered, for at least 3 hours or overnight.
5

Remove the chicken and onions from the marinade, drain, and pat dry.
6

Reserve the marinade for later use.
7

Heat the olive oil in a 6-quart cast-iron or heavy-bottomed pot over medium-high heat until hot but not smoking.
8

Working in batches, brown the chicken on both sides until the fat is rendered, 2 to 3 minutes per side.
9

Do not overcrowd the pot.
10

Replenish the oil as needed.
11

Set aside the browned chicken pieces.
12

Pour out all but 2 tablespoons of the oil and saute the reserved onions in the pot until soft and translucent, about 5 minutes.
13

Stir in the reserved marinade and wine and bring to a simmer.
14

Return the browned chicken pieces to the pot and lower the heat.
15

Cook, partially covered, until the chicken is cooked through, 20 to 25 minutes.