Follow these steps for perfect results
broiler/fryer chicken
cut up
ground cumin
dried oregano
garlic powder
divided
salt
divided
coarsely ground pepper
divided
dry bread crumbs
all-purpose flour
large eggs
beaten
canola oil
butter
Preheat oven to 350°F (175°C).
In a small bowl, combine cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Sprinkle the spice mixture evenly over the chicken pieces.
In a shallow bowl, mix bread crumbs with the remaining garlic powder, salt, and pepper.
Place flour and beaten eggs in separate shallow bowls.
Dip each chicken piece in flour, ensuring all sides are coated. Shake off excess flour.
Dip the floured chicken in the beaten eggs.
Dredge the chicken in the bread crumb mixture, pressing gently to help the coating adhere.
Heat canola oil in a large skillet over medium heat.
Add butter to the skillet and stir until melted and combined with the oil.
Add chicken pieces to the skillet in batches, being careful not to overcrowd.
Cook chicken until golden brown on all sides, approximately 2-3 minutes per side.
Place the browned chicken on a rack set inside a shallow roasting pan.
Bake the chicken in the preheated oven, uncovered, for 30-35 minutes, or until the chicken is no longer pink inside.
Expert advice for the best results
For extra crispy chicken, double dip in the bread crumb mixture.
Ensure the oil is hot before adding the chicken to prevent it from becoming greasy.
Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).
Everything you need to know before you start
15 minutes
The chicken can be breaded ahead of time and refrigerated for up to 24 hours.
Serve chicken on a platter, garnished with fresh parsley and lemon wedges.
Serve with rice and beans.
Serve with a side salad.
Complements the savory flavors of the chicken.
Discover the story behind this recipe
A popular dish in Puerto Rican cuisine, often served during family gatherings and celebrations.
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