Mama’s Puerto Rican Chicken
Total TimePrep: 20 min. Cook: 45 min.
- 1 broiler/fryer chicken (about 4 pounds), cut up
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder, divided
- 1 teaspoon salt, divided
- 1 teaspoon coarsely ground pepper, divided
- 1 cup dry bread crumbs
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup canola oil
- 1/4 cup butter
- Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon 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 eggs, then in crumb mixture, patting to help coating adhere.
- In a large skillet, heat oil over medium heat. Stir in butter. 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.
Nutrition Facts1 serving: 421 calories, 20g fat (6g saturated fat), 152mg cholesterol, 507mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 38g protein.
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Mar 12, 2019
Very good spice
Jan 13, 2019
Loved all of the seasonings. Followed the recipe to a tee. The recipe was easy to follow. Chicken was crispy on the outside, yet very moist. I will definitely make again.
Dec 12, 2018
This was delicious!