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1
Make the Mojo Marinade
10 Mins
No heat
Whisk the orange juice, lime juice, minced garlic, olive oil, cumin, oregano and half the salt in a large bowl until the salt dissolves. The marinade should smell sharply of citrus and garlic — that bright, garlicky smell is the flavour of Cuban mojo.
If you find sour oranges (naranja agria), use their juice instead of the orange and lime mix — it is the traditional mojo citrus.
Done when: The salt is dissolved and the marinade smells of citrus and garlic.
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2
Marinate the Chicken
2 Hours
Fridge, about 4°C (39°F)
Add the chicken pieces to the marinade and turn them until every piece is coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, turning the pieces once halfway through. Overnight gives the deepest flavour.
Keep the chicken in the fridge the whole time — never marinate chicken on the counter.
Done when: The chicken has soaked for 2 hours and smells of garlic and citrus.
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3
Mix the Seasoned Flour
5 Mins
No heat
In a shallow dish, whisk the flour, cornstarch, garlic powder, paprika, remaining salt and black pepper together until evenly mixed. The cornstarch is what makes the crust shatter instead of going soft.
Whisk well — a pocket of plain flour leaves a pale, floury patch on the crust.
Done when: The flour is evenly speckled with paprika and spices.
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4
Dredge the Chicken
10 Mins
No heat
Lift each piece of chicken out of the marinade, let the excess drip off for a few seconds, and press it firmly into the flour mixture on all sides. Shake off the loose flour and set the pieces on a rack. Let them sit for 10 minutes so the coating sets — this keeps it from falling off in the oil.
Pat the chicken lightly before dredging; a soaking-wet piece makes the flour slide off in clumps.
Done when: Every piece is evenly coated and the coating looks dry and set, not wet.
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5
Fry Until Golden and Cooked Through
25 Mins
Oil at 175°C (350°F); chicken to 74°C (165°F)
Heat the oil in a large, heavy pan until it reaches 175°C (350°F). Fry the chicken in two batches for 12–15 minutes per batch, turning once, until the crust is deep golden and the thickest part of each piece reads 74°C (165°F) on a thermometer. Do not crowd the pan or the crust will steam instead of crisping.
Keep the oil between 170°C and 180°C (340–355°F): too cool and the chicken drinks oil; too hot and the crust burns before the meat cooks.
Done when: The crust is deep golden and crisp, the juices run clear, and a thermometer in the thickest part reads 74°C (165°F).
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6
Rest and Serve
5 Mins
Serve hot
Lift the chicken onto a wire rack, not paper towels, and rest for 5 minutes so the crust stays crisp and the juices settle. Serve hot with lime wedges for squeezing over the top.
A wire rack keeps the underside crisp — paper towels trap steam and soften the crust.
Done when: The chicken is hot, the crust is crisp all over, and the meat is juicy.
auto_awesome Finishing Touches & Plating
Serve hot from the rack, with lime wedges and plenty of napkins — Cuban fried chicken is finger food, and the squeeze of lime over the crisp crust is part of it.
Cuba
3h
