Mexican Fried Chicken
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

Mondays during wintertime can sometimes be rather difficult. We are feeling unmotivated in more ways than one and that can make cooking dinner seem like a major feat. That’s why I came up with this recipe. It takes very little time, it tastes great, and it’ll easily please almost anyone at the table.

What you’ll need:
4 boneless chicken breasts, trimmed
1 lemon
1 tbsp black pepper
1 tsp oregano
1/2 tsp cumin
1/4 tsp cayenne pepper
Unbleached all-purpose flour
Olive oil

Directions:
Preheat oven to 425.

Combine the seasoning with about 1/2 cup of the flour in a bowl. Lightly coat the chicken in olive oil, then dredge it in the flour and seasoning mixture.


Place the chicken breasts out on a large baking sheet and squeeze the juice from half of the lemon on top. Slice the remaining half of the lemon and lay the slices on top of each piece of chicken.

Fry in the oven for about 6-8 minutes per side, or until the chicken is cooked through. Crack additional black pepper on top to taste and serve.

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