MEXICAN FRIED CHICKEN

Steps:

• Place chicken thighs in a large bowl and add buttermilk, hot sauce, lime juice, and 1 tablespoon kosher salt. Toss to coat, cover, and refrigerate for at least 1 hour and up to overnight. 2.In a wide, shallow bowl, combine cornmeal, masa harina, flour, baking powder, ancho chili powder, cumin, paprika, garlic powder, granulated onion, black pepper, sugar, and 2 teaspoons salt and whisk until thoroughly mixed. Drain chicken, reserving buttermilk marinade in bowl. Working with one piece at a time, roll chicken in the dry mixture to coat. Return chicken to buttermilk marinade, then coat once more in dry mixture. Transfer chicken to a wire rack set above a rimmed baking sheet. Repeat with remaining chicken, then let stand 15 minutes. 3.In a large wok or cast iron skillet, heat 2 inches of oil to 375°F. Working in batches and turning occasionally, fry the chicken until exterior is deep golden-brown and the internal temperature registers 150°F on an instant-read thermometer, about 10 minutes. Oil temperature will drop when you add chicken, so adjust heat to maintain 350°F frying temperature during cooking. Transfer fried chicken to a paper towel–lined plate to absorb excess oil. After draining, transfer chicken to a clean wire rack set over a clean baking sheet. Let cool to room temperature; set frying oil aside.