Freddie Prinze Jr.’s Puerto-Rican/New Mexican Fried Chicken

Puerto-Rican/New Mexican Fried Chicken
Serves 4

I had really great fried chicken for the first time in Puerto Rico. My grandmother went to the backyard, chopped the head off a chicken, plucked it, prepped it, and fried it. Yeah, I freaked a little . . . then I ate it: Every bite was perfect. Crispy and juicy . . . perfect. The first time I made this version—my version—was in 1994 with my mother. I had just graduated from high school and was getting ready to move to California to take over the family business (acting). As you know, my mom had encouraged me to attend cooking school, but I told her I didn't think I had to go, because I already knew how to cook. She laughed and asked me to prove it by making her something she hadn't had before. CHALLENGE!! The result was this dish. The addition of the New Mexico red chile powder gives a wonderful color to the skin when it is fried and a warm, rich flavor—even my mother was impressed. By impressed, I mean she grinned and told me to get my ass in school. However, a grin from my mom on something you cook was no freaking joke! I don't make this often, but when I do, you better believe I go for it. I literally have to fry two whole chickens (at minimum) when I make this because Sarah tells everyone we love, "It's on!" and they come running over to our house. I serve this dish with two vegetables and you should, too: Something green, and something else, please. . . .

1 ½ cups all-purpose flour
1 ½ tablespoons New Mexico red or ancho chile powder
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large eggs
Canola oil, for deep-frying
1 whole chicken, cut into parts and patted dry

1.Set a wire rack over a baking sheet and line a large platter or bowl with several layers of paper towels.

2. In a large bowl, stir together the flour, chile powder, garlic powder, salt, and black pepper. Taste for salt and add more if necessary—it should be slightly salty to the taste. Beat the eggs together in a medium bowl.

3. In a Dutch oven or heavy-bottomed pot, heat 3 to 4 inches of canola oil to medium-high (around 350°F), or until the oil begins to shimmer.

4.Working with 1 piece at a time, lightly cover the chicken parts with the flour mixture and set them aside on the wire rack. When all are covered, dunk the chicken parts in the beaten eggs, then return them to the bowl with the flour, using your hands to make sure the entire piece is covered with flour. Shake off the excess flour and place the pieces back on the rack.

5. Using caution, add the chicken to the oil 1 piece at a time, making sure not to overcrowd the pot. Work in batches if you need to. The chicken cooks quickly; after about 7 minutes, flip each piece and fry for 7 minutes more—monitor your heat. GBD is your rule here (Golden Brown Delicious); if the chicken starts to get too brown, reduce your heat.

6. When the chicken is done (when the juices run clear, or a thermometer inserted into the center of a chicken piece such as a thigh registers 165°F), remove the chicken from the oil to the large platter or bowl lined with paper towels and serve when all the pieces are fried.

Secret Trick: You are welcome to just grab your favorite parts and dress them instead of using a whole