Name: Central American–Style Fried Chicken
Yield: 4 Servings
Ingredients: 1/3 cup fresh orange juice; 3 tablespoons fresh lemon juice; 2 tablespoons annatto paste; 4 teaspoons chopped fresh oregano leaves or 2 teaspoons dried Mexican oregano; 2 bay leaves; 1/2 teaspoon garlic powder; 1 teaspoon kosher salt plus more; 1/2 teaspoon freshly ground black pepper; 1/4 cup vegetable oil plus more for frying; 8 skin-on, bone-in chicken thighs (about 3 1/2 lb.); 2 cups all-purpose flour; 1 cups finely ground cornmeal

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(in the spirit of Pollo Campero)

Recipe notes

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