Florida

Cuban Spiced Fried Chicken

Taste Little Havana in every bite with this mojo-marinated fried chicken. Sour orange, garlic, cumin, and oregano create an irresistibly aromatic crust that celebrates Miami's Cuban heritage. Where Southern fried chicken meets Caribbean soul.

⏱ Total 1hr 30min 🍴 Serves 6 🌶 Mild Heat ⭐ Cuban-American

Equipment Needed

🍳 Dutch Oven
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Blender

Instructions

1

Make the mojo marinade: In a blender, combine sour orange juice, garlic, olive oil, cumin, oregano, and salt. Blend until smooth. This is the heart of Cuban flavor.

Tip: Can't find sour oranges? Mix equal parts fresh orange juice and lime juice for a good substitute.
2

Marinate the chicken: Place chicken in a large bowl or zip-lock bag. Pour mojo over chicken, turning to coat. Refrigerate for 4-8 hours, or overnight for best results.

3

Prepare the breading: Mix flour, cumin, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper in a shallow dish. The cumin should be prominent.

4

Prep for frying: Remove chicken from marinade 30 minutes before frying. Shake off excess but don't pat dry - the moisture helps the breading stick.

5

Heat the oil: Pour oil into a Dutch oven to 2 inches depth. Heat to 350°F (175°C). The deeper oil helps achieve even browning.

6

Bread the chicken: Dredge each piece thoroughly in the spiced flour, pressing to coat. Shake off excess. For extra crust, let rest 5 minutes then dredge again.

7

Fry Cuban style: Carefully lower chicken into hot oil. Fry in batches for 14-16 minutes, turning occasionally, until deep golden and internal temp reaches 165°F. The garlic in the marinade creates beautiful browning.

Tip: The chicken may brown faster due to the garlic - monitor closely and adjust heat if needed.
8

Serve Miami style: Transfer to a wire rack to drain. Garnish with fresh cilantro and lime wedges. Serve with black beans, rice, and maduros (sweet plantains) for an authentic experience.

💡 Pro Tips & Variations

  • Find sour oranges: Look for naranja agria at Latin markets, especially in Florida. They're essential for authentic mojo.
  • Garlic is key: Cuban cooking is generous with garlic. Don't reduce the amount - it mellows during marinating and frying.
  • Cuban oregano: If you can find Cuban oregano (different from Mediterranean), use it for authentic flavor.
  • Mojo dipping sauce: Reserve some marinade (before it touches raw chicken), cook it briefly, and serve as a dipping sauce.
  • Ventanita style: In Miami, this chicken is served from walk-up windows (ventanitas) - try it casual with a cafecito.
  • Next day sandwich: Leftover chicken makes an incredible Cuban sandwich filling.
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