Ingredients

For the Chicken

• 3–4 lbs / 1.36–1.81 kg chicken drumsticks

• 8 cloves garlic, grated

• 4 sour oranges, juiced

• 2 limes, juiced

• 1 tsp / 1 g dried oregano

• ½ tsp / 1 g ground cumin

• 2 tsp / 12 g salt

• ½ tsp / 1 g black pepper

• Oil, for frying

• 1 lemon, for finishing

Method

1. Score & Marinate: Score the chicken drumsticks with a knife to allow the marinade to penetrate. Combine with the garlic, sour orange juice, lime juice, oregano, cumin, salt, and black pepper. Mix well to coat and marinate for at least 3 hours — overnight is ideal.

2. Fry: Heat oil in a deep pot to 325°F / 163°C. Working in batches, fry the drumsticks for 15–18 minutes until the outside is golden and crispy and the internal temperature reaches your desired doneness.

3. Finish: Remove from the oil and immediately finish with a squeeze of fresh lemon. Serve hot.

Additional Notes

Marinating: 3 hours is the minimum — overnight will give you significantly better flavor.

Sour Oranges: Sour oranges, also known as naranja agria, can be found at local Hispanic grocery stores. In New York City they're everywhere, but availability may vary depending on where you are.

Internal Temperature: Cook the chicken to your desired internal temperature — there's no wrong answer here.