South-Western fried chicken

1 frying chicken
white vinegar
4 cloves garlic
1 New Mexican chile pod
5 chile de Arbol pods
1/2 Tsp cumin seeds
peanut oil
Carve the chicken into 8 pieces. Freeze the wings for later use. Chop the garlic coarsely. De-stem and de-seed the chiles.

Place the chicken into a gallon-sized, zip-lock bag. Pour-in a sufficient quantity of white vinegar to cover. Throw in garlic and salt to taste. Marinate for 6 hours - in the refrigerator.

Drain the chicken in a collander. Pick the garlic chunks off of the chicken. Process the chile peppers and the cumin seed in a food grinder to a fine consistency.

Locate or buy an electric fry-pan. Pour in a sufficient quantity of peanut oil so that the oil-level will reach approximately mid-way up on the chicken breasts. Turn the unit on and raise the temperature to 350 degrees F.

Sprinkle a self-desired amount of chile powder over the drained chicken. Dredge the chicken in flour. Shake off most of the excess.

Carefully, arrange the chicken - skin-side down - in the pan. Watch the progress, closely. Peer under the chicken, periodically. Do not allow the chicken to become over-brown. Fry for 9-10 minutes on one side, turn the pieces over, cover the pan with a lid and fry for another 8 minutes. Remove the lid to enhance browning, and fry 2 more minutes.

Lift the chicken from the pan. Drain it on paper towels. Season with salt and chili powder.

The chicken can be deep-fried, and 2 dried, California chiles can be substituted for the New Mexican and chile de Arbol pods.