Another recipe from Joan Nathan's highly recommended new book "The New American Cooking" (Knopf; $35). See previous item here.

GUATEMALA-INSPIRED FRIED CHICKEN

The following is Nathan's version of the wildly popular Pollo Campero (Country Chicken) made by a Guatemalan fried-chicken company of that name, that she says has created a sensation within the Latin American communities in the United States. After being marinated in lemon, garlic, oregano and other strong seasonings, the chicken is dipped in flour and fried.

1 (3-pound) chicken, cut into 8 pieces
Juice of 1 lemon
3 cloves garlic, thoroughly crushed
1 teaspoon ground cumin
2 tablespoons dried oregano
2 tablespoons kosher salt
1/2 teaspoon ground black pepper
Vegetable oil for deep-frying
1 cup cake flour

Sprinkle chicken with lemon juice, then rub in garlic and sprinkle on cumin, oregano, salt and pepper. Place in a bowl and refrigerate, covered, overnight.

When ready to cook chicken, heat about 5 inches of oil to 340 degrees F in a wok or deep pot.

While oil is heating, dip chicken in flour briefly, shaking off any excess flour.

Fry, turning once, until golden brown, about 6 minutes per side. Remove chicken pieces from oil with tongs and drain on paper towels. Eat immediately.

Makes 6 to 8 servings