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Hot and Crispy Fried Chicken

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"Here's a unique method sure to satisfy your cravings for fried chicken when you're short on time (or energy). It's so satisfying that you may never again buy buttermilk to marinate chicken for frying the old-fashioned way. In this recipe, a spicy lemon marinade sets off a coating made from flour, cornmeal, and Parmesan cheese for a super delicious and quick-to-execute fried chicken. For best results, take the chicken out of the fridge at least 30 minutes before breading. Otherwise, the chicken will struggle to reach the frying temperature and the chill will create unwanted steam that will fight against crisping the skin."

List of Ingredients

◦ � cup lemon juice (from 2 to 3 lemons)
◦ 3 teaspoons coarse salt
◦ 1 teaspoon hot sauce
◦ One 3-pound chicken, cut into serving pieces, breasts halved
◦ ⅓ cup all-purpose flour
◦ ⅓ cup cornmeal
◦ 2 tablespoons grated Parmesan or Romano cheese
◦ � teaspoon finely grated lemon zest
◦ � teaspoon dried herb, such as oregano, thyme, or rosemary
◦ 1 cup vegetable oil


Recipe

In a large bowl, combine the lemon juice, 1 � teaspoons of the salt, and the hot sauce. Add the chicken and marinate for up to 1 hour. Meanwhile, in a shallow dish, mix together the flour, cornmeal, Parmesan, remaining 1 � teaspoons salt, lemon zest, and dried herb. Dredge the marinated chicken pieces in the mixture until fully coated.

Heat the oil in a large skillet to 350� F. You can test the oil by dropping in a small piece of chicken skin�it should bubble immediately. Add the chicken pieces, skin side down, and cook, without moving, for 15 minutes (work in batches if necessary). Reduce the heat if the pan gets too hot or smoky while frying. Turn and cook on the other side until golden-crispy on the outside and tender on the inside, about 15 minutes.

Drain on paper towels and serve.

Serves 4






❧ For chicken fingers, use boneless, skinless breasts or thighs cut into 1-inch-wide strips. Marinate, season, and coat as directed. Fry for 15 minutes total or oven-fry at 425� F for 20 minutes.