Fried Chicken With Cornmeal
- Total Time
- About 1 hour 30 minutes, plus 2 hours' marination
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Eight to 10 servings
- 33½-pound chickens, fryers, each cut into 8 pieces, backs removed
- 1cup lemon juice
- 1teaspoon kosher salt
- 1teaspoon Louisiana Gem hot sauce, or Tabasco sauce
- 1½cups yellow cornmeal
- 1teaspoon salt
- Vegetable oil
- 1tablespoon fresh marjoram, chopped
- Sprigs of fresh rosemary for garnish
- 1lemon, thinly sliced, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
1825 calories; 152 grams fat; 26 grams saturated fat; 1 gram trans fat; 87 grams monounsaturated fat; 29 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 90 grams protein; 769 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim the chickens of as much obvious fat as possible.
- Step 2
In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
- Step 3
Preheat the oven to 425 degrees.
- Step 4
In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
- Step 5
In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
- Step 6
Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.
Private Notes
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Cooking Notes
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Debbie
I have never used flour. I simply fried my chicken in a combo of oil an 1 tbl bacon fat. I never used a marinade, but this one is interesting, so I might try it. I simply coated my chicken in self-rising white cornmeal, used an electric skillet, adding s&p and turning as it browned. After cooking used measured drippings and crispy bits to make white gravy using flour, bullion and milk. I served like Grandma with biscuits and coleslaw. Good cold or "dressed" sandwich.
Alice
Interesting using just cornmeal instead of a mix of flour and cornmeal. I had to finish the chicken on the stovetop to get it really crispy, and also used leftover cornmeal to re-coat the chicken pieces prior to the stovetop finish. Messy but tasty. Why not use a liquid (buttermilk) to get the coating to stick better?
Jane Eyrehead
I like cornmeal chicken, but I soaked it in buttermilk (with tabasco and lemon) overnight, and after burning my arm in the oven, I cooked the chicken on top of the stove. (Maybe the oven works for other people.) The pepper sauce and lemon made the chicken very flavorful.
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