Equipment
Ingredients
Chicken & Marinade
- 1000 g chicken thighs, bone-in, skin-on
- 80 ml lemon juice, freshly squeezed
- 80 ml cayenne pepper hot sauce
- 10 g salt
- 60 ml water
Cornmeal Crust
- 150 g yellow cornmeal, medium grind
- 150 g all-purpose flour
- 6 g garlic powder
- 6 g onion powder
- 4 g smoked paprika
- 3 g black pepper, ground
- 5 g salt
Frying
- 1500 ml neutral oil
- 2 eggs, beaten
Nutrition (per serving)
Method
Whisk together lemon juice, hot sauce, water, and the first measure of salt (10g) in a large bowl. Add the chicken thighs, tossing to coat thoroughly. Cover and refrigerate.
In a shallow dish, combine cornmeal, flour, garlic powder, onion powder, smoked paprika, black pepper, and the remaining salt (5g). In a separate bowl, whisk the eggs.
Remove chicken from marinade, letting excess liquid drip off. Dip each piece into the beaten eggs, then press firmly into the cornmeal mixture to coat all sides. Place on a wire rack set over a baking sheet.
Let the coated chicken rest on the rack at room temperature for 15-20 minutes. This hydration period 'glues' the crust to the skin.
Fill a Dutch oven with 5cm of neutral oil. Heat over medium-high heat until the oil reaches 175°C (350°F).
Carefully lower chicken into the oil (fry in batches of 2-3 to avoid overcrowding). Maintain oil temperature between 160°C-170°C (320°F-340°F) during cooking.
Fry for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature at the thickest part reaches 74°C (165°F).
Transfer fried chicken to a clean wire rack to drain. Sprinkle immediately with a pinch of salt while hot.
Chef's Notes
- The acidity in the lemon and hot sauce acts as a tenderizer similar to buttermilk, but faster. Do not exceed the marinating time.
- Medium-grind cornmeal offers the best texture; fine cornmeal can become pasty, while coarse grind may not adhere well.
- Always fry bone-in chicken thighs for this recipe; breast meat dries out too quickly with the longer fry times required for a thick cornmeal crust.
Storage
Refrigerator: 3 days — Crust will lose crispness; reheat in oven/air fryer.
Freezer: 2 months — Freeze on a tray first, then bag. Reheat from frozen.
Reheating: Reheat in an oven at 190°C (375°F) on a wire rack for 15-20 minutes until crisp.
