Tangy Lemon Battered Fried Chicken
This fried chicken gets its sharp edge from fresh lemon juice instead of the usual buttermilk soak. The juice moistens the skin so a spice rub of smoked paprika, cayenne, ginger and garlic clings, and a cornmeal coating fries up crisp. The cook also places each cut in a specific part of the skillet to work around its hot spot, then drains the pieces on a rack so the crust stays dry.
Instructions
Stir together the smoked paprika, salt, black pepper, granulated garlic, ginger and cayenne in a small bowl until evenly mixed.
Moisten the chicken pieces with lemon juice, then coat them all over with the seasoning mixture.
Dredge each piece in cornmeal and let it rest for only 2 to 3 minutes before frying.
Melt the shortening in a large cast iron skillet and bring it to 350°F. Watch it closely so it does not burn.
Place the legs and breasts around the edges of the pan and the thighs in the center. The center of a pan usually has a hot spot, so the thighs go there.
Fry for 12 minutes, then turn the pieces over and fry for another 12 minutes on the other side.
Lift the chicken onto a cooling rack or oven rack to drain. Skip the paper towels, which leave the chicken greasy.
Sprinkle with a little more black pepper and serve right away. The chicken stays very hot for about 20 minutes, so do not put it in an oven, where it will turn soggy.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
