• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

    Cilantro Cornmeal Fried Chicken

    Cilantro and corn are always a good combo but this recipe is a unique twist on the traditional duo. Frying the cilantro before the chicken infuses the oil with that quintessential Latin flavor.


    Ingredients
    For the Marinade
    4
    pounds
    chicken (bone in and skin on)
    3
    tablespoons
    Olive Oil
    2
    limes, zested and juiced
    1/4
    cup
    cilantro, chopped
    1
    teaspoon
    apple cider vinegar
    8
    cloves
    garlic, pressed
    1
    tablespoon
    ground cumin
    1
    tablespoon
    kosher salt
    1
    teaspoon
    ground black pepper
    For the Coating
    3
    large eggs
    1/4
    cup
    milk
    1
    cup
    cornmeal
    1
    cup
    flour
    1
    teaspoon
    granulated garlic
    1/2
    teaspoon
    kosher salt
    1
    bundle
    fresh cilantro, washed and thoroughly dried
    *
    safflower oil for frying
    Directions
    Marinate the chicken: In a large container, combine all the ingredients for the marinade, mix well, add chicken, cover tightly, and place in the fridge for 8 hours or overnight.
    One hour before frying, take the pieces out of the fridge, pat dry thoroughly, and let come up to room temperature. Preheat your oven to 350 degrees.
    Create dredging stations: in one bowl, whisk the eggs and milk; in another bowl, mix your cornmeal with flour, granulated garlic, and salt. 
    Pour your oil into a deep pot with a thermometer attached, add your cilantro, and allow it to come up to temperature over medium-high heat. Once it’s reached 375 degrees, remove the cilantro and set aside on a paper towel.
    Meanwhile, coat the chicken pieces in the egg mixture and then dredge in the breadcrumbs. Repeat once for an extra thick coating. 
    Fry 2–4 pieces of chicken at a time and cook for 5–7 minutes (turning halfway) until the coating is golden brown. Transfer the chicken to a wire rack placed over a sheet pan and bake in the oven for about 5–10 minutes or until the chicken reads 165 degrees on the thermometer.*

    The base number of servings for this recipe is 6
    OK

    Categories 

    Write a Review