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Categories:
fryers lemon juice kosher salt hot sauce yellow cornmeal salt vegetable oil fresh marjoram rosemary lemon
Viewed: 31 - Published at: 7 years agoIngredients
- 3 3 1/2-pound chickens, fryers, each cut into 8 pieces, backs removed
- 1 cup lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon Louisiana Gem hot sauce, or Tabasco sauce
- 1 1/2 cups yellow cornmeal
- 1 teaspoon salt
- Vegetable oil
- 1 tablespoon fresh marjoram, chopped
- Sprigs of fresh rosemary for garnish
- 1 lemon, thinly sliced, for garnish
Method
- Trim the chickens of as much obvious fat as possible.
- 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.
- Preheat the oven to 425 degrees.
- 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.
- 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.
- 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.
