Main Dishesbonappetit3.8
Masa Fried Chicken with Limey Cabbage Slaw
Turns out masa harina makes for an excellent batter.
👥 4 Servings👤 Christian Reynoso📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●whisk
- ●pan
- ●baking sheet
📝 Preparation Steps
1
Toss 8 cups thinly sliced green cabbage (from about ½ medium head), ⅓ cup fresh lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Scrunch cabbage with your hands until it starts to soften, about ⏱️ 30 seconds. Add 4 Persian cucumbers, sliced ¼" thick, ½ small red onion, thinly sliced, 1 serrano chile, ribs and seeds removed if desired, thinly sliced, 2 Tbsp. finely grated lime zest, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss well to combine; set aside.
thinly sliced green cabbage (from about ½ medium head)8 cups(125 g) masa harina (preferably yellow-corn-based, such as Bob’s Red Mill)1 cupPersian cucumbers, sliced ¼" thick4. finely grated lime zest (from about 4 limes), divided3 Tbsp
2
Place 1½–1¾-lb. skinless, boneless chicken pieces (such as tenders or thighs), cut into 3"x1" pieces, in a medium bowl and season all over with salt.
3
Pour vegetable oil into a large straight-sided (at least 2" high) skillet fitted with thermometer to come ½" up sides (about 3 cups). Heat oil over medium-high until thermometer registers 350°–375°.
Vegetable oil (for frying; about 3 cups)(125 g) masa harina (preferably yellow-corn-based, such as Bob’s Red Mill)1 cup
4
Meanwhile, whisk 1 cup (125 g) masa harina, ¼ cup cornstarch, 1 tsp. red chile powder, ½ tsp. garlic powder, ½ tsp. ground cumin, ¼ tsp. cayenne pepper, remaining 1 Tbsp. finely grated lime zest, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl to combine. Switch to a fork and gradually pour in 1¼ cups cold water, mixing until a smooth, thick batter forms (you’re looking for a consistency that’s slightly looser than warm grits or polenta; you may need to add up to ⅓ cup water more).
(125 g) masa harina (preferably yellow-corn-based, such as Bob’s Red Mill)1 cup. red chile powder1 tsp. finely grated lime zest (from about 4 limes), divided3 Tbsp
5
Add some chicken pieces to batter and turn to fully coat. Carefully add chicken pieces to hot oil, taking care not to crowd pan and adjusting heat as needed to keep temperature around 350°. Cook chicken until golden and crisp underneath, about ⏱️ 3 minutes. Using tongs, turn over and cook until chicken is cooked through, about ⏱️ 3 minutes. Transfer fried chicken to a wire rack set inside a rimmed baking sheet, season immediately with salt. Repeat with remaining chicken pieces, working in batches as needed.
6
Add ½ cup chopped cilantro or parsley and ½ cup sour cream to cabbage salad and toss to combine. Season with freshly ground black pepper and more salt if needed.
(125 g) masa harina (preferably yellow-corn-based, such as Bob’s Red Mill)1 cupFreshly ground black pepper
7
Divide cabbage salad among shallow bowls or pile onto a large platter. Top with fried chicken. Serve with Tabasco or other hot sauce alongside if desired.
(125 g) masa harina (preferably yellow-corn-based, such as Bob’s Red Mill)1 cupTabasco or other hot sauce (for serving; optional)
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