Masa harina, a flour made from ground nixtamalized corn, isn’t normally thought of for fried chicken batter. Turns out, it can help make a really, really good one. Not only can it contribute to a golden crispy crust, masa harina gives a distinct corn-y, tortilla chip-esque flavor. Plus, it happens to be gluten-free. Lime zest in the batter perfumes it just enough without taking the focus away from the corn flavor. Adding the seasonings you’d find in chili powder, usually a blend of dried chile and cumin, as well as garlic and onion, can take things up a notch. Look for yellow corn masa harina for a more golden color, but white corn masa harina works too. Whichever type of chicken pieces you’re using—tenders, thighs, or a mix of both—cut them so that the pieces are about 3" long and 1" wide. Small tenders (3"–4" long), especially, should not be cut any smaller or they will cook too fast. —Christian Reynoso
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What you’ll need
Deep-Fry Thermometer
$15 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Microplane Grater
$17 At Amazon
Citrus Juicer
$15 At Amazon
Whisk
$12 At Amazon
Wire Rack
$23 At BA Market
Recipe information
Yield
4 servings
Ingredients
special equipment:
Preparation
Step 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.
Step 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.
Step 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°.
Step 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).
Step 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.
Step 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.
Step 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.
