Directions
- Clean and pat dry the chicken pieces. Place in a large bowl and season with lemon juice, salt, pepper, and chopped parsley. Refrigerate for 1 hour to marinate.
- In a shallow dish, combine cornmeal, breadcrumbs, lemon zest, and pepper.
- Dip each chicken piece in mayonnaise, then coat evenly with the dry mixture.
- Heat a large skillet with enough oil to fry. Fry garlic cloves for 3 minutes or until golden, then remove and drain on paper towels.
- Fry chicken pieces in batches, turning occasionally, until golden brown and fully cooked (internal temperature 165°F / 74°C).
- Drain fried chicken on paper towels to remove excess oil.
- Transfer chicken to a serving plate, sprinkle with fried garlic, and garnish with lemon wedges. Serve hot.
Recipe Details
Prep time: 15 minutes + 1 hour marination
Cook time: 25–30 minutes
Total time: 1 hour 40 minutes
Servings: 6–8
Difficulty: Medium
Variations & Substitutions
- Spice it up: add paprika, cayenne, or chili powder to the coating for a kick.
- Buttermilk marinade: substitute mayonnaise with buttermilk for a more tender interior.
- Gluten-free: use gluten-free breadcrumbs and flour.
- Oven-baked alternative: bake at 200°C (400°F) for 35–40 minutes for a healthier version.
Serving Suggestions
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