Garlic fried chicken with a masa harina crust

This recipe needs advance preparation!

Garlic fried chicken with a masa harina crust

An unusual accompaniment of garlic mushrooms and grilled tomatoes
Servings:	Serves 2
Calories per serving:	882
Ready in:	3 hours, 18 minutes
Prep. time:	3 hours, 10 minutes
Cook time:	8 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	8th March 2015

Frying in a wok

Coated with masa harina after the egg-white and cornflour stage

Marinade for an hour or more

It is years since I deep-fried anything so this is almost new territory for me. Reading one of Ken Homs early cookbooks gave me the impetus to try it again. I'm glad I did, it was really good and not at all greasy.

THis is really an aide-memoir for me; next time I would add a tablespoons of Old India Taco Seasoning for a bit more spice, and I would also hammer the chicken flat before slicing up. This would enable less oil to be used (not so wasteful), and it would also give a shorter, more uniform cooking time. As it was, we had to cook all of the chicken pieces a little longer to be sure the largest pieces were properly cooked.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 400g small chicken fillets
• 1 tablespoon lemon juice
• 1 tablespoon shaoxing rice wine vinegar - balsamic vinegar will be fine
• 3 cloves of garlic, peeled and crushed
• A pinch of salt and black pepper
• 2 egg whites
• 2 tablespoon cornflour
• 1 cup masa harina
• 1 to 2 cups sunflower oil

Mise en place

• Cut the chicken fillets into bite-sized pieces
• Add to a Lock & Lock box together with the crushed garlic, rice wine vinegar, lemon juice, salt and black pepper.
• Shake well to mix and refrigerate for an hour or more to allow the marinade to penetrate the meat.

Method

1. Drain the chicken pieces in a colander and discard the marinade juices.
2. Whisk the egg whites and cornflour in a bowl.
3. Add the chicken pieces to the bowl and mix well. Refrigerate for 30 minutes.
4. Add the cup of masa harina to a dry Lock and Lock box, close the lid and shake hard to coat the chicken.
5. Heat a wok or frying pan with enough oil to just cover the chicken pieces.
6. Heat to 176° C [350° F] (a 2.5cm [1"] cube of bread should brown in 60 seconds.
7. Fry the chicken pieces in 2 batches for about 4 minutes each batch. Cut one of the largest pieces open to check that it is properly cooked.
8. Serve immediately.

Serving suggestions

Chips and salad is probably the most usual accompaniment for this. We had this with an unusual, but fantastic combination; garlic mushrooms and grilled tomatoes!

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