Cornmeal Fried Chicken with Chipotle BBQ Rub

Introduction

The double dip in lemon juice and cornmeal gives these chicken pieces a craggy coating that fries up crisp at 350°F. You get bite-size fried chicken with a smoky rub, a firm crust, and a short cook time, which makes it workable for dinner or a party platter.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 4 boneless skinless chicken breast halves, cut into 1 ½ in pieces
• Cornmeal as needed
• Freshly-squeezed lemon juice as needed
• 3 tbsp Chipotle BBQ Rub
• Vegetable oil for deep-frying
• Black pepper

Instructions

1. Place cornmeal in a pie pan and lemon juice in another pie pan.
2. Dip chicken pieces in lemon juice then season with BBQ rub. Dip again in lemon juice.
3. Dredge pieces, three at a time, in the cornmeal, then dip in lemon juice again then dredge again in cornmeal.
4. Heat oil to 350°F and fry pieces in batches for 6 minutes. Drain on a cooling rack but not paper towels.
5. Sprinkle with black pepper and serve.

Variations

• Use boneless skinless chicken thighs instead of chicken breast halves if you want juicier pieces and a slightly richer bite.
• Swap the Chipotle BBQ Rub for a Cajun seasoning blend if you want more peppery heat and less smoky sweetness.
• Replace some of the cornmeal with flour for a thinner, less gritty crust that browns a little more evenly.
• Add a little lemon zest to the freshly-squeezed lemon juice if you want the citrus to come through more clearly in the finished coating.
• Cut the chicken into slightly smaller pieces than 1 ½ inches for appetizer-style bites; they will cook faster and have a higher crust-to-meat ratio.

Tips for Success

• Keep the oil at 350°F; if it drops too far, the cornmeal coating will absorb oil instead of crisping.
• Dredge only three pieces at a time as written so the second lemon dip does not soften the cornmeal before frying.
• Press the cornmeal onto the chicken during the final dredge so the coating adheres and does not fall off in the oil.
• Drain on a cooling rack, not paper towels, so steam can escape and the crust stays crisp.
• Check a larger piece after 6 minutes by cutting into it; the center should be opaque and no longer glossy.

Storage and Reheating

Store cooled chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a single layer first, then transfer to a freezer-safe container or bag for up to 2 months.

Reheat in a 400°F oven or air fryer until hot and re-crisped, about 8 to 12 minutes from the fridge or 15 to 18 minutes from frozen. Avoid the microwave if possible; it softens the cornmeal coating.

FAQ

Can you use chicken tenders instead of chicken breast pieces?

Yes. They cook quickly and stay tender, so start checking a little before the 6-minute mark.

Why does the chicken go into lemon juice more than once?

The repeated dip helps the cornmeal stick and builds a thicker crust. It also adds a little acidity that cuts through the fried coating.

Can you make this less spicy?

Yes. Use a milder BBQ rub in place of the Chipotle BBQ Rub, and keep the black pepper light at the end.

Do you need a deep fryer for this recipe?

No. A heavy pot or deep skillet works as long as you can hold the oil at 350°F and fry in batches without crowding.