How to Prepare Yummy Fried Chicken with MASECA

Delicious, fresh and tasty.

Fried Chicken with MASECA. Put your rinse and drained THAWED Chicken pieces in the bag, and shake the bag around to get all the mix ingredients on the chicken. Chicken, MASECA Corn Flour, salt, pepper, Oil tanyadenyce. This is the only way I can get corn tortillas to not crumble or be dry :) they come out nice and moist.

Fried Chicken with MASECA PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. Bring to room temperature, and pat dry if necessary. These get fried to order until the tortilla turns golden brown, giving it a crunchy corn-chip texture and flavor that pairs deliciously with the melted cheese. You can cook Fried Chicken with MASECA using 5 ingredients and 10 steps. Here is how you cook that.

Ingredients of Fried Chicken with MASECA

  1. It's 10 pieces of Chicken.
  2. You need 1 1/2 cup of MASECA Corn Flour.
  3. Prepare 3 tablespoons of salt.
  4. It's 3 tablespoons of pepper.
  5. It's of Oil.

In Mexico, residents of the capital city generally maintain that you can fill a quesadilla with almost anything and even omit the cheese. Read the What to do with Maseca (masa harina)? discussion from the Chowhound Home Cooking food community. You expect the almighty air fryer to turn out crisp fried chicken, crunchy french fries, and other. Today's corn empanadas are filled with "Tinga Poblana", but you can also use fresh Mexican cheese, shredded cooked chicken, shrimp or cooked ground meat.

Fried Chicken with MASECA instructions

  1. Use a large ziplock bag and add all the dry ingredients and mix around.
  2. Put your rinse and drained THAWED Chicken pieces in the bag, and shake the bag around to get all the mix ingredients on the chicken..
  3. Let it sit for at least 1 hour in the bag with the dry ingredients.
  4. Heat up your pot or skillet, add plenty of oil (its fried chicken).
  5. Leave your heat at medium heat and add your chicken pieces, one by one, carefully so you don't get burned..
  6. Turn your pieces every 7 mins or less until they're perfectly golden brown all around..
  7. When desired crunch and golden color is achieved, pull your chicken out and drain excess oil..
  8. PS: do not over crowd your pot of oil with chicken. It's ok to fri in batches..
  9. You're chicken is all cooked, crunchy, and golden brown ready to be served with your favorite sides... I love mashed potatoes and green beans with bacon 🙈.
  10. PSS: Here is a pic of MASECA Flour in case you were wondering :).

Fillings vary from region to region, so here you can be creative and set your imagination free. I saved some of the "Tinga Poblana" from last week to cook these empanadas because the flavor of corn dough complements them very well. See more ideas about Maseca recipes, Recipes, Mexican food recipes. Form an assembly with the chicken, milk mixture, and the Maseca corn flour mixture. Dip chicken into the milk mixture, then into the Maseca corn flour mixture.