Lithuanian-style Cornmeal Chicken (Kukurūzų miltų vištiena)

Ingredients

In the original Serbian dish, Picek v kuruznoj meli, the chicken is typically marinated in a mixture of yogurt and spices before being coated in cornmeal and fried. However, in this Lithuanian adaptation, we will be marinating the chicken in a different blend of flavors to suit the Lithuanian cuisine. Additionally, we will be using Lithuanian cornmeal and incorporating traditional Lithuanian side dishes and flavors to enhance the overall experience. We alse have the original recipe for Picek v kuruznoj meli, so you can check it out.

• 4 chicken breasts 4 chicken breasts
• 1 cup (120g) Lithuanian cornmeal 1 cup (120g) Lithuanian cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and dried thyme.
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
3. 3.
   Dip each chicken breast into the buttermilk, allowing any excess to drip off.
4. 4.
   Coat the chicken breasts in the cornmeal mixture, pressing gently to adhere the coating.
5. 5.
   Heat vegetable oil in a large skillet over medium-high heat.
6. 6.
   Fry the chicken breasts for about 4-5 minutes per side, or until golden brown and cooked through.
7. 7.
   Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Lithuanian-style cornmeal chicken hot with your choice of side dishes.

Treat your ingredients with care...

• Lithuanian cornmeal — Look for coarse-ground cornmeal, preferably from Lithuania or a similar region, to achieve the authentic texture and flavor.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Tips & Tricks

• For an extra crispy crust, double coat the chicken by dipping it in buttermilk and cornmeal mixture twice.
• Serve the cornmeal chicken with a squeeze of fresh lemon juice for a tangy twist.
• Experiment with different spices in the cornmeal mixture, such as cayenne pepper or smoked paprika, to add a kick of flavor.
• If you prefer a healthier alternative, you can bake the chicken in the oven instead of frying it. Preheat the oven to 200°C (400°F) and bake the chicken for 20-25 minutes, or until cooked through.

Serving advice

Serve the Lithuanian-style cornmeal chicken as the main course of a hearty meal. Pair it with traditional Lithuanian side dishes like šaltibarščiai (cold beet soup), bulviniai blynai (potato pancakes), or kepta duona (fried rye bread) for an authentic Lithuanian dining experience.

Presentation advice

Arrange the golden crispy cornmeal chicken on a platter and garnish it with fresh herbs, such as parsley or dill, for a pop of color. Serve it alongside the chosen side dishes and add a slice of lemon for an inviting touch.