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1
Trim the chickens of as much obvious fat as possible.
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2
In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce.
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3
Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours.
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4
Turn the chicken at least three times during the marination.
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5
Preheat the oven to 425 degrees.
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6
In a doubled-up, large paper bag, mix together the cornmeal and salt.
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7
Put three or four pieces of chicken in the bag and shake until they are completely coated.
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8
Remove to a platter and continue until all the pieces are coated.
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9
Shake off excess cornmeal.
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10
In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil.
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11
Put the pan in the preheated oven.
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12
After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them.
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13
Cook on one side, about 15 to 20 minutes.
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14
Then turn on the other side and cook for about 15 to 20 minutes.
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15
Make sure that the chicken is thoroughly cooked.
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16
Repeat this step, frying batches, until all the chicken is cooked.
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17
Transfer the chicken to a large platter and keep warm in a 250-degree oven.
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18
Before serving, sprinkle with fresh, chopped marjoram.
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19
Decorate the platter with sprigs of rosemary and thin slices of lemon.
