Masa Fried Chicken With Lime Cabbage Slaw

Ingredients

• 8 cups thinly sliced green cabbage (from about ½ medium head)
• ⅓ cup fresh lime juice
• 3½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more
• 4 Persian cucumbers, sliced ¼" thick
• ½ small red onion, thinly sliced
• 1 serrano chile, ribs and seeds removed if desired, thinly sliced
• 3 Tbsp. finely grated lime zest (from about 4 limes), divided
• 1½–1¾ lb. skinless, boneless chicken pieces (such as tenders or thighs), cut into 3"x1" pieces
• Vegetable oil (for frying; about 3 cups)
• 1 cup (125 g) masa harina (preferably yellow-corn-based, such as Bob’s Red Mill)
• ¼ cup cornstarch
• 1 tsp. red chile powder
• ½ tsp. garlic powder
• ½ tsp. ground cumin
• ¼ tsp. cayenne pepper
• ½ cup chopped cilantro or parsley
• ½ cup sour cream
• Freshly ground black pepper
• Tabasco or other hot sauce (for serving; optional)
• A deep-fry thermometer

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