Cornmeal crusted fried chicken is a deliciously crispy and flavorful dish that elevates traditional fried chicken with the unique texture and taste of cornmeal. This method of frying creates a golden-brown crust that is both crunchy and satisfying, while keeping the chicken juicy and tender on the inside. Perfect for family dinners or gatherings, this cornmeal-crusted fried chicken is sure to impress your guests and become a favorite in your recipe collection!
Ingredients:
- 4-6 pieces of chicken (legs, thighs, breasts, or wings)
- 1 cup buttermilk (or regular milk)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil (for frying)
Instructions:
1. In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour, or preferably overnight in the refrigerator. This helps to tenderize the chicken and adds flavor.
2. In another bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.
3. Remove the chicken from the buttermilk, allowing any excess to drip off.
4. Dredge each piece of chicken in the cornmeal mixture, ensuring it is well coated. Shake off any excess coating.
5. In a large skillet or deep frying pan, heat about 1 inch of vegetable oil over medium-high heat until hot (around 350°F or 175°C).
6. Carefully place the coated chicken pieces in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry until golden brown and cooked through, about 10-15 minutes per side, depending on the size of the pieces.
7. Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
8. Serve hot, with your favorite sides such as coleslaw, cornbread, or mashed potatoes.
9. Enjoy this mouthwatering cornmeal crusted fried chicken as a delightful and satisfying meal for any occasion!
Aprile's Kitchen 