Cornmeal Dusted Fried Chicken Recipes

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CORNMEAL BATTERED FRIED CHICKEN



Cornmeal Battered Fried Chicken image

Make and share this Cornmeal Battered Fried Chicken recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 lbs fryer, cutup
2/3 cup all-purpose flour
1/3 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/8 teaspoon ground red pepper
1 beaten egg
1/2 cup milk
2 tablespoons cooking oil
plus cooking oil or shortening, enough for deep frying

Steps:

  • Wash the chicken and in large saucepan. Cover the chicken with slightly salted water and bring to a boil. After it boils, reduce the heat and cover and simmer for 20 minutes. (the boiling is done to almost cook the chicken so the cornmeal does not burn).
  • Drain the chicken and pat dry with paper towels.
  • For the batter: Combine all the dry ingredients in a medium bowl; mix well. Add the egg, milk, and oil to the flour mixture; mix well until smooth.
  • Heat oil for frying to 365°F.
  • Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
  • Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
  • Carefully remove and drain on paper towels, or paper bag.
  • Keep warm while frying the remaining chicken.

PERFECT CRISPY FRIED CHICKEN



Perfect Crispy Fried Chicken image

After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.

Provided by arthurfl99

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 13h10m

Yield 3

Number Of Ingredients 14

3 chicken leg quarters, cut into thighs and drumsticks
2 cups buttermilk, or as needed to cover
¾ cup all-purpose flour
¼ cup cornmeal
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon ground thyme
1 tablespoon salt
½ teaspoon paprika
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon baking powder
⅛ teaspoon cayenne pepper
4 egg whites, beaten until foamy
vegetable oil for frying

Steps:

  • Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
  • Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
  • Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
  • Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
  • Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
  • Preheat oven to 250 degrees F (120 degrees C).
  • Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g

CORNMEAL-CRUSTED CHICKEN BREASTS



Cornmeal-Crusted Chicken Breasts image

Categories     Chicken     Bake     Sauté     Cornmeal     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 cup fresh breadcrumbs made from crustless French bread
1 cup yellow cornmeal
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Dijon mustard
2 large eggs
6 skinless boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
Lemon wedges

Steps:

  • Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
  • Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
  • Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
  • Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.

FRIED CHICKEN WITH CORNMEAL CRUST



Fried Chicken with Cornmeal Crust image

Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting Tutorial and Video to learn how to cut a whole bird into 10 pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 6h30m

Number Of Ingredients 9

8 quarts water, divided
1 1/2 cups plus 1 1/2 teaspoons coarse salt, divided
1 cup sugar
2 whole 3 1/2-pound chickens, each cut into 10 pieces
2 cups all-purpose flour
3/4 cup fine cornmeal
1 teaspoon cayenne pepper
1 teaspoon freshly ground pepper
Vegetable oil, for frying

Steps:

  • Combine 1 quart water, 1 1/2 cups salt, and sugar in a large pot. Bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and add remaining 7 quarts water. Add chicken pieces to brine, cover, and refrigerate at least 4 hours and up to 1 day.
  • Remove pot from refrigerator and let stand 1 hour at room temperature. Whisk together flour, cornmeal, cayenne, pepper, and remaining 1 1/2 teaspoons salt in a large, shallow dish.
  • Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until a deep-fat thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Working in batches of 4 to 5 pieces at a time, dredge chicken in flour mixture, shaking off excess. Immediately transfer to oil and fry, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part of flesh (do not touch bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for dark. Adjust heat to maintain oil temperature between 350 degrees and 375 degrees and return oil to 375 degrees between batches. Transfer chicken as fried to a wire rack set in a rimmed baking sheet to drain. If serving cold, let cool completely, cover, and store in refrigerator up to 8 hours.

CORNMEAL-CRUSTED FRIED CHICKEN



Cornmeal-Crusted Fried Chicken image

Make and share this Cornmeal-Crusted Fried Chicken recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 egg
1/4 cup milk
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon dry southwest seasoning
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
oil
4 lbs chicken pieces (breasts, legs and thighs)

Steps:

  • Preheat oven to 375 degrees; place rack in jellyroll pan.
  • In medium bowl, beat egg with milk; reserve.
  • In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
  • Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
  • Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
  • Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
  • Drain on paper towels; transfer to rack in jellyroll plan.
  • Bake until chicken is no longer pink near bone, about 35 minutes.

Nutrition Facts : Calories 489.5, Fat 29.4, SaturatedFat 8.5, Cholesterol 174.7, Sodium 536.9, Carbohydrate 16.4, Fiber 1.1, Sugar 0.2, Protein 37.5

FRIED CHICKEN WITH CORNMEAL



Fried Chicken With Cornmeal image

Provided by Linda Wells

Categories     dinner, main course

Time 3h30m

Yield Eight to 10 servings

Number Of Ingredients 10

3 3 1/2-pound chickens, fryers, each cut into 8 pieces, backs removed
1 cup lemon juice
1 teaspoon kosher salt
1 teaspoon Louisiana Gem hot sauce, or Tabasco sauce
1 1/2 cups yellow cornmeal
1 teaspoon salt
Vegetable oil
1 tablespoon fresh marjoram, chopped
Sprigs of fresh rosemary for garnish
1 lemon, thinly sliced, for garnish

Steps:

  • Trim the chickens of as much obvious fat as possible.
  • In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
  • Preheat the oven to 425 degrees.
  • In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
  • In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. 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. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
  • Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.

CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN



Cornmeal-Crusted Oven-Fried Chicken image

Categories     Milk/Cream     Chicken     Bake     Marinate     Parmesan     Lemon     Cornmeal     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 16

3/4 cup buttermilk
1 teaspoon freshly grated lemon zest
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leaves
2 teaspoons salt
1 1/2 teaspoons cayenne
a 3-pound chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/2 cup fine dry bread crumbs
1/4 cup freshly grated Parmesan
2 tablespoons minced fresh parsley leaves
1/2 teaspoon paprika
an egg wash made by beating 2 large eggs with 2 tablespoons cold water and 1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, melted

Steps:

  • In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
  • Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.

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