Nans Buttermilk Cornmeal Fried Chicken Recipes

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BUTTERMILK FRIED CHICKEN



Buttermilk Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

Steps:

  • Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
  • Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
  • Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
  • Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

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.

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

NAN'S BUTTERMILK CORNMEAL FRIED CHICKEN



Nan's Buttermilk Cornmeal Fried Chicken image

This is a crispy juicy chicken and the the coating is simple & quick. So easy to double or triple this recipe. Enjoy!

Provided by Nancy Allen

Categories     Chicken

Time 40m

Number Of Ingredients 5

1/2 c canola oil, for frying
6 chicken, frying pieces (your favorite)
1 c martha whites self-rising buttermilk cornmeal mix
1/2 c buttermilk
1 tsp garlic powder

Steps:

  • 1. Heat canola oil to medium in a medium skillet. Wash and rinse chicken, then pat dry with paper towels. Salt & Pepper chicken and set aside.
  • 2. Place buttermilk in a dish and cornmeal mix in another dish. Dip both sides of chicken in buttermilk first and then dip both sides in cornmeal mix packed well. Let set on a plate while you finish coating the rest of the chicken.
  • 3. I fry 4 pieces at a time in a medium cast iron skillet to leave space in between. I fry 10-12 minutes on each side. Dark meat takes alittle longer to cook than breasts. Remove chicken and drain on paper towels. Enjoy this chicken.

CORNMEAL-CRUSTED OVEN FRIED CHICKEN



Cornmeal-Crusted Oven Fried Chicken image

I saw this recipe on AOL Food and had to try it. I used Herbs de Provence instead of the cayenne pepper for two reasons. 1. My husband doesn't like spicy food. 2. They serve a cornmeal herb crusted chicken sandwich at Foxy's on Jost Van Dyke that is to die for, and I wanted to try and copy the recipe at home. I am sure they...

Provided by Linda Knowles

Categories     Chicken

Number Of Ingredients 7

4 boneless, skinless chicken breasts
2 c lowfat buttermilk
3 Tbsp vegetable oil
1 c cornmeal
1 tsp kosher salt
1 tsp paprika
1/2 tsp cayenne pepper

Steps:

  • 1. Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
  • 2. Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
  • 3. Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside.
  • 4. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
  • 5. Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.

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

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

Provided by carolinafan

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup dry breadcrumbs
1/2 cup cornmeal
1/3 cup grated parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 cup garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 cup buttermilk
1 (3 -4 lb) broiler-fryer chickens, cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large resealable plastic bag combine the first 9 ingredients.
  • Place the buttermilk in a shallow bowl.
  • Dip chicken in buttermilk, then add to bag, a few pieces at a time and shake to coat.
  • Place in a 13-inch x 9-inch baking pan coated with cooking spray.
  • Bake at 375* for 10 minutes; drizzle with butter.
  • Bake 30-40 minutes longer or until juices run clear.

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