This cornmeal fried chicken was created from various recipes after I searched high and low for one that was tasty and crispy. The secret is in the cornmeal-flour mixture as well as the cast iron skillet.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 13 hrs 10 mins
Servings: 3
Ingredients
- 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 tablespoon salt
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon ground thyme
- ½ teaspoon paprika
- ¼ teaspoon monosodium glutamate (MSG) (Optional)
- ¼ teaspoon baking powder
- ⅛ teaspoon cayenne pepper
- 4 large egg whites, beaten until foamy
- 4 cups vegetable oil for frying, or as needed
Steps
- Place chicken thighs and drumsticks in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, salt, granulated onion, granulated garlic, thyme, 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 in beaten egg whites, then press in flour mixture to coat. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Meanwhile, fill a cast iron skillet or deep fryer to about 1/3 full of oil and heat to 350 degrees F (175 degrees C). Preheat the oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown, no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C). Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep fried chicken warm in the preheated oven while frying remaining pieces.
