Southern Style Cornmeal Crusted Fried Chicken
Experience the delightful crunch and savory flavor of this Southern Style Cornmeal Crusted Fried Chicken. Boiling the chicken first ensures tender, juicy meat, while the cornmeal batter adds a crispy, golden exterior that's simply irresistible. Perfect for family dinners or gatherings, this recipe will bring a taste of the South to your table. Serve it with classic sides like coleslaw or cornbread for a complete meal, and enjoy the satisfaction of sharing a delicious homemade dish with loved ones.
6
Servings
683
Calories
11
Ingredients
Ingredients
Fryer chicken, cut into pieces
3 1/2 lbs (Cleaned and cut)
All-purpose flour
2/3 cup (Sifted)
Cornmeal
1/3 cup (Fine ground)
Baking powder
1/2 teaspoon (N/A)
Garlic powder
1/2 teaspoon (N/A)
Poultry seasoning
1/2 teaspoon (N/A)
Ground red pepper
1/8 teaspoon (N/A)
Beaten egg
1 (N/A)
Milk
1/2 cup (N/A)
Cooking oil
2 tablespoons (For batter mix)
Cooking oil or shortening
Enough for deep frying (For frying)
Instructions
1
Begin by washing the chicken pieces thoroughly. In a large saucepan, cover the chicken with slightly salted water and bring it to a gentle boil over medium heat.
2
Once boiling, reduce the heat, cover the pot, and let the chicken simmer for about 20 minutes. This step helps to pre-cook the chicken, preventing the cornmeal crust from burning during frying.
3
After 20 minutes, carefully drain the chicken and use paper towels to pat it dry, removing any excess moisture.
4
In a medium bowl, prepare the batter by combining the all-purpose flour, cornmeal, baking powder, garlic powder, poultry seasoning, and ground red pepper. Mix these dry ingredients well until they are evenly distributed.
5
Add the beaten egg, milk, and 2 tablespoons of cooking oil to the dry mixture. Stir everything together until a smooth batter forms without any lumps.
6
In a deep fryer or heavy-bottomed pot, heat enough cooking oil (or shortening) to reach a frying temperature of 365°F (185°C). Use a thermometer for accuracy.
7
Once the oil is hot, dip each piece of chicken individually into the batter, ensuring it is completely coated. Gently shake off any excess batter before placing the chicken in the hot oil.
8
Fry the chicken in batches of 2 to 3 pieces at a time, cooking for 2 to 3 minutes until the chicken turns golden brown, turning each piece only once to ensure an even cook.
9
Once done, use a slotted spoon to carefully remove the chicken pieces from the oil and drain them on paper towels or a brown paper bag.
10
Keep the fried chicken warm while you finish cooking the remaining pieces, and serve hot for the best flavor.
Nutrition Information
42g
Fat
43g
Carbs
42g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern Style Cornmeal Crusted Fried Chicken?
It is a Southern-style dish where chicken is first boiled for tenderness and then coated in a seasoned cornmeal batter before being deep-fried to a golden brown.
Why should I boil the chicken before frying?
Boiling the chicken for 20 minutes ensures the meat is fully cooked and juicy, while preventing the cornmeal crust from burning during the quick frying stage.
How long does the chicken need to simmer?
The chicken should simmer in a covered pot for approximately 20 minutes after the water reaches a boil.
What is the recommended frying temperature for the oil?
The oil or shortening should reach a temperature of 365 degrees Fahrenheit (185 degrees Celsius) before you begin frying.
What are the main ingredients in the cornmeal batter?
The batter is made from all-purpose flour, cornmeal, baking powder, garlic powder, poultry seasoning, ground red pepper, a beaten egg, milk, and 2 tablespoons of oil.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What weight of chicken is required for this recipe?
You will need approximately 3.5 pounds of fryer chicken cut into pieces.
How long do you fry each piece of chicken?
Each piece should be fried for 2 to 3 minutes until it turns a crispy golden brown.
Should I dry the chicken after boiling?
Yes, it is important to pat the chicken pieces dry with paper towels after boiling to ensure the batter adheres properly.
How many times should I turn the chicken while frying?
You should turn each piece of chicken only once during the frying process to ensure an even cook.
What type of cornmeal is best for this recipe?
The recipe specifies using fine ground cornmeal for the best crust texture.
What are the nutritional facts for one serving?
One serving contains approximately 683 calories, 42g of fat, 43g of carbohydrates, and 42g of protein.
Is there any spice or heat in the batter?
Yes, the batter includes 1/8 teaspoon of ground red pepper and 1/2 teaspoon of garlic powder for a savory kick.
Can I use shortening instead of liquid oil for frying?
Yes, you can use either cooking oil or shortening for the deep frying process.
Why is it important to fry in batches?
Frying in batches of 2 to 3 pieces helps maintain a consistent oil temperature and prevents overcrowding, which can lead to soggy crusts.
What is the role of baking powder in the recipe?
Baking powder acts as a leavening agent in the batter, helping to create a lighter and crispier fried exterior.
How should I drain the chicken once it is done?
Use a slotted spoon to remove the pieces and drain them on paper towels or a brown paper bag to soak up excess oil.
What are some recommended side dishes?
This chicken pairs well with classic Southern sides like coleslaw, cornbread, or mashed potatoes.
Do I need to sift the flour before measuring?
Yes, the recipe recommends using 2/3 cup of sifted all-purpose flour for the batter.
What is the first step in preparing the chicken?
The first step is to wash the chicken pieces thoroughly before placing them in a saucepan of salted water.
How do I make the batter smooth?
Mix the dry ingredients first, then add the beaten egg, milk, and oil, stirring until no lumps remain.
Should the chicken be at room temperature when dipped in batter?
The recipe suggests battering the chicken after it has been boiled and patted dry; it does not need to be cooled to room temperature.
How do I keep the chicken warm while frying other batches?
You can keep the finished pieces in a warm oven or covered dish while you complete the remaining batches.
Is poultry seasoning included in the batter?
Yes, 1/2 teaspoon of poultry seasoning is used to flavor the cornmeal crust.
What kind of pot is best for frying?
A deep fryer or a heavy-bottomed pot is ideal for maintaining the necessary heat for deep frying.
Can I substitute the milk in the batter?
While the recipe calls for 1/2 cup of milk, you could likely use a dairy-free alternative, though it may slightly change the batter consistency.
Is this a quick recipe?
Because it involves boiling, battering, and frying in batches, it is more of a traditional home-cooked meal rather than an instant dish.
Should I shake the chicken after dipping it in batter?
Yes, gently shake off any excess batter before placing the chicken into the hot oil to avoid clumps.
Does this recipe include salt in the batter?
The recipe suggests boiling the chicken in salted water, but the batter itself relies on poultry seasoning and garlic powder for saltiness.
Is this recipe considered Southern cuisine?
Yes, it is categorized as Southern cuisine and is a staple comfort food recipe.