Cornmeal Battered Fried Chicken
Crispy, golden, and packed with flavor, this Cornmeal Battered Fried Chicken takes classic fried chicken to the next level with its irresistibly textured coating. Marinated in a tangy buttermilk and hot sauce mixture, each piece bursts with juiciness, while the cornmeal-infused breading delivers a delightful crunch with every bite. A harmonious blend of spices like paprika, garlic powder, and a hint of cayenne pepper adds a kick of savory heat. Perfectly fried to a golden crisp in hot oil, this recipe is bound to become a crowd favorite at any meal. Whether served with creamy coleslaw, buttery cornbread, or honey-infused dipping sauces, this Southern-inspired fried chicken strikes the perfect balance between comfort and indulgence. Easy to make and packed with bold flavors, it’s a must-try for your next family dinner or weekend feast!
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (drumsticks, thighs, or wings)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 1 hour (or overnight for best results).
In another large bowl, whisk together the cornmeal, flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
In a separate bowl, beat the eggs thoroughly.
Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dip each piece into the beaten eggs to coat, then dredge in the cornmeal-flour mixture, pressing gently to adhere the coating.
Place the coated chicken pieces on a wire rack or plate and let sit for 10 minutes. This helps the coating set and prevents it from falling off during frying.
Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Make sure there is enough oil to fully submerge the chicken pieces.
Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding. Cook each piece for about 12-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil.
Serve hot with your favorite sides or dipping sauces. Enjoy the crispy, flavorful goodness!
Nutrition Facts
Calories |
11485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1101.2 g | 1412% | |
| Saturated Fat | 180.8 g | 904% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 6677 mg | 290% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 26.1 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 756 mg | 58% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2881 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
