Spicy Cornbread Chicken
Crispy, golden brown, and bursting with bold flavors, Spicy Cornbread Chicken takes traditional fried chicken to a whole new level. Marinated in tangy buttermilk and hot sauce, then coated in a perfectly seasoned blend of cornmeal, paprika, garlic, and cayenne, this dish delivers the ideal balance of crunch and heat in every bite. Quick to prepare and ready in under an hour, this Southern-inspired recipe offers irresistible texture and spice, making it a crowd-pleaser for family dinners or weekend gatherings. Serve it with creamy mashed potatoes, crisp coleslaw, or your favorite fresh greens for a truly satisfying meal. The optional parsley garnish adds a touch of freshness and color, elevating the presentation of this comforting classic. Perfect for those who love bold, spicy fried chicken recipes!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups vegetable oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts in a large bowl or resealable plastic bag. In a separate bowl, combine the buttermilk and hot sauce, then pour the mixture over the chicken. Cover or seal and refrigerate for at least 2 hours, or preferably overnight, to marinate.
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes. Meanwhile, in a shallow dish or bowl, whisk together the cornmeal, flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
Dredge each piece of chicken in the cornmeal mixture, pressing lightly to coat all sides evenly. Shake off any excess coating.
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of the cornmeal mixture into the oil; it should sizzle immediately.
Carefully place the chicken breasts into the hot oil, ensuring not to crowd the pan. Fry in batches if necessary. Cook each piece for 4-5 minutes per side or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Garnish with fresh parsley if desired and serve hot. Pair with a fresh green salad, coleslaw, or creamy mashed potatoes for a complete meal.
Nutrition Facts
Calories |
6108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.2 g | 602% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 25.8 g | ||
| Protein | 253.1 g | 506% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 668 mg | 51% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1206 mg | 26% | |
*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.
