Fried Chicken With Cornmeal And Flour Fried chicken has been around for ages and is one of the most popular dishes in the United States. The taste of fried chicken is absolutely delicious but the process of frying can sometimes be a little messy. If you want to keep your kitchen clean when cooking fried chicken, it may take a little extra effort, but the results are well worth it.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons Cajun spice mix
1 1/2 cups buttermilk
1/2 to 1 teaspoon hot sauce
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes
- the oven to 350 degrees Fahrenheit.
- Mix the cornmeal, Cajun seasoning, and 1/2 teaspoon salt with 1/2 cup of the flour in a medium bowl. Place the remaining 1 cup of flour, buttermilk, and cornmeal mixture in 3 shallow bowls, accordingly. To taste, add spicy sauce to the buttermilk.
- Each breast should be pounded to the same thickness using the flat side of a cook’s knife or the smooth side of a meat pounder. Salt and pepper the chicken breasts after patting them dry.
- Shake off any extra flour after lightly dusting each breast. Each breast should be coated in buttermilk before being removed and shaken slightly to let any extra buttermilk to drain back into the dish. Shake off any extra cornmeal after dredging the chicken in it. Chicken should be placed on wax paper.
- With about 1/2 inch of oil, heat a large (12-inch) cast iron skillet over medium heat. 2 chicken breasts should be placed in the pan smooth-side down and cooked for 3 to 4 minutes, or until golden brown. 3–4 minutes after flipping, continue cooking. Chicken is dried off using paper towels. the remaining chicken, and repeat.
- Place all the chicken breasts on a rack set over a baking sheet, and bake for 6 to 8 minutes, or until they feel firm to the touch. Add salt and serve right away with sliced tomatoes or mustard mayonnaise.
Fried Chicken with Cornmeal Crust
Although eating fried chicken fresh is incredibly fulfilling, the beauty of this dish is that it tastes just as good and retains most of its crispness when served cold or at room temperature.
1 hr 30 mins
6 hrs 30 mins
- 8 quarts water, divided
- 1 1/2 cups plus 1 1/2 teaspoons coarse salt, divided
- 1 cup sugar
- 2 whole 3 1/2-pound chickens, each cut into 10 pieces
- 2 cups all-purpose flour
- 3/4 cup fine cornmeal
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground pepper
- Vegetable oil, for frying
- In a big pot, combine 1 quart of water, 1 1/2 cups of salt, and 1 cup of sugar. Over a high heat, bring to a boil while stirring until the sugar and salt have dissolved. Add the final 7 quarts of water after removing from heat. Chicken pieces should be added to the brine, covered, and chilled for at least 4 hours and up to a day.
- Step 2: Take the pot out of the fridge and leave it at room temperature for an hour. In a big, shallow bowl, stir together the flour, cornmeal, cayenne, pepper, and remaining 1 1/2 tablespoons salt.
- Step 3Heat 2 inches of oil in a sizable heavy-bottomed pot over medium-high heat until a deep-fat thermometer reads 375 degrees. Chicken should be drained, rinsed, and not pat dried. Chicken should be breaded in flour mixture in groups of 4 to 5 pieces at a time, shaking off extra. Transfer to hot oil right away, and fry, sometimes rotating, until golden brown and an instant-read thermometer placed into the thickest part of the flesh (but not touching the bone) registers 165 degrees, which takes 15 minutes for white meat and 10 to 12 minutes for dark meat. Maintain oil temperature between 350 and 375 degrees by adjusting the heat, and bring oil back to 375 degrees between batches. Place the fried chicken on a wire rack positioned inside a rimmed baking sheet to drain. Allow to fully cool before covering and storing in the fridge for up to 8 hours if serving cold.
Cornmeal-Dusted Fried Chicken
Time1 hour 25 minutes
Beautiful things exist, like fried chicken.
Nothing rivals the simplicity of a tender, moist piece of meat that has been tastefully seasoned, lightly dusted with flour, and then cooked to crisp, golden perfection in a pool of sizzling fat.
Fried chicken, the quintessential comfort dish, is unassuming. There are no pretentious airs in this place. Not only is eating with your fingers okay, it’s practically needed.
So perhaps it comes as a surprise to see that fried chicken has emerged as the current culinary muse. Meet Eliza Doolittle, chefs. Fried chicken, welcome to fine cuisine.
You can tell that cooks all around the world are hopping on the fried chicken bandwagon by looking at the most recent crop of cookbooks. Even though Thomas Keller’s Ad Hoc recipe appears simple, it has an undeniable air of sophisticated education. The Southern classic is reimagined as “Northern Fried Chicken” in the cookbook by the Bromberg brothers from their restaurant Blue Ribbon, which is breaded with matzo and served with honey.
Additionally, David Chang’s version from the Momofuku cookbook completely omits the crust. Instead, the steamed birds are given a thin dip in hot oil in place of batter before being tossed in a glossy, sour vinaigrette.
It all has a “Project Runway” vibe to it. with chicken, though.
Even though fans of traditional fried chicken concede that the meal may be simple, they equally realize that making good fried chicken takes skill, patience, and commitment. “Fast food” is not good fried chicken.
But what precisely is that ideal method? Fans disagree on this point. For the best fried chicken, everyone has their own secret technique. Moreover, everyone else’s is unorthodox.
I have formed some quite strong ideas after testing numerous recipes for a few weeks. And some incredibly greasy clothing.
A nice bird is the foundation of good fried chicken. Yes, it may seem obvious, but you’ll be able to tell the difference. Too many commercial chickens suffer from a dreadful lack of personality because they were bred primarily for size and looks. Spend a few additional dollars on a quality bird if you want flavor.
And size really does matter. For many traditional recipes for fried chicken, pullets—young, tiny hens—are required. Even many more recent recipes call for lighter birds, often weighing between 2 1/2 and 3 1/2 pounds. Many chickens in the present era weigh up to twice that.
Very bad. With fried chicken, you have to cook the flesh until it is moist and soft while the outside is frying to a crisp golden brown. If the chicken is too big, the crust can burn before the meat is thoroughly cooked.
Attempt game hens
One tip I learned is to substitute Cornish game chickens for chicken. The meat cooks through without burning the crust, and the portions are flavorful and manageable in size. You may easily replace a regular chicken in a dish with a couple of game chickens because they often come in packs of two.
How about seasoning then? A brine is required for several recipes. Although brines can be excellent for adding flavor and moisture, good birds will stay wet if they are cooked correctly. There are additional methods for seasoning.
My preferred seasoning is a straightforward dry rub. Don’t over-season the bird; simply sprinkle it with salt and a few other seasonings, toss the pieces in a bowl, and place the bowl in the refrigerator to allow the rub to soak into the meat. Overnight will give the seasoning plenty of time to penetrate the meat. I’ll add salt, garlic, a few finely chopped fresh herbs, and some acid (I like to use a little fresh citrus juice and zest).
To give the chicken a little more flavor, add a few cups of buttermilk to the bowl the next morning. Let the chicken marinate for a few hours. Although the buttermilk won’t stay on the chicken for long enough to tenderize the meat, it will offer a pleasant taste.
Gently shake the pieces out of the buttermilk and dredge them an hour or so before frying. The traditional coating is a thin layer of seasoned flour, which works perfectly since it adheres to the buttermilk and creates a beautiful, not-too-thick crust. Re-dredge for a thicker crust (dip the piece in a buttermilk or egg wash first, or let it dry a bit, then dredge again).
Some admirers of fried chicken are solely focused on the crust. Use cornstarch in instead of some of the flour for an extra-crisp, crackly crust. In Asian frying, cornstarch is frequently utilized and adds a delicate, crunchy crunch. For a lighter texture, using baking powder is also excellent. To ensure that the flavor can withstand the crust, season the bird a little more liberally.
Alternately, stir the dredging slightly for taste. Both cornmeal and corn flour add a pleasant flavor and a small amount of added crunch.
When the pieces are finished cooking, set them aside at room temperature for a bit so the crust can set and the meat can warm up.
Unbeatable is lard
Lard is the ideal cooking fat for frying. Lard is a wonderful frying media, whether due to the flavor or the way the fat interacts with the crust. (Each bite also contains a faint flavor of pork.)
You can alternatively use a neutral, refined oil with a high smoking point, like canola or vegetable oil; due to its high smoking point, peanut oil is frequently favored. Before adding the chicken, you can flavor the fat by frying an onion, some ham, or some bacon.
Either deep-frying or pan-frying chicken is an option. I prefer pan-frying unless I’m trying for a thick, light crust and need enough oil to keep the chicken suspended. It uses less oil and makes it simple to watch everything fry at once. Use a sturdy, heavy skillet to distribute the heat uniformly (and I swear by cast iron the same way I swear by lard).
In order to pan-fry, you must first melt enough fat in a skillet to reach around a good half to three-fourths of an inch up the side of the pan, and then heat the fat to the proper temperature, which is often between 300 and 350 degrees. If the oil is heated to a temperature that is too low or too high, the crust may burn before the chicken is cooked through. Make sure you have a good, heavy skillet to ensure that the heat is distributed evenly, and use a thermometer to maintain the heat at a constant temperature.
Depending on the size of the pieces, fry them for six to ten minutes on each side, or until the crust is crisp and golden brown and the meat is soft (remember, white meat cooks more quickly than dark). While it may assist maintain heat and possibly cook the pieces a little faster, some recipes call for covering the skillet with a lid while frying. However, I find that doing so results in a crust that is less crisp.
Serve the hot, drained crisp chicken immediately. Or, even better, wait a while so the tastes can meld and blend. After all, comfort food occasionally tastes better the next day. Alternatively, how about late at night, by the light of the refrigerator?
Yes, that is a lovely thing.
1 small (3 to 4 pound) fryer chicken or 2 Cornish game hens
1 12 teaspoons of kosher salt12 orange juice and zest
1 1/2 tablespoons of minced garlic, fine
Maple syrup, two tablespoons
2 teaspoons of rosemary, chopped finely.
1 14 cups flour2 cups buttermilk, plus more if necessary
1 14 cups cornmeal, 12 cup corn flour
1 teaspoon of freshly ground pepper 2 tablespoons of table salt
14 pound of bacon, thinly sliced crosswise
Chicken or hens should be washed and completely dried. Each bird’s backbone should be removed; cook it with the remaining portions or set it aside for another use. The leftover chicken should then be sliced into eight pieces (2 breasts, 2 wings, 2 thighs and 2 legs — 9 if you include the backbone). Cut each breast in half crosswise if it is a large breast so that there are a total of 10 pieces.
To make a rub, mix the kosher salt, maple syrup, minced rosemary, orange zest, and juice in a large, deep bowl. While massaging the rub all over each piece of chicken, add it to the bowl. Refrigerate the bowl for at least a few hours or overnight by wrapping it in plastic wrap.
The buttermilk should barely cover the chicken; if not, add just enough to roughly cover it the following morning. Gently toss the pieces in the buttermilk to coat them. Chicken should be chilled for six to eight hours, whereas game hens should be chilled for four to six.
Add the table salt and freshly ground pepper to the flour, corn flour, and cornmeal in a sizable bag, bowl, or baking dish. Taste the mixture and, if necessary, adjust the seasoning.
Remove the bowl from the fridge an hour or so before frying. Each piece should be taken out of the buttermilk, and any extra buttermilk should be gently shaken off (do not attempt to dry the pieces). Each item should be well covered with the seasoned flour mixture. Shake the pieces to get rid of the extra flour, then place them on a rack to dry and warm up to room temperature.
Prepare the oil while the pieces are resting: In a sizable, heavy skillet, add the bacon and enough oil to cover the bottom by approximately three-fourths of an inch. When the oil is hot and the bacon is crisp, gently cook it in the oil over medium heat (be careful — as the bacon fries, it will pop and splatter when it is close to done). Save the bacon drippings for later use and strain the bacon. Insert a thermometer into the lard to check the temperature; it should read 325 degrees.
Avoid crowding the pieces as you gently place them in the heated oil, skin-side down. In around 5 minutes for game hen and 7 to 8 pieces for chicken, lower the temperature to 300 degrees and fry the pieces until crisp and golden brown and the meat is firm and opaque. Fry the pieces until done on the other side by flipping them over (a thermometer inserted in the meat should read 160 degrees). Take the pieces out of the hot oil and place them skin-side up on a bed of crumpled paper towels to drain. Continue until every piece has been fried.
The pieces can be served warm or at room temperature.