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Crispy Cornmeal Fried Chicken

Wednesday, September 17, 2008 | Labels: , , |

Everyone loves a good crispy fried chicken right? Well, I think this recipe really provides the answer - the buttermilk is great at keeping the chicken meat moist while the outer layer is as crispy as can be. The chicken is 'double-fried' where they are fried at a low temperature to make sure the meat is cooked while the second frying step is done at a high temperature to lend extra crispiness to the skin. I like to add corn flour to the flour mix as I find that this ensures a higher level of crispiness. The chicken was marinated in brine (water, salt and sugar) overnight. For some reason, I marinated about 8 drumsticks - I was obviously not thinking right! Nevertheless, they did make good leftovers - I did not make any sauces to go with this as the chicken drumsticks were very tasty on their own. I can't wait to try this recipe out with a belacan twist, watch out for that future recipe on Tastes of Home!



8 chicken drumsticks

10 cups water
1/4 cup salt
1/4 cup sugar
1/2 cup buttermilk
1 egg
4 tbsps plain or all-purpose flour
2 tbsps corn flour
2 tbsps cornmeal (you may omit this if you don't fancy cornmeal)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (optional)

Click here for my Old-fashioned Mac and Cheese Recipe for the perfect side-dish to this.


Marinade the chicken in the brine mixture overnight. When you're ready to fry the chicken, drain the chicken and pat dry with kitchen towels. Roll the chicken into the buttermilk mixed with a lightly beaten egg. Let stand for 15-20 minutes in the buttermilk mixture. Now, roll the drumsticks in the seasoned flour mixture. Remove from the mix and soak in buttermilk mixture again for about 15-20 minutes. Take the drumsticks and drain off excess buttermilk. Give the drumsticks a final roll in the seasoned flour mixture. Fry for about 20-25 minutes with low heat. Check to make sure the meat is almost entirely cooked. Finally, fry for another 10-15 minutes over high heat. Serve.




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VG said...

Hi Tastes of Home

First time to your blog and really yummy recipes here. I am including your blog as my fav list, for sure.


tigerfish said...

I like fried chicken but don't like to deep fry!

Esteban said...

Marinating must make all the difference, I'm going to give this one a try. Thanks!

Tastes of Home said...

esteban, hope u will like it! yeah, the marinating does help as usually if I'm too lazy to marinate, the meat is not as tasty, on the skin. :)

ICook4Fun said...

Hi, came over from Farina's blog. Your blog is great with wonderful recipe and beautiful pix.

Tastes of Home said...

Hi icook4fun, welcome! thanks for dropping by and your kind comments :)

Beachlover said...

I love fried chicken,in fact I just fried chic wing yesterday but don't have the chance to coat with cornmeal yet!.Look good! at first glance I thought you bake your chicken.I might try this style:)

Tastes of Home said...

thanks Beachlover! hope u will like this one :)

Mc Fats said...

Hmm, why the double fry? I understand the point but if you wanted you could boil the pieces in brine to cook them, then batter and do a hot deep fry to create the crust.

Tastes of Home said...

hmm why not? I find that double frying makes the chicken crispier and some of my fellow bloggers/ cooks share the same opinion.

Salt N Turmeric said...

McFats, i don't see anywhere in the recipe saying that she double-fried the chicken except the part where she uses different setting. Low heat at the beginning and followed by high heat.

But if she did, it is her recipe no? You can do what ever you want with your chicken and she hers.

Tastes of Home said...

F - :)

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