Crispy Cornmeal Fried Chicken Pieces
Crispy Cornmeal Fried Chicken Pieces
Ingredients
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and wings
- 1 tablespoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups water, for soaking
For the Breading
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 large eggs
- 1/4 cup milk
For Frying
- 4 cups vegetable oil, or other neutral oil, as needed for frying
- 2 tablespoons unsalted butter
Instructions
- 1
Rinse the chicken pieces thoroughly under cold water. Pat them completely dry with paper towels. Season the chicken all over with 1 tablespoon of salt and 1/2 teaspoon of black pepper. Place the seasoned chicken in a large bowl and cover with 2 cups of water. Let soak for 15 minutes at room temperature. This helps tenderize the chicken and adds moisture.
⏱️ 15 min
- 2
While the chicken is soaking, prepare your breading stations. In a shallow dish or large bowl, whisk together the all-purpose flour, yellow cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined. In a second shallow dish, whisk the large eggs and milk together until smooth.
⏱️ 5 min
- 3
After 15 minutes, remove the chicken pieces from the water and pat them very dry again with paper towels. Dip each chicken piece first into the egg mixture, allowing any excess to drip off. Then, dredge the chicken thoroughly in the flour-cornmeal mixture, pressing firmly to ensure a thick, even coating. Place the breaded chicken pieces on a wire rack set over a baking sheet.
⏱️ 10 min
- 4
In a large Dutch oven or deep, heavy-bottomed skillet, pour in the vegetable oil and add the unsalted butter. Heat over medium-high heat until a deep-fry thermometer registers 350°F. Be careful not to overheat the oil.
⏱️ 5 min•🌡️ 350
- 5
Carefully place a few chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F. Adjust the heat as needed to maintain a consistent oil temperature between 325°F and 350°F.
⏱️ 15 min•🌡️ 325
- 6
Using tongs, remove the cooked chicken pieces from the oil and place them on a clean wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining chicken, allowing the oil to come back up to temperature between batches if necessary.
⏱️ 5 min
- 7
Serve the crispy cornmeal fried chicken hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cornmeal Fried Chicken Pieces
Ingredients
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs, drumsticks, and wings
- 1 tablespoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups water, for soaking
For the Breading
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 large eggs
- 1/4 cup milk
For Frying
- 4 cups vegetable oil, or other neutral oil, as needed for frying
- 2 tablespoons unsalted butter
Instructions
- 1
Rinse the chicken pieces thoroughly under cold water. Pat them completely dry with paper towels. Season the chicken all over with 1 tablespoon of salt and 1/2 teaspoon of black pepper. Place the seasoned chicken in a large bowl and cover with 2 cups of water. Let soak for 15 minutes at room temperature. This helps tenderize the chicken and adds moisture.
⏱️ 15 min - 2
While the chicken is soaking, prepare your breading stations. In a shallow dish or large bowl, whisk together the all-purpose flour, yellow cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined. In a second shallow dish, whisk the large eggs and milk together until smooth.
⏱️ 5 min - 3
After 15 minutes, remove the chicken pieces from the water and pat them very dry again with paper towels. Dip each chicken piece first into the egg mixture, allowing any excess to drip off. Then, dredge the chicken thoroughly in the flour-cornmeal mixture, pressing firmly to ensure a thick, even coating. Place the breaded chicken pieces on a wire rack set over a baking sheet.
⏱️ 10 min - 4
In a large Dutch oven or deep, heavy-bottomed skillet, pour in the vegetable oil and add the unsalted butter. Heat over medium-high heat until a deep-fry thermometer registers 350°F. Be careful not to overheat the oil.
⏱️ 5 min•🌡️ 350 - 5
Carefully place a few chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F. Adjust the heat as needed to maintain a consistent oil temperature between 325°F and 350°F.
⏱️ 15 min•🌡️ 325 - 6
Using tongs, remove the cooked chicken pieces from the oil and place them on a clean wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining chicken, allowing the oil to come back up to temperature between batches if necessary.
⏱️ 5 min - 7
Serve the crispy cornmeal fried chicken hot and enjoy!