Best 3 Cornmeal Crusted Fried Chicken Recipes

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN

Steps:

• In a large bowl whisk, together buttermilk, lemon zest, lemon juice, oil, shallots, thyme, 1 tsp of the salt, and 1 tsp of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally for 3 hours or overnight. (I put everything in a large zip lock bag.).
• Preheat the oven to 425°F.
• In a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
• In another large bowl combine the cornmeal, bread crumbs, Parmesan, parsley, remaining 1 tsp salt, paprika and the remaining 1/2 tsp cayenne pepper. (I put everything in a large zip lock bag, and coat the pieces two at a time.).
• Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess.
• Arrange the chicken in a one layer onto a rack and let it dry for 30 minutes.
• (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.).
• Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35-45 minutes, or until it is done and crisp.

CORNMEAL-CRUSTED FRIED CHICKEN

Steps:

• Preheat oven to 375 degrees; place rack in jellyroll pan.
• In medium bowl, beat egg with milk; reserve.
• In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
• Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
• Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
• Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
• Drain on paper towels; transfer to rack in jellyroll plan.
• Bake until chicken is no longer pink near bone, about 35 minutes.

CORNMEAL-CRUSTED OVEN FRIED CHICKEN

Steps:

• 1. Gather these tools: cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush; resealable plastic bag; shallow baking dish; sheet pan
• 2. Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
• 3. Preheat oven to 400oF degrees. Brush a sheet pan with vegetable oil and set aside.
• 4. In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper. Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid. Put the chicken in the dish one piece at a time and shake well to coat. Place the coated chicken pieces on the oil sheet pan as you work.
• 5. Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.