CORNMEAL BATTERED FRIED CHICKEN RECIPE - FOOD.COM
Make and share this Cornmeal Battered Fried Chicken recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and in large saucepan. Cover the chicken with slightly salted water and bring to a boil. After it boils, reduce the heat and cover and simmer for 20 minutes. (the boiling is done to almost cook the chicken so the cornmeal does not burn).
- Drain the chicken and pat dry with paper towels.
- For the batter: Combine all the dry ingredients in a medium bowl; mix well. Add the egg, milk, and oil to the flour mixture; mix well until smooth.
- Heat oil for frying to 365°F.
- Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
- Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
- Carefully remove and drain on paper towels, or paper bag.
- Keep warm while frying the remaining chicken.
Nutrition Facts : Calories 711.3, FatContent 46.4, SaturatedFatContent 12.8, CholesterolContent 236.7, SodiumContent 240, CarbohydrateContent 17.2, FiberContent 0.9, SugarContent 0.2, ProteinContent 53
CORNMEAL BATTER-FRIED CHICKEN (3 RECIPIES IN ONE)
"The crisp golden coating is like a hush puppy wrapped around each piece of chicken.... mmm so good!"
Total Time 1 hours
Prep Time 1 hours
Yield 6
Number Of Ingredients 10
Steps:
- "Rinse chicken. In large sauce pan cover chicken with lightly salted water. Bring to boil, reduce heat and simmer for 20 . Drain. Pat chicken dry with paper towel. For batter, in a mixing bowl combine flour, cornmeal, baking powder, garlic salt, poultry seasoning and red pepper. Stir together egg, milk and 2 tablespoons oil. Add to flour mixture and beat until smooth. Meanwhile, in a heavy 3 quart sauce pan or deep-fryer heat shortening or oil to 365. Dip chicken pieces, one at a time in batter, gently shacking off excess batter. carefully lower in to hot oil. Fry 2-3 pieces at a time for 2-4 minutes. Remove and drain on paper towels. Herbed Batter-Fried Chicken: Prepare as above, except omit poultry seasoning. Stir 1 teaspoon italian seasoning into flour mixture. Taco Batter-Fried Chicken: Same as above, except omit poultry seasoning. Stir in 1 1/4 ounce envelope taco seasoning mix into flour mixture. Increase milk to 2/3 cup. Parmesan Batter-Fried Chicken: Same as above except omit garlic salt and poultry seasoning. Stir a 1/4 cup grated parmesan cheese, 2 tablespoons snipped parsley, and a 1/4 teaspoon garlic powder into flour mixture. Increase milk to 2/3 cup. "
Nutrition Facts : Calories 611 calories, FatContent 39.4440116666667 g, CarbohydrateContent 15.6366091666667 g, CholesterolContent 207.266 mg, FiberContent 0.556362508364022 g, ProteinContent 45.275985 g, SaturatedFatContent 11.9211029166667 g, ServingSize 1 1 Serving (276g), SodiumContent 256.023375 mg, SugarContent 15.0802466583027 g, TransFatContent 3.27742624999999 g
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