Cornmeal-Crusted Fried Chicken Recipe

Name: Cornmeal-Crusted Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/4 cup milk; 1/2 cup cornmeal; 1/2 cup all-purpose flour; 1 tablespoon dry southwest seasoning; 1 tablespoon dried Italian seasoning; 1 teaspoon salt; 1/2 teaspoon ground black pepper; oil; 4 lbs chicken pieces (breasts, legs and thighs)

Servings: persons

1 egg
1/4 cup milk
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon dry southwest seasoning
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
oil
4 lbs chicken pieces (breasts, legs and thighs)

1
Preheat oven to 375 degrees; place rack in jellyroll pan.
2
In medium bowl, beat egg with milk; reserve.
3
In separate shallow bowl, mix cornmeal, flour, seasonings, salt and pepper; reserve.
4
Add enough oil to large, deep skillet to come up 1 inch; heat to 350 degrees on deep-frying thermometer.
5
Meanwhile, coat chicken pieces with egg mixture, letting excess drip off, then coat with cornmeal mixture; place on sheet of wax paper.
6
Fry chicken in batches, turning once, until golden, 3-4 minutes per side.
7
Drain on paper towels; transfer to rack in jellyroll plan.
8
Bake until chicken is no longer pink near bone, about 35 minutes.

874

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, 1/4 cup milk, 1/2 cup cornmeal, 1/2 cup all-purpose flour, and more.

Yes, Cornmeal-Crusted Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal-Crusted Fried Chicken

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