Recipe by southern chef in louisiana
This crisp, golden coating is like a hushpuppy wrapped around every piece of chicken.
Top Review by rothzeid
The batter was excellent, but boiling the chicken led to well, a boiled chicken. That may be fine for chicken soup, but not fried chicken! Maybe I'll try reviewer meebsmom method the next time.
- 3 1⁄2 lbs fryer, cutup
- 2⁄3 cup all-purpose flour
- 1⁄3 cup cornmeal
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon poultry seasoning
- 1⁄8 teaspoon ground red pepper
- 1 beaten egg
- 1⁄2 cup milk
- 2 tablespoons cooking oil
- plus cooking oil or shortening, enough for deep frying
Directions See How It's Made
- 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.