Total Time
Prep 5 mins
Cook 25 mins

This crisp, golden coating is like a hushpuppy wrapped around every piece of chicken.

Ingredients Nutrition


  1. 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).
  2. Drain the chicken and pat dry with paper towels.
  3. 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.
  4. Heat oil for frying to 365°F.
  5. Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
  6. Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
  7. Carefully remove and drain on paper towels, or paper bag.
  8. Keep warm while frying the remaining chicken.


Most Helpful

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.

rothzeid December 24, 2010

THANK YOU! I used this batter to make boneless chicken nuggets with outstanding results. The only thing I did was omit the ground red pepper, because I made a homemade buffalo sauce for dipping and was afraid this might be too much heat for my DH! Everyone raved about the batter. I did add 1/2 tsp of baking soda and 1/2 tsp vinegar to puff it up a bit more after trying a few first in the heated oil. This is now going to become my batter of choice. I also used raw cut up boneless chicken breasts so I totally did away with the pre cooking of the meat. Really appreciate your sharing of this with the 'zaar!

meebsmom May 20, 2007

The batter is nice and crispy and really does taste like hushpuppy batter. The method of cooking the chicken first was great.... no worrying about bruning the coating before the chicken was done. Thanx for sharing this!

*Parsley* August 16, 2008

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