Cornmeal Battered Fried Chicken Recipes

Steps:

• Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
• Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
• Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
• Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
• Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
• Preheat oven to 250 degrees F (120 degrees C).
• Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

Steps:

• In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Steps:

• Whisk together 2 cups of the yogurt and 1/2 cup plus 2 tablespoons of the milk, 1 teaspoon of the chile de arbol, 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl until combined. Add the chicken and toss to coat evenly in the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and rinse under cold water to remove the marinade. Pat dry on paper towels. Combine 2 teaspoons kosher salt, the remaining 1 teaspoon chile de arbol and 1/2 teaspoon black pepper in a small bowl. Put the chicken pieces on a large baking sheet and brush on both sides with canola oil. Season on both sides with the salt mixture and bake until lightly golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer, about 25 minutes. Transfer to the refrigerator until cool enough to handle, about 20 minutes.
• Whisk together the flour, garlic powder, onion powder, 1 tablespoon kosher salt and 1/2 teaspoon black pepper in a large baking dish until combined. Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk in a medium bowl. Season with 1 teaspoon kosher salt and pinch of black pepper. Working in batches, dip the chicken pieces in the yogurt mixture, then dredge in the flour mixture, tapping off excess flour.
• Heat 2 inches of canola oil in a large cast iron pan over medium heat until it begins to shimmer. Fry the chicken in batches until golden brown on both sides and just cooked through, about 5 minutes per side. Remove to a baking rack set over a baking sheet. Repeat with the remaining chicken.
• Place a Buttermilk Waffle on a plate, spread with the Tangerine Pink Peppercorn Butter, top with some fried chicken and drizzle with the Sorghum-Bourbon-Tangerine Syrup. Garnish with the Blackberry-Pomegranate Relish.
• Preheat a waffle iron. Preheat the oven to 225 degrees F to keep the waffles warm, if desired. Whisk together the flour, cornmeal, baking soda and salt in a medium bowl. Whisk the egg yolks with the buttermilk and butter in another medium bowl.
• Beat the egg whites until they just hold a 2-inch peak.
• Add the liquid ingredients to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add the liquid faster than you can incorporate it. Towards the end of mixing, use a folding motion to incorporate the ingredients; gently fold the egg whites into the batter.
• Spread the appropriate amount of batter onto the waffle iron. Following the manufacturer¿s instructions, cook the waffles until golden brown, 2 to 5 minutes. Serve immediately or keep warm in the oven.
• Prepare an ice bath. Combine the tangerine juice and bourbon in a small saucepan, bring to a boil and cook until reduced to 1/2 cup. Transfer to a small bowl, place the bowl inside the ice bath and stir until cold.
• Put the butter in a medium bowl, add the tangerine juice mixture, honey, peppercorns and salt and stir until combined.
• Combine the sorghum syrup and tangerine zest and juice in a small saucepan and bring to a simmer. Serve warm.
• Combine the blackberries, pomegranate seeds and mint in a bowl. Cover and let sit at room temperature for 30 minutes.

Steps:

• Trim the chickens of as much obvious fat as possible.
• In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
• Preheat the oven to 425 degrees.
• In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
• In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
• Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

Steps:

• In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon 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.
• Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. 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 one layer on 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 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.

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.