Categories: Chicken
Yield: 5 servings
2 Chickens, 2 1/2 lb each 1 tb Garlic powder
1 1/2 c Blue cornmeal 1 tb Salt
3 1/2 c Flour, Unbleached all 1 tb Pepper, freshly ground
-purpose 2 c Buttermilk
3/4 c Chili powder
Serves 5
vegetable oil for frying
Cut up chicken into pieces. rinse and dry. Combine the cornmeal, 1 1/2 cups
of the flour, chili powder, garlic powder, salt and pepper. Mix well. Line
up separate containers for the remaining two cups of flour, buttermilk, and
cornmeal mixture (in that order). Pie tins work nicely for this. Coat the
chicken pieces in the flour, shaking off the excess; submerge them in the
buttermilk, and then roll them in the blue-cornmeal mixture, coating each
piece well and shaking off the excess.
Preheat the oven to 375 degrees. Heat two inches of oil in a high-sided
iron skillet. Cook the chicken pieces in batches, turning so that they
brown evenly. Cook the breasts first, then the thighs and legs. As each
piece browns, remove it to a rack-covered broiler pan in the oven so that
the grease will drain as the pieces finish cooking. The chicken will cook
in 15 to 20 minutes depending on the piece. Makes 5 servings.
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