Creole Cornmeal Fried Chicken
A gritty, extra-crunchy texture achieved by mixing yellow cornmeal into the flour.
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Ingredients
- 3 pounds Chicken thighs and drumsticks
- 1 1/2 cups All-purpose flour
- 1 cup Yellow cornmeal
- 2 cups Buttermilk
- 3 tablespoons Creole seasoning
- 1 tablespoon Hot sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Black pepper
- 4 cups Vegetable oil for frying
Instructions
- 1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 tablespoon of the Creole seasoning.
- 2
Submerge the chicken pieces in the buttermilk mixture and refrigerate for at least 1 hour to tenderize.
- 3
In a separate shallow dish, combine the flour, yellow cornmeal, remaining Creole seasoning, garlic powder, onion powder, and black pepper.
- 4
Heat the vegetable oil in a large cast-iron skillet or deep fryer to 350 degrees Fahrenheit.
- 5
Remove chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the cornmeal-flour mixture, pressing to adhere.
- 6
Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pan.
- 7
Fry for 12-15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
- 8
Drain the fried chicken on a wire rack over paper towels to maintain that gritty, extra-crunchy texture.
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