Best Buttermilk Cornmeal Fried Chicken Recipes

Nan's Buttermilk Cornmeal Fried Chicken image

Provided by Nancy Allen

Categories Chicken

Time 40m

Number Of Ingredients 5

1/2 c canola oil, for frying
6 chicken, frying pieces (your favorite)
1 c martha whites self-rising buttermilk cornmeal mix
1/2 c buttermilk
1 tsp garlic powder

Steps:

1. Heat canola oil to medium in a medium skillet. Wash and rinse chicken, then pat dry with paper towels. Salt & Pepper chicken and set aside.
2. Place buttermilk in a dish and cornmeal mix in another dish. Dip both sides of chicken in buttermilk first and then dip both sides in cornmeal mix packed well. Let set on a plate while you finish coating the rest of the chicken.
3. I fry 4 pieces at a time in a medium cast iron skillet to leave space in between. I fry 10-12 minutes on each side. Dark meat takes alittle longer to cook than breasts. Remove chicken and drain on paper towels. Enjoy this chicken.

Buttermilk Cornmeal Fried Chicken image

Provided by @MakeItYours

Number Of Ingredients 12

2 cups buttermilk
1 teaspoon Tabasco or other hot-pepper sauce
1 chicken, about 3 1/2 pounds, cut into 8 serving pieces
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon chopped fresh sage
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups solid vegetable shortening

Steps:

In a large bowl, stir together the buttermilk and Tabasco. Slip the chicken pieces into the mixture. Cover and refrigerate for at least 4 hours or as long as overnight.
In a shallow baking dish, stir together the cornmeal, flour, salt, pepper, sage, paprika, garlic powder and onion powder. Remove each piece of chicken from the buttermilk, allowing the excess to drip away. Coat the pieces evenly with the seasoned flour and place on a large baking sheet.
In a bistro pan or a large, deep fry pan over medium-high heat, melt the shortening and heat to 360 degrees F. on a deep-frying thermometer. Arrange the chicken, skin side down, in the pan, placing the pieces of dark meat in the center and the pieces of white meat around the sides. Allow the pieces to touch slightly, but do not overcrowd the pan. Reduce the heat to medium and cook until golden brown, about 12 minutes. Using tongs, turn the chicken, cover and continue to cook for 10 minutes. Uncover, turn the chicken again, and cook until crisp and cooked through, about 10 minutes more.
Using tongs, transfer the chicken to paper towels to drain. Serve piping hot, at room temperature or even chilled, straight from the refrigerator.
Serves 4.