Cornmeal Batter For Chicken at Layla Dickens blog

Cornmeal Batter For Chicken. Heat oil for frying to 365°f. In another bowl (with a dry utensil), stir together cornmeal and flour. Add the egg, milk, and oil to the flour mixture; Clean and pat chicken very dry. Combine all the dry ingredients in a medium bowl; Pour enough oil in a 10 or 12″ skillet just to cover. Sift the flour and cornmeal together in a shallow. For batter, in a mixing bowl combine flour, cornmeal, baking powder, garlic salt, poultry seasoning and red. Pat chicken dry with paper towel. Place the buttermilk in a shallow bowl. Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. In a shallow bowl, whisk together egg, sour cream, and cajun seasoning. Drain the chicken and pat dry with paper towels. In a large shallow dish, combine the bread crumbs, cornmeal, parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper. In a separate bowl, whisk together.

Carefully lower into hot oil. Pour enough oil in a 10 or 12″ skillet just to cover. Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. In a large shallow dish, combine the bread crumbs, cornmeal, parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper. Combine all the dry ingredients in a medium bowl; Drain the chicken and pat dry with paper towels. Add the egg, milk, and oil to the flour mixture; For batter, in a mixing bowl combine flour, cornmeal, baking powder, garlic salt, poultry seasoning and red. Place the buttermilk in a shallow bowl. In a shallow bowl, whisk together egg, sour cream, and cajun seasoning.

Cornmeal Crusted Oven Fried Chicken

Cornmeal Batter For Chicken Combine all the dry ingredients in a medium bowl; Clean and pat chicken very dry. Working with a few pieces at a time, dip the chicken pieces in buttermilk, then dip in the cornmeal mixture. In a shallow bowl, combine flour, cornmeal, cornstarch, baking powder and spices. Place the buttermilk in a shallow bowl. Sift the flour and cornmeal together in a shallow. In a large shallow dish, combine the bread crumbs, cornmeal, parmesan cheese, fresh parsley, garlic powder, salt, onion powder, dried thyme and pepper. In another bowl, beat the egg whites until foamy. For batter, in a mixing bowl combine flour, cornmeal, baking powder, garlic salt, poultry seasoning and red. Carefully lower into hot oil. In a shallow bowl, whisk together egg, sour cream, and cajun seasoning. Pour enough oil in a 10 or 12″ skillet just to cover. Heat oil for frying to 365°f. Pat chicken dry with paper towel. Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. In another bowl (with a dry utensil), stir together cornmeal and flour.