Cornmealbatteredfriedchicken Recipes

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CORNMEAL-CRUSTED OVEN-FRIED CHICKEN



Cornmeal-Crusted Oven-Fried Chicken image

This has a really nice crispy, flavorful crust...it originated from Gourmet Magazine...enjoy! Cooking time does not include marinating time...

Provided by teresas

Categories     Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

3/4 cup buttermilk
1 teaspoon lemon zest, freshly grated
1/3 cup fresh lemon juice
1/4 cup olive oil
2 shallots, minced
1 tablespoon fresh thyme leave
2 teaspoons salt (divided)
1 1/2 teaspoons cayenne pepper (divided)
3 lbs chicken, cut into 8 pieces
3/4 cup yellow cornmeal
1/3 cup dry breadcrumbs
1/4 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon paprika
2 large eggs
2 tablespoons cold water
1 tablespoon lemon juice
3 tablespoons unsalted butter, melted

Steps:

  • In a large bowl whisk, together buttermilk, lemon zest, lemon juice, oil, shallots, thyme, 1 tsp of the salt, and 1 tsp 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. (I put everything in a large zip lock bag.).
  • Preheat the oven to 425°F.
  • In a separate bowl, make the egg wash by mixing together the eggs, water and 1 tbl lemon juice.
  • In another large bowl combine the cornmeal, bread crumbs, Parmesan, parsley, remaining 1 tsp salt, paprika and the remaining 1/2 tsp cayenne pepper. (I put everything in a large zip lock bag, and coat the pieces two at a time.).
  • 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 a one layer onto 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 35-45 minutes, or until it is done and crisp.

Nutrition Facts : Calories 1143.5, Fat 79.5, SaturatedFat 24.4, Cholesterol 378.4, Sodium 1658.6, Carbohydrate 30.9, Fiber 2.6, Sugar 3.8, Protein 74

CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

CORNMEAL-CRUSTED FRIED CHICKEN



Cornmeal-Crusted Fried Chicken image

Make and share this Cornmeal-Crusted Fried Chicken recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 egg
1/4 cup milk
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon dry southwest seasoning
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
oil
4 lbs chicken pieces (breasts, legs and thighs)

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.

Nutrition Facts : Calories 489.5, Fat 29.4, SaturatedFat 8.5, Cholesterol 174.7, Sodium 536.9, Carbohydrate 16.4, Fiber 1.1, Sugar 0.2, Protein 37.5

CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

Make and share this Cornmeal Oven-Fried Chicken recipe from Food.com.

Provided by carolinafan

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup dry breadcrumbs
1/2 cup cornmeal
1/3 cup grated parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 cup garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 cup buttermilk
1 (3 -4 lb) broiler-fryer chickens, cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large resealable plastic bag combine the first 9 ingredients.
  • Place the buttermilk in a shallow bowl.
  • Dip chicken in buttermilk, then add to bag, a few pieces at a time and shake to coat.
  • Place in a 13-inch x 9-inch baking pan coated with cooking spray.
  • Bake at 375* for 10 minutes; drizzle with butter.
  • Bake 30-40 minutes longer or until juices run clear.

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