After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
767 Calories
Recipe Instructions
Step 1
Preheat oven to 250 degrees F (120 degrees C).
Step 2
Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
Step 3
Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
Step 4
Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
Step 5
Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
Step 6
Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
Step 7
Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
Ingredients
vegetable oil for frying
¼ teaspoon baking powder
¾ cup all-purpose flour
1 tablespoon salt
¼ cup cornmeal
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon ground thyme
3 chicken leg quarters, cut into thighs and drumsticks
