FRIED CHICKEN WITH CORNMEAL CRUST
Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting Tutorial and Video to learn how to cut a whole bird into 10 pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 6h30m
Number Of Ingredients 9
Steps:
- Combine 1 quart water, 1 1/2 cups salt, and sugar in a large pot. Bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and add remaining 7 quarts water. Add chicken pieces to brine, cover, and refrigerate at least 4 hours and up to 1 day.
- Remove pot from refrigerator and let stand 1 hour at room temperature. Whisk together flour, cornmeal, cayenne, pepper, and remaining 1 1/2 teaspoons salt in a large, shallow dish.
- Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until a deep-fat thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Working in batches of 4 to 5 pieces at a time, dredge chicken in flour mixture, shaking off excess. Immediately transfer to oil and fry, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part of flesh (do not touch bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for dark. Adjust heat to maintain oil temperature between 350 degrees and 375 degrees and return oil to 375 degrees between batches. Transfer chicken as fried to a wire rack set in a rimmed baking sheet to drain. If serving cold, let cool completely, cover, and store in refrigerator up to 8 hours.
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Prof Siidow
[email protected]I love this recipe because it's so versatile. You can use any type of chicken, and you can adjust the seasonings to your liking. It's a great way to make a customized fried chicken dish.
Gevonni Miller
[email protected]This recipe is a great way to make a healthier version of fried chicken. The cornmeal crust is lower in fat than traditional breading, and the chicken is baked instead of fried.
Habitual Handyman
[email protected]I'm not a big fan of cornmeal, but I was pleasantly surprised by this recipe. The cornmeal crust was crispy and flavorful, and it didn't overpower the taste of the chicken.
Johan Bekker
[email protected]This recipe is a great way to use up leftover chicken. The cornmeal crust gives the chicken a new lease on life, and it's a great way to add some flavor and texture to a simple dish.
Yassmin Essam
[email protected]I've tried many fried chicken recipes, but this one is my favorite. The cornmeal crust gives the chicken a unique flavor and texture that I love.
Zayden Socarro
[email protected]I'm new to cooking and this recipe was easy to follow. The chicken turned out great! The cornmeal crust was crispy and flavorful, and the chicken was juicy and tender.
IMRAN CHUDHARY
[email protected]I made this recipe for a special occasion and it was a huge success! The chicken was cooked perfectly and the cornmeal crust was crispy and flavorful.
Z Oxidhian
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken is so tender and juicy, and the cornmeal crust is crispy and flavorful.
Mk Rana Biswas
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always crispy and juicy, and the cornmeal crust is flavorful and delicious.
Alex m
[email protected]This recipe is easy to follow and the results are amazing! The chicken was cooked to perfection and the cornmeal crust was golden brown and delicious.
Sapana Pandey
[email protected]I'm not a big fan of fried chicken, but this recipe changed my mind. The chicken was so moist and tender, and the cornmeal crust was perfectly crispy.
Darlene Cantrell
[email protected]I made this chicken for a potluck and it was a huge success! Everyone raved about how crispy and flavorful it was.
Sthembiso Phumlani
[email protected]This recipe is a keeper! The chicken was perfectly cooked and the cornmeal crust was delicious. I served it with mashed potatoes and green beans, and it was a hit with my family.
Damian Toczek
[email protected]I was skeptical about using cornmeal in a fried chicken recipe, but I'm so glad I did! The cornmeal crust added a wonderful flavor and texture to the chicken.
KEtema Mulugeta
[email protected]I've tried many fried chicken recipes, but this one is by far the best. The chicken was crispy on the outside and tender on the inside. My family loved it!
nafis As
[email protected]This fried chicken recipe was an absolute winner! The cornmeal crust gave the chicken a delightful crunch, while the inside was moist and juicy. I'll definitely be making this again.