It’s time for the final act.
I love fried chicken as much as anyone (if not more), but I don’t want to prepare it the same tired way every time I make it. Usually I experiment with different permutations of herbs and spices, but today I wanted to do something more. I’ve heard of frying catfish in a cornmeal crust, so why not chicken? And I must say that I enjoyed the result thoroughly. The cornmeal gives the chicken an extra *crunch* when you take that first bite that just can’t be beat.
Ingredients:
- chicken pieces (any kind you want)
- seasoned salt
- pepper
- garlic salt
- cumin
- paprika
- flour
- cornmeal
Season the chicken pieces in the spices listed above. (I did this early on in the day and let the chicken rest in the refrigerator for a while. This lets the meat take in the flavor a little more, but it definitely isn’t necessary.) Dredge the chicken pieces in a combination of equal parts flour and cornmeal. Then fry to a golden perfection in a deep pan with about 1/2″ or so of vegetable oil and place on paper towels to drain. Enjoy your summertime meal!
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