Fried Chicken with Cornmeal Crust
Coarsely grated cornmeal makes an excellent crust for fried chicken. Some use corn muffin mix as the coating for chicken, and while that's fine, it's more wholesome to make your own crust.
INGREDIENTS | SERVES 4
4 half-breasts chicken, 4 ounces each, boneless and skinless
½ cup buttermilk
½ cup coarse cornmeal
1 teaspoon baking powder
½ teaspoon salt
Freshly ground pepper, to taste
½″ canola or other oil in a deep pan for frying
Soak the chicken in buttermilk for 15 minutes. On a piece of waxed paper, mix the cornmeal, baking powder, salt, and pepper. Coat the chicken with the cornmeal mixture.
In a large frying pan, heat the oil to 350ºF. Fry for 8–10 minutes per side. Drain on paper towels.
PER SERVING: Calories: 265 | GI: Low | Carbohydrates: 9g | Protein: 42g | Fat: 9g