“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.” - by arthurfl99
Ingredients
Adjust Servings
Original recipe yields 3 servings
Directions
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
Nutrition
Amount Per Serving (3 total)
- Calories
- 767 cal
- 38%
- Fat
- 38.7 g
- 59%
- Carbs
- 46.6 g
- 15%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Everyone just loved this chicken. It got rave reviews at dinner. I made the recipe exactly as posted with one exception. I did not use the MSG. thank you so much for posting the recipe...." See more"
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