Cornmeal Chicken
Crispy cornmeal-coated chicken legs with flavorful herbs, perfect for a hearty dinner or casual gathering, offering a crunchy texture and savory taste.
Ingredients
Instructions
- Preheat oil in a fryer to 350°F.
- Mix cornmeal, bread crumbs, celery seed, thyme, and nutmeg in a bowl; set aside.
- Place chicken legs in a large pan, cover with water, season, and bring to a boil.
- Skim water and cook the chicken, partially covered, for 20 to 22 minutes over low heat.
- Remove chicken from the pan and trim the skin away.
- Dredge the chicken with flour, then dip into beaten eggs, and coat with the cornmeal mixture.
- Deep fry the coated chicken for 6 to 7 minutes until golden and cooked through.
Tips & Substitutions
For extra flavor, consider adding spices like paprika or garlic powder to the cornmeal mixture. If you don't have celery seed, you can substitute with a little bit of dried parsley. Make sure the oil is hot enough before frying to achieve a crispy texture. If you prefer a healthier option, try baking the coated chicken instead of frying, adjusting the cooking time accordingly.
Serving Suggestions
Serve the cornmeal chicken with a side of coleslaw or a fresh garden salad for a delightful meal. It pairs beautifully with Aunt Calla's Casserole for a comforting spread. For a dipping sauce, try a honey mustard or barbecue sauce to complement the flavors. Enjoy with a side of baked potatoes or crispy fries.
Storage & Reheating
Store any leftover cornmeal chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F for about 10-15 minutes, or until heated through, to maintain its crispiness. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Chicken contains roughly 1493 calories, with 36g protein, 254g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (92% of the Daily Value), protein (72% of the Daily Value), and iron (64% of the Daily Value). Note that it is relatively high in sodium, at 1642mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken instead of legs?
Yes, you can use boneless chicken pieces. Adjust the cooking time to about 4-5 minutes for smaller cuts, ensuring they are cooked through. This variation can make the cooking process quicker while still delivering a delicious crust.
What can I do if I don't have a deep fryer?
If you don't have a deep fryer, you can use a large pot or a deep skillet filled with oil. Use a thermometer to monitor the oil temperature, ensuring it stays around 350°F. Alternatively, consider baking the chicken at a high temperature for a healthier option, but the texture may differ.
Can I make the cornmeal mixture ahead of time?
Absolutely! You can prepare the cornmeal mixture a day in advance and store it in an airtight container. This saves you time on cooking day and allows the flavors to meld together. Just give it a quick stir before using it to ensure even distribution of the spices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).