Classic Southern Fried Chicken
Fried chicken is perfectly delicious for entertaining or for a quiet meal at home with the family.
Serves: 8Hands-on: 45 minutesTotal: 3 hours 45 minutesDifficulty: Medium
- 1 chicken (6 lbs.), cut into 8 pieces
- 1 cup buttermilk
- 1½ cups corn flour
- 1 clove garlic, chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. wheat-free baking powder
- 1 egg, beaten
- ½ cup wheat-free, buckwheat beer
- 1½ cups cornmeal
- ½ cup vegetable oil
- Rinse the chicken pieces and dry on paper towels, then place in a resealable plastic bag with the buttermilk and marinate for 3 hours.
- In a large paper bag, mix together the corn flour, garlic, salt, pepper, and baking powder. Add the chicken pieces to the corn flour mixture one at a time, then close the bag and shake until the chicken is well coated.
- In a medium bowl, whisk the egg and beer together. Spread the cornmeal on a large piece of waxed paper. Dip the chicken in the beaten egg/beer mixture. Then roll in the cornmeal, pressing it down into the mixture.
- Bring 1" of oil to 365°F in a fryer, or ½" of oil in a frying pan. Fry the chicken for 20–25 minutes, turning every 4–5 minutes. Watch the chicken carefully to make sure that it doesn’t burn. Drain on paper towels.