Crunchy Cornmeal Fried Chicken
How To Make Sticky Toffee Pudding Bars | Sheet Pan Dessert | Rya…
Teriyaki Salmon & Baby Bok Choy | Healthy Sheet Pan Dinner | Che…
How To Make Moroccan-Style Sheet Pan Chicken with Apricots, Oliv…
How To Make Sticky Toffee Sauce | Ryan Scott
3 Sheet Pan Dinners (+ a Dessert!): Moroccan-Style Chicken, Stic…
Rach + Denis Leary Honor International Firefighters' Day With a …
Bob Schneider Performs New Single "I Love This Life" From Upcomi…
How To Make Rach's Spicy Big Smack Burgers With Smoky Onions | R…
Rachael Serves Up Carnitas, Answers Viewer Questions + Delivers …
Rachael's Spicy Cannelloni + Budget-Friendly Home Improvement Ti…
We Asked a DIY Pro to Test This Liquid Alternative To Painter's …
We Test Mirror Effect Spray Paint That Claims To Turn Regular Gl…
Cinematographer Uses Drones To Rescue Animals Around The World |…
Daphne Oz's Secretly Healthy Chocolate Chip Cookies + Rach's Spr…
Drew Barrymore Dishes On Family Life + Dr. Jennifer Ashton Share…
Deals From Rue La La: Cooling Hypoallergenic Gel Fiber Pillows, …
Andrew McCarthy's Son Calls Weekend At Bernie's The Stupidest Mo…
How To Make Jambalaya-Style Pasta with Spicy Pork (or Chicken) a…
Bacon-Praline Macaroni and Cheese | The Twisted Soul Cookbook
Spicy Big Smack Burgers With Smoky Onions + Denis Leary & Rach T…
Cornmeal gives this fried chicken recipe extra crunch. "It's my extra-crunchy variety of fried chicken," Rach says.
For more fried chicken recipes, try Buttermilk-Brined Fried Chicken, Curtis Stone's Southern Fried Chicken or Potato Chip-Crusted Fried Chicken.
Ingredients
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- Frying oil, such as canola or vegetable
- 8 pieces bone-in, skin-on chicken from 1 chicken cut into pieces or pick and choose your favorite cuts
- Salt and pepper
- 3/4 cup flour
- 1/4 cup cornmeal
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon ground thyme
- 1 teaspoon smoked sweet paprika
- About 1/8 teaspoon, a couple of healthy pinches, cayenne pepper
- 4 large egg whites
Yield
Preparation
Preheat oven to 250°F
Heat about 2 to 2 1/2 inches of oil in a heavy pot or Dutch oven over medium to medium- high heat.
In a shallow bowl, combine flour, cornmeal, cornstarch, baking powder and spices. In another bowl, beat the egg whites until foamy.
Clean and pat chicken very dry. Season liberally with salt and pepper. Turn each piece in the egg whites to coat then in the spiced flour mixture.
Fry the chicken in batches, 10-12 minutes, until deep golden in color and juices run clear. Keep fried chicken warm in the oven on a cooling rack placed over a baking sheet. Serve with hot sauce and honey for topping.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
