Cornmeal-Crusted Fried Chicken

Ingredients

• 2 lb / 900 g chicken thighs or tenders
• 1 1/2 cups / 355 mL buttermilk
• 1 cup / 120 g flour
• 3/4 cup / 105 g fine cornmeal
• 1 1/2 tsp salt
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp garlic powder
• High-heat frying oil, as needed

Method

1. Mix flour, cornmeal and seasonings.
2. Coat buttermilk-marinated chicken and let rest briefly.
3. Cook in safe, suitable frying equipment in small batches.
4. Check each piece for at least 165°F / 73.9°C.
5. Drain on a clean wire rack.