Blue corn and buttermilk fried chicken

5 servings

Ingredients

Quantity Ingredient
2 Chickens, 2 1/2 lb each
1½ cup Blue cornmeal
3½ cup Flour, Unbleached all purpose
¾ cup Chili powder
1 tablespoon Garlic powder
1 tablespoon Salt
1 tablespoon Pepper, freshly ground
2 cups Buttermilk

Directions

Serves 5

vegetable oil for frying

Cut up chicken into pieces. rinse and dry. Combine the cornmeal, 1½ cups of the flour, chili powder, garlic powder, salt and pepper.

Mix well. Line up separate containers for the remaining two cups of flour, buttermilk, and cornmeal mixture (in that order). Pie tins work nicely for this. Coat the chicken pieces in the flour, shaking off the excess; submerge them in the buttermilk, and then roll them in the blue-cornmeal mixture, coating each piece well and shaking off the excess.

Preheat the oven to 375 degrees. Heat two inches of oil in a high-sided iron skillet. Cook the chicken pieces in batches, turning so that they brown evenly. Cook the breasts first, then the thighs and legs. As each piece browns, remove it to a rack-covered broiler pan in the oven so that the grease will drain as the pieces finish cooking. The chicken will cook in 15 to 20 minutes depending on the piece. Makes 5 servings.

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