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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From The Great American Chicken Cookbook, c. 1982. Ingredients:
2 (2 -3 lb) fryer chickens, cut up into portion-sized pieces |
1/2 cup all-purpose flour |
1/2 cup yellow cornmeal |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups buttermilk |
2 cups hush puppy mix with onion |
vegetable oil, for deep frying |
Directions:
1. Mix the flour and cornmeal together in a paper sack. Place each piece of chicken in the sack and shake thoroughly to coat completely.
2. Mix the salt, pepper and buttermilk together. Place the hush-puppy mix in another paper sack. Dip each piece of chicken in the seasoned buttermilk and then drop it into the hush-puppy mix and shake to coat thoroughly.
3. Heat vegetable oil to 350*F, and drop each piece of cooked chicken into it. Fry until a rich golden brown. Place in a flat baking dish and place in a 325* oven for an additional 30 minutes. Serve at once, piping hot.
4. NOTE: If you cannot obtain hush-puppy prepared mix in your store, substitute the following: 2 cups white corn meal, 2 teaspoons baking powder, 1 teaspoon onion powder, 1/4 teaspoon salt, 4 tablespoons butter. Work all together until it is a fine consistency and then use as the breading mixture as specified in the above recipe. Hush-Puppy prepared mix is a timesaving shortcut.
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