Southern fried chicken & cornbread

A classic Southern American comfy food combo. In this recipe the chicken is double coated, resulting super crispy outside and juicy inside. And the great fried chicken is naturally paired with fresh homemade cornbread. Just beautiful.

Print Pin Rate

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dinner, Lunch

Servings people

Ingredients

For the fried chicken:

8 Waitoa Chicken drumsticks
salt
black pepper

For the wet coating:

For the dry coating:

1 cup Chantal Organics Plain Flour
1 tsp cayenne pepper
1 tsp paprika
1 tsp salt
Oil for deep frying

For the cornbread:

2 onions chopped
1 drizzle Olivado Olive Oil
1 can corn kernels
4 free range eggs
1¾ cups coarse cornmeal or polenta
1 cup Anchor Milk
1 tsp Chantal Organics Baking Powder
6 tbsp Chantal Organics Plain Flour
150 g cheddar cheese grated
3 fresh red chillies seeds removed and finely chopped
Garnish with Superb Herb Cress

Instructions

Season the chicken with plenty of salt and pepper. Set aside.
Make the cornbread. In a non stick frying pan over medium hot heat, fry the onion with a drizzle of olive oil until soft. Set aside to cool. Break eggs in a large bowl. Add the corn, chilli, milk, cheese, cooked onions, plain flour, cornmeal and baking powder. Mix well. Line the bottom of a 21 cm round cake tin and drizzle olive oil over the baking paper. Pour cornbread mixture. Scatter more chilli, cheese and black pepper on top and bake in the oven 200C for 35 minutes or until a skewer inserted comes out clean.
While the cornbread is in oven, make fried chicken. In a bowl, mix together all the ingredients of the wet coating. In another bowl, mix plain flour, salt, paprika and cayenne pepper to make the dry coating.
Dip the chicken drumsticks in the wet coating, then coat in the spicy dry coating. Deep fry in medium hot oil for 12-15 minutes until cooked through and golden & crunchy.
Drain the fried chicken on kitchen towel and serve immediately with warm corn bread and salad greens.