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Cornmeal Fried Chicken

Cornmeal Fried Chicken Recipe

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Prep/Cook Time: 55 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 package
1 package
1 cup buttermilk
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, crushed
1 1/4 teaspoons salt, divided
1 teaspoon coarsely ground black pepper, divided
1/4 teaspoon ground red pepper
1/2 cup liquid egg substitute
1/2 cup yellow cornmeal
1/2 cup Italian seasoned bread crumbs
2 tablespoons light margarine (stick form)


  1. In rectangular baking dish, combine buttermilk, lemon juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon each black and red pepper. Remove skin from chicken. Add chicken to buttermilk mixture, turning to coat. Cover and marinate in the refrigerator at least 2 hours or overnight.
  2. Into shallow bowl, measure egg substitute. In another baking dish, combine cornmeal, bread crumbs, remaining 1 teaspoon salt and remaining 3/4 teaspoon black pepper.
  3. Remove chicken from buttermilk mixture, allowing excess to drip off. Dip chicken in egg substitute and dredge in cornmeal mixture. Let chicken stand on a wire rack placed over waxed paper for 15 minutes to allow coating to set.
  4. Meanwhile, preheat oven to 425°F. Place chicken on jelly-roll pan; drizzle with melted margarine. Oven-fry chicken 20 to 30 minutes until crisp, golden-brown and cooked through.

  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 603

  • Total Fat 29.8g (0%)

  • Saturated Fat 8.5g (0%)

  • Trans Fat 0g

  • Cholesterol 202mg (0%)

  • Sodium 961mg (0%)

  • Total Carbohydrate 31g (0%)

  • Dietary Fiber 2g

  • Sugars g

  • Protein 52g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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