Cornmeal Fried Chicken
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Cornmeal Fried Chicken

Cornmeal Fried Chicken

Serves 6 | Prep/Cook Time: 1 Hr 55 Min
  • Calories 603
  • Protein 52g
  • Sodium 961mg
  • Sat.Fat 8.5g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 603
% Daily Value*
Total Fat 29.8g 0 %
Saturated Fat 8.5g 0 %
Cholesterol 202g 0 %
Sodium 961mg 0 %
Total Carbs 31g 0 %
Dietary Fiber 2g 0 %
Sugars g
Protein 52g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® Chicken Drumsticks
1 pkg. PERDUE® Chicken Thighs
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.
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Serves 6

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