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Old Bay Cornmeal Fried Chicken
Andre Lewis

Old Bay Cornmeal Fried Chicken

Fine cornmeal gives this chicken a sandy crunch that stays crisp longer than plain flour. The seafood-seasoning profile sounds odd until the celery salt and paprika hit hot chicken fat. Use fine cornmeal, not coarse polenta, or the crust will feel gritty.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs bone-in chicken thighs
  • 2 cups cultured buttermilk
  • 1 tbsp Old Bay seasoning divided
  • 1 tsp kosher salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp ground black pepper
  • 5 cups peanut oil

Method
 

  1. Combine the chicken, buttermilk, 2 teaspoons Old Bay and salt in a covered bowl and refrigerate for 2 to 6 hours.
  2. Whisk the flour, cornmeal, baking powder, pepper and remaining Old Bay in a wide dish.
  3. Let each thigh drip briefly, then pack the cornmeal mixture over every surface and along the edges.
  4. Set the coated thighs on a rack for 15 minutes until the crust looks damp in spots instead of powdery.
  5. Heat 1 1/2 inches peanut oil in a Dutch oven to 350°F.
  6. Fry three thighs at a time for 12 to 14 minutes, turning every 3 minutes and holding the oil between 325°F and 340°F.
  7. Remove each thigh when the crust is dark gold and the meat reaches at least 165°F near the bone, then drain on a rack for 8 minutes.