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Old Bay Cornmeal Fried Chicken on a plate
Andre Lewis

Old Bay Cornmeal Fried Chicken

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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 chicken, buttermilk, 2 teaspoons Old Bay, and salt in a covered bowl. Refrigerate 2 to 6 hours.
  2. Whisk flour, cornmeal, baking powder, pepper, and remaining Old Bay in a wide dish.
  3. Let thighs drip briefly; pack cornmeal mixture over every surface and edge.
  4. Rest on a rack 15 minutes until coating looks damp in spots, not powdery.
  5. Heat 1 1/2 inches peanut oil in a Dutch oven to 350°F.
  6. Fry three thighs at a time, 12 to 14 minutes, turning every 3 minutes and maintaining oil at 325°F to 340°F.
  7. Remove thighs when crust is dark gold and meat reaches at least 165°F near bone. Drain on a rack 8 minutes.