This classic Southern-style fried chicken recipe has a Nashville twist, with a light and crispy coating that will have your family and friends begging for more. The secret to this recipe is to use a combination of flour and cornmeal for the coating, as well as a light dusting of paprika for a hint of smoky flavor. Serve with mashed potatoes and coleslaw for a complete meal.
Ingredients
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3 lbs Chicken pieces
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2 cups Flour
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1 cup Cornmeal
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1 tsp Paprika
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1 tsp Salt
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1 tsp Pepper
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1 cup Buttermilk
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3 cups Vegetable oil
fried chicken
mashed potatoes
Southern-style
Nashville twist
Coleslaw
Main Course
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- short description
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In a shallow dish, mix together the flour, cornmeal, paprika, salt, and pepper.
In a separate dish, pour the buttermilk.
Dip the chicken pieces into the buttermilk and then into the flour mixture, making sure to coat both sides.
In a large skillet, heat the oil over medium-high heat.
Carefully add the chicken pieces to the hot oil and cook for about 10 minutes, or until golden brown.
Turn the chicken pieces over and cook for another 10 minutes, or until cooked through.
- detailed description
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In a shallow dish, mix together the flour, cornmeal, paprika, salt, and pepper.
In a separate dish, pour the buttermilk.
Dip each piece of chicken into the buttermilk and then into the flour mixture, making sure to coat both sides.
In a large skillet, heat the oil over medium-high heat. The oil should be about 1/2 inch deep.
Carefully add the chicken pieces to the hot oil and cook for about 10 minutes, or until golden brown. You may need to turn the heat down to medium if the chicken starts to brown too quickly.
Turn the chicken pieces over and cook for another 10 minutes, or until cooked through. If the chicken is not cooked through, you can cover the skillet with a lid and cook for an additional 5 minutes.
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