Chef Becky Reams' Ridiculously Delicious Double-Dipped Fried Chicken and Corn Cakes
Fried chicken and pancakes? Oh, yes! Chef Becky Reams stops by to show me how it's done.
Serves: 4 as an appetizer
Prep time: 20 minutes
Cook and assembly time: 15 minutes
• 1 lb boneless chicken thighs
• 2 C buttermilk (or 2 C regular milk with 2 T lemon juice mixed together)
• 2 T cajun seasoning
• 2 T garlic powder
• 1 tsp paprika
• 2 C all purpose flour
• 1 QT canola or any other frying oil + 3-4 T oil, separated
• 1 package jiffy cornbread mix
• 1 egg
• 1/2 C milk
• hot sauce to serve
• maple syrup to serve
• Kosher salt to taste
1. Pour buttermilk into a large bowl, and add 1 T cajun seasoning, 1 T garlic powder, a couple pinches of salt.
2. Cut each chicken thigh in half, and add to the buttermilk mixture. Let chicken marinate 10-15 minutes
3. Meanwhile, place flour in a large bowl, and add remaining 1 T cajun seasoning, 1 T garlic powder, 1 tsp paprika and a couple big pinches of salt
4. Pour the frying oil into a medium sized sauce pot and heat of medium high heat. The oil should be 325 degrees (approximately) when you fry.
5. Make the corn cakes by combining Jiffy mix in a bowl with 1 egg, 1/2 C milk, and 2 T oil, whisk to combine
6. Heat a skillet/saucepan over medium heat and add a little oil. When pan is hot, pour about 1/4 C of batter into pan and fry on the fist side for 2-3 minutes, until brown, then flip over. Place on a sheet try while you fry all the cakes (adding a little more oil to the pan as needed). Set cakes aside, until ready to serve.
7. Now fry the chicken: Remove chicken pieces from buttermilk and one at a time, place into flour mix pressing the chicken into the flour to get a really even/strong flour coating. Then remove from the flour and shake lightly, then place back into the buttermilk very quickly, then back into the flour. This double dipping method is what will give your chicken an unbelievable crunchy exterior. Continue with all chicken pieces.
8. Fry chicken in the hot oil 2-3 pieces at a time, turning over every minute or so, to get even browning.
9. Fry chicken a total of 6-10 minutes, depending on the size of your pieces. The smaller the pieces, the less time it takes.
10. Remove chicken from hot oil when dark golden brown and crispy. Sprinkle with salt.
11. Serve your super crunchy fried chicken with corn cakes on the side, a little hot sauce and liberally drizzle with maple syrup!