If I know that we're going to be particularly busy on a weekend (and ALWAYS on weekends when we're putting up hay!), I'll make a double or triple batch of these. They're good hot or cold, and they're easy to grab for a snack to keep you going. No, they're not the healthiest thing on the planet, but when you're putting up 500 square bales in 108 degree temps, along with a big glass of Sweet Tea, they're more restorative than just about anything!
1 pound chicken white meat -- cut in cubes
1 cup buttermilk
2/3 cup beer -- dark
1 cup cornmeal
1 cup flour, all-purpose
1/2 cup rice flour
1 tablespoon paprika
2 tablespoons salt
2 tablespoons black pepper -- freshly ground
Peanut oil
Combine the buttermilk and beer in a nonreactive bowl. Add the chicken chunks and refrigerate for 2 hours, but no longer.
Combine the cornmeal, all-purpose flour, rice flour, paprika, salt, and pepepr in a small bowl and mix well.
Drain the chicken and toss lightly in the breading mixture to coat.
Pour enough peanut oil into a heavy skillet so that it is 2" deep. Heat the oil to 355 on a frying thermometer (or, for you experienced cooks, test the oil with a little bit of the damp flour mix - the noise will tell you when it's ready to fry). Carefully drop in the chicken. Fry for about 2-1/2 minutes on each side or until golden brown.
Remove with a slotted spoon and place on a paper towel to drain.
Serve immediately, or good cold.
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