Fried chicken wasn't something I ate frequently as a child. There were the rare occasions of eating it at Oma's where fried chicken is her specialty. Even my health centered mother wasn't able to deny its deliciousness, and on occasion we were able to have fried chicken, just like how oma made it.
Although this is not my oma's recipe, I did learn the basic method used by my mom and my oma. Having had this knowledge tucked away for future use, I ended up embellishing the method with added ingredients.
One evening I made this version of fried chicken off the cuff, thinking cornmeal and rosemary would be nice accompaniments to our standard recipe. It turned out so delicious and light. There are a few other tweaks to the family recipe such as using coconut oil to fry, and finishing it up in the oven.
The coconut oil gives it a delicately sweet flavor, and it is relatively healthier to fry with than the standard vegetable oil. Finishing it in the oven helps the chicken to be lighter because the excess oil has a place to escape rather than sitting and soaking into your chicken. I love this method.
Hope you enjoy! Happy cooking.
Cornmeal and Rosemary Fried ChickenTime: 30 - 40 minutes Serves: 4
2 - 3 chicken breasts, butterfly cut and evenly pounded
1/2 cup white flour
1/4 cup cornmeal
fresh rosemary, finely chopped
1/4 tsp each, salt and pepper
pinch of paprika
1/4 cup milk
1/2 cup coconut oil, for frying
Heat oven to 375ºF. In one shallow bowl or glass dish, combine flour, cornmeal, rosemary, salt, pepper, and paprika. In another dish whisk together the eggs and milk until combined.
Heat oil over high heat in a cast iron skillet, or heavy duty skillet. Once the coconut oil reaches its liquid state, turn heat down to medium-high and let it heat for 5 minutes.
Dredge prepared chicken breasts in the egg/milk mixture and then in the flour mixture. Press the flour into the chicken on both sides, shake off excess.
Once the oil has heated, gently lay the chicken pieces into the oil. Make sure the oil starts to sizzle when you begin to dip the chicken into the oil, if it doesn't sizzle, wait for the oil to heat for another 2 minutes. Don't crowd the pan, you may need to fry the chicken in two batches. Fry the chicken for 5 minutes on the first side, flip chicken, cook the other side for another 4 - 5 minutes or until lightly browned with crisp edges.
Line a baking sheet with foil. Over the baking sheet set an oven-proof metal rack on top of it. Once the chicken has been fried, arrange pieces over the rack. Bake in oven for 10 minutes. As it finishes cooking in the oven, it also allows excess oil to drip off resulting in a lighter version of fried chicken.
Serve with a baked potato and brussels sprouts, or other greens.