Cornmeal Battered Fried Chicken

This crisp, golden coating is like a hushpuppy wrapped around every piece of chicken.

Wash the chicken and in large saucepan.

Cover the chicken with slightly salted water and bring to a boil.

After it boils , reduce the heat and cover and simmer for 20 minutes.

Drain the chicken and pat dry with paper towels.

For the batter: combine all the dry ingredients in a medium bowl.

Mix well.

Add the egg , milk , and oil to the flour mixture.

Mix well until smooth.

Heat oil for frying to 365f.

Dip the chicken pieces one at a time in the batter and gently shake off the excess batter.

Carefully lower into hot oil.

Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden , turning only once.

Carefully remove and drain on paper towels , or paper bag.

Keep warm while frying the remaining chicken.

fryer, all-purpose flour, cornmeal, baking powder, garlic powder, poultry seasoning, ground red pepper, egg, milk, cooking oil