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BLUE CORN AND BUTTERMILK FRIED CHICKEN

Category:    Chicken
Yield: 5 servings
 
      2    Chickens, 2 1/2 lb each             1 tb Garlic powder
  1 1/2 c  Blue cornmeal                       1 tb Salt
  3 1/2 c  Flour, Unbleached all               1 tb Pepper, freshly ground
           -purpose                            2 c  Buttermilk
    3/4 c  Chili powder                   
 
  Serves 5
  
  vegetable oil for frying
  
  Cut up chicken into pieces. rinse and dry. Combine the cornmeal, 1 1/2 cups
  of the flour, chili powder, garlic powder, salt and pepper. Mix well. Line
  up separate containers for the remaining two cups of flour, buttermilk, and
  cornmeal mixture (in that order). Pie tins work nicely for this. Coat the
  chicken pieces in the flour, shaking off the excess; submerge them in the
  buttermilk, and then roll them in the blue-cornmeal mixture, coating each
  piece well and shaking off the excess.
  
  Preheat the oven to 375 degrees. Heat two inches of oil in a high-sided
  iron skillet.  Cook the chicken pieces in batches, turning so that they
  brown evenly. Cook the breasts first, then the thighs and legs. As each
  piece browns, remove it to a rack-covered broiler pan in the oven so that
  the grease will drain as the pieces finish cooking. The chicken will cook
  in 15 to 20 minutes depending on the piece. Makes 5 servings.
 

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