20 Piece Fried Chicken Recipe
Served with 20 Corn Muffins & Honey Butter. Includes a mix of drumsticks, and boneless breasts and thighs.
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Ingredients
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Chicken
Breading
Honey Butter
Corn Muffins
Method
Fried Chicken
- 1
Prepare the Chicken
Rinse the chicken pieces under cold water and pat dry with paper towels.
- 2
Prepare the Breading
In a large bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- 3
Bread the Chicken
Coat each piece of chicken in the breading mixture, shaking off any excess flour.
- 4
Heat the Oil
In a large deep skillet or fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil. Fry in batches to avoid overcrowding for about 12-15 minutes, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Corn Muffins
- 7
Preheat the Oven
Preheat your oven to 400°F (200°C) and grease a muffin tin.
- 8
Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- 9
- 10
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 11
Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 12
Bake
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Honey Butter
- 13
Prepare Honey Butter
In a mixing bowl, beat together the softened butter and honey until smooth and creamy.