RCI-MT.004.0463.001
Hillbilly Fried Chicken
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- 1 cup
- 1 cup
- 1 can
Method
1
Pat the chicken pieces dry with paper towels to remove excess moisture, which helps the coating adhere better and promotes even browning.
2
Combine flour and cornmeal in a shallow bowl or plate, stirring together until evenly mixed.
3
Pour the beer into a separate shallow bowl, creating a wet station for dredging.
4
Dip each chicken piece into the beer, coating all sides lightly, then immediately dredge it in the flour-cornmeal mixture, pressing gently so the coating adheres.
5 minutes
5
Heat oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.
3 minutes
6
Carefully place the coated chicken pieces in the hot oil in a single layer, working in batches if needed to avoid overcrowding.
1 minutes
7
Fry the chicken for 12-15 minutes, turning occasionally with tongs, until the coating is golden brown and the internal temperature reaches 165°F.
13 minutes
8
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
9
Serve the chicken hot, optionally with cornbread, coleslaw, or other traditional sides.