Nebraska

Cornhusker Fried Chicken

Honoring Nebraska's agricultural heritage, this Cornhusker Fried Chicken features a distinctive cornmeal crust that delivers an extra-crispy, golden coating. The cornmeal adds a subtle sweetness and incredible crunch that celebrates the Cornhusker State's famous corn.

⏱ Total 1hr 30min 🍴 Serves 6 ⭐ Cornhusker Classic 🌽 Farm Fresh

Equipment Needed

🍳 Large Cast Iron Skillet
🥣 Large Mixing Bowls
🌡 Deep Fry Thermometer
🥚 Wire Cooling Rack
🧂 Tongs

Instructions

1

Marinate the chicken: Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight for best results.

2

Prepare the cornmeal coating: In a large bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until well combined.

Tip: Use fine-ground cornmeal for the best texture. Coarse cornmeal can fall off during frying.
3

Bring to room temperature: Remove chicken from refrigerator 30 minutes before frying. This ensures even cooking throughout.

4

Heat the oil: Pour corn oil or vegetable oil into a large cast iron skillet to a depth of 1 inch. Heat to 350°F (175°C), using a thermometer to monitor.

5

Coat the chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge thoroughly in the cornmeal mixture, pressing to adhere. Let rest on a rack for 5 minutes.

6

Fry the chicken: Place chicken pieces skin-side down in hot oil. Don't overcrowd. Fry for 12-15 minutes per side until the cornmeal coating is deep golden and crispy.

7

Check for doneness: Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). The cornmeal coating will be a beautiful golden-brown color.

8

Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet. Season immediately with a light sprinkle of salt. Let rest 5 minutes.

9

Serve hot: Arrange on a platter and serve with creamed corn, coleslaw, and cornbread for a complete Nebraska Cornhusker feast.

💡 Pro Tips & Variations

  • Use Nebraska-grown corn products: For authentic flavor, seek out cornmeal from Nebraska mills or farmers markets.
  • Add corn flavor: Mix 2 tablespoons of corn flour into the coating for an extra corn punch.
  • Try corn oil: Frying in corn oil adds another layer of corn flavor and is authentic to Nebraska cooking.
  • Double dip technique: For extra crunch, dip coated chicken back in buttermilk and coat again in the cornmeal mixture.
  • Serve with honey: A drizzle of local Nebraska honey over the finished chicken adds a sweet contrast to the savory cornmeal.
  • Storage: Leftover chicken keeps 3-4 days refrigerated. Reheat in a 375°F oven to restore crispiness.
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