Okay. So this isn’t actually Justin Timberlake’s fried chicken. That recipe was featured in InTouch or Life & Style or some other tabloid that I flipped through at the grocery store. This is the my best attempt at recreating it. & I’ve got to hand it to JT, or his publicist, or somebody: whoever came up with this recipe knows how to fry chicken. It’s wicked easy–and the coating is crunchy, the chicken is moist, and the cornmeal adds a fantastic texture.
INGREDIENTS
2 cups Wondra flour
1/2 cup corn meal
2 tablespoons creole seasoning (or as much more/less as you like)
Chicken (as much as you want to make, whatever part you like–I used boneless skinless thighs)
1 pint of buttermilk
Plenty of vegetable oil
DIRECTIONS
Put the chicken in a bowl and cover completely with buttermilk. Let stand 20-30 minutes.
Combine flour, corn meal, and seasoning. Dredge soaked chicken in flour mixture.
Add enough vegetable oil to a cast iron skillet that there is a half-inch layer along the bottom. Let oil heat way, way, way up (chicken should pop and sizzle when you drop it in). Cook chicken, flipping halfway through, until it’s a deep golden brown. Drain on a paper towel, serve up, and enjoy.
