Entree: United States – Delaware / Mid-Atlantic United States – Fried Chicken with Delaware Corn Fritters

Serving Size: 6

Approximate Time

Prep 45 min

Cook 40 min

Additional 5 hrs

Total 5 hrs 40 min

Ingredients

- 8 bone-in chicken pieces (mix of thighs and drumsticks), approx. 3.5 lb (1.6 kg)
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 ml) hot sauce (optional)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 2 tsp (6 g) Old Bay seasoning (or similar Mid-Atlantic seafood blend)
- 2 cups (260 g) all-purpose flour
- 1/2 cup (65 g) yellow cornmeal
- 2 tsp (10 g) baking powder
- 2 tsp (6 g) Old Bay seasoning (for dredge)
- 1 tsp (5 g) paprika
- 2 large eggs, beaten (about 100 g)
- 1/4 cup (60 ml) whole milk
- Neutral frying oil (peanut or vegetable), about 6 cups (1.4 L) or enough for 3 in / 8 cm depth in a pot
- 4 ears fresh Delaware corn, kernels removed (about 3 cups / 480 g)
- 1 cup (125 g) all-purpose flour (for fritters)
- 1/2 cup (65 g) yellow cornmeal (for fritters)
- 1 tsp (4 g) baking powder (for fritters)
- 1/2 tsp (2 g) fine salt (for fritters)
- 1/2 tsp (2 g) granulated sugar
- 2 large eggs (for fritters), beaten (about 100 g)
- 1/2 cup (120 ml) whole milk (for fritters)
- 2 scallions (green onions), thinly sliced
- 1/4 cup (15 g) fresh parsley, chopped
- 2–3 tbsp (30–45 ml) neutral oil or butter for pan-frying fritters
- 4 cups (300 g) shredded green cabbage (quick slaw)
- 1 small apple, julienned (optional), about 1 cup (120 g)
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (4 g) sugar
- Salt and pepper to taste
- Lemon wedges, for serving

Instructions

Short Description:
Crispy buttermilk-marinated fried chicken seasoned with Mid-Atlantic spices, served with sweet Delaware corn fritters and a quick tangy cabbage slaw for a complete main-course meal.

Regional Notes:
This Delaware/Mid-Atlantic version uses a buttermilk marinade and Old Bay-style seasoning commonly found in the region, and the corn fritters rely on fresh Delaware corn for a pronounced sweet-savory bite. The combination of fried chicken, fresh-corn fritters, and a simple slaw reflects local summer produce and regional seasoning preferences.

1. In a large bowl or sealable container combine buttermilk, hot sauce (if using), 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder, onion powder, and 2 tsp Old Bay. Add the chicken pieces, pressing them into the marinade so they are submerged. Cover and refrigerate at least 4 hours or overnight.
2. Prepare the dredge: in a wide shallow bowl whisk together 2 cups (260 g) flour, 1/2 cup (65 g) cornmeal, 2 tsp baking powder, 2 tsp Old Bay, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow bowl whisk 2 beaten eggs with 1/4 cup (60 ml) milk.
3. Remove chicken from the fridge 30 minutes before frying to come closer to room temperature. Pat pieces lightly dry with paper towels (do not remove all marinade).
4. Heat oil in a deep heavy pot or Dutch oven to a steady 325–350°F (163–177°C). Use a thermometer to maintain temperature.
5. Working in batches, dip each chicken piece first into the egg wash, then into the flour-cornmeal dredge, pressing to adhere a good coating. Shake off excess and carefully add to the hot oil. Do not overcrowd the pot.
6. Fry chicken in batches, maintaining 325–350°F (163–177°C), until golden brown and internal temperature reaches 165°F (74°C), about 12–16 minutes per piece for thighs/drumsticks (times vary by piece size). Transfer fried chicken to a wire rack set over a sheet pan to drain and rest; tent loosely with foil to keep warm.
7. While chicken fries, make the corn fritter batter: in a large bowl combine 1 cup (125 g) flour, 1/2 cup (65 g) cornmeal, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp sugar. Stir in the corn kernels, sliced scallions, and chopped parsley. Whisk together 2 beaten eggs and 1/2 cup (120 ml) milk, then fold into the dry mixture to make a thick batter. Let rest 5 minutes.
8. Heat a large skillet over medium heat and add 2–3 tbsp (30–45 ml) oil or butter. Drop heaping tablespoons of batter (or 2 tbsp for larger fritters) into the skillet, flatten slightly with the back of the spoon, and cook until golden brown on the bottom, about 3–4 minutes. Flip and cook 2–3 minutes more until cooked through. Work in batches and keep finished fritters warm on a baking sheet in a 200°F (95°C) oven if needed.
9. Make the quick slaw: in a bowl combine shredded cabbage, julienned apple (if using), mayonnaise, apple cider vinegar, 1 tsp sugar, and a pinch of salt and pepper. Toss to coat; adjust seasoning to taste.
10. To serve, arrange fried chicken on a platter with a stack of warm Delaware corn fritters and a bowl of quick slaw. Garnish with lemon wedges and extra chopped parsley. Enjoy hot.