Professor Torbert's Orange Corn
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Yield: Approx. 1 1/2 lbs of Chicken Cuts of Your Choice

Fried Chicken

Serve this easy and classic fried chicken recipe with just about anything! Baking the chicken after frying will help to finish the cooking process, and allow excess oil to drip off.  


Chicken cuts of choice (thighs, breasts, wings or drumsticks)

For Buttermilk Mixture 

  • 1 cup buttermilk 
  • 1 tsp chili powder 
  • 1 tsp salt 
  • ¼ tsp garlic powder 
  • ¼ tsp black pepper 
  • 1 tbsp lemon juice 

For Flour Mixture 

  • 5 tbsp cornstarch 
  • ¼ cup Professor Torbert’s Orange Corn Meal 
  • ½ cup Professor Torbert’s Orange Corn Flour 
  • 1 cup all-purpose flour 
  • 1 tsp chili powder  
  • 1 tsp garlic powder 
  • 1 tsp salt 
  • ¼ tsp black pepper 

Professor Torbert's Orange Corn

Method of Preparation

  1. Preheat the oven to 325°F. Preheat frying oil to 365°F. 
  2. Combine buttermilk mixture ingredients in a bowl. 
  3. In a separate bowl, combine the flour mixture ingredients. 
  4. Completely coat the pieces of chicken in the flour mixture, then dip into the buttermilk mixture. Coat again with the flour mixture, pressing it into the chicken to make sure the chicken is completely covered.  
  5. Fry in batches for 8-12 minutes or until golden brown, flipping half-way. After frying, place on a sheet tray lined with a wire rack and bake in the oven for 5-10 minutes.