Church's Chicken Copycat Recipe
28 ounces cut okra (frozen/thawed)
1 cup whole Buttermilk
2 large egg whites
2 cups yellow corn meal
1/4 cup all purpose flour
1 1/2 teaspoons sea salt (fine grain)
1 teaspoon pepper (freshly ground)
1 teaspoon granulated garlic powder
vegetable oil (for frying)
Start by adding the oil to a large skillet (enough to fry the okra in) over medium high heat. Place the thawed okra in a colander and give them a quick rinse under some water. Allow all the water to drain off the okra then place them in a bowl. Put the buttermilk and egg whites in a bowl and mix them together. In another bowl, add in the corn meal, flour, salt, pepper and garlic powder. Whisk them together.
Place the bowl with the okra next to the buttermilk and corn meal mixtures. This will make it easier to batter the okra. Place some of the okra in the buttermilk mixture. Coat them well in the buttermilk.
Notes: The buttermilk mixture will be very thick and you'll need to shake them in an open hand in order to get the extra buttermilk to fall off.Then toss them into the cornmeal mixture. Be sure to coat them well.Place the battered okras onto a pan or plate. Continue to do this until all the okra has been battered.
If the oil is hot at this point, you can go ahead and start frying the first batch as you batter the others. Once you're done battering all the okras, the oil should be hot and ready. Place some of the okras into the oil. Be sure not to overcrowd the pan. Allow them to cook for 3 to 5 minutes (or until golden brown). Then take them out of the oil onto a plate lined with paper towels to drain. Plate and serve while still warm.
Labels: Church's Chicken