| 1 Poulet Rouge® Heritage Chicken from Joyce Farms, cut into 8 pieces, or 1 case of Poulet Rouge® 4-Piece Cut, Half Heritage Chicken (2 packs) | 1/2 tsp cayenne pepper |
| 2 cups all-purpose flour | 1 tsp granulated garlic |
| 1 cup corn meal | 1/2 tsp cayenne pepper |
| 1 tbsp salt | Canola oil (enough to fill skillet to about 1 inch deep) |
| 1 tsp black pepper |
WARNING: Oil will burn if there are open flames.
1. Mix flour and corn meal in a large mixing bowl.
2. Add salt, black pepper, cayenne pepper, and garlic to flour/corn meal and mix.
3. Toss chicken pieces in mixture until coated.
4. Add oil to skillet (about 1 inch deep) and heat to 325-350°F.
5. Gently place chicken into skillet. Flip pieces frequently until golden brown, and internal temperature reads at least 165°F.
6. Plate and serve!
1/2 tsp cayenne pepper
2 cups all-purpose flour
1 tsp granulated garlic
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