Cornmeal Dusted Fried Chicken

• 2 chickens
• 1 1/2 TBS Kosher Salt
• 1/2 Orange (juice and zest)
• 1 1/2 tsp finely minced garlic
• 2 tsp maple syrup
• 2 tsp finely minced rosemary
• 2 C buttermilk
• 1 1/4 C flower
• 1 1/4 C corn flower
• 1/2 C cornmeal
• 2 tsp table salt
• 1 tsp freshly ground pepper
• canola oil
• 1/4 lb bacon cut crosswise into thin strips

1. wash chicken, marinate overnight in salt, orange, garlic maple syrup and rosemary
2. in the morning add buttermilk to cover
3. dredge in flour / cornmeal mixture let stand at room temperature for 1 hr
4. add oil to cast iron skillet with bacon (oil at 3/4 inch) heat to brown bacon. Remove bacon. (oil at 350) add chicken cook 7 to 8 minutes, flip and heat to 160
5. drain over crumpled paper towels

chickens, salt, orange, garlic, maple syrup, rosemary, buttermilk, flower, corn flower, cornmeal, salt, ground pepper, canola oil, bacon

Taken from www.epicurious.com/recipes/member/views/cornmeal-dusted-fried-chicken-50092507 (may not work)