This cornflake fried chicken is a crowd-pleaser. Chicken strips are dredged in seasonings, buttermilk, and cornflakes for a delicious and crunchy fried chicken..
4chicken breastsboneless, skinless & sliced into strips
1 ½cupall purpose flour
1Tablespoonpaprika
1Tablespoongarlic powder
2teaspoonsonion powder
2teaspoondry mustard
1teaspoonsalt
½teaspoonblack pepper
3eggs
1cupbuttermilk
3cupscrushed cornflakesabout 6 cups uncrushed
Vegetable or canola oilfor frying
Instructions
Create a dipping station using 3 shallow dishes. In the first dish, stir together the flour, paprika, garlic powder, onion powder, dry mustard, salt, and black pepper.
In the second dish, beat the three eggs until well blended. Then, add the buttermilk and beat until combined.
In the third dish, add the crushed cornflakes.
Dip each strip of chicken in the first dish, coating in the flour mixture. Shake to remove the excess. Then, roll the chicken in the buttermilk mixture, allowing any excess to drain back into the dish. Immediately dip the chicken into the cornflakes, pressing to coat both sides of the chicken with the crushed cereal.
Meanwhile, in a large skillet, add the oil and heat until 350 degrees. Carefully add the chicken to the hot oil in batches, frying for approximately 4 to 5 minutes on each side or until cooked through. The chicken should be 165 degrees when checked with a meat thermometer.
Remove the chicken to drain on a wire rack or paper toweling. Keep warm until ready to serve.