Crunchy Fried Chicken with Corn Flakes
I love having different sites on different food subjects. It allows me to explore different cultures, regions and parts of the world that motivate me food wise. As you know I am a New England girl and before we go starting a deep divided again let me just say I am very open minded and understand some places just do some foods better. Now with this said I told you I like exploring different foods and no exploration would be complete without the quid essential southern food of fried chicken.
When I set out to do anything outside my base I research the hell out of it and so does my staff. I would not begin to have done a Mexican food site without understanding it completely and I think over ten years I have built one of the best sources for Mexican inspired food on the internet corporate competitors included. Why because I put love into every recipe these have to get approved by five hungry guys and trust me being the only girl in a house of five guys they don’t cut me any slack when it comes to good food.
I think you will see that in this world made smaller by the internet we can understand others even if not having the luxury of living there. So I will put any one of my sites up against anyone’s and feel confident in the fact that we deliver top content on any subject we cover. Just like chefs travel and study so have we just in a virtual way. So as for this recipe it is a true southern based recipe and I think you will love the crispy texture to the crust this recipe achieves through the use of the corn flake crust. Finishing it off in the oven ensures a crispy crunchy chicken that is cooked through, yet moist inside and perfect on the outside as well.
- 2 cups buttermilk
- ½ teaspoon cayenne
- 1 whole chicken, cut into pieces
- 3 cups corn flakes
- 4 eggs, beaten
- 1½ cups bread flour
- 1 tablespoon corn starch
- 1 tablespoon granulated garlic
- ½ teaspoon cayenne
- ½ teaspoon black pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon salt
- Peanut oil for frying
- Combine the buttermilk and cayenne pepper in a large resalable plastic bag seal and shake to combine well add the cut up chicken piece to the bag seal and toss a few times and place in the refrigerator to marinade overnight.
- In a shallow bowl combine the bread flour, corn starch, granulated garlic, cayenne, black pepper, chipotle chili powder, salt and blend well so spice are well incorporated into the flour.
- Put the corn flakes into a Ziploc bag seal it and with a rolling pin run it over the bag to crush the corn flakes into a fine crumb similar to course breadcrumbs.
- Whisk the eggs until well scrambled in a medium glass bowl.
- Arrange the bowls in the following order flour, eggs, and then corn flakes.
- In a heavy cast iron pan heat ¾ of an inch of the peanut oil until it reaches 375 digress F.
- Take the chicken from the marinade one piece at a time and dredge it through the flour shack off any excess flour.
- Next dip chicken in the egg wash and then dredge through the corn flakes until well covered pack it in any bare spaces. Place on a plate to be fried.
- Place the coated chicken in the cast iron pan and fry until golden brown and appear to be crispy making sure to leave room between piece of chicken If top is not golden too flip careful and repeat process until crisp.
- In a preheated 350 degree F. oven place the chicken on a baking dish and cook for about forty-five minutes or until the juices run clear when cut into the center.
- Remove from oven and serve with your favorite fried chicken side dishes, (suggestions include coleslaw, mashed potatoes, sweet potatoes, potato salad).
Is there any more iconic Southern dish then fried chicken, but how do you get the perfect moist yet crispy fried chicken? One of the secrets many southern chefs use is to marinade it in buttermilk. It not only helps make the chicken moist and tender but in this marinade it infuses a little bit of heat into the otherwise bland tasting chicken. This is a fairly simple process to do and although it does take some preplanning on your part it is a very good step to use to insure the best fried chicken possible.
Picture, recipes and/or content upgraded: 04-05-16
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