Servings: 4 Preparation Time: 1:00
4 cups corn flakes
1/2 tso, cayenne
1/2 tso, white pepper
1/2 tsp. black pepper
1 tsp. salt
4 whole eggs, beaten
2 cups flour
1 4-5 lbs. chicken, cut into 10 pieces
oil for frying
1. Place the corn flakes, red pepper, white pepper, black pepper, and 1/2
tsp.salt in the food processor with a blade. Pulse the processor until the
flake resembles a coarse breading. Place the flakes in a broad flat
container. Do the same with the flour and put the eggs a flat bowl. Set
the flour, eggs, and cornflakes next to each other in that order.
2. Season the chicken thoroughly with salt. Dip each piece in the flour,
making sure to shake off extra. Then dip it in the eggs mixture making sure
you cover the whole surface with egg wash. Then lay it in the corn flake
mixture. Push a mound of corn flake mixture on top of the piece and press
down with your hand to firmly press the cornflakes into the chicken. Turn
the piece over and repeat once or twice more. Remove the chicken piece to a
baking sheet and repeat with the rest of the pieces. It is easier if you use one hand for the wet ingredients and one hand for the dry ingredients.
3. Heat 1/2 inch of frying oil in a large frying pan (or use a deep fryer if
you have one) to medium high heat. Place enough chicken to fill the pan in
one layer, but do not overcrowd. This can be done in batches. Fry the
chicken until the corn flakes turn a deeper brown and they look crispy.
Remove the chicken and place it on a foil lined baking sheet. Repeat this
process until all the chicken has been par cooked.
4. Place the baking sheet in a 325 degree oven for 50 minutes. Remove and
5. This recipe can be done completely in the oven if you can spray the
chicken thoroughly with a mist of vegetable oil after it has been coated.
Then bake in a 375 degree oven for 1 hour.