Preparation Time: 1 hour 15 minutes
1 whole chicken, cut into 10 pieces
1 cup flour
4 whole eggs
1 cup bread crumbs
1 cup corn flake crumbs
1 tablespoon salt
1 tablespoon white pepper
1 teaspoon garlic power
1 teaspoon onion powder
1 cup vegetable or canola oil
salt and fresh ground black pepper for seasoning
1. Preheat oven to 350 degrees. Place chicken on a baking sheet with non-stick spray or parchment paper. Bake chicken for 45 minutes. Remove from oven and let cool for 5 minutes. Remove skin from chicken.
2. While chicken is baking, set up a breading station. Place three bowls that are big enough to fit your largest pieces of chicken in a row on your counter with a lined baking sheet. Put the flour in the first bowl, season lightly with salt and stir to incorporate. Crack eggs into the second bowl and whisk with a fork for 1 minute. Place bread crumbs, corn flake crumbs, salt, pepper, garlic powder and onion powder in the third bowl and stir them together with a fork.
3. Alternate hands when you bread the chicken. Use one hand as a wet hand (chicken and eggs) and one hand as a dry hand (breading). Dip each piece first in the flour, then the eggs and then the bread crumbs. Coat each dip thoroughly and lightly knock off excess flour and bread crumbs. You can refrigerate the chicken overnight if needed. Refrigerating for a while helps breading to stick better.
4. Preheat frying oil in a large frying pan over medium high heat. Fry chicken in batches and keep finished pieces on warm in the oven either on a rack or a paper towel-lined sheet pan. Remember that you are only frying to brown the bread crumbs because the chicken is already cooked. So when it is nicely browned it is done. Season lightly with salt when chicken comes out of oil.