Well, I know I love fried chicken. The crispy skin and the juicy flesh melting in your mouth…I have been craving a delicious piece lately and I wanted to tighten up the recipe and thin it down so it’s not pouring with grease. Not much preparation in this, just batter and pop in the oven for one hour. Enjoy!
500g chicken (1lb) – thighs, and drums
1 c flour
½ c milk
2 tbsp. paprika
2 tbsp. garlic powder
2 c corn flakes
1 tsp. salt
Pepper to taste
Set out two bowls; in one bowl mix together milk, egg, flour, spices and blend together until smooth.
In the other bowl, crush cornflakes and add salt and pepper.
Preheat your oven to about 170F (350C)
Line a cookie sheet with foil.
Dip your chicken in the flour and egg mixture and let drip to take off some of the excess, next roll in the corn flakes and set on the cookie sheet. Repeat this with the remaining chicken.
Bake for about 1 hr. Poke with a fork to make sure the juices are running clear.
If you want to be true to the south, you should serve with smashed potatoes and corn on the cob. Enjoy!
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