Every way to coat fried chicken

Ingredients

• 8 pieces Chicken Pieces (bone‑in, skin‑on (drumsticks, thighs, or wingettes))
• 1 cup All-Purpose Flour (seasoned with salt, pepper, paprika, and garlic powder)
• 2 cups Corn Flakes (crushed into coarse crumbs; use a zip‑top bag and rolling pin)
• 2 large Eggs (beaten lightly)
• 1 tsp Salt (plus extra for seasoning the flour)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Paprika (smoked paprika adds depth)
• ½ tsp Garlic Powder
• 2 cups Vegetable Oil (for deep‑frying; use a high‑smoke‑point oil)

Instructions

1. Season the Flour

   In a large mixing bowl combine the all‑purpose flour, salt, black pepper, smoked paprika, and garlic powder. Stir until evenly mixed.

   Time: PT5M

2. Crush the Corn Flakes

   Place the corn flakes in a zip‑top bag. Seal, leaving a small opening, and crush with a rolling pin until you have coarse crumbs.

   Time: PT3M

3. Beat the Eggs

   In a shallow dish, beat the two eggs until the whites and yolks are just combined.

   Time: PT2M

4. Dry the Chicken

   Pat the chicken pieces dry with paper towels. This helps the coating adhere and reduces oil splatter.

   Time: PT2M

5. First Dredge – Flour

   Coat each chicken piece in the seasoned flour, shaking off excess. Place on a clean plate.

   Time: PT3M

6. Second Dredge – Egg

   Dip the flour‑coated chicken into the beaten egg, ensuring full coverage.

   Time: PT2M

7. Third Dredge – Corn Flake Crumbs

   Roll the egg‑wet chicken in the crushed corn flakes, pressing gently so the crumbs stick.

   Time: PT3M

8. Heat the Oil

   Add vegetable oil to the frying pan to a depth of about 1‑1.5 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer or test with a small corn‑flake piece—it should sizzle and turn golden in ~15 seconds.

   Time: PT5M

   Temperature: 350°F

9. Fry the Chicken

   Working in batches, carefully lower 2‑3 pieces into the hot oil. Fry for 6‑8 minutes, turning once, until the coating is deep golden‑brown and the internal temperature of the thickest part reaches 165°F (74°C).

   Time: PT15M

   Temperature: 350°F

10. Drain and Rest

    Remove the fried chicken with tongs and place on a wire rack set over paper towels to drain excess oil. Let rest for 2 minutes before serving.

    Time: PT2M

11. Cleanup

    Allow the oil to cool, then strain and store for future use or discard. Wash all used bowls, utensils, and the frying pan.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

22 g

Fat

28 g

Fiber

1 g