- 1 - 3 lb chicken, cut into 8 pieces
- 1 qt buttermilk
- 2 eggs, beaten
- 1 tablespoon Kosher salt
- 2 teaspoons pepper
- Vegetable oil
Crumb Coating
- 1 box corn flakes
- 1 cup flour
- 2 tablespoons Kosher salt
- 1 tablespoon pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons dark chili powder
Whisk the buttermilk, eggs, salt and pepper together and soak the chicken pieces in the mixture for at least one hour and up to one day.
Grind the corn flakes in a food processor until coarse. Pour into a bowl and add the remaining ingredients. Stir well. Dredge the chicken pieces in the crumb coating and refrigerate for one hour.
Preheat the oven to 500 degrees. Pour 2 inches of oil into a heavy bottomed skillet and place over medium heat for at least 5 minutes. Place the chicken pieces in the oil and fry until golden and crisp. Turn and fry on the other side. Place on a baking sheet. Repeat until all the chicken has been fried. Place the baking sheet in the oven for 15 – 20 minutes until the meat is cooked through.
Serves 2-4
