Southern Spice Cornflake Fried Chicken

Discover the crispiest twist on a classic dish with Southern Spice Cornflake Fried Chicken, featuring a unique blend of spices and a crunchy coating perfect for your next meal. Ideal for weekend dinners, parties, or any occasion where you want to impress with easy yet delicious fried chicken.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

4 lbs chicken drumsticks and thighs

2 cups buttermilk

1 tbsp hot sauce

2 cups all-purpose flour

3 cups crushed cornflakes

1 tbsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

1 tsp cayenne pepper

1 tsp salt

1/2 tsp freshly ground black pepper

2 cups vegetable oil for frying

Instructions

1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.

2. In a separate bowl, mix flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Place crushed cornflakes in another shallow dish.

4. Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour, then back into the buttermilk, and finally coat thoroughly in the cornflakes.

5. Heat vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (175°C).

6. Fry chicken in batches, about 8-10 minutes per side, until golden brown and cooked through. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).

7. Remove chicken and drain on paper towels.

8. Serve hot and enjoy!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 375°F (190°C) for about 15 minutes or until heated through and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.