Southern Spice Cornflake Fried Chicken

Name: Southern Spice Cornflake Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Southern Spice Cornflake Fried Chicken is a delightful twist on the classic favorite. With a crispy cornflake coating and a hint of heat, this dish is sure to impress. Perfect for a weekend gathering or a comforting family meal.

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Ingredients for Southern Spice Cornflake Fried Chicken

The magic starts with buttermilk, which tenderizes the chicken and adds a subtle tanginess. The hot sauce infuses a gentle heat throughout. Our coating starts with all-purpose flour to create that classic fried chicken crust. Then there’s the secret weapon: crushed cornflakes, which add an irresistible crunch. A mix of smoked paprika, garlic powder, onion powder, and cayenne pepper brings depth and warmth, while salt and black pepper balance everything out.

Tips & Tricks

Crush the cornflakes finely for an even coating, but leave a few larger pieces for extra crunch.
If you don't have a meat thermometer, cut into a piece to ensure juices run clear and the meat is no longer pink.
Don't overcrowd the skillet; frying in batches keeps the oil temperature consistent.

Serving Suggestions

This chicken pairs beautifully with classic coleslaw or a crisp green salad to balance the richness. For a true Southern experience, serve with buttery mashed potatoes and a side of cornbread.

Frequently Asked Questions

Can I use chicken breasts instead?: Yes, but they may cook faster. Keep an eye on the internal temperature to avoid drying out.
What if I don't have buttermilk?: Mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes before using.

Southern Spice Cornflake Fried Chicken Recipe Walkthrough

Start by preparing your marinade. In a large bowl, combine the buttermilk and hot sauce. Make sure your chicken pieces are submerged, then cover the bowl and let it sit in the fridge for at least 2 hours, or even better, overnight. This step is crucial for juicy, flavorful chicken.

While the chicken marinates, prepare your coating. In one bowl, mix together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another shallow dish, pour out your crushed cornflakes.

Once ready to cook, remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, dip it back into the buttermilk, then coat it thoroughly in the cornflakes. This double-dredging method ensures maximum flavor and crunch.

Heat up your vegetable oil in a large cast-iron skillet over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, about 8-10 minutes per side, until the pieces are golden brown and cooked through. Use a meat thermometer to check that the internal temperature hits 165°F (74°C).

Once done, remove the chicken and let it drain on paper towels. This helps keep the crust crispy. Serve it up hot and enjoy the compliments!

Why You'll Love This Recipe

Crispy, crunchy texture from the cornflakes.
A spicy kick that's just right — not too mild, not too hot.
Simple ingredients, big flavors.
Perfectly juicy and tender chicken every time.

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

Step-by-step 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).