Chicken breasts, pounded thin
Cornflake Crumbs
Flour
Milk
Pinch each: salt & sugar
Lemon, or other sauce
Cornflake Crumbs
Flour
Milk
Pinch each: salt & sugar
Lemon, or other sauce
This is a quick and easy deep fry. Pound the chicken breasts fairly thin, to about 1/4 inch. Mix flour, milk, and a pinch each of salt and sugar. The mixture should be thick enough to coat the back of a spoon.
Dip chicken into the mixture, coating both sides. Transfer the chicken to a plate covered in cornflake crumbs, and bread the chicken.
Deep fry chicken at 375 degrees until golden brown. The fry should last about 4 minutes. Don't over fry! If deep fryer not available, can be done in cast iron skillet, or lightly dressed with olive oil and baked in oven. However, as always, deep fryer is best.
Remove chicken to cooling rack, season with salt/spice rub, transfer to plate, and squeeze fresh lemon juice on top. Or, season however you want- this preparation is very versatile!
Dip chicken into the mixture, coating both sides. Transfer the chicken to a plate covered in cornflake crumbs, and bread the chicken.
Deep fry chicken at 375 degrees until golden brown. The fry should last about 4 minutes. Don't over fry! If deep fryer not available, can be done in cast iron skillet, or lightly dressed with olive oil and baked in oven. However, as always, deep fryer is best.
Remove chicken to cooling rack, season with salt/spice rub, transfer to plate, and squeeze fresh lemon juice on top. Or, season however you want- this preparation is very versatile!
1 comment:
Gorgeous! I love the cornflake crust- some old Midwestern lady taught me to roll the chicken in mayonnaise, then cornflakes, and then bake it in the oven. It's shockingly good. She claims that if you really think about it, since mayo is made of eggs and oil it's the same thing but in a different order. Hmmm...
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