Chicken > Fried Chicken

Corn Flake Crusted Fried Chicken Recipe

Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 cups corn flakes, crushed
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 1/4 cup milk
- Vegetable oil, for frying

Special equipment needed:
- Meat mallet
- Plastic wrap
- Deep fryer or large, heavy-bottomed pot
- Cooking thermometer

Step-by-step instructions:

1. Preheat the deep fryer or pot of oil to 350°F.

2. Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.

3. In a shallow dish, mix together the crushed corn flakes, flour, paprika, garlic powder, onion powder, salt, and black pepper.

4. In another shallow dish, whisk together the eggs and milk.

5. Dip each chicken breast into the egg mixture, then coat in the corn flake mixture, pressing the mixture onto the chicken to ensure it sticks.

6. Carefully place the chicken into the hot oil and fry for 6-8 minutes, or until golden brown and cooked through (internal temperature of 165°F).

7. Remove the chicken from the oil and place on a wire rack to drain excess oil.


Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes per batch
Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat: 17g
Carbohydrates: 25g
Protein: 36g

Substitutions for ingredients:
- Corn flakes can be substituted with panko breadcrumbs or crushed crackers.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Paprika, garlic powder, onion powder, salt, and black pepper can be substituted with your favorite seasoning blend.

Variations:
- Add a tablespoon of hot sauce to the egg mixture for a spicy kick.
- Use bone-in chicken pieces instead of boneless chicken breasts.
- Make a honey mustard dipping sauce by mixing together honey and dijon mustard.

Tips and tricks:
- Make sure the oil is at the correct temperature before adding the chicken to ensure a crispy crust.
- Use a wire rack to drain excess oil and prevent the crust from getting soggy.
- Don't overcrowd the fryer or pot, as this will lower the temperature of the oil and result in greasy chicken.

Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the chicken on a platter with a side of dipping sauce and garnish with fresh herbs.

Garnishes:
Fresh herbs, such as parsley or cilantro, can be used as a garnish.

Pairings:
Serve the chicken with a side of coleslaw and corn on the cob for a classic summer meal.

Suggested side dishes:
- Coleslaw
- Corn on the cob
- Mashed potatoes
- Roasted vegetables

Troubleshooting advice:
- If the crust is not sticking to the chicken, make sure the chicken is completely dry before dipping in the egg mixture.
- If the crust is burning before the chicken is cooked through, lower the temperature of the oil.

Food safety advice:
- Always use a cooking thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Use caution when working with hot oil to prevent burns.

Food history:
Fried chicken has been a popular dish in the United States since the 19th century, with variations found in many different cultures around the world.

Flavor profiles:
The corn flake crust adds a crunchy texture to the juicy chicken, while the seasoning blend adds a savory flavor.

Serving suggestions:
Serve the chicken as a main dish for lunch or dinner, or cut into strips and serve as an appetizer.

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Taste: Crispy, Savory, Crunchy, Tangy, Spicy