cornflake-coated KFC-style chicken, you’ll need to start by preparing the chicken pieces. Begin by rinsing them under cold water and then patting them dry with paper towels. This step helps remove any excess moisture from the chicken, which ensures the coating adheres properly and results in a crispy texture. Once the chicken is dry, season it generously with salt and pepper. If desired, you can also add additional spices such as paprika, garlic powder, or onion powder to enhance the flavor.
Next, you’ll need to crush the cornflakes to create the coating. You can do this by placing the cornflakes in a food processor and pulsing them until they are finely crushed. Alternatively, you can place them in a plastic bag and crush them with a rolling pin. Aim for a texture that is fine but still has some texture to it, as this will help create a crunchy coating for the chicken.
Now it’s time to set up your breading station. You’ll need three shallow bowls or plates to coat the chicken. In the first bowl, place flour seasoned with salt and pepper. In the second bowl, beat the eggs until they are well combined. And in the third bowl, place the crushed cornflakes.
To bread the chicken, start by dredging each piece in the seasoned flour, making sure to shake off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the crushed cornflakes, pressing gently to ensure the flakes adhere to the chicken evenly.
Once the chicken is breaded, it’s time to fry it to perfection. Heat oil in a deep fryer or large skillet to a temperature of 350-375°F (175-190°C). Carefully add the breaded chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry the chicken until it is golden brown and cooked through, which typically takes about 12-15 minutes depending on the size of the pieces. To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Once the chicken is cooked, remove it from the oil and place it on a wire rack or paper towels to drain any excess oil. Allow the chicken to cool slightly before serving it hot with your favorite dipping sauce or sides.
With its crispy cornflake coating and juicy interior, this homemade KFC-style chicken is sure to be a hit with family and friends alike. Enjoy!
Crispy cornflake KFC
Ingredients:
- Chicken pieces (drumsticks, thighs, breasts, etc.)
- Cornflakes
- Flour
- Eggs
- Salt
- Pepper
- Paprika (optional)
- Garlic powder (optional)
- Onion powder (optional)
- Oil for frying
Instructions:
- Prepare the chicken by rinsing it under cold water and patting it dry with paper towels. Season the chicken pieces with salt, pepper, and any optional spices you desire such as paprika, garlic powder, or onion powder.
- Crush the cornflakes into small pieces using a food processor or by placing them in a plastic bag and crushing them with a rolling pin. You want them to be fine but still have some texture.
- Set up a breading station with three shallow bowls or plates. Place flour seasoned with salt and pepper in one bowl, beaten eggs in another bowl, and crushed cornflakes in the third bowl.
- Dredge each piece of chicken in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the crushed cornflakes, pressing gently to adhere the flakes to the chicken.
- Heat oil in a deep fryer or large skillet to 350-375°F (175-190°C). Carefully add the breaded chicken pieces to the hot oil, making sure not to overcrowd the pan.
- Fry the chicken pieces until they are golden brown and cooked through, about 12-15 minutes depending on the size of the pieces. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
- Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
- Serve the crispy cornflake-coated KFC-style chicken hot with your favorite dipping sauce or sides.
