Um…Hi guys. Yeah, it’s been a minute. And yeah, I promised this a while ago…
Hopefully, you’ll make this fried chicken and love it so much you’ll forgive me!
This was something that we made months ago… I never saw the recipe, so I’m going by memory.
Ok? So here we go…
First, you need chicken. Any kind of chicken you want, though we used boneless skinless breasts. If you use breasts, make sure to pound them out fairly thin so they don’t take forever to cook. Be careful not to pound too much, though, or you’ll end up with tough chicken. If you don’t want to pound them, you could cut each breast in half lengthwise to get them to your desired thinness. You could also cut them into strips if you’d rather have chicken fingers.
Oh hell, cut them into dinosaur shapes if you want…I don’t think it really matters that much.
Rinse your chicken. I don’t know why, but I always do. Maybe this is not a necessary step.
Dump some Corn Flakes into a Ziploc baggie, seal it, and smash the heck out of them. I wouldn’t crush them completely into a powder, because you want a little texture here. Just smash them ’til you don’t have any whole flakes. Add in whatever spices you like*…Some people go with regular ol’ salt and pepper, but I’m a big fan of this stuff:
They aren’t kidding, this stuff really is great on everything! If you use this please don’t add any extra salt, though!
You’ll also want to beat an egg or two or three (depending on how much chicken your making) with a little milk (or buttermilk)…
So dip the rinsed and dried chicken into the egg, let any excess drip off, then shake it and squeeze it a little in the bag of Corn Flakes until each piece is coated really well.
You’ll want to then fry the chicken in oil (and make sure you use a deep pan and plenty of oil) for a few minutes on each side. Most recipes say it should only take about 6 minutes per piece of chicken. I always worry that I’ll burn the outside but the inside will still be raw and while I enjoy a little pink in my steaks, under cooked chicken is NOT good to eat. I use a meat thermometer to make sure the internal temperature is at least 165 degrees. Just stick the thermometer into the thickest part (make sure it isn’t touching bone) and if it says 165 you’re good to go!
If the chicken’s temperature isn’t at 165 yet, put it into a preheated (350ish) oven covered in foil. Be careful not to let it bake too long, because it will dry out.
I like to let the chicken rest on a paper towel covered plate or cookie sheet for a little while before serving. While it’s resting you can make gravy by draining most of the oil from the pan (leave any brown crunchy bits, though!) and adding a little flour. Once the flour and oil are all mixed together, pour in some milk and seasonings… at least salt and pepper (under-seasoned gravy is a crime). Mix all of that together, scraping the bottom of the pan to loosen all of the tasty bits, and let it thicken.
I like to serve this with mashed potatoes and oven roasted green beans. The green beans are just about the easiest thing to make, ever:
Fresh, trimmed green beans go into a large bowl (Please do NOT use canned or frozen beans, they’re too mushy! ). Drizzle a little olive oil over the beans and sprinkle with sea salt. Toss to coat, then pour them onto a cookie sheet in an even layer. Roast them in a 425 degree oven for 12-15 minutes, stirring halfway through cooking to make sure they don’t stick. You can add all sorts of things if you want, but they’re really good without a ton of extra stuff.
Now I didn’t get any pics the night we made this because we all pretty much inhaled it all…but luckily we had leftovers so I was able to get a picture of the chicken with the little potato cakes I made with the leftover mashed taters.
Re-heat any leftovers in the oven (not the microwave) just until hot. Don’t overdo it or you’ll have fried chicken jerky!
*Some people like to sprinkle spices directly on the chicken before dipping and coating. This way is fine, just don’t go overboard on the spice. I prefer mixing the spice into the Corn Flake coating so the spice isn’t overwhelming.