Hannah B's Recipes Corn Flake Oven Fried Chicken

CHICKEN FRIED WITH CORN FLAKES........

Step 1. Brine Chicken: in a medium sized glass dish (preferably with lid), combine water, brown sugar, and salt for brine; whisk together until sugar and salt dissolved. Add chicken pieces and refrigerate for 1 to 2 hours (highly recommended). Once done, remove chicken from brine, drain and discard the remaining brine. Step 2.

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In a bowl, add the flour and season lightly with salt and pepper. Mix slightly. Add the eggs to a separate bowl and beat together. Lastly, add the crushed cornflakes to a third bowl. One by one, first coat the chicken in the flour, then into the eggs and lastly in the cornflakes.

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Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.

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Reserve. In a medium mixing bowl whisk together the seltzer or ginger ale, flour, cornstarch, 1 tsp salt, garlic powder, and cayenne pepper till smooth. The batter will bubble at first, then settle. Pour the crushed cornflakes into another bowl. Keep an empty plate handy for the chicken.

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Spray the chicken with oil, then pop in the oven at 200C/390F for 15mins or until golden, crispy and piping hot through the centre. FRYING OPTION: Add 1 cup/250ml oil (or enough to comfortably cover the base of the pan) in a heavy bottom pan or cast iron skillet over medium heat.

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Preheat the oven to 350° and have ready a rimmed sheet pan lined with aluminum foil. Add the cereal and all of the spices to the bowl of food processor fitted with the blade attachment and pulse until the cornflakes turn to crumbs. Drizzle in the oil through the feed tube and pulse just until evenly distributed.

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Spray rack with cooking spray and set aside. In a bowl, whisk together mayonnaise, salt, seasoned salt and garlic powder. Remove skin from chicken, pat dry, and season the meat liberally with salt and pepper. Brush chicken pieces with the mayonnaise mixture. Coat chicken with crushed Corn Flakes, pressing gently to help adhere.

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Heat oven to 400°F. Spray rack in broiler pan with cooking spray. 2. In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.

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Prepare the chicken: Rinse the chicken pieces under cold water and pat them dry with paper towels. Season the chicken with salt and pepper, ensuring that each piece is evenly coated. Create the coating: In a shallow dish, combine the crushed corn flakes, flour, paprika, garlic powder, and onion powder. Mix well to evenly distribute the seasonings.

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Heat oil in a deep fryer to 375°F or, alternatively, heat 2 inches of oil in a heavy-bottomed pan to the same temperature. Put the remaining 2 cups flour in a shallow baking dish. Pour the buttermilk into a second shallow baking dish. Pour the cornflake mixture into a third baking dish.

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Preheat the oven to 200°C/400°F. Combine the corn flakes and spices in a food processor and blend until fine. Place the crumbs in a large, flat bowl. Place flour into another flat bowl and season with salt and pepper. Beat the eggs into a third bowl. Season the chicken with salt then cover in the seasoned flour.

Hannah B's Recipes Corn Flake Oven Fried Chicken

Stir to combine (Image 1). Set out bowls of flour and egg. STEP 2. Coat the chicken wedge each piece of chicken through flour then egg, (Images 2 & 3) and finally into the breading. Gently press the breading into the chicken so it doesn't fall off (Image 4). STEP 3. Heat oil in a skillet.

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In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat. Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10-15.

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Cover and refrigerate at least 3 hours and up to overnight. Preheat oven to 425 degrees. Pulse cornflakes into coarse crumbs in a food processor. Transfer to a bowl; stir in flour, remaining 2 teaspoons salt, and oil. Place a wire rack on a baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off.

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Immediately dip the chicken into the cornflakes, pressing to coat both sides of the chicken with the crushed cereal. Meanwhile, in a large skillet, add the oil and heat until 350 degrees. Carefully add the chicken to the hot oil in batches, frying for approximately 4 to 5 minutes on each side or until cooked through.

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Chicken Thighs: 390°F (195°C) for 22-24 minutes, turning halfway, until the internal temperature is at 165°F (74°C) Air fryer cornflake chicken is a delicious and crunchy way to enjoy juicy chicken breasts. I love how it's a healthier alternative to traditional fried chicken.