Personally frying anything is not high on my to-do list. Mostly, because I do not enjoy being popped by flying grease or nearly breaking my neck on slippery fly aways on the floor. One thing I can say is that I’m so happy I tried this recipe.
What you will need:
- 2 small containers
- 1 frying pan
- Seasonings such as salt, pepper, cayenne pepper
- 2 medium sized eggs
- About 2 handfuls of Corn Flakes
- About 2 cups of flour
- Draining rack or paper towels
- About 8 chicken legs
- Tongs and a Fork
- To prevent cross contamination (and the spread of microbes all over my kitchen) all of the prep work is done BEFORE dealing with the chicken or the eggs. I make sure my hands are washed, and the sink I will be seasoning the chicken in is thoroughly washed.
- In the 1st container, I pour in flour and then season it well with black pepper and a small amount of cayenne pepper. Spicy is not my goal, so the cayenne is used sparingly just for taste. Salt surprisingly is not even in my house. I never ever cook with salt, but you may use if for this recipe if you choose ^_^ I use roughly 1/4 teaspoon of cayenne pepper and 1 teaspoon of black pepper. The last thing that goes in is the fist full’s of cornflakes. These get roughly crushed up with the back of a fork, mixed well, then set aside.
- In the 2nd container, goes about a 1/2 cup of buttermilk, and the eggs. Before I crack the eggs I turn on water in a sink and have a trash bag near. Crack the eggs, throw them away, and then wash my hands without touching anything else. Mix the milk and eggs well, and then set aside.
- On the stove I heat the frying pan on medium-low. While it is heating up I add about 1 1/2 cups of Crisco shortening. Any type of oil or shortening may be used here. I just wanted the bottom of the pan covered–no deep frying going on here. Prepping the chicken is next!
- After turning the stove up to medium–I turn on the water again, so I could wash my hands after seasoning the chicken. No matter what anyone says, I always rinse off meat really well when I take it out of the package. If necessary, you can trim up the chicken legs to get rid of excess fat. After laying the legs down in the sink I prepped I season then on both sides. I sprinkled about 1 tablespoon of black pepper total on 1 side of all the legs.
Time for the assembly line cooking method! Using 1 hand to touch raw chicken and 1 hand to touch anything else is important so bacteria aren’t spread. 1 chicken leg gets dipped in the milk-egg mixture, then into the seasoned flour-cornflake mix, and finally into the frying pan. With one hand on the chicken, and the other on the container holding the flour mix you can hold that closer to the pan, so you’re not dropping flour on things.
I fit about 4 legs in at a time. The thickest part of the leg should be towards the middle (hottest part) of the pan. Try not to over crowd your pan, this can affect the temperature of the oil extending the cooking time. If the oil is too hot the chicken will brown fast on the outside, but be undercooked inside. Once you’ve placed the chicken in the pan don’t touch it. Place it and keep hand off! Let the 1st side cook for about 8 minutes before flipping with your tongs and repeat.
Once the chicken is finished cooking, place it on a draining rack, or on paper towels to remove excess oil.
The buttermilk helps flavor the chicken and keep it juicy while it cooks. The chicken can be soaked in it the night before for extra flavor.
The cornflakes give an extra crunch to the breading that’s made while frying.
The egg can be omitted, but gives the flour mix something to hold on to and helps with the crunch!
Try egg whites instead of the whole egg
Use gluten free or whole wheat flour
Use canola, sunflower, or olive oil
Try using skinless chicken