Sep 23, 2013
This fried chicken is sinfully good. The brining makes it extra juicy and the cornflake coating adds a delicious sweet crunch.
4 large to 6 small boneless chicken breasts, skin-on or skinless
4 cups water
1/2 cup brown sugar
1/2 cup kosher salt
2 cups flour
2 tbsp. garlic powder
2 tbps. paprika or smoked paprika
2 tbsp. chili powder
2 tbsp. dry mustard
2 tbsp. oregano
Salt and freshly ground pepper, to taste
3 eggs, eggs beaten
1 cup buttermilk
Peanut oil, canola or vegetable oil, for frying
3 to 4 cups crushed cornflakes
Slice chicken on the bias into 3 to 4 slices.
Combine water, brown sugar and salt for brine. Stir. When sugar and salt dissolves, add chicken pieces. Transfer to refrigerator and brine chicken for 1 to 2 hours. Drain chicken. Discard brine.
Combine flour, garlic powder, paprika, chili powder, dry mustard, oregano and salt and pepper, spices in a shallow dish or bowl. Set aside.
In another dish or bowl, combine eggs and buttermilk. Set aside.
Dredge chicken pieces in the flour mixture. Shake off any excess. Dip in buttermilk mixture. And then coat in crushed cornflakes. Repeat and dip chicken pieces again in buttermilk mixture and then again in cornflakes.
Heat oil over medium heat in Dutch oven. Add enough oil to come up about 2 to 3-inches up the side of the pan. Heat to 350 degrees F.
In batches, add chicken to hot oil. Cook chicken until juices run clear and no longer pink, flipping once during the cooking, about 4 to 6 minutes depending how thick. Transfer to paper towel-baking sheet or plate to drain excess fat.
Yield: 4 to 6 servings.