Name: Cornflake Fried Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 5 cups cornflakes (140 grams); 2 eggs, lightly beaten; 4 leg quarters cut in two; Oil for frying

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This fried cornflake chicken is crispy on the outside and juicy on the inside. It is not only one of the most delicious chicken recipes I’ve ever tasted, but a great way to use up stale cereal.

Pieces of fried cornflake chicken on a white plate

Fried chicken is one of my favorite foods.

I love everything about it: from the crispy flavorful crust, to the juicy and tender chicken inside.

The only thing better than classic fried chicken is this fried cornflake chicken.

Not only is it easier to make - since it only requires a few ingredients - it is also at least as flavorful.

Now I’m not saying you should give up your fried chicken for cornflake chicken… however I do think you should definitely add it to your recipe arsenal.

One of my favorite things about this recipe is that it is a waste not want not recipe.

You can use a fresh box if you want to but it works just as well with a box of old stale cornflakes.

That’s actually how my family started making it.

Not only did we have stale cornflakes but we had boxes in the pantry that were being ignored.

Now cornflakes have made it back on the shopping list just because we make this chicken regularly.

Now, as you can see in the photo, this recipe doesn’t use full or even broken up cornflakes.

After a lot of experimenting, I found that powdered cornflakes give the best crust that rarely falls off. Second to best are small pieces of cornflakes.

Larger pieces just refuse to stick when fried.

You can bake them if you want to, but it isn’t nearly as flavorful.

I recommend surfing with mashed potatoes and green beans. Cornbread would also be nice.

Can Frosted Flakes be used?

Yes. This recipe works with Frosted Flakes as well. The chicken will be a little sweet but not overly sweet. However, because my family gave mixed reviews, I only do this when I have Frosted Flakes that have gone stale.

HOW TO DREDGE CHICKEN

DOUBLE HANDED

Use one hand to dip the chicken in the egg and the other to roll it in flour.

By using both hands you avoid getting thick layers of batter on your fingers known as “club hand.”

CONTAINER TECHNIQUE

Place half the flour at the bottom of a container. Add the chicken and cover with the remaining flour.

Cover with a lid and shake for a few minutes. Each piece should come out well coated.

A WORD ON OIL

When frying chicken the temperature, of the oil is important.

If it’s too cold, the chicken will be oily. On the other hand, if the oil is too hot, the crust will fall off.

With a thermometer, it should about 350°F or 175°C to 375°F or 190°C degrees.

If you don’t have a thermometer, when the oil seems hot, drop a little flour into the oil.

If the flour sizzles and floats on the top, it’s hot enough.

To make sure it’s not too hot, keep it around medium-low and adjust as needed.

HOW TO STORE CHICKEN

Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.

HOW TO FREEZE CHICKEN

Freeze leftovers within 3-4 days. Place cooled chicken in an airtight container or resealable freezer bag.

Freeze for up to 4-6 months. After that, it is still safe to eat, but the quality begins to degrade.

How to reheat

For the best results, heat in the oven or easy fryer. The fryer gives the best results, but it's also more likely to break the crust exterior.

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Yield: 8 pieces

Cornflake Fried Chicken

This cornflake chicken is juicy and packed with extra flavor, due it being fried instead of baked.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

5 cups cornflakes (140 grams)
2 eggs, lightly beaten
4 leg quarters cut in two
Oil for frying

Instructions

Using a food processor, turn the cornflakes into a powder. Pour it into a mixing bowl.
Heat the oil. You know it’s ready when you drop some powder in and it floats and fries instead of sinking. Turn down to a medium-low flame.
Dredge a piece of chicken in the powder. Shake off the excess.
Dip the piece in a second bowl with egg to coat. Let any excess drip off.
Re-dredge the piece in the powder and place in the frying pan.
Repeat this process until your frying pan is full but not crowded.
Fry until golden brown. Flip and fry until golden brown on the second side.
Remove the pieces and set aside on a cooling rack and repeat with the remaining pieces.

Notes

If you cut into the chicken and find it a little pinker than you’d like, don’t put it back in the frying pan. Instead, bake it in a preheated oven for 5 or 10 more minutes.

Dairy Free Cornflake Fried Chicken