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Fried Cornflake Chicken

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.

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.

Can this chicken be baked instead of fried?

Yes, but the flavor won’t be the same. Bake at 350°F for 45 to 60 minutes or until the chicken is crisp and golden.

IS KOSHER CHICKEN BETTER?

Yes and no. 

It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. 

What is better is the quality of the chicken.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  

It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than nonkosher animals, due to strict kosher health requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher chicken is of superior quality to cook with.

SHOULD YOU WASH CHICKEN?

According to the USDA, you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.

HOW CAN I CLEAN MY CHICKEN WITHOUT WASHING IT?

If you want to clean your chicken without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.

HOW TO DEFROST CHICKEN

IN THE FRIDGE

This method is the most highly recommended. Chicken typically takes a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

This should take two to three hours.  Submerge your sealed chicken in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your chicken, and doesn’t do so evenly.

COOK IT FROZEN

According to the USDA, you can cook frozen chicken.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables, so the heat can circulate around the chicken.

IS IT SAFE TO REFREEZE RAW CHICKEN

If you have extra raw chicken that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.

According to the USDA,“food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”

SHOULD YOU BRINE?

No.  Brining actually doesn’t do anything to help poultry.  In fact, it makes it soggy rather than juicy, with watered down flavor. 

Aromatic brines and stock don’t help with flavor either.  This is because the salt pulls water molecules in, leaving most of the flavor behind.

DRY BRINING

A dry brine loosens up muscle fibers, allowing them to retain more moisture as without adding any excess liquid. 

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed.  This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine.  Not to mention the fact that it allows for crispier skin. 

CAN YOU DRY BRINE KOSHER POULTRY AND MEAT?

Yes.  Food experts are often under the impression that kosher meat and poultry cannot be brined and dry brined. 

This is because of the koshering process which involves salting the meat to remove the blood.  However, the process is not nearly as long as the dry brining process, and unlike a dry brine, the poultry is soaked to remove the salt.

So, since the process is quite different than a dry brine, it is fine and even recommended to dry brine kosher poultry and meat.

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 months.  After that, it is safe to eat. However, the quality begins to degrade.

How to reheat

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

Yield: 8 pieces

Fried Cornflake Chicken

Pieces of fried cornflake chicken on a white plate

This corn flake 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
  • 2 eggs, lightly beaten
  • 4 leg quarters cut in two
  • Oil for frying

Instructions

  1. Using a food processor turn the cornflakes into a powder. Pour it into a mixing bowl.
  2. 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.
  3. Dredge a piece of chicken in the powder. Shake off the excess.
  4. Dip the piece in a second bowl with egg to coat. Let any excess drip off.
  5. Re-dredge the piece in the powder and place in the frying pan.
  6. Repeat this process until your frying pan is full but not crowded.
  7. Fry until golden brown. Flip and fry until golden brown on the second side.
  8. 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.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 512Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 276mgSodium: 333mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 54g

Did you make this recipe?

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Naomi

Friday 22nd of March 2019

Can this recipe be baked instead of fried.? I am trying to sty way from fried foods.

ElissaBeth

Friday 22nd of March 2019

Yeah it should bake just fine!

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