Ingredients

1/2 cup cornflour
1/2 cup plain flour
4 cups corn flakes
1 tbsp salt
1 tbsp pepper
1 tsp smoked paprika
1 tsp garlic granules
1 tsp dried parsley
8 chicken thighs, skinless boneless
1 pint buttermilk
1 cup Oil

Method

Get a large bowl, empty your buttermilk over your chicken thighs. Ensure they’re all covered and put aside.
Get 2 cups of corn flakes and blend them, with the other 2 cups crush them slightly in your hand. Put both in a bowl.
Get the other dry ingredients, the cornflour, flour, salt, pepper, smoked paprika, garlic granules, dried parsley and add to the same bowl.
Get enough oil in a frying pan to shallow fry the chicken, bring up to temp on a medium high heat.
Take the chicken out of the buttermilk, let excess drip off for a few seconds then drop in the dry mix and coat evenly.
Place the chicken in the oil, don’t move it around and wait for a crust to form, for me it was around 2mins a side.
After both sides are cooked place to the side for excess oil to drip off, repeat for all your chicken thighs.
When they’re all cooked and coated put in an oven at 180° for around 10mins, until the chicken reaches an internal temp of 165°
Serve with chips and gravy similar to your favourite fried chicken shop.

Crispy Corn Flake Fried Chicken

Matthew Lean

This crispy corn flake fried chicken recipe is quick and tasty. Chicken thighs make it easier to keep your chicken juicy and the cornflakes make it nice and crunchy.

ratings

Serves

Prep

15m

Cook

50m

Method

Ingredients

Ingredients

Method