How to make it

  • Mix together ingredients for marinate and chicken for 24 hours in the refrigerator.
  • Preheat the shortening/vegetable or peanut oil in a deep-fryer to 365 degrees F.
  • Mix the beaten egg and buttermilk in a medium bowl blend it nicely. In another medium bowl, add the remaining coating ingredients like cornflakes, salt, pepper and mono sodium glutamate.
  • Transfer each piece of the marinated chicken to paper towels so that excess liquid can drain off from the chicken pieces.
  • Take one piece of chicken at a time, first dip in egg and buttermilk mix then coat the chicken with the dry cornflakes mixture, then the egg and milk mixture again, and then back into the cornflakes. Make sure that each piece is coated generously. Keep aside the chicken pieces on a plate until each piece has been nicely coated.
  • Now drop the coated chicken pieces, one piece at a time into the hot shortening. Fry 4 pieces of the chicken pieces at a time for 12-15 minutes, or until it is golden brown.
  • Occasionally stir the pieces to fry them evenly, after frying the pieces transfer them to paper towels to drain for about 5 minutes.
  • P.S.: For a healthier version...Preheat oven to 350 F...Space chicken evenly on greased baking tray. Cover with Aluminium foil and bake for 40 mins. Remove foil and bake for another 30 mins.

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  • elgourmand 7 years ago
    The ubiquitous Corn Flake strikes again. Great Post. RJ
    Was this review helpful? Yes Flag

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