Once again proving “more is more.”
Extra Large Crispy Fried Chicken
- 2 chicken thighs
- 2 cups corn flakes
- 1 teaspoon salt
- Pinch of pepper
- 1/2 tablespoon garlic powder
- ½ cup white wine
- 1 bay leaf
- Oil, for frying
- 1 egg
- ½ cup cake flour
- 3 tablespoons broth, from cooking the chicken
Place the corn flakes in a bag, and crush with a rolling pin.
Cut the chicken thighs along the bone and open them up.
Sprinkle on salt, pepper and garlic powder.
Place them skin-side down in a large frying pan, and cook over medium heat until browned.
Flip over and add the white wine and bay leaf.
Cover with the lid and cook for 8 minutes.
When fully cooked, let the chicken cool in the broth.
Once cool, reserve 3 tablespoons of the chicken broth.
Mix the ingredients for the coating in a bowl.
Cover the chicken evenly in the coating. Make sure to firmly press on the corn flakes.
Fry in oil heated to 340 degrees until, it is completely brown and crispy.
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