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.