INGREDIENTS:

1 Whole Cut up Fryer Chicken
7 Eggs
2 Cups or so of Corn Flake Crumbs (optional)
OR Bread Crumbs
about 2 Cups of Buttermilk (or you can use
Whole Milk instead) reserve 4-5 Tablespoons
About 2 Cups Vegetable Oil
About 2 Tablespoons Baking Powder
(optional)
About 1 Tablespoon Garlic POWDER
Salt and Pepper
About 3 Cups of Flour




















Rinse Chicken, then put in bowl with Buttermilk and
refrigerate at least 1/2 hour. (You can use regular
Milk instead)



















Take Salt, Pepper, Garlic POWDER and Baking
Powder and add to Flour.



















Stir



















In another bowl, put the Corn Flake Crumbs. (You
can use Bread Crumbs instead if you want.) You
can also make your own Corn Flake Crumbs by
using a rolling pin to smash Corn Flake
Cereal.(This gives it extra crunch!!)
Now take about 7 Eggs and add 2 Tablespoons
Buttermilk to Eggs and beat, AND
Add 2 Tablespoons Buttermilk to Flour mixture, stir
Now heat up Oil in large frying pan on medium
flame. Its ready when you sprinkle a bit of water
from your hand and it sizzles. Lower the flame to
medium low.


















Take larger pieces of Chicken first as they take
longer to fry, dredge in Flour then


















Immerse in Egg bath then...


















Then dredge in Corn Flake crumbs



















Fry, and brown on both sides. Cook larger
pieces first, to tell when done, just cut one open,
it should be all white meat, no pink left.


















Cook smaller pieces last. Drain on paper towels,
plate and enjoy. Tastes great refrigerated too.
Pan
Fried
Chicken
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NOTE:
Chicken temperature should be between 165 to 180 for full
cooking. When you take the temperature, make sure to not let it
touch the bone.
Generally, when pan frying, allow for about 10 to 20 minutes or
so per side, turning over occasionally to get even browning.
(larger pieces will take a longer time than smaller pieces).
Fry in batches so you do not crowd your pan. Drain for a few
minutes on paper towels, another paper bag or on a rack
before serving.
You can keep warm in oven set to 200*F for up to 30 min or so
on cookie sheet or cake pan. Drizzle just a pinch of the oil over
Chicken if you do this, and cover with tin foil to keep moist.
If you refrigerate, wrap in wax paper.
If you deep fry the chicken, the oil temp should be
around 325*F
Depending on your deep fryer, you may have to eyeball
for browness.
   
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