Directions: |
Directions:Marinate the Chicken (optional):
Mix buttermilk, hot sauce, salt, and pepper. Add chicken and marinate in the fridge 4–24 hours. This adds flavor and tenderness.
Crush the Cornflakes:
Put cornflakes in a large zip-top bag and crush with a rolling pin or your hands—leave some texture (not too fine).
Mix the crushed flakes with flour and seasonings in a large bowl or plate.
Coat the Chicken:
Remove chicken from marinade, let excess drip off.
Press each piece firmly into the cornflake mixture to coat fully. Let them rest on a rack for 10–15 minutes before frying.
Heat the Skillet:
Heat oil to 325–350°F in a cast iron or heavy skillet. You want it hot enough to sizzle but not smoke.
Fry the Chicken:
Place chicken in hot oil, skin-side down. Fry in batches (don’t overcrowd).
Fry 10–14 minutes per side, or until golden brown and internal temps reach 165°F (white meat) or 175°F (dark meat). Adjust heat as needed.
Drain and Rest:
Remove chicken and drain on a wire rack over a baking sheet or paper towels.
Rest 5–10 minutes to let juices redistribute and crust set.
Extra Tips
No buttermilk? Use 1 ½ cups milk + 1 tablespoon vinegar or lemon juice—let sit for 5 minutes.
Want more flavor? Add a teaspoon of dried thyme or a pinch of cayenne to the cornflake mix.
Serving idea: Pair with mashed potatoes, corn on the cob, and a slice of watermelon for the full ’70s summer dinner vibe. |
This recipe for Mom's Fried Chicken is from