- Servings: 3-4
Ingredients:
| 8 | Meaty Chicken Pieces, with skin |
| ½ cup | Cornflakes, not "frosted" with sugar |
| 6 | Egg Yolks |
| 2 cups | Buttermilk |
| 4 cups | All-purpose Flour |
| 1 Tbsp | Paprika |
| 1 tsp | Garlic Powder |
| 1 tsp | Onion Powder |
| 1 Tbsp | Salt |
| 2 tsp | Black Pepper |
| Cooking Oil, for deep frying | |
| 2 Tbsp | Red Chili Powder |
Directions:
Pour buttermilk into a large bowl with the garlic powder, some of the black pepper, and some of the salt. Mix and add chicken pieces. Place in fridge for 4 hours.
Crush corn flakes well and mix with the flour, remaining salt and black pepper, paprika, garlic powder, and onion powder in large bowl. Take some of the mixture and put it into a plastic bag. In a small bowl, beat egg yolks till smooth.
Take chicken from fridge and dip into egg, then shake in bag with flour mixture. Do this twice with each piece. Then place each chicken piece onto a large tray for 10 minutes.
Follow the instructions on your deep fryer on how to heat and prepare oil and how to set timer for chicken. Once oil is hot and timer is ready, place as many chicken pieces into the frier as will fit. Remove fried chicken from fryer and sprinkle with chili powder.
Helpful Tips:
Most deep fryers will cook through, but double check the chicken to see it is perfectly cooked. Using deep fryers to make fried chicken is so much more effective, and you get golden-brown chicken without any burnt edges.
