Using Corn Flakes to make crispy chicken This is SO CLEVER!! Serves 4 5Ingredients:For the Chicken:500g chicken pieces For the Marinade:1 - 2 cups buttermilk 1 tsp fresh garlic, finely chopped1 tsp fresh ginger, finely chopped1 tbsp saltFor the Crispy Corn Flake Coating:2 cups all-purpose flour-1 cup corn flour1 cup Bokomo Corn Flakes1 tsp cayenne pepper (optional)1 tsp paprika1 tsp oregano1 tsp garlic powder (optional)1 tsp salt1 tsp pepper2 egg1 cup milk1-2 cups oil to shallow fry Recipe:For the Marinade:1. Add the buttermilk, the garlic, the ginger and the salt to a large glass bowl and mix.2. Make deep cuts/slits into each of the chicken pieces (to ensure that they soak up maximum flavor) and add to the bowl.3. Allow to marinade for 3-5 hours or overnight for best result.For the Corn Flake Chicken:1. Add the flour, the corn flour, the corn flakes, the cayenne pepper, the paprika, the oregano, the garlic powder and the salt and pepper to separate bowl. (Stylist: Please crush the corn flakes by hand as you sprinkle them into the mixture to emphasise the crispiness/crunch of the product.)2. Remove the chicken pieces from the buttermilk, allow excess to drip off and coat thoroughly in the flour mix.3. Prepare a simple egg wash by mixing together two eggs and a cup of milk in a shallow bowl.4. Dip the flour-coated chicken pieces into the egg wash mixture and return to the flour mixture to be coated a second time.5. Heat some oil in a large pan on the stove-top (enough oil to allow for shallow frying.) 6. Test to see if the oil is hot enough by: Adding the back of a wooden spoon to the oil. If its hot enough, it will bubble.7. Add a couple of chicken pieces to the oil, reduce the heat and cook for 8-10 minutes. Flip the chicken pieces +/- every 2 minutes. 8. Once golden crust, bake in the oven for 15-20 mins at 160C9. Serve and ENJOY!Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/301933683643677/
