Nane's Famous Fried Chicken made with ButterMilk (or regular Milk) and with Corn Flakes for extra crunch. See the FRIED CHICKEN recipe HERE.
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INGREDIENTS:
| 1 whole | cut up fryer chicken |
| 7 | eggs |
| 2 cups | or so of corn flake crumbs (optional) or bread crumbs |
| 2 cups | of butter milk (or you can use whole milk instead) reserve 4-5 tablespoons |
| 2 cups | vegetable oil |
| 2 tablespoons | baking powder (optional) |
| 1 tablespoon | garlic powder |
| salt and pepper | |
| 3 cups | of flour |
Directions:
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 and 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, dredge in Corn Flake crumbs.
Fry, and brown on both sides. 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.
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. 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 as it will cook faster than if you pan fry.
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