I was a person who believed that trying is not to be tried at all. I was a person who believed that when I fail at first, I will mostly fail the next times. I WAS. I am different now.
Ooopps! Easy! This is nothing serious at all. This is just all about… CHICKEN! Yes! Chicken! 😀 Anyway, as I always say, blogging gave me confidence – confidence to try new recipes and confidence to try again when I did not do well at first.
As you see, frying seems to be a very easy thing to do – you just heat the oil and wait for the fish or chicken (or whatever you’re frying) to be cooked and you’re done. But, frying is one of the things I don’t really enjoy doing in the kitchen; I find it boring (and my patience level is very weak). So when frying, I have (need) to do something else that will keep me from checking or flipping from time to time.
I have tried many recipes (mostly on my own) on how to get that crunchy fried chicken that I lost count. I have also tried different techniques and followed every step, but some of them let me down. Recently, I was thinking so hard and the idea of cornflakes just popped out. I’ve read about cornflakes used in fried chicken long time ago but I found the idea a little weird. Then I asked myself, ‘What’s the harm if I try?’ And I did. Having tried so many recipes, I felt the need to make my own seasoning for this chicken and just before I started the preparation, I wished myself good luck. 😀
Crunchy Buttermilk Chicken
- 400 g chicken breast, cut into strips
- ½ cup buttermilk
- ½ tbsp chicken stock powder
- 1 beaten egg
- ¼ cup milk
- ½ cup flour
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic salt
- 1 tsp onion powder
- 3 cups cornflakes, lightly crushed
- 3 tsp chicken stock powder
- In a small bowl (or container with lid), combine the ingredients for cornflakes coating; tightly cover. Leave inside the container for at least 2 hours.
- Combine ½ cup buttermilk, ½ tbsp chicken stock powder and chicken breast in a shallow dish. Let marinate for 2 hours.
- When chicken is done marinating, heat oil in a pan. Meanwhile, prepare a small shallow dish for 1 beaten egg and ¼ cup milk; combine both. Also, prepare and mix the ingredients for flour coating.
- Dip each chicken strips in this order: egg/milk mixture – flour mixture – egg/milk mixture – cornflakes coating. Repeat until each chicken is coated. Fry in hot oil. Drain excess oil on a wire rack or use a paper towel.
- For the chicken gravy: Mix 3 chicken cubes with 1 ½ cups hot water; set aside. In a low-medium heat melt ½ tbsp butter. Add ½ tbsp flour; mix to remove any lumps. Add the prepared water-chicken cubes mixture and mix well. Add salt and pepper to taste. Turn off heat and serve with the chicken.
The result turned out perfect (at least for me) and before everything is cooked, I finished two chicken strips. The chicken was juicy and that crunchy cornflakes coating? Well, extremely crunchy and tasty! I have tried frying a chicken that are so crunchy the first few minutes and after a while, the coating becomes soggy. This one is different – the coating stays crunchy even thirty minutes after taking the chicken pieces out from the oil.
I served this crunchy-licious chicken with buttered corn, chicken gravy and, you know me… RICE! 😀
Have a great weekend, my dear friends! xx