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Irene's Crispy Cornflakes Crumbed Chicken

by EsmeSalon

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Ingredients and Method
Wash and dry 16-20 Chicken pieces of your choice
Add:
2tbs aromat
1 tsp salt
1 tbs freshly ground black pepper
1 tbs steak and chops spice
1 tbs chicken spice
1 tbs rustic garlic and herb spice
1 tbs chillie powder
Rub onto the meat and then add 1 cup buttermilk or 2 beaten eggs and mix well so that the chicken is coated properly.
Refrigerate for an hour if using buttermilk.
Now coat with a coating which is made up of:
1½ cup self raising flour
1 tbsp maizena
½ cup crushed cornflakes
½ tsp salt
Store in the fridge for a minimum of 1 hour in trays if you have time.
When ready to use, fry on each side for +-3 mins on medium to high heat until lightly brown, then bake in a preheated oven at 180 deg cel until cooked through (+- 1 hour).
Tip: Crumbed Chops can be done using the same recipe
Prepared, tried and tested by: Irene Dasari‎

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