See Also: Chicken / Poultry · Main Dishes · Meat Dishes
Iowa Crispy Fried Chicken
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/2 cup unbleached all purpose flour
1 teaspoon sea salt
1/8 teaspoon freshly ground peppercorns
3-4 chicken thighs or breasts, or a combination
1 egg
2 tablespoons water
1 cup crushed corn flakes
1/2 cup flour
1/2 cup lard or butter, or oil of choice
In bowl combine flour, salt and pepper. Add chicken pieces and mix, stir, shake to coat. Place on wire rack for up to 20 minutes. In meantime, whisk egg and water in flat dish. Crush corn flakes and mix with the 1/2 cup flour in another flat dish. In heavy bottomed saute pan or cast iron chicken fryer, heat the lard or butter over medium heat to melt. Dip chicken pieces into the egg mixture and then into the corn flake mixture and place in hot pan. Saute on all sides until golden brown. Reduce heat and cook, uncovered, 25-30 minutes or until tender.
Recipe created 2003-07-29.
