Email to Linda Carnation      

fresh - Chili Fried Chicken

Source of Recipe

from kitchen bites
fresh - Chili Fried Chicken

12 pieces boneless, skinless chicken
2 c. + 1/2 c. milk, separated
1 c. flour
2 c. coarsely crushed cornflakes
1 c. plain bread crumbs
2 tsp. chicken bouillon granules
1 tsp. poultry seasoning
1 tsp. ground black pepper
1 tbsp. chili powder
1 tsp. salt
4 eggs, lightly beaten
1 c. vegetable oil for frying
1/2 tsp. minced garlic
2 tsp. fresh lemon juice

Soak chicken in 2 c. milk overnight.
Roll chicken pieces in flour.
Mix together cornflakes, bread crumbs, bouillon, poultry seasoning, pepper, chili powder, and salt.
Whisk together the eggs and 1/2 c. milk.
Dip chicken in egg/milk mixture and roll in cornflake mixture.
Place in a single layer on a tray and refrigerate 30 minutes.
Heat half the oil in a heavy skillet, over a medium/high heat, until very hot, but not smoking.
Fry 6 pieces of chicken until very brown and crispy, approximately 9 minutes per side, turning once.
Juices of chicken will run clear when done.
Drain on a paper towel lined oven proof dish. Keep warm in oven while frying remaining pieces.
Serves 6 - 8.