Cornflake-Fried Chicken Breasts

Name: Cornflake-Fried Chicken Breasts
Ingredients: 3 eggs; 1 c. milk; 1 tsp. poultry seasoning; 1/4 tsp. salt; freshly ground pepper; 8 chicken breast halves with bone; 1 (12 oz.) box cornflakes, finely crushed; 1/2 (10 oz.) box biscuit mix; vegetable oil (for frying); juice of 1 lemon

10 ingredients

9 steps

Ingredients

3 eggs
1 c. milk
1 tsp. poultry seasoning
1/4 tsp. salt
freshly ground pepper
8 chicken breast halves with bone
1 (12 oz.) box cornflakes, finely crushed
1/2 (10 oz.) box biscuit mix
vegetable oil (for frying)
juice of 1 lemon

Directions

1

In a large bowl, beat eggs with milk, poultry seasoning, salt and pepper.
2

Add chicken pieces; refrigerate 1 hour.
3

In a plastic or paper bag, combine crushed cornflakes and biscuit mix.
4

Add chicken, a few pieces at a time; shake to coat well.
5

Place on a baking sheet and refrigerate chicken for 2 hours.
6

Heat 1 1/2 to 2 inches of oil in a large saucepan or deep-fat fryer to 375°.
7

Fry chicken in batches without crowding, turning, 5 minutes a side, until browned and crisp.
8

Remove chicken; drain on paper towels. Sprinkle lemon juice over chicken before serving.
9

Serves 4 to 8.