#Top fried chicken near me how to#

#Top fried chicken near me how to#

How to reheat fried chicken: Store any leftovers in the fridge for up to 5 days.Crush cornflakes to crumbs and store in an airtight container until ready to use. Slice, pound and season chicken and store in the fridge until ready to bake. To make this recipe ahead: Chicken is best served immediately so it stays crispy, but it is possible to prep the recipe for easy baking later.Want to make this friend chicken gluten free? Use a gluten-free unsweetened crispy cereal.Use a thermometer and feel confident pulling the chicken out as soon as it’s done. Do not overbake the chicken! It might be tempting to bake the chicken a little longer just to “be on the safe side”, but overbaked chicken is tough and dry.An instant read thermometer is great for knowing when chicken is done. Bake the chicken until it is cooked through to an internal temperature of 165☏. This will prevent the chicken from browning evenly. This video quickly explains this simple but important tip. How to keep your fingers clean while breading the chicken: Use one hand for dipping the cutlets in the wet ingredients (egg mixture) and the other for dipping into the dry ingredients (cornflakes).How to crush cornflakes to crumbs: Pulse for a few seconds in a food processor, or add to a ziplock bag and crush with a rolling pin or heavy skillet.

This will help the breading adhere better. Make sure the chicken pieces are dry before coating them in the flour mixture. Chicken breasts, chicken tenders and even chicken thighs will all work, though cooking time may need to be adjusted if using smaller pieces of chicken.

Use boneless, skinless chicken for best results.

Serve immediately! This chicken is its most crispy and delicious when served hot from the oven.

Flip chicken halfway through baking time if needed for even browning. Bake 425☏ for 15-20 minutes until chicken is cooked all the way through and an instant read thermometer reads 165°. Moisten coating completely with a quick spritz of nonstick spray. Drizzle the chicken carefully with butter, trying to cover as much of it as you can. Place prepared chicken on a baking sheet pan lined with parchment paper or greased aluminum foil.

Drizzle with melted butter and moisten with nonstick spray.

Dip chicken pieces individually first into the egg mixture and then into the cornflakes, making sure each piece is well-coated in crumbs. Prepare 2 separate wide shallow bowls, whisking egg and milk together in 1 and adding cornflake crumbs to the other. Here’s a helpful how-to video if you need help. You can pound breasts thin using a mallet, or you can use a sharp knife to slice thicker chicken breasts in half (my preferred method). For even cooking, the chicken breast need to be about 1 inch thick.

Other unsweetened cereal such as Chex or Wheaties will also work in place of cornflakes. In my experience, neither panko breadcrumbs nor traditional bread crumbs produce the same perfect result.Ĭornflakes are already crispy, and it’s just easier and more fool-proof to use them instead of bread crumbs. You might be wondering, why use cornflakes to make fried chicken? Which is a great question! Simply put, cornflakes produce a much crispier “breading” for chicken baked in the oven.