Alexia’s Lip Smackin’ Southern Fried Chicken
Buttermilk-brined bone-in chicken double-dipped in seasoned cornflake-flour breading and fried.
"Drop those babies like it’s hot — golden, crispy, and lip smackin’ good!" - Alexia
Ingredients
- Bone-in chicken breasts, thighs, and legs
- 1 box Corn Flakes (crushed)
- Tabasco sauce (a few shakes)
- Paprika (to taste)
- Garlic powder (to taste)
- Garlic salt (to taste)
- Salt (to taste)
- Cracked black pepper (to taste)
- Cayenne pepper (to taste)
- Buttermilk (enough to cover chicken)
- All-purpose flour
- Canola oil (for frying)
Instructions
Prepare and Marinate Chicken
Wash the chicken and remove the skin. Place the pieces into a Pyrex dish. Season well with salt, cracked black pepper, paprika, and garlic powder. Pour in enough buttermilk to cover the chicken completely. Add a few shakes of Tabasco and a pinch of cayenne pepper. Cover and marinate for at least 4–8 hours or overnight for maximum flavor.
Prepare the Dry Coating
In a large bowl or ziplock bag, combine crushed Corn Flakes, flour, paprika, garlic powder, garlic salt, and cracked black pepper. Mix well.
Double Dip the Chicken
Remove chicken from the buttermilk, coat in the dry mixture, dip back into the buttermilk, and then again into the dry mixture for a double coating. Place coated pieces on a cookie sheet while the oil heats up.
Fry the Chicken
Heat canola oil in a deep pan until hot. Carefully drop the chicken pieces into the oil and fry until golden brown and crispy. Make sure not to overcrowd the pan.
Finish and Serve
Transfer fried chicken onto a paper towel–lined tray to absorb excess oil. For larger pieces, finish cooking in a 375°F oven until fully cooked through. Serve hot and enjoy!