Cornflake Coated and Fried Chicken

These wings are a vintage recipe mom and my friend's mom would use to fry chicken using cornflakes.

This is a 1960 style way mom's made their chicken back then and still do!

Here is that vintage recipe:

If you would like sauces







3 pounds of chicken cut up wings


1/2 cup flour
1 1/4 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon cracked freshly ground pepper (pinch of cayenne if you like heat)

Place in a pie plate or ziplock bag dredge the wings in this.

1 egg beaten
2 tablespoons water
1 1/4 cups crushed cornflakes
1/2 cup flour


2 cups canola or vegetable oil
3 tablespoons butter


Combine 1/3 cup flour, garlic powder, paprika, salt, and pepper in a zip lock bag.

Put the chicken in a bag and toss to coat.

Whisk together egg and water.

Dip coated chicken in egg and water mixture.

Combine corn flakes with 1/2 cup flour; roll chicken in the cornflake mixture.

Heat 3 tablespoons butter and 2 cups oil (I use canola oil) heated on medium-high heat and test some crumbs that sizzle when you drop the crumbs into the oil. Fry chicken pieces not crowding in hot oil until cooked and juices run clear around 35 to 45 minutes, lowering heat if coating cooks too fast, turning often. Try some of our favorite dipping sauces Click Here