• 2 bone-in chicken thighs
  • 1.5 tsp salt
  • A pinch of pepper
  • 1/2 tbsp garlic powder
  • 1 bay leaf
  • 100 ml white wine
  • 2~2.5 cups cornflakes
  • Oil for frying, as necessary
  • A:
  • 60g flour
  • 1 egg
  • 40ml chicken broth


  1. Crush up cornflakes in a plastic bag using a rolling pin.
  2. Cut open the chicken thighs along the bone and season with salt, pepper, and garlic powder.
  3. Place the chicken skin-side down in a large frying pan and cook over medium heat until brown.
  4. Turn the chicken over, add bay leaf, and pour in white wine. Cover and let cook for 8 minutes. Once the chicken is cooked, allow it to cool in the broth. After cooling, measure out 40 ml of the chicken broth and set aside for the batter.
  5. In a bowl, mix together the ingredients for A (batter). Dip the chicken thoroughly in the batter before coating them with cornflakes.
  6. Heat the oil to 170°C and fry until crispy and golden brown.