Once again proving "more is more."
2 chicken thighs
2 cups corn flakes
1 teaspoon salt
Pinch of pepper
1/2 tablespoon garlic powder
½ cup white wine
1 bay leaf
Oil, for frying
½ cup cake flour
3 tablespoons broth, from cooking the chicken
Place the corn flakes in a bag, and crush with a rolling pin.
Cut the chicken thighs along the bone and open them up.
Sprinkle on salt, pepper and garlic powder.
Place them skin-side down in a large frying pan, and cook over medium heat until browned.
Flip over and add the white wine and bay leaf.
Cover with the lid and cook for 8 minutes.
When fully cooked, let the chicken cool in the broth.
Once cool, reserve 3 tablespoons of the chicken broth.
Mix the ingredients for the coating in a bowl.
Cover the chicken evenly in the coating. Make sure to firmly press on the corn flakes.
Fry in oil heated to 340 degrees until, it is completely brown and crispy.
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.