Extra Crispy Fried Chicken Recipe
1 fryer chicken (about 3 lb.), jointed
1 cup buttermilk
1 cup water
1 teaspoon garlic powder
1 teaspoon dry oregano
½ teaspoon cayenne pepper
1 cup flour
1 cup cornflakes crushed roughly
Salt to taste
Oil for frying
Soak chicken in buttermilk and water overnight. An hour before frying, remove and set on a rack to drain off excess moisture.
Combine breadcrumbs with cornflakes, garlic powder, cayenne pepper, salt and oregano.
Pour 1-inch oil in a skillet and heat to around 350 degrees.
Dip chicken in egg then in breadcrumb mixture. Lower the chicken carefully in the hot oil and arrange them so that all the pieces lay flat. Cook for 10-12 minutes on each side. Serve hot.