Dukes Mayonnaise Cornflake Fried Chicken Recipe 435

Steps:

• Place chicken in a 2-gallon freezer bag. Whisk together buttermilk and 1 Tbsp. Cayenne Pepper. Pour over chicken and refrigerate overnight. The next morning, drain chicken and pat dry. Discard buttermilk mixture. Melt enough shortening to come 1/2 inch up the side on skillet. Meanwhile, crush 6 cups cornflakes by squeezing in freezer bag. Add one Tbsp. of Cayenne Pepper and shake to combine. Place 2 cups Duke's Mayonnaise in a shallow bowl. Coat each piece of chicken with mayonnaise and shake each in cornflake mixture. Place chicken skin side down in the pan. Cook chicken until golden brown on each side (approximately 10-12 minutes). Drain on paper towel. Discard used mayo.

Steps:

• Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.
• Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 teaspoon each of salt and pepper.
• Heat oil in a small nonstick skillet over medium heat until hot.
• Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.
• Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.
• Serve with: smashed potatoes and peas

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

Steps:

• 1. Preheat oven oven to 350-degrees.
• 2. Roll chicken pieces in mayonnaise to coat. Then dredge in corn flakes to coat.
• 3. Place in baking dish. Drizzle with melted butter and bake bake for 1 hour.