Ingredients
Instructions
- In a large bowl, combine milk with lemon juice and add 1 teaspoon each of paprika, onion powder, garlic powder, oregano, and ginger
- Add the chicken pieces to the milk mixture, cover with plastic wrap, and refrigerate for 4 hours
- In a shallow dish, mix flour with 1 teaspoon each of paprika, onion powder, garlic powder, oregano, and ginger
- Beat eggs in a separate shallow dish
- Place crushed cornflakes in a third shallow dish
- Remove chicken pieces from marinade and dredge each piece first in the seasoned flour
- Dip the floured chicken in beaten eggs
- Coat thoroughly with crushed cornflakes
- Heat oil in a deep pan or fryer to medium-high heat
- Fry the coated chicken pieces for 4 minutes or until golden brown and cooked through
- Remove and drain on paper towels
- Serve hot with your favorite spicy sauce
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