Ultra-Crispy Double-Coated Fried Chicken
Incredibly crispy fried chicken featuring a double coating of cornmeal and corn cereal for an unbeatable crunch in every bite. Marinated with smoked and hot paprika for bold, smoky flavor throughout. A crowd-pleasing recipe that's perfect for family dinners!
🛒 Ingredients
8 servings
- 6 chicken thighs and drumsticks
- 1 kg (8 cups) all-purpose flour
- 500 g (3 cups) yellow cornmeal
- 400 g (4 cups) plain corn cereal (corn flakes)
- 4 eggs beaten with a splash of water
- 3 garlic cloves, minced
- Salt to taste
- 1 tsp hot paprika
- 1 tsp smoked paprika
- 1 tsp red pepper flakes
- Oil for frying
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Directions
- 1
Rub the chicken pieces with minced garlic, salt, hot paprika, and smoked paprika until evenly coated.
- 2
Let the chicken marinate for 30 minutes at room temperature so the spices penetrate the meat.
- 3
In a large bowl, mix the all-purpose flour with the red pepper flakes.
- 4
In a second bowl, combine the cornmeal with the corn cereal and crush lightly for a textured coating.
- 5
Beat the eggs with a splash of water in a third bowl and set up a breading station with all three mixtures in sequence.
- 6
Coat each piece of chicken first in seasoned flour, then dip in beaten eggs, then roll in the cornmeal-cereal mixture.
- 7
Let rest for 5 minutes, dip in egg again, and apply a second coat of the cornmeal-cereal mixture for maximum crunch.
- 8
Fry in hot oil (175 °C / 350 °F) until deeply golden brown and fully cooked through.
- 9
Drain on paper towels to remove excess oil.
- 10
Serve hot with your favorite hot sauce on the side.
💡 Chef's Tip
For the crunchiest result, refrigerate the coated chicken for 15 minutes before frying. The double cornmeal-cereal coating is what makes this chicken extraordinarily crispy!
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