Cornflake Fried Chicken

Cut chicken:

1. Cut chicken pieces: Place one chicken breast on the cutting board. Hold it firmly with one hand, and cut parallel to the cutting board starting from the thicker end of the breast, and carefully slicing horizontally through the middle, creating two thin fillets. Use a gentle sawing motion to maintain an even thickness throughout. 2 large chicken breasts

Marinate chicken:

1. Marinade: Pour the buttermilk into a baking dish or another container that will hold all the pieces in a tight single layer. Add the spices (and any additional spices you might like) and stir well to combine. 1 cup/ 250 ml buttermilk + ½ tablespoon paprika + ½ Tbps garlic powder + ½ teaspoon sea salt + ¼ teaspoon black pepper
2. Marinate: Turn the chicken pieces into the marinade, then nestle them snuggly inside the dish. Marinate them for at least 30 minutes or overnight.

Cornflake coating:

1. Combine: Place the cornflakes into a large bowl and crush them lightly with your hands (not too much). Add flour, baking powder, salt, and pepper, and stir well to combine. 3 cups/ 2.5 oz/ 75 g cornflakes + 1 cup/ 4.5 oz/ 125 g all-purpose flour + 1 teaspoon baking powder + ¼ teaspoon salt + ⅛ pepper

Heat the oil:

1. Heat the oil while you coat the chicken; it should be around 350F/180C (oil thermometer). Alternatively, stick the tip of a toothpick into the hot oil; if small blisters are forming around it, the oil should be hot enough for frying.

Coat the chicken:

1. Lift the chicken pieces from the marinade, let them drip gently, and place them all on a large plate. This step will allow you an easier second dipping of the chicken into the remaining marinade.
2. Coat: Transfer the chicken to the cornflake mixture, pressing it down gently to help the coating adhere to the chicken. Flip it and coat both sides evenly.
3. Double-coating: Carefully dip the cornflake-coated chicken pieces into the buttermilk marinade again. Then, press them again into the cornflake mixture.

Fry chicken:

1. Fry the chicken pieces in batches; you should not overcrowd the pan.
2. Cook: Carefully lower two or three pieces into the hot oil and fry the pieces, flipping them halfway until golden brown and cooked through; it took me about 8-9 minutes per batch. Check the internal temperature with a meat thermometer; it should be 165°F/ 74°C.
3. Repeat with the remaining coated chicken. Transfer to a plate lined with paper towels to absorb the excess fat. Serve immediately.