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Chili Fried Chicken




  1. Soak chicken in milk overnight.
  2. Roll chicken pieces in flour.
  3. Mix together cornflakes, bread crumbs, cracked pepper, chili powder and salt. Dip chicken in beaten egg and roll in cornflake mixture.
  4. Heat one-half of the oil in a large, heavy skillet over medium-high heat until very hot, but not smoking. Arrange 6 pieces of chicken in pan.
  5. Fry until very brown and crispy, approximately 9 minutes per side, turning once. Juices of chicken will run clear when done.
  6. Drain on brown paper bag-lined tray in warm oven while frying remaining pieces.

Yield: 6 to 8 servings


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