Nanny's Fried Chicken

Growing up, we had a wonderful older German woman, Hermine (aka Nanny), watch us after school while my mother was busy with her volunteer activities. Nanny introduced us to many foods - schnitzel, sauerbrauten, andof course, her version of fried chicken (see picture above).

Nanny told us that the secret was to use Kellog's corn flakes as the base, and to also lightly fry the chicken parts in either canola or sunflower oil, then move it to a baking sheet and put in the oven for at least 30 minutes.

Since then, I have tweaked the recipe to the point where it is now frequently requested by my friends down here, and my husband always wants to eat this particular dish. Pair this with some beer (or a bottle of blended wine), and you're good to go!

Here is the recipe for Nanny's Fried Chicken:

PRE-RECIPE

• Cut up a whole chicken, or use parts such as drumsticks and wings.
• Rinse off and pat dry.
• Put enough oil (canola/sunflower) into the bottom of the SAME TYPE of pan that you will be using to start off the recipe ~ about ½ inches to ¾ inches of oil. This step is VERY important ~ if you use two different types of pans (non-stick vs. stainless vs. enamel), the chicken will not cook properly, and it will come out all uneven!!!
• Preheat oven to 350o F, and place one rack at least two slots up from the bottom of your oven, and the second rack two more up from the first rack.
• In one bowl, lightly beat one or two eggs with a splash of milk.
• On one platter, place a healthy amount of Kellog’s Cornflake Crumbs (or whatever type of Cornflake Crumbs are available in your area) with kosher salt, fresh ground black pepper, and a little bit of garlic powder. Note: I have been experimenting with Japanese Panko breadcrumbs, and have found them to be just as good, if not better, than the Kellog's Cornflake Crumbs.
• Line another platter with parchment paper.

PROCESS

• Dip chicken part in bowl and let excess roll off
• Roll chicken part in Corn Flake platter and coat completely.
• Place on platter with wax paper to “settle”. If you need additional layers, place wax paper over the first layer and repeat process
• Place in refrigerator overnight (if making the recipe the next day) OR for at least one hour (for making the recipe the same day)
• Fry in pan until the chicken parts are a golden brown color, turning occasionally
• Line cookie sheets with heavy tin foil or two layers of regular tin foil.
• Using a slotted spoon, transfer the chicken parts onto the cookie sheets. Use the slotted spoon to get the excess “crumblies” (corn flake crumbs) onto the chicken.
• Bake chicken for at least ½ hour until done ~ minimum of 165oF on a cooking thermometer.
• Transfer to a platter and munch away!!!

Enjoy and Bon appetit!

Chef Susan

Warning ~ this recipe is quite addicting, and if you make too much chicken, you can always freeze the chicken that had been cooked already