On Line Cookbook

Southern Fried Chicken

Recipe Information
Karen Callaghan

Serves/Makes:12 pieces

  • 12 chicken drumsticks
  • 1/4 cup (60 ml) finely crushed Cornflakes
  • 1-1/4 cups (300 ml) all-purpose flour
  • 1 tsp (5 ml) garlic salt
  • 1 tsp (5 ml) onion salt
  • 2 tbsp (30 ml) chicken stock powder
  • 1/2 tsp (2 ml) ground white pepper
  • oil for deep frying
  • Place chicken drumsticks in a large pan of boiling water, reduce heat and simmer uncovered for 8 minutes or until chicken is almost cooked through.
  • Drain and place chicken drumsticks in a large bowl and cover with cold water.
  • Combine cornflakes, sifted flour, garlic and onion salts, stock powder and white pepper in a medium bowl.
  • Dip wet drumsticks, one at a time, into the seasoned flour mixture; shaking off any excess flour.
  • Heat oil in a deep heavy based pan.
  • Gently add drumsticks a few at a time, cooking over a medium-high heat for 8 minutes or until chicken is golden and cooked through. Drain on paper towel; keeping warm.
  • Repeat with remaining pieces and serve hot.