Instructions
Step 1: Pat your chicken pieces dry with paper towels to help the coating adhere better.
Step 2: In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Step 3: In another bowl, beat the eggs together, then stir in the buttermilk.
Step 4: Mix the crushed cornflakes with the flour mixture in a third shallow bowl for extra crunch.
Step 5: Dip each chicken piece into the buttermilk mixture, then coat thoroughly in the cornflake flour blend.
Step 6: Heat oil in a deep pan or fryer to 350°F (175°C).
Step 7: Carefully place the coated chicken into the hot oil and fry for 12-15 minutes, turning occasionally, until golden brown and cooked through.
Step 8: While the chicken cooks, cut potatoes into fries, pat dry, and fry in the same oil for 4-5 minutes until golden and crispy.
Step 9: Drain both chicken and fries on paper towels and season with salt to taste.
Step 10: Arrange the chicken and fries in a box or on a plate, drizzle the chicken with ketchup or chili sauce, and serve immediately.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep fries in a separate container to maintain their crispiness.
To reheat, place the chicken on a baking sheet and bake at 375°F (190°C) for about 10 minutes until heated through and crispy again. For fries, reheat them in a 400°F (200°C) oven for 5-7 minutes.
You can also freeze both components for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
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