Cornflake Fried Chicken Recipe

Marinate

Place the trimmed chicken thighs in a bowl or zip-top bag. Add buttermilk and hot sauce (if using). Toss to coat, cover and refrigerate for at least 1 hour or up to 6 hours. This tenderizes and seasons the meat.

Prep dredging stations

In a shallow dish combine the flour, 1/2 cup of the crushed cornflakes (reserve the rest for the final crust), cornstarch, kosher salt, black pepper, paprika, garlic powder and onion powder. In a second shallow dish whisk the eggs until combined. In a third shallow dish place the remaining 1.5 cups crushed cornflakes (you can pulse to a coarse crumb in a food processor).

Heat oil

In a heavy skillet or Dutch oven add oil to reach about 1/2 to 1 inch depth and heat over medium-high until it reaches 350°F (175°C) or a small cube of bread browns in about 30–40 seconds. Keep an instant-read thermometer handy.

Dredge chicken

Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge first in the flour mixture, shaking off excess. Dip into the beaten eggs, then press firmly into the crushed cornflake crumbs to coat completely. For extra adhesion, repeat the egg and cornflake step for a thicker crust. Place coated pieces on a wire rack while you finish the rest.

Fry

Fry the chicken in batches, careful not to crowd the pan. Cook 4–6 minutes per side (depending on thickness) until crust is golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature around 325–350°F. Transfer cooked chicken to a wire rack set over a baking sheet and let rest 5 minutes.

Finish

If desired, keep finished chicken in a warm oven (200°F / 95°C) while you complete remaining components so it stays crisp.

Cook the bacon: In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate and when cool enough to handle, chop into 1/2-inch pieces.

Assemble greens: In a large bowl add the mixed salad greens. Add shredded cheddar, halved cherry tomatoes, and sliced avocado.

Slice chicken: Cut the rested cornflake fried chicken into strips or bite-size pieces and add to the salad bowl (or serve on top if plating individually). Scatter chopped bacon over the salad.

Whisk dressing: In a small bowl whisk together Dijon mustard, honey, apple cider vinegar, mayonnaise, olive oil, salt and pepper until smooth and emulsified. Taste and adjust seasoning — add more honey for sweetness or more vinegar for brightness.

Dress the salad: Drizzle desired amount of dressing over the salad and gently toss to combine, or serve the dressing on the side.