|Annie Southern Fried Chicken|
From Ellen: Growing up in Washington, my family had a housekeeper named Annie Barley, who made the best-fried chicken. She would batter and dip it in crushed up cornflake crumbs - you know, the ones that came in the box with the big red rooster on it? She used an iron skillet with four inches of oil in it. Whenever I came home from school and that chicken was frying, I knew it was going to be a great dinner.
Canola oil for frying
Fry the chicken. Preheat the oven to 350°F. Pour 3 inches of oil into a deep skillet or heavy saucepan (fill a skillet no more than halfway) and heat over medium heat to 300°F (measure on a candy thermometer). Mix the flour, salt, and pepper in a shallow dish. Place the egg wash and cereal each in shallow dishes. Working in batches, dip each chicken piece in the flour, shaking off the excess, then in the egg wash, and finally in the cereal, pressing the crumbs with your hands to adhere to all sides; add the chicken to the skillet and fry until the crust is nice and crispy on all sides. Transfer the chicken to a paper towel–lined plate to drain.
Recipe: kosher, poultry, chicken, meat