Saint's Fried Chicken

This fried chicken uses a triple-dredge system that builds an incredible crust. Chicken thighs get shaken in a bag of seasoned flour with cayenne, garlic powder, and onion powder, dipped in beaten eggs, then rolled in hand-crushed corn flakes before hitting the skillet.

The corn flakes are what make this different from standard fried chicken. They fry up into a shattering, golden shell with more crunch than any flour coating can deliver on its own. Crushing them slightly by hand gives you a mix of fine crumbs and larger flakes for varied texture.

The two-temperature frying method is key. Brown the chicken over medium-high heat first for color, then drop to medium-low and fry for a full 30 minutes so the thighs cook through without burning the corn flake coating.

Kitchen Tips

• Shake only 3 thighs at a time in the flour bag. Overcrowding means uneven coating.
• Let excess water drain before dredging. Wet chicken makes the flour gummy instead of crispy.
• Turn the chicken as needed during the low-heat fry to prevent any side from getting too dark.
• Drain on a paper bag, not paper towels. The bag absorbs grease without steaming the bottom crust soft.

Variations

• Use chicken drumsticks or bone-in breast pieces instead of thighs.
• Add smoked paprika to the flour mix for a smokier, deeper flavor.
• Swap corn flakes for panko bread crumbs if you prefer a lighter crunch.