12 pieces frying chicken
2 cups milk
1 cup all-purpose flour
2 cups coarsely crushed cornflakes
1 cup plain bread crumbs
1 tablespoon cracked pepper
1 tablespoon chili powder
1 tablespoon salt
4 eggs, lightly beaten
1 cup vegetable oil for frying
1/8 cup minced fresh cilantro (no stems)
2 teaspoons fresh lemon juice
1 teaspoon salt

Soak chicken in milk overnight.

Roll chicken pieces in flour.

Mix together cornflakes, bread crumbs, cracked pepper, chili powder and salt. Dip chicken in beaten egg and roll in cornflake mixture.

Heat one-half of the oil in a large, heavy skillet over medium-high heat until very hot, but not smoking. Arrange 6 pieces of chicken in pan. Fry until very brown and crispy, approximately 9 minutes per side, turning once. Juices of chicken will run clear when done. Drain on paper-towel-lined tray in warm oven while frying remaining pieces.

Serves 6 to 8.