Posted by CookinMom - May 29, 2001

Source: Chef Peter Riga, Big Pink, Miami

Yield: 4 servings

Chicken, cut into 8 pieces (one 3-pound bird)
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed

Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.

In large bowl, combine dry ingredients.

Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.

In deep skillet, heat 3/4-inch-deep oil to 350 degrees F.

Fry 2 to 3 chicken pieces at a time, 10 to 15 minutes, turning to ensure even cooking. Drain on paper towels.

Serve 2 pieces per order.