Adapted from The New Jewish Table by Ellen Kassoff Gray and Todd Gray
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
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups egg wash*
4 cups cornflake cereal, crushed
9 chicken thighs
9 chicken drum sticks
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.
Complete the cooking. The chicken will be done when the juices run clear where the meat is pierced with a skewer; if the frying hasn't completely cooked it, transfer the pieces to a baking dish and complete the cooking in the oven. (If the chicken is done after the frying step, lower the oven temperature to 225°F and keep the first batch of chicken warm while you cook the remainder.)
From the Chef's Appendix:
An egg wash is an "eggy" liquid - a mix of whole eggs and water used to adhere crumb coatings to food that is to be fried. For 1 cup, mix 2 large eggs with 6 tablespoons cool water, whisking until combined.
Recipe: Kosher, poultry