Crispy chicken like at KFC – Page 2

Marinate the Chicken:
- In a large bowl, combine the chicken pieces with garlic powder, oregano, paprika, ginger, ras el hanout (if using), salt, pepper, and a drizzle of oil. Mix well to coat the chicken evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or longer for more flavor).
Prepare the Breading Station:
- Set up three shallow dishes: one with flour, one with the beaten eggs, and one with the crushed cornflakes.
Bread the Chicken:
- Take a piece of marinated chicken and coat it evenly in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
- Finally, press the chicken into the crushed cornflakes, making sure it’s well-covered. Repeat with all the chicken pieces.
Cook the Chicken:
- Pan-Fry: Heat oil in a skillet over medium heat. Fry the chicken pieces for 4-5 minutes per side, or until golden brown and cooked through.
- Bake: Preheat the oven to 200°C (400°F). Place the breaded chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until crispy and cooked through.
- Air-Fry: Preheat the air fryer to 180°C (350°F). Cook the chicken in batches for 12-15 minutes, flipping halfway, until golden and crispy.
Serve:
- Let the chicken rest for a few minutes before serving. Enjoy with your favorite sides, like mashed potatoes, coleslaw, or a fresh salad.

Spice It Up: Add a pinch of cayenne pepper or chili powder to the marinade for a spicy kick.
Double Crunch: For extra crispiness, double-coat the chicken by repeating the egg and cornflake steps.
Make It Gluten-Free: Use gluten-free flour and cornflakes.

This crispy, flavorful chicken is sure to satisfy your cravings—no trip to KFC needed! Enjoy!