Fried chicken is not something I cook much anymore. I don't do fried foods too much. But I have a guest staying with me now and I told him I would make him the best fried chicken he's even eaten.

So I dusted off my special fried chicken recipe and fired up the cast iron skillet I inherited from my Grandmother. It's a messy process, but well worth it.

The big secret to my recipe is to use Frosted Flakes in your coating.
I have been experimenting with fried chicken for many years. This is the best I have come up with.

Here are the ingredients:

1 large bag Frosted Flakes
4 cups flour
4 eggs
2 cups milk
5 pounds of chicken (small to medium sized pieces)
1 gallon canola oil
Tonys seasoning

I'll be honest. I don't measure anything. I make these by feel. How much chicken I have determines how much I use of everything.

Directions:

Erin McCarty

Crush the Frosted Flakes (food processor or with a roller).
In one bowl, put two cups of flour and the Frosted Flakes. Add the Tony's seasoning to the dry ingredients.
In another bowl, put the eggs and milk (mix together)

Dip the chicken in the egg wash and then in the frosted flakes.
Be sure the entire piece of chicken is covered. Don’t shake off the excess coating.

While you are prepping the chicken, heat your grease in a cast iron skillet

Erin McCarty

Put the chicken in the grease and cook for at least 10 minutes on each side. You can cut into a piece to make sure it’s done. Don't be alarmed when the chicken gets darker. It's from the sugar in the frosted flakes.

Let the chicken rest 30 minutes on a wire rack over a baking sheet.