I am not a fan of cooking fried chicken, but I do like hearing people compliment me about my fried chicken when I do make it.
And Robert bugs me every year to make him some chicken for his birthday. I haven't done that in a while until today.
It was a rainy Sunday afternoon, so I decided to do a little cooking. The funny thing is, I'm not a huge fan of fried chicken, so I actually baked a few pieces for myself.

But I fried a bunch of chicken thighs (Robert likes the thighs better than any other piece) and packaged them up to take to work.

I do have a secret ingredient that you might want to try. I use Frosted Flakes in the dry coating. I have been experimenting with fried chicken for many years and this has proven to be very delicious.


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


Crush the Frosted Flakes (food processor or with a roller).
In one bowl, put two cups of flour and the Frosted Flakes
In another bowl put the other two cups of flour
In a third bowl, put the eggs and buttermilk (mix together)

Dip the chicken in the plain flour and then the egg wash and then in the frosted flakes mixture.
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. I use the skillet I got from my grandmother which is probably more than 80 years old. I won't cook my chicken in anything else.

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.

Let the chicken rest 30 minutes on a wire rack over a baking sheet. Do not put it on paper towels.

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