It’s the recipe approved and validated by all the Yankee foodistas. Corn chicken is a Kentucky specialty with a street food ambiance but without fat!
For 4 persons / 25 min preparation / 5 min cooking time
1. Cut the chicken whites into pieces 2 to 3 cm thick.
Pour the corn flakes in a plastic bag and with a pastry pin, crumble them up and pour the lot in a soup plate.
2. Peel and chop the garlic cloves. In a bowl, beat the eggs with the ketchup, Tabasco, lemon, chopped garlic and paprika.
3. In a third plate, pour the flour. Roll alternatively the chicken pieces in the flour, in the egg preparation and then in the corn flakes.
4. In a warm skillet, cook the chicken in oil during 4 to 5 minutes depending on the thickness of the pieces. Once they are nice and golden, drain the pieces on an absorbing piece of paper and salt.
5. To be served warm.
To give the chicken bits a little more flavor, you can add some thyme in the egg preparation.
100 recettes made in USA, collection Carrément Cuisine, chez Hachette Cuisine
Recette de Mélanie Martin et photo d'Aline Princet extraites de l'ouvrage