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Extra Crispy Southern Fried Chicken


  • 6 chicken breasts
  • 3 large handfuls of natural Corn flakes (see more)
  • 1 large egg
  • 20cl Milk
  • 50 to 70g Flour
  • 2 tbsp. Paprika coffee
  • 1 tbsp. coffee Fried onions
  • 1 tbsp. garlic powder
  • 1 tbsp. Ginger powder
  • 0.5 tbsp. cayenne pepper
  • 0.5 tbsp. celery salt
  • 0.25 tsp. thyme coffee
  • 0.25 tsp. oregano
  • 0.25 tsp. coffee Basil
  • Vegetable oil
  • Salt


garlic, ginger, chilli, celery salt, thyme, oregano, basil, salt and pepper then mix well.

Take a teaspoon of this mixture and set aside.

Cut the chicken breasts to the desired size and place them in the salad bowl.

Mix well so that each slice is well coated with the spice mix, pour in the milk and leave to marinate for at least 2 hours in the fridge.

Meanwhile, prepare three soup plates: the first with the flour and the spice mix, the second with the egg and the third with the previously crushed corn flakes.

Heat the vegetable oil but not too hot so as not to burn the corn flakes.

Take the chicken out of the fridge then dip it directly into the plate of flour without wiping the milk, in the egg and finally in the cornflakes.

Fry for a few minutes, wiping off excess oil if necessary.