PORTERS CLASSIC CHICKEN
- 500 g chicken pieces
- Southern coating, to cover the chicken pieces
- 1 cup Corn Flakes
- 2 large eggs, beaten
- 20 ml garlic liquid
- herbs to taste
- 10 ml brown sugar
- oil to fry
Wash chicken, leave at room temperature to dry.
Mix in a bowl add dry ingredients – combine likewise with wet ingredients in a separate bowl.
To test the heat of the oil, dip a wooden spoon into the hot oil, it must rapidly bubble.
Cover the chicken first in the egg mixture, then in the dry ingredients.
Fry until golden crispy, leave to rest.
Recipe and photo: Mark Walter Labuschagne