Duke's Mayonnaise Cornflake Fried Chicken

By á-7198

Ingredients

• 8 pieces chicken, better with bone in and skin on
• 2 cups buttermilk
• 2 Tbsp. Cayenne Pepper
• 6 cups cornflakes crushed
• 2 cups Duke's Mayonnaise
• vegetable shortening for frying

Preparation

Step 1

Place chicken in a 2-gallon freezer bag. Whisk together buttermilk and 1 Tbsp. Cayenne Pepper. Pour over chicken and refrigerate overnight. The next morning, drain chicken and pat dry. Discard buttermilk mixture. Melt enough shortening to come 1/2 inch up the side on skillet. Meanwhile, crush 6 cups cornflakes by squeezing in freezer bag. Add one Tbsp. of Cayenne Pepper and shake to combine. Place 2 cups Duke's Mayonnaise in a shallow bowl. Coat each piece of chicken with mayonnaise and shake each in cornflake mixture. Place chicken skin side down in the pan. Cook chicken until golden brown on each side (approximately 10-12 minutes). Drain on paper towel. Discard used mayo.