– courtesy Culaccino Bar & Kitchen, Burlington
Culaccino Fried Chicken
16 oz boneless skinless chicken thighs
2 cups buttermilk
Vegetable oil for deep frying
1 cup all purpose flour
1 cup corn flakes cereal
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp black pepper
Trim excess fat from chicken thighs and marinate in buttermilk for at least four hours.
Heat oil in large pot to 325°F, or use a deep fryer set to 325°F.
Combine all dry ingredients in a bowl, mix and partially break up corn flakes with hands. Place marinated chicken in seasoning bowl, making sure to liberally coat chicken. Lightly shake off excess seasoning and fry in oil for approximately eight to ten minutes.
Once chicken is fully cooked remove from oil and allow to rest on a wire rack for two minutes. Season with salt and pepper and serve.