Edward's Cornflake Fried Chicken

Steps

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1. 1
   Remove the skin from the chicken and pat dry with paper towels.
   ≈4:02
2. 2
   Prepare the marinade by combining buttermilk, salt, cayenne pepper, and smoked paprika in a bowl and whisking to combine.
   ≈6:15
3. 3
   Submerge the chicken in the marinade and refrigerate for at least 4 hours and up to overnight.
   ≈6:49
4. 4
   Set up three shallow dishes: one with flour, one with beaten egg, and one with hand-crushed cornflakes.
   ≈7:06
5. 5
   Remove the chicken from the marinade and coat with flour, tapping off excess.
   ≈7:47
6. 6
   Dip the floured chicken into the beaten egg to coat thoroughly.
   ≈8:08
7. 7
   Roll the egg-coated chicken in the crushed cornflakes, pressing gently to ensure they adhere.
   ≈8:31
8. 8
   Heat oil to approximately 350°F (175°C) for frying.
   ≈9:15
9. 9
   Carefully place the breaded chicken in the hot oil in batches and fry until golden brown and the internal temperature reaches 155-165°F (68-74°C) for white meat, or 175°F (79°C) for dark meat.
   ≈9:35
10. 10
    If the exterior is well-browned but the interior is not yet cooked through, transfer the chicken to a low oven (225-250°F) to finish cooking without over-browning the crust.
    ≈10:38
11. 11
    Remove the fried chicken and let it cool for a minute or two before serving.
    ≈12:46