Editor in chief brings you three different fried chicken recipes and the team tells you their favourite. 

There’s a new colonel in town! In the latest edition of the MK Test Kitchen, our Editor rolls up his sleeves to perfect the crispy, golden and flavourful favourite: fried chicken. 

Cornflake crumbed chicken

SERVES 4 

This recipe uses the traditional method of dipping into flour, egg and finally breadcrumbs before frying. You can also brine the chicken overnight for a more tender and juicer end result. 

Ingredients 

For the brine  

2L water 
½ cup coarse salt 
¼ cup sugar 
3-4 fresh or dried bay leaves 
Handful peppercorns 
1 lemon, sliced 
1 bulb garlic, halved  

8-10 chicken drumsticks 
1 cup cake flour 
Salt and milled pepper 
3 Tbsp barbecue spice
4 eggs, whisked 
2-3 cups crushed cornflakes 
Vegetable oil for deep-frying 

Method 

1. Place the brine ingredients into a pot and bring to a boil. Stir until sugar dissolves and remove from the heat. 
2. Add 1L cold water and 2 cups ice to the brine then allow to cool completely. 
3. Meanwhile using a skewer or fork, poke holes into each chicken drumstick (this allows the brine to absorb better). 
4. Place the chicken into the cold brine, cover and refrigerate for at least 3-4 hours, overnight is best. 
5. Remove the chicken from the brine and pat dry with paper towel. 
6. Whisk together the cake flour, salt, pepper and barbecue spice in a bowl. 
7. Fill two bowls, one with the whisked egg and the other with crushed cornflakes. 
8. Dip each of the chicken drumsticks into the flour mixture, then egg and lastly cornflakes. Make sure that the chicken is evenly coated. Serve hot.

Asian-style fried chicken

SERVES 4 

This method uses a quick marinade of spices, egg and corn flour (not regular flour) and is double-fried for the most perfect crunch, with a lighter crumb that lasts longer. 

Ingredients 

3 Tbsp Chinese five spice 
2 tsp brown sugar
1 tsp garlic powder 
1 tsp chilli flakes 
3 Tbsp soy sauce 
1 Tbsp sesame oil 
1 Tbsp Shaoxing wine 
1 egg 16 chicken wings, halved 
½ cup corn flour 
Vegetable oil for frying 
¼ cup warm honey, for serving  

Method 

1. In a bowl, whisk together 2 Tbsp Chinese five spice, sugar, garlic powder, chilli flakes, soy sauce, sesame oil, wine and egg until well combined. 
2. Add the chicken wings and toss to coat. 
3. Add half the corn flour and toss to coat evenly, creating a wet paste. Set aside to marinate for about 30 minutes, overnight is best. 
4. Add the remaining corn flour and toss to coat. 
5. Deep-fry wings in batches for 3-4 minutes (do not cook them all the way through). Drain on paper towel. 
6. Add a pinch of salt and remaining Chinese five spice to remaining corn flour and whisk to combine. 
7. Toss the wings lightly into the remaining corn flour mixture and deep-fry in hot oil for another 2-3 minutes or until golden and cooked through. Drain on paper towel. 
8. Brush the wings with warm honey and serve on a platter with your favourite dipping sauce.

Southern fried buttermilk chicken 

SERVES 4 

This recipe uses buttermilk as a marinade to tenderize the chicken overnight. Using a fork to whisk in some of the reserved marinade into the flour mixture before coating the chicken creates the large flakes – giving the chicken its unmistakable crunch. 

Ingredients 

4 chicken breast fillets, cut into strips 
Salt and milled pepper
1 cup buttermilk 
3 Tbsp sriracha 
4 cloves garlic, chopped 
Handful fresh coriander, chopped 
2 cups cake flour 
2 Tbsp dried mixed herbs 
1 Tbsp sea salt flakes 
2 tsp ground coriander 
1 tsp ground cumin 
1 tsp garlic powder 
1 tsp onion powder 
2 tsp smoked or regular paprika 
Vegetable oil for frying  

Method 

1. Place the chicken into a large bowl and season well. 
2. Add the buttermilk, sriracha, garlic and coriander and toss well to coat evenly. Set aside to marinate overnight, in the fridge. 
3. In a large bowl, whisk together the cake flour and seasonings. 
4. Take about ¼ cup of the buttermilk marinade and add to the flour mixture. Using a fork, whisk it to create large flakes. 
5. Dip chicken individually (do not shake off excess marinade) into the flour mixture, making sure to coat evenly. 
6. Deep-fry the chicken in hot oil in batches for about 4-5 minutes or until golden and cooked through. Drain on paper towel. 
7. Serve while hot with your favourite dipping sauce.

Cook’s note 
If using bone-in chicken pieces for this recipe, lower the temperature of your oil slightly as the chicken has to cook for much longer. Alternatively, deep-fry until golden and finish off in the oven until cooked through.  

The MK judging panel 

Sjaan Van Der Ploeg  

Food Stylist

My absolute favourite would have to be the Asian-style fried chicken. The seasonings used in the marinade gives it so much depth of flavour and the crumb is light, but still incredibly crispy – which is fantastic. My suggestion? Pair it with the sesame and soy dipping sauce and you’ve got a sure winner!  

Anelitha Hiti  

Editorial Assistant

I loved the cornflake crumbed chicken as it was so juicy, thanks to the brining process. I’ve never used cornflakes as a crumb and must admit, although unexpected, it was absolutely delicious! Such a great combination. 

Christine Siljeur  

Senior Designer

If I had to choose, it would have to be the Asian-style fried chicken. The flavour explosion it provided is not what you’d usually expect in fried chicken, so it really hit the spot. I loved that the crumb remaining crispy even after it was brushed with a bit of honey for some sweetness. 

James Cameron  

Assistant Photographer

For me, I loved how easy it was to eat the southern fried chicken strips. The meat itself was unmistakably juicy and tender – and that crumb is simply phenomenal. Definitely something I’d be making at home very soon! 

Recipes & Styling: Chad January
Photographs: Zhann Solomons. 

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