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Erin French's cornflake fried chicken relies on a handy tip you'll use over and over.

If renowned Maine chef and food writer Erin French isn’t yet on your radar, get acquainted with her now! Her recent cookbook, named for her storied restaurant, is packed with the recipes that made her famous. You don’t need fine dining to eat phenomenal food — just check out her perfect cornflake fried chicken and see for yourself. 

Sometimes it’s best not to mess with a classic — though I do love adding an unconventional sweet-and-sour dipping sauce. Eat this chicken hot out of the fryer or pack it up for a picnic and have it cold.

I never buy cheap ingredients, but trust me, the key to this recipe is the cheap-o cornflakes. Save the fancy organic ones for eating at breakfast with a drizzle of honey and raw milk. Do not use them here.

Reprinted with permission from The Lost Kitchen