Cornflake-Fried Chicken Breasts - cooking recipe

Ingredients

3 eggs
1 c. milk
1 tsp. poultry seasoning
1/4 tsp. salt
freshly ground pepper
8 chicken breast halves with bone
1 (12 oz.) box cornflakes, finely crushed
1/2 (10 oz.) box biscuit mix
vegetable oil (for frying)
juice of 1 lemon

Preparation

In a large bowl, beat eggs with milk, poultry seasoning, salt and pepper.
Add chicken pieces; refrigerate 1 hour.
In a plastic or paper bag, combine crushed cornflakes and biscuit mix.
Add chicken, a few pieces at a time; shake to coat well.
Place on a baking sheet and refrigerate chicken for 2 hours.
Heat 1 1/2 to 2 inches of oil in a large saucepan or deep-fat fryer to 375\u00b0.
Fry chicken in batches without crowding, turning, 5 minutes a side, until browned and crisp.
Remove chicken; drain on paper towels. Sprinkle lemon juice over chicken before serving.
Serves 4 to 8.