(Full recipe ingredients and instruction at bottom of this post.)
The only time Josh got “sugar cereal” when he was growing up was when his family was on a long road trip vacation. His mom would buy one of those variety packs of tiny boxes, and he and his brother would each get to pick their own flavor each morning.
Without fail Cocoa Puffs were always first picked. And Corn Pops were always the last picked. What happened in between was a frenzy of insider trading, negotiating and car backseat warfare.
Recently we had house guests who had the same vacation sugar cereal policy with their child…right down to the variety pack purchase. Josh felt validated that Cocoa Puffs was still the first to go. And, as it turned out, the only. The remaining breakfasts were all homemade. (That’s usually how we roll at the Beekman.)
When our guests departed, we were left with this in the pantry:
Neither one of us cares much for sugar cereal nowadays, so we put on our thinking caps to try to concept some new recipes.
Brent remembered some terrific fried chicken he’d had a long time ago that used plain cornflakes for the breading. Hmmmm….could using Frosted Flakes make it even G-R-R-R-R-R-E-A-T-er?
Turns out the answer is “yes!”
We came up with a spicy breading mixture that complimented the slight sweetness perfectly. And it was even more G-R-R-R-R-R-E-A-T (okay, we promise we’ll stop that now) when accompanied by a Rosemary Honey drizzle.
Here’s how we made it.
First, we soaked chicken legs all day in the refrigerator in milk. (Turn legs occasionally) Buttermilk would be better, but we didn’t have any. Of course you can use all chicken parts, but we really love chicken legs. They’re so much more flavorful than breasts and wings, we think. And they’re the least expensive part of the chicken.
Then we cracked two eggs in a shallow dish with a little water.
Beat ‘em up.
Take two of the little boxes of Frosted Flakes and crunch ‘em in your hand. Just slightly. You want smaller flakes, not powder. (If you’re measuring from a full-sized box of Frosted Flakes, you’ll need about a cup.)
Warning: the bags are flimsy. Don’t squeeze too vigorously or they’ll split open:
Add the crushed flakes, flour and spice mixture to a similar shallow bowl.
Remove your chicken legs from the milk and pat dry. This seems like a silly step since you’re going to dip them in the egg mixture next, but trust us. It makes a difference. Whenever a recipe says to pat the meat dry, do it. Seriously. There’s a million reasons why, and we’re not going to get into them all here. Trust.
We use a teeny tiny deep fryer that Brent’s grandparents gave us. You can, of course, fry these on the stove top in a larger pan if you want. But we only fry a few at a time in our tiny deep-fryer. You should never crowd anything while frying. It gets angry, plus lowers the temperature of the oil, causing the meat to soak up more.
So we dip, bread, and fry our legs one or two at a time.
Dip and turn:
Fry (between 355F and 375F):
Nice fat chicken legs should take between 10-15 minutes to fry. (Breasts and wings take slightly less.) If you’re in doubt about done-ness, use a meat thermometer. Meat at the thickest part of the leg should register 165F.
Always roll your chicken around on a dry paper towel immediately after frying. We add our salt then too. If cooking a lot, place in warm oven while frying the rest of the legs.
Right before serving, drizzle the rosemary honey over the legs. And of course, you must serve with mashed potatoes and gravy. We put that little piece of parsley on the potatoes to make you think that there was something healthy about this plate. But we won’t lie to you. There isn’t.
It’s just awesome.
Now…who has a dessert recipe using AppleJacks or FrootLoops?
Prep time: 6 Hours
Cook time: 15 Min
Total time: 6 Hours 15 Min
Serving size: 2 legs
Calories: Approx 325
5 large chicken legs
3 cups buttermilk (substitute: whole milk)
2 eggs, beaten
3 tablespoons water
1 cup crushed Frosted Flakes
¼ cup all purpose flour
1 tablespoon black pepper
2 tablespoons red pepper flakes
2 tablespoons dry mustard
1 teaspoon dried rosemary, crushed fine
1 teaspoon powdered sage
1 teaspoon powdered thyme
2 teaspoons paprika
approx 2 tablespoons coarse salt (add after frying)
For drizzle: 5 tablespoons Beekman 1802 Rosemary Honey heated in saucepan. (substitute: plain honey, brought to simmer with 1 fresh rosemary sprig. Remove from heat, let steep for 15 minutes. Remove and discard sprig.)
Soak chicken legs in shallow pan with buttermilk for 6 hours (up to 12) in refrigerator, turning every few hours.
Add two beaten eggs and 3 tablespoons water to shallow bowl, large enough to accommodate at least one chicken leg.
In second shallow bowl of equal size, combine Frosted Flakes, flour and all spices, except coarse salt.
Remove chicken legs from buttermilk, pat dry with paper towels.
Dip leg into egg mixture, turning to coat completely.
Immediately dip into dry spice mixture, turning to coat.
Using tongs, drop into deep fryer, with the oil pre-heated to 350F-375F. Repeat using other legs. Do not crowd chicken in deep fryer.
Cook each leg for 10-15 minutes or until thermometer inserted into the thickest part of the leg registers 165F.
While chicken is frying, heat honey slightly in small saucepan (or microwave) until very runny.
Remove from fryer, and blot with dry paper towel to remove excess grease. Immediately sprinkle with coarse salt to taste.
Drizzle with honey and serve immediately.