Menu Enter a recipe name, ingredient, keyword...

Duke's Mayonnaise Cornflake Fried Chicken


Google Ads
Rate this recipe 4.3/5 (20 Votes)


  • 8 pieces chicken, better with bone in and skin on
  • 2 cups buttermilk
  • 2 Tbsp. Cayenne Pepper
  • 6 cups cornflakes crushed
  • 2 cups Duke's Mayonnaise
  • vegetable shortening for frying


Adapted from


Step 1

Place chicken in a 2-gallon freezer bag. Whisk together buttermilk and 1 Tbsp. Cayenne Pepper. Pour over chicken and refrigerate overnight. The next morning, drain chicken and pat dry. Discard buttermilk mixture. Melt enough shortening to come 1/2 inch up the side on skillet. Meanwhile, crush 6 cups cornflakes by squeezing in freezer bag. Add one Tbsp. of Cayenne Pepper and shake to combine. Place 2 cups Duke's Mayonnaise in a shallow bowl. Coat each piece of chicken with mayonnaise and shake each in cornflake mixture. Place chicken skin side down in the pan. Cook chicken until golden brown on each side (approximately 10-12 minutes). Drain on paper towel. Discard used mayo.

You'll also love

Review this recipe

Jamaican Cornmeal Porridge Jello Popcorn Balls