Fried chicken strips, cornflake dredge

The remnant bits of breakfast cereal cornflakes that are left at the bottom of the package are employed here to contribute crunch to fried chicken. 

A chicken breast is cut into strips.  A flour dredge and an egg with milk drench are prepared seasoned identically with salt, pepper, and cayenne.

Vegetable oil is heated to 350℉. 

The chicken strips are dredged in the seasoned flour to lightly dust, then drenched in the seasoned egg/milk wash, the cornflakes are added to the seasoned flour dredge. The chicken is dredged again in the seasoned flour with cornflakes.

The chicken strips are deep-fried to lightly browned. The cook will be able to hear the increased activity in the pot as moisture begins to leave the chicken as it cooks. If the cook waits until the increased popping in the pot stops then the chicken will be devoid of moisture. 

These are the cornflake remnants ↑ left at the bottom of the packages that nobody wants in their cereal bowl. 

These are the chicken strips ↓ cut from the frozen chicken breast yesterday for an Asian style chicken soup with bok choy. So this one large chicken breast served two meals. 

Now the cornflake remnants are added to the seasoned flour dredge ↓.