To reduce the fat, remove the chicken skin before coating.
CookbooksOven-Fried Chicken with a Corn Flake CrustBy Irma S. Rombauer, Marion Rombauer Becker , and Ethan BeckerAugust 24, 20054.7(29)ArrowJump To RecipeSave StorySave this storyPrintTo reduce the fat, remove the chicken skin before coating.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGalleryIt's Fried Chicken TimeBreak your fear of frying at home with these 31 recipes for the quintessential Southern staple.