Cornflake-Fried Chicken Breasts

• 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

1. In a large bowl, beat eggs with milk, poultry seasoning, salt and pepper.
2. Add chicken pieces; refrigerate 1 hour.
3. In a plastic or paper bag, combine crushed cornflakes and biscuit mix.
4. Add chicken, a few pieces at a time; shake to coat well.
5. Place on a baking sheet and refrigerate chicken for 2 hours.
6. Heat 1 1/2 to 2 inches of oil in a large saucepan or deep-fat fryer to 375u0b0.
7. Fry chicken in batches without crowding, turning, 5 minutes a side, until browned and crisp.
8. Remove chicken; drain on paper towels. Sprinkle lemon juice over chicken before serving.
9. Serves 4 to 8.

eggs, milk, poultry seasoning, salt, freshly ground pepper, chicken, cornflakes, biscuit mix, vegetable oil, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007326 (may not work)