Aunt Lola Mae’s Cornflake Fried Chicken

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  • Cook time icon 10-12 hours (chilling) plus 35 minutes (active) Prep | 10-12 minutes Cooking
Fried Chicken


  • 1 broiler/fryer chicken, cut into 8 pieces
  • 2 cups buttermilk
  • 3 Tbsp. cayenne pepper
  • 6 cups cornflakes
  • 4 cups Duke's Mayonnaise
  • Vegetable shortening


1. Place chicken in a 2-gallon freezer bag.

2. Whisk together buttermilk and 1 tablespoon of cayenne pepper.

3. Pour over chicken and refrigerate overnight.

4. The next morning, drain chicken and pat dry. Discard buttermilk mixture.

5. Melt enough shortening to come ½ inch up the side of a 12″ cast iron skillet or heavy frying pan.

6. Crush 6 cups cornflakes by squeezing in freezer bag. Add one tablespoon of cayenne pepper and shake to combine.

7. Place 2 cups Duke’s Mayonnaise in a shallow bowl.

8. Coat each piece of chicken with mayonnaise and shake each in cornflake mixture.

9. Place chicken skin side down in the pan. Cook chicken until golden brown on each side (approximately 10-12 minutes).

10. Drain on paper towel.

11. Mix remaining 2 cups mayonnaise with remaining cayenne pepper and use as dipping sauce.


  1. Looks Delicious but I am horrified that you’d use the remaining mayonnaise after having raw, uncooked chicken dredged through it?? I’m not sure??

    1. Hi, it looks like you misunderstood the instructions! The recipe calls for 4 cups of Duke’s Mayonnaise. The first 2 cups are used for dredging, and the remaining 2 other cups are used afterwards. Hope this clears things up!

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