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5 chicken breasts
2 cups bread crumbs Italian style
3 cups - 4 cups Kellogg's cornflakes crushed
1 teaspoon salt (optional)
1/2 teaspoon black pepper (optional)
1 cup vegetable oil
1 cup milk
Heat oil in frying pan on medium. Beat egg and milk together. In a seperate bowl combine bread crumbs and crushed Kellogg's cornflakes (I crush mine with the bottom of a mason jar). Dip chicken in egg mixture on both sides and then dip in crumbs on both sides. Then do it again, dip in egg mixture on both sides and then dip in crumbs on both sides. When oil is hot cook until crispy on both sides then place on a cookie sheet and finish cooking in the oven on 350°F until chicken is no longer pink. About 15-20 minutes.