Set out three shallow dishes. Add flour to the first. In the second, whisk together the eggs, water, salt, garlic powder, onion powder, black pepper, and white pepper. Add the cornflakes to the third.
Dredge the chicken in flour, then coat in the egg mixture, and then coat in the cornflakes.
In a frying pan, heat oil. Deep fry the chicken until golden, and sprinkle with sugar while still hot.
Directions
Credits
Tips:
To keep the chicken fingers crispy long after you fry them, put them on a cooling rack right after you remove them from the frying pan. (Don't put them on parchment paper or paper towels.)
Description:
Photography by Hudi Greenberger
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