4 cups crushed cornflakes (approx. 8 cups whole corn flakes) or breadcrumbs
21/2 t. Bourbon Smoked Salt
1 t. Bourbon Barrel Smoked Pepper
3 eggs
1/2 cup milk
2 cups buttermilk
3 whole chickens (3 to 3.5 lbs. each)
flour (for dusting)
Cut chicken into eight pieces, each. Soak in buttermilk for approximately 30 minutes. Meanwhile, preheat the oven to 350°F. Line two baking sheets with aluminum foil or spray with nonstick cooking spray. Combine the crushed cornflakes in a large bowl with the Bourbon Barrel Smoked Paprika, Salt, and Pepper. Lightly beat eggs with the milk in a bowl. Dust chicken in flour. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the baking sheets, leaving space between the pieces. Bake, in batches, for 1 hour or until golden brown.
