-2-3 cups corn flakes
-1/4 cup flour
-Pepper jack cheese
-Oil for firing (Veg, soybean, canola)
-2 Tbsp mayo
-1 Tbsp BBQ sauce
-1/2 Tbsp dijon mustard
-1/2 Tbsp honey
-Crush corn flakes in bag until fine, combine on plate w/ flour
-Trim any fat/skin off of chicken breasts (the white shit)
-Butterfly breast then pound w/ mallet to flatten to around 1/4in thickness
-If chicken breast is big cut into 2 portions.
-Beat eggs into dish & toss in chicken until fully coated w/ egg
-Transfer chicken to cornflake flour mixture, turn until fully coated
-Place a deep pan on med-high heat & fill w/ around 2 inches of cooking oil
-Allow oil to come to 350 deg, about 10-12 min on med-high heat will do this, oil can be tested by flicking in some of the cornflake mixtures, you're looking for it to begin bubbling instantly but not smoking or turning black. Use a thermometer if you are unsure.
-Fry chicken in oil for around 2-3 min then flip and cook for an additional 2 min. (time will vary depending on thickness.
-Toast bun while chicken fries
-Remove chicken and allow to drain on a paper towel
-Mix all ingredients for you sauce
-Place sauce on bun then add chi- I think you guys got it from here. Enjoy