1 c  Flour
1/4 ts Garlic powder
6    Chicken thighs
2 c  Corn flakes
1 ts Cayenne
1/4 ts Onion powder
4    Eggs, slightly beaten
1/2 c  Olive oil

Combine flour, cayenne, garlic & onion powders in paper bag. Close bag and
shake to mix. Put the corn flakes in a pie plate and smash them slightly
by hand. Wash chicken thoroughly and let is sit in the sink to drain excess
water. Pour oil into a large skillet and place over med-high heat. Put 3
thighs at a time in the paper bag and shake to coat. Remove chicken from
bag and dip in eggs to coat thoroughly. Roll chicken pieces in corn flakes.
Then place skin side down in skillet. When chicken just begins to brown,
turn and just brown the other side. Reduce heat to med-low and fry for 30
minutes, turning as needed to prevent burning. Drain on large paper bag.