Directions:
- Brine:.
- Simmer (don’t let it boil) the mixture on medium heat until the salt has dissolved, then let it cool.
- Pour it over the chicken (in a plastic or glass container) and refrigerate covered for 31/2 hours.
- Chicken:.
- Mix pancake flour, salt and pepper in a large bowl.
- In a separate bowl combine egg, butter & milk.
- Remove the chicken from the brine and rinse. Pat dry.
- Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess.
- Fry 3 – 4 pieces of chicken for 7 – 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken.
- Drain on a paper towel lined plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 915.41 Kcal (3833 kJ) | ||
| Calories from fat | 569.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.31g | 97% | |
|---|---|---|---|
| Cholesterol | 337.89mg | 113% | |
| Sodium | 7198.71mg | 300% | |
| Potassium | 587.48mg | 12% | |
| Total Carbs | 36.39g | 12% | |
| Sugars | 36.28g | 145% | |
| Protein | 49.7g | 99% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.8mg | 16% | |
| Calcium | 115.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 133.03 Kcal (557 kJ) | ||
| Calories from fat | 82.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 97% | |
|---|---|---|---|
| Cholesterol | 49.1mg | 113% | |
| Sodium | 1046.13mg | 300% | |
| Potassium | 85.37mg | 12% | |
| Total Carbs | 5.29g | 12% | |
| Sugars | 5.27g | 145% | |
| Protein | 7.22g | 99% | |
| Vitamin C | 1.2mg | 14% | |
| Iron | 0.4mg | 16% | |
| Calcium | 16.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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