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Prep Time: 240 Minutes Cook Time: 8 Minutes |
Ready In: 248 Minutes Servings: 4 |
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Adapted from Green Eggs and Spam Ingredients:
5 cups water |
1/2 cup honey |
3 tablespoons salt |
1 chicken (cut up & brined) |
2 -3 cups of aunt jemima pancake flour |
1 tablespoon salt & pepper |
1/2 cup melted butter |
1 egg, lightly beaten |
1/2 cup milk |
Directions:
1. Brine:.
2. Simmer (don’t let it boil) the mixture on medium heat until the salt has dissolved, then let it cool.
3. Pour it over the chicken (in a plastic or glass container) and refrigerate covered for 31/2 hours.
4. Chicken:.
5. Mix pancake flour, salt and pepper in a large bowl.
6. In a separate bowl combine egg, butter & milk.
7. Remove the chicken from the brine and rinse. Pat dry.
8. Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess.
9. Fry 3 – 4 pieces of chicken for 7 – 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken.
10. Drain on a paper towel lined plate.
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