Southern fried chicken is crunchy and juicy and awesomely flavorful.
4Boneless Skinless Chicken Breasts
1PinchPepper and salt
2Extra Large Eggs
Peanut Oil for frying
In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken.
Refrigerate for 1 hour.
Remove the chicken from the fridge and pat dry.
In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.
Place the eggs in one dish, and whisk slightly.
Add the flour and cornstarch to another dish and add a pinch or two of salt and pepper, then stir to combine.
Place 2 paper towels on a plate and set aside.
Meanwhile dip the chicken in the egg on both sides, then dredge in the flour/cornstarch on both sides.
Once the oil is hot, add the chicken, cooking only 1 or 2 at a time.
Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes.
Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides.
Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.
The salt brine is used in many thanksgiving turkey recipes to help create a juicy bird, the same technique works great with fried chicken to keep the insides juicy and tender even though it's being fried in hot oil. If you don't have a full hour to let the breasts brine at least shoot for 30 minutes.Fried chicken can be stored in the refrigerator for 3-5 days.