Ingredients
- 5 cups water
- 12 cup honey
- 3 tablespoons salt
- 1 chicken (cut up & brined)
- 2 -3 cups of aunt jemima pancake flour
- 1 tablespoon salt & pepper
- 12 cup melted butter
- 1 egg
- lightly beaten
- 12 cup milk
Instructions
- Brine:.
- Simmer (dont 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 3 1/2 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.
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