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Start this a day ahead or up to 8 hours in advance as the chicken must marinate in the brine for 24 hours! The chicken is semi-fyed then finished cooking in the oven, it's crispy on the outside and moist and tender on the inside, Since we prefer a thicker batter I have stated enough flour mixture for double-dipping, for a thinner crust you may coat only once in the flour mixture, you may skip the brining if desired, but the chicken will be better with it, also if want you may fry the chicken completely in a skillet and omit the oven baking, you will need to increase the oil ;-)
Units: US | Metric
Serving Size: 1 (500 g)
Servings Per Recipe: 8
The following items or measurements are not included: