Step 1

In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken.

Step 2

Refrigerate for 1 hour.

Step 3

Remove the chicken from the fridge and pat dry.

Step 4

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.

Step 5

Place the eggs in one dish, and whisk slightly.

Step 6

Add the flour and cornstarch to another dish and add a pinch or two of salt and pepper, then stir to combine.

Step 7

Place 2 paper towels on a plate and set aside.

Step 8

Meanwhile dip the chicken in the egg on both sides, then dredge in the flour/cornstarch on both sides.

Step 9

Repeat.

Step 10

Once the oil is hot, add the chicken, cooking only 1 or 2 at a time.

Step 11

Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes.

Step 12

Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides.

Step 13

Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.

Step 14

Enjoy