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Export 5 ingredients for grocery delivery
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
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