How to make it

  • Mix water and rock salt to make brine. Soak the chicken in it for about an hour in the fridge.
  • Mix the breading ingredients. Sift to remove any lumps.
  • Remove the chicken from the brine and rinse with water. Pat with some paper towel to remove extra moisture then dredge in coating mix.
  • Deep fry in hot oil over medium high heat for about 15-20 minutes or until chicken is done. In this recipe I used some margarine and mixed it with the oil for richer taste.
  • Take out of the oil when done and set aside.
  • In the same pan, I remove the oil leaving just enough to use in making a rue out of the remaining breading mixture. Add some water or chicken stock and whisk until it boils and become thick. Adjust seasoning if needed.
  • Serve while still hot!
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