3 lb. chicken, cut into 8 pieces, rinsed and patted dry
1 tbsp. kosher salt
1/2 tbsp. ground black pepper
3 eggs
1/3 cup water
3 cup all-purpose flour
Canola oil, as needed for deep frying
Place chicken pieces in a 9x13" baking dish and season with salt and pepper.
Refrigerate the chicken for an hour.
In a medium-sized bowl, beat the eggs together with water.
Pour the flour into a separate medium-sized bowl.
Dip the seasoned chicken into the egg mixture, then dredge through the flour to coat, gently shaking off any excess.
Heat the canola oil in a large cast-iron skillet over medium-high heat until simmering.
Fry the chicken, turning occasionally until the meat is cooked through and the breading is golden brown.
Drain on paper towels and serve.
Sugar: 1g
:
Calcium: 78mg
Calories: 1124kcal
Carbohydrates: 73g
Cholesterol: 378mg
Fat: 55g
Fiber: 3g
Iron: 8mg
Potassium: 813mg
Protein: 77g
Saturated Fat: 16g
Sodium: 1719mg
Vitamin A: 654IU
Vitamin C: 5mg
