Kendrick' s Crunk'd Chicken

Remove clear bag from pouch. Empty contents of the clear bag into a large pot. Pour your HOT water over the mixture and stir to combine. Add ICE and stir again. Add your chicken. Submerge chicken and refrigerate (with lid on) for 24 to 48 hours. Alternatively pour your icy mixture and your chicken into a large zip top bag and refrigerate for 24 to 48 hours. The longer you let your chicken marinade, the sweeter hints it will have.  

In a medium sized bowl, whisk eggs and set aside 

Empty contents found directly inside your pouch onto a large clean plate.   

Dip each piece of chicken in egg and then dip it into your dry mix.  Add each piece of chicken to your baking sheet to rest. Let your chicken rest for 10 to 15 minutes before frying 

Heat 1 ½ inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat.  Turn on oven to 275F 

Fry 2 to 3 pieces of chicken at a time on each side.  Do not over crowd pan.  

After each side has turned slightly golden, add your lid to your skillet for 1 to 2 minutes to fully cook chicken.  

Remove chicken from oil, drain on paper towel. Place chicken on baking sheet covered with parchment paper and add to your warm oven while frying remaining pieces of chicken.