Kendrick' s Crunk'd Chicken

Do You Bake's Kendrick's Crunk'd Chicken is a fun, freaking delicious option for anyone looking for an Adventurous product. The chicken is brined in sweet tea for flavor and then fried or pan baked for a wonderful crunchy texture. A winning combination that is incredibly tender, moist, and popping with fabulous flavor. The package includes brine mix and crunchy coating. Makes enough for 2 to 3 pounds of strips, nuggets, or breasts.
SKU: DYB-SOUL002
$8.95
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Do You Bake's Kendrick's Crunk'd Chicken is a fun, freaking delicious option for anyone looking for an Adventurous product. The chicken is brined in sweet tea for flavor and then fried or pan baked for a wonderful crunchy texture. A winning combination that is incredibly tender, moist, and popping with fabulous flavor. The package includes brine mix and crunchy coating. Makes enough for 2 to 3 pounds of strips, nuggets, or breasts.

Do You Bake's Kendrick's Crunk'd Chicken is a fun, freaking delicious option for anyone looking for an Adventurous product. The chicken is brined in sweet tea for flavor and then fried or pan baked for a wonderful crunchy texture. A winning combination that is incredibly tender, moist, and popping with fabulous flavor. The package includes brine mix and crunchy coating. Makes enough for 2 to 3 pounds of strips, nuggets, or breasts.

YOU WILL NEED: CHICKEN BRINE 

  • 3 to 4 boneless skinless chicken breasts, pounded thin 

  • 3 cups water, hot 

  • 3 cups ice 

 

YOU WILL NEED: FRIED CHICKEN 

  • 3 large eggs 

  • Oil for frying 

 

DIRECTIONS: FRIED CHICKEN 

  1. 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.  

  1. In a medium sized bowl, whisk eggs and set aside 

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

  1. 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 

  1. 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 

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

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

  1. 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.  

Serve with favorite sides.

 

For an unfried variation: Add 1/2 cup butter to a jelly roll or sheet pan.  Melt butter inside your oven (preheat to 425F). Once just melted, remove the pan from the oven. Place chicken onto the pan. Flip your chicken halfway through baking (it will take 25 to 35 minutes to bake).  Keep warm and serve alongside your mash.

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