Refrigerate for 4 hours to brine. Preheat oven to 180°C (350°F). Remove the chicken and pat dry, discarding the brine. Place the salt and egg whites in a large bowl and mix to combine. Place half of ...
Once the salt has dissolved, add the the rest of the water to the brine followed by the rest of the ingredients, allow to cool. Take the chicken or turkey, removing any giblets and rinsing off any ...
Set aside. In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir the egg into the chicken, then add the flour and the cornflour and stir with a metal spoon until the ...