# Fried Chicken for pregnant wife!
**URL:** https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042
**Category:** Anova Precision® Cooker
**Created:** [February 18, 2017, 3:51pm UTC](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042 "2017-02-18T15:51:21Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [February 18, 2017, 3:51pm UTC](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042/1 "2017-02-18T15:51:22Z")
When you get this text from your 7 month pregnant wife: 
You better have this on the table when she walks in!
Chicken breast cooked 140F/2 hours after an overnight dry brine. Battered w/ a double dip in egg wash/flour mixture. Flour seasoned w/ MSG, smoked paprika, salt, pepper, onion powder, and garlic powder. Fried at 375-400 for about 3 minutes a side.
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### Author:  [@AnovaAngel](https://community.anovaculinary.com/u/AnovaAngel)
#### Post date: [February 23, 2017, 10:27pm UTC](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042/2 "2017-02-23T22:27:21Z")
> [@colewagoner](#):
>
> Battered w/ a double dip in egg wash/flour mixture. Flour seasoned w/ MSG, smoked paprika, salt, pepper, onion powder, and garlic powder. Fried at 375-400 for about 3 minutes a side.
Awesome #anovafoodnerd creation! Did she love it?! 🙂
How did you do the overnight brine? Is that just a bunch of salt? Or did you add something else? Should I rinse it off before dropping in a bag for sous vide?
Thanks for the post and help!
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### Author:  [@colewagoner](https://community.anovaculinary.com/u/colewagoner)
#### Post date: [February 24, 2017, 12:36am UTC](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042/3 "2017-02-24T00:36:46Z")
Oh, she loved it! That was a win for me haha! The brine was just a good dusting of salt, and then vacuumed. Directly from the fridge to the bath, no rinsing necessary. Just adjusted the salt level in my flour mixture.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [February 25, 2017, 8:49am UTC](https://community.anovaculinary.com/t/fried-chicken-for-pregnant-wife/5042/4 "2017-02-25T08:49:28Z")
Dry brine is an oxymoron. What you have actually done is a mild cure not a brine. Brine requires moisture. The action of a brine is usually to pump moisture into the meat. Rubbing with salt and vacuum packing will have the opposite effect and draw moisture out of it.