1 chicken, 2 1/2 to 3 pounds, cut into parts

Brining ingredients:
¼ C cider vinegar
¼ C Kosher, sea, or other coarse salt
2 C water

Coating ingredients:
1 ½ C flour
½ C seasoned bread crumbs
1 tsp. salt
½ tsp. garlic powder
½ tsp. dried parsley flakes
½ tsp. poultry seasoning
2 tsp. paprika
¼ tsp. freshly ground pepper

Fill a Flavor Express ® bellows with the mixture. Inject each chicken piece using the large needle. Place the needle in the chicken once and move the needle around inside to distribute the mixture. Set aside for at least 30 minutes to allow the mixture to brine and flavor the breast. If you choose to brine for a longer time, refrigerate the pieces to avoid spoilage. Any extra solution may be poured on top of the chicken.

Meantime, combine the Coating ingredients in a gallon sized plastic bag. Shake to mix.

After brining, rinse and dry the chicken pieces on paper toweling. Discard the brining solution. Add the dried chicken to the coating ingredients a few pieces at a time. Shake the bag to coat each piece. Shake off excess.

In a oven safe 13"x 9" pan, heat in a 350 degree oven, ¼ C oil and 2T butter for flavoring. Place the chicken parts in the hot pan skin side down and bake in the oven for 35 - 40 minutes, or until the juices run clear. Turn once after half way through baking.

Serve on hot rice or biscuits. Garnish with a fresh sprig of parsley and a lemon or lime slice.