Mix pancake flour, salt and pepper in a large bowl.

In a separate bowl combine egg, butter & milk.

Remove the chicken from the brine and rinse. Pat dry.

Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess.

Fry 3 - 4 pieces of chicken for 7 - 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken.

Drain on a paper towel lined plate.