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Brine for Fried Chicken




Source of Recipe


Chef John Folse


Recipe Introduction


I used this brine prior to using the Shelly's Fried Chicken recipe. Even cold, the chicken was moist and tender. To avoid taking up a lot of space in the fridge, I put the brine and chicken in a large ziplock bag and iced it down in a cooler. I brined pieces of chicken, but you can also brine a whole chicken and cut it up afterwards.



List of Ingredients




1 chicken fryer, plain - not injected with seasonings
1 gallon cold water
½ cup kosher salt
OR 1 cup table salt
¼ cup brown sugar
2 bay leaves, crushed
½ tbsp dried thyme
½ tbsp dried basil
½ tbsp dried sage
1 tbsp granulated garlic
1 tbsp black pepper


Recipe



Begin brining 1 day prior to cooking. You will brine for 12-14 hours. Wash the chicken and place in bag. Dissolve the salt in the water in a large pot. Add the brown sugar, stirring to dissolve. Add the rest of the ingredients. Add the brine to the chicken, seal and refrigerate or place in cooler with ice. Chill for 12 - 14 hours. When done, rinse in running water and dry completely with paper towels.