Brine

[Paul Fannin]

Is brine just simply another name for saltwater?

Paula Dean recommended soaking frying chicken in a brine, but didn't say what it was.

I am trying to bring my fried chicken up to hall of fame status. I have mastered the perfect coating consistency and have found deep frying (in a pot) is better than skillet frying, but I lack that wonderful, full, down to the bone flavor consistency.

Any help out there?

 

[Kimberleigh]

 

[Miss Vickie]

 

[ScreamingChicken]

 

[Miss Vickie]

 

[biodieselman]

 

[MisticalMisty]

 

[AnnMarie]

 

[SoVerySoft]

 

[ScreamingChicken]

 

[SoVerySoft]

 

[ScreamingChicken]

 

[missaf]

 

[GoddessNoir]

 

[MisticalMisty]

 

[rainyday]

 

[SoVerySoft]

 

[supersoup]

 

[Friday]

 

[Miss Vickie]