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For fried chicken experts: Brining question

Carb Lover | Sep 1, 200506:11 PM

I'm *finally* getting around to making fried chicken before the summer is over w/ the signal of Labor Day weekend. I've only made fried chicken a few times before w/ pretty good success and plan to use the linked recipe (which I've tried and like) w/ a couple of alterations.

I feel like I have everything ironed out except for the brining. My recipe calls for brining in a high salt-water solution for just a couple of hours; however, I want to brine overnight. I have a 4-lb. bird that I will cut into pieces myself. My questions to you fried chicken experts:

1. What are the ingredients and ratios in your overnight brining solution? In particular, I'm wondering if I should use all buttermilk instead of water. How much kosher salt? Tabasco or not?

2. How much kosher salt do you put in your dredging mix for the perfect balance? I've had problems w/ excessive saltiness in the past.

Thanks much and I'll let you know how it goes!


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