Brined Chicken then Fried

8/13/2017 – First wet brining of chicken thighs using Chef JJ’s Family Favorite Brine. Mary fried it in Smaltz made yesterday with only CBP after rinsing and with CBP and granulated garlic in floor/corn starch dredge. Not sure the brining made any difference other than making the fried chicken too salty. Mary also did not like the off color the brine gave the skin. See notes as this is worth trying again but not fried.

The brine by Chef JJ is as follows but we made a 1/2 recipe but doubled the red pepper flakes as it did not look like enough. Made it the afternoon before and the thighs soaked in it overnight in the refer.

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1 to 1-1/2 Gal Cold Water to cover bird
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Next time – Cut the salt in half.  Also see Foamhearts method here where his primary spice is sage, rosemary and thyme along with garlic and onion and sugars.



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