Post by deepfriednew101 on Oct 5, 2022 16:29:53 GMT 1
Personally One of the Biggest Steps from the Original Days was the Brine of the Chicken, Refrigeration was limited and CHS likes chicken at Room Temperature Prior to cooking, You cannot leave Chicken getting to room Temperature unless in a Brine EVERYONE in the 1930 knew this.
Skipping a Brine is NOT even a Question in our Cooking chicken NOT a THOUGH.
The Minimum we add:
Salt, MSG, Sugar, Ginger, Lemon or Orange Peals, Pickling Spice, citric Acid, Sesame oil - we Do mix and match the items with Product shortage
Not only does it Brine the Chicken it Marinades the Meat and makes it juicier.
minimum Brine time 2 hours over night Max time.
If we Due a Shorten Time of 2 Hours we pre-dust our chicken pieces with 11 Spices and Herbs then toss in non seasoned flour.
let it set for minute, then a water bath and added to the Seasoned flour. The added sprinkle of 11 Spice and Herbs adds flavor to the chicken which you loss from a longer Brine time but gain from a dry dusting.
This method is NOT a Double Dredge its a Pre-Dust helps the Coating stick to chicken