Brining also makes cooking the chicken easier ... Don't place too many pieces of chicken into the oil at once, as this will ...

Make sure to pierce the chicken pieces with a fork to allow the brine to penetrate deep inside. Second, the salt in the brine softens the proteins in the meat's muscle structure, which helps the ...

Now that the Thanksgiving turkey is behind us, it's chicken time again. A juicy, tender chicken breast is a thing of ...

In a medium bowl, whisk together yogurt, salt and 1 cup water. Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat ...

You’re roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the ...

Start by brining the chicken ... Do not leave unattended.) Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil ...

Cool mixture. Place the chicken pieces in the brine and refrigerate for at least 12 hours. Pour the buttermilk into a large bowl. Remove the chicken from the brine and submerge in the buttermilk.