He adds that "The baking powder vastly improves the texture of the wing when fried or roasted." This is because the alkaline ...

But that's only one side to the fried chicken debate. The other side swears by a simple brine instead of buttermilk, citing ...

When you set out to make fried chicken, the first thing you should do is park your poultry in a salty, flavorful brine. This will give you plump, perfectly seasoned meat. To make a basic brine ...

Roasting a whole chicken at high heat runs the risk of a dry result. Consequently, brining chicken is a tried-and-true way to ensure that it stays moist and tender during its stint in the oven.

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 ...

Making frozen foods such as tater tots and chicken tenders taste and feel like they actually got deep fried, and restoring fried takeout items like mozzarella sticks and onion rings to their former ...

Once the salt has dissolved, add the the rest of the water to the brine followed by the rest of the ingredients, allow to cool. Take the chicken or turkey, removing any giblets and rinsing off any ...

(7News) — Each turkey sits in a homemade brine for five days ... By 3 p.m., all the turkeys are fried. “I do it for fun and for the smiles of all the people,” said McLister.