Do we brine, then marinade or dry rub the chicken ... like what we do with our pickle juice-brined fried chicken recipe, ...

The corn starch also helps to soak up additional moisture from marinades, so the coating won't become soggy. If you're using ...

Mike would normally make a brine to tenderise the chicken and leave it for around 6 hours in the fridge, but the yoghurt marinade makes things far quicker.

Japanese fried chicken ... the radishes and kombu strips in the brine and leave in the fridge to pickle for at least 8 hours or overnight. To make the chicken karaage, squeeze the grated ginger ...