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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
Great looking meal
Agreed...sale or not, legs and thighs are getting added to the list this week.
Brine em if you can. 1/4 C salt in a quart of water for chicken pieces. 5 or 6 hours soak makes a BIG, juicy difference. Probably 12 hours max for perfection.
Got brownies in oven for dessert.
Yep, makes huge difference. I like to brine pork chops/steaks too.
5000th response to this thread!!! Congrats!
I'm definitely gonna try some brined pork very soon. I just wish I had understood what my grandma meant by "soaking chicken in salt water", earlier in life.
If you’ve never brined a pork chop you’re in for a treat. You can power fry the toughest chop and it will still be crazy tender.
Man was i tempted to pull a barney today... it was left completely unattended. Wanted to show off pics of my $.99 filets.
Would ya just look at it.
I had already poured the marinade before I saw the brining recommendation. Will definitely keep that in mind.
Better than buttermilk?
I brined some lightly pounded boneless skinless chicken breast yesterday for 4 or so hours while I did chores.
Around noon, I mixed some buttermilk and Frank's for a wash to dip em in..
..then dredged em into lightly seasoned flour, and fried @ 325° for around 8 minutes each side.
While the chicken breast was frying I crinkle cut some Adirondack red taters into fries.
After resting the chicken breast a few minutes, I dipped em in buffalo sauce, and served on a toasted bun slathered with mayo/horseradish sauce top and bottom, shredded lettuce and mater.
I swear, there was a 1/4 cup of juice on the bottom of the plate after I got done!
That's some food looking chicken. I've never cared for Frank's but after seeing several different post on here with people using it I may have to give it another shot