Brined and Fried

charlie.keller19

Hi guys... So I'm trying to make a delicious fried chicken sandwich. I have brined the breasts for 24hrs, and have used a flour mixture... multiple concoctions... I drop it in my deep fryer and let it rest on a rack for 5 min when its done but the breading strips right off. Is it brined too long? would a batter be better? is it impossible to have coating stick like glue if the breast now contains so much moisture?

Any thoughts? Thank you.

Charlie

brian_martin2001

This is what I do for breaded fried chicken. If I'm using breasts, I usually brine it. In my opinion, legs/thigh meat don't really need brining (personal preference). After I pull them out of the brine, I pat them dry of water. I use an egg wash, I usually let the chicken set in the wash for a few minutes. I'll toss them in the breading, and then let them rest for 15-20 minutes. This resting keeps the breading from falling off quite so readily. You will get little bits flaking off here and there, but not much. If I'm double breading (which I prefer), after that initial 20 minute wait, i just repeat: in the egg, in the breading, rest for 20 minutes. I'm not sure what temp you're cooking your chicken at, but I usually heat the oil to 350°F-375°F. Good Luck!