Fried Chicken Brine: The Chef’s Best Kept Secret (2024)

Wet fried chicken brine entails a saline bath. A gallon of water to a cup of kosher salt is the standard ratio you should follow when creating a brining solution. The bird needs to be kept cold for the duration of the process. Moreover, the meat must be fully submerged for the method to work. You need a big container and ample fridge space to accommodate this method. Keep the salt bath 40°F (4°C) or below to prevent the growth of bacteria.

Dry brining only requires salt. Thus, the procedure of dry brine is more akin to a dry rub or meat cure. Nonetheless, the result will be similar to a wet solution. This is because when the chicken is coated with salt brine, it re-distributes moisture and, at the same time, locks in the seasonings. Compared to the former process, dry brining is an efficient option. No huge vats of submerged meat and poultry will take up precious space in the cooler.

Of the two types, professionals highly recommend the wet brining method. Aside from being a classic approach, wet brining is the best-known technique for producing flavorful and juicier chicken meat.

Crispy fried chicken is universally loved by every generation. To consistently achieve meaty, flavorful and tender meat, the traditional wet brine solution is a chef’s pick. Brine the bird with Knorr Chicken Powder to get umami-rich and succulent fried chicken.

Barbecuing lends a smoky and caramelized taste to meats, the high heat used when grilling effectively cooks the meat thoroughly. The catch? High heat can turn good chicken charred and dry to the bone in minutes. To keep leaner cuts of meat from losing moisture, a classic wet brine is the choice method. In place of water, use beer, milk, or stock infused with Knorr Chicken Powder to add a meatier taste that simple salt and pepper cannot provide. Besides the standard salt, other spices like cumin, black pepper, cinnamon, coriander, etc., work wonderfully as seasoning.

Unlike the previous two cooking methods, brining poultry meant for smoking or roasting can be done with either the wet or dry style. For a dry brining method, select elements like thyme, paprika, cayenne, and other herbs that intensify when exposed to heat. The inclusion of sugar creates caramelization which gives the skin a golden brown.

However, dry brining takes longer than wet brining. To cut time, choose the wet brining method to infuse flavors and moisture more quickly. To emphasize and bring out more of the chicken's meatier flavors, submerge the meat in a Knorr Chicken Powder brine instead of using the usual salt and pepper. Pat dry afterward and season with black pepper and butter.

When mastered, brining a chicken will without fail produce food that has a rich savory flavor. Easy enough to recreate, this tenderizing method requires very few elements and no special equipment.

Chefs and food business owners can try out brining by soaking a few pieces of chicken cut-ups in water or buttermilk seasoned with a bit of Knorr Chicken Powder. You can elevate this simple combo by glazing the crispy skin in a Honey Butter Garlic Sauce or coating freshly fried pieces in Knorr Salted Egg Powder.

Fried chicken brine need not be just a basic salt and water solution. There are countless ways to creatively boost the flavor profile of your chicken, one of them is to switch your basic salt and pepper brine with Knorr Chicken Powder. Stay up-to-date with the latest kitchen tips and tricks that can streamline your kitchen operations, just like how you have learned the more efficient way of brining chicken. To stand out from the competition, check out our game-changing recipe in the next article that will surely take your fried chicken to the next level!

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