Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!
I wish I had taken time to read the reviews before I made the chicken...I would have cut the salt in half. I used table salt instead of kosher salt and that may have made a difference. The chicken fried up beautifully with a lovely crunchy crust. When I bit into a piece I was really disappointed. I had planned to take some to my neighbors but decided against it. I do like the idea of brining the chicken because it did cook up nicely and I think that cutting back on the salt will help.
I have to say my mouth watered at the thought of this recipe and was so very disappointed with the results. We made this and everyone was so excited to eat it, everyone's first bite commented on how salty it was, so we brought out the BBQ sauce to 'hide" the taste. Well we should have just threw it away. All 5 of us who ate it was up all night with very upset tummys from the salt. Everyone was bloated and still upset the next morning. WILL. NEVER. MAKE. THIS. AGAIN!. Very disappointing.
Thank you all for your comments, I used less salt and add about 2 Tb of vinegar after the water was cool, left over night. The taste was irresistible to eat only one piece. My family enjoyed, this one of my favorites recipes. *- )
Sadly I read the comments after spending 2 days making the chicken (24 hours). I almost brought it to my friend's birthday party. Absolutely inedible. Did any figure this out as the project was easy and I love the look and feel (and it wasn't a mess and then it was just a "bar of salt"!
I too thought the chicken was too salty but not inedible, at least only by me. My husband and son thought it was fine. I am sensitive to salt and I have high blood pressure so it was too much salt for me. The next time I will only use 1/2 cup of salt instead of 1 cup. I did love the fact that the chicken didn't burn faster than it cooked since the chicken was brined beforehand. Brining is the way to go and I will use this technique from now on when frying, baking or broiling meats.
To answer Geralyn - Table Salt weighs out heavier than Kosher Salt so you would use half as much. With Table Salt the salt/sugar ratio will be 1:1 - Kosher Salt is 2:1 to sugar. I too think timing is the problem. Chicken parts would be 1-2 hours tops! A whole chicken is about 8 hrs. A big 20 lb. turkey overnight. Hope this helps!
To answer Geralyn - Table Salt
I'm going to try 1/2 c. Kosher salt, etc in 1 gallon of water, no heat, and chill for only 12 hours. I'll post next week. :)
I think the error may be in the lenght of time the chicken is in the brine. Most brining instructions for pieces of chicken is a couple hours not overnight.
Wow, read the posts after I had already made the brine. So I removed 1/2 of the brine and replaced it with just water. Chicken was super, super salty. We also had to toss all of the chicken. Very disappointing.
cup of salt is for the brine (will dilute in the 16 cups of water). season chicken after fried (a pinch or more).
I used krosher salt..oh my My chicken was so salty. I had to throw it away
We could not eat it. what a waste..could there be a misprint on the amout of
salt to be used???
Oh. My .God. I think I messed this up by using regular salt rather than kosher/coarse salt. It was like biting into the salt llick we leave out for the deer. Does it really make that much difference using regular old Morton's table salt vs. coarse salt for the brine? Please advise!