Cider-Brined Fried Chicken

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Hi Sunny,
thank you for this wonderful recipe, I helped my son make this for his Sr Project, in Culinary Arts Program, at The Nashoba Valley Tech, Westford MA. And The Judges all loved it!

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Crispy golden brown on outside, tender and juciy inside. I used a little less salt in the brine but this recipe rocks!

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Delicious!!! So easy to make and so tasty. Definitely a new favourite of mine!

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It came out very crunchy. As for the flavor, it wasn't anything that was just overwhelming the way it looked on the show. For the time it made to actually make, I could have stuck with my usual fried chicken recipe and it would have came out even better for half the time! Overall, I think it was okay.

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I nor my family liked this recipe even a little bit. The chicken was tasteless. I thought the salt would season the chicken so I added nothing different. Big mistake, I will be going back to my original way a fying chicken.

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Love It. Love It.!!!!.....

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As usual, another successful recipe from Sunny Anderson... This recipe is excellent alternative to marinade/brines for poultry. Balanced salt/sweet with "tang" from cider. Will definitely repeat this recipe for fried chicken.

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i need to know how i can see some these recipes. ireally want to try some or these recipes.

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I made this recipe about 2 years ago and cant bring myself to try any other recipes! The brine made the meat so juicy and perfect and it is a fan favorite anywhere I bring it! Thanks Sunny

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PLEASE PLEASE PLEASE learn from MY mistake and do not leave the chicken in the brine for too long. I left my chicken in the brine for wayyyyy longer than an hour (like 5 hrs and my chicken was VERY salty. I had no idea this would ruin the recipe. If I had followed the directions and taken heed to these reviews, I could have avoided this error. So, set that kitchen timer for an hour, watch an episode of AFV, or count to 3600 by "1 Mississippi's"....just DON"T LEAVE THAT CHICKEN IN THE BRINE TOO LONG!!