Fried Chicken

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So disappointing! I was expecting great savory flavors with a little heat...but this fell really short. The expense of buying the extra seasonings that I don't normally have on hand, using chicken stock & pickle juice (instead of water and salt, using oranges, and all the extra time to cook the brine, let it cool, etc., just isn't worth the mediocre flavor and texture. We made this for four adults, and none of us thought it lived up to the hype...at all. After watching the brothers on Top Chef, I thought this would turn out awesome...but it didn't happen. The flavor I tasted above everything, was the coriander...it didn't go well with the chicken. All the other things the recipe calls for didn't help the flavor profile. All the chicken stock, spices/herbs, orange, and pickle juice...not distinguishable. FYI....8 minutes is not long enough @ 350...perfect time for completely cooked and golden is 17 minutes.

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First attempt at making fried chicken and it was a hit. I used chicken thighs and legs instead of two butchered chickens. The brine was well worth the effort. I did notice the chicken did not cook all the way through in the oil, so I wound up cooking the chicken in the oven at temperature of 400 degrees to ensure the chicken internal temperature got up to 165 degrees. Chicken had great flavor and was super juicy. No more trips to Popeyes or KFC to get my chicken fix. Thanks Bryan.

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This was the first time I’ve made Fried Chicken and my wife and neighbor said it was the best Fried Chicken they ever had, and I have to agree. I didn’t have chicken stock so I substituted 2 cans of chicken broth. I also had only one chicken cut up by the butcher, so I halved this recipe. I used pickle juice from a jar of pickles. I’m nervous about brining as I’ve overdone it in the past. But I brined this chicken 18 hours and it was fine. I’d also go easy on sprinkling the spices at the end as it can easily make this too salty if you’re not careful. But it was juicy and delicious. Thanks Bryan!

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Stop. You found your fried chicken recipe. The brine adds a lot to this. Don't forget to cut the breast in half when butchering; they'll cook more evenly. After my chicken was broken down, I poked some holes in each of the pieces to let the marinade really penetrate. I also had the chicken in there for 24 hrs. The end product was worth the effort. If your looking for an experiment, take a few pieces, add a generous pinch of powder sugar to the chicken spice then sprinkled it over the chicken before letting it set up in the oven. Try it, I think you'll be pleasantly surprised.

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This is DELISH! The brine is worth the time in my opinion! We are lovers of fried chicken in my family and this is one of the best recipes we have ever tried! Thanks! And I don't get why people rate a recipe before actually trying it...especially giving it 3 or 4 stars, bringing down the rating! lol :s

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Trying this recipe today. Brine has a ton of stuff but hoping its worth it. Don't have enough time for 12 hours I'll probably only get 8 hours in the brine so I hope that doesn't change it up much. One thing I can say is just the brine made the house smell amazing. Hoping this meal is as good as it looked on TV. Will post results!