If you’re a fried chicken aficionado, you’ve likely encountered the debate on whether brining your chicken transforms it into a moist, flavorful masterpiece, or if it’s an unnecessary step in your culinary journey. Today, we’re diving into the heart of this culinary conundrum and testing the claims ourselves. We’re not just using a typical saltwater brine; we’re getting adventurous with pickle juice! Alongside this flavorful experiment, we’ll whip up a refreshing coleslaw to accompany our fried feast. Will the brined chicken reign supreme, or does the unbrined version hold its own with its simplicity and speed? Let’s embark on this crispy adventure, judged by flavor, texture, and that all-important crunch!
The Art of Brining
Brining your chicken before frying is a step that many professional chefs and home cooks swear by. This practice involves soaking your chicken in a solution – typically water and salt – to enhance the overall taste and juiciness of the meat. But does it really make that significant of a difference? Let’s explore the ins and outs of brining, using pickle juice as our flavorful twist.
Brining is essentially a process of food osmosis. Soaking your chicken in a flavorful mixture allows the meat to absorb both water and salt, which helps retain moisture during cooking and enhances the overall flavor. While traditional brines are water and salt-based, you can experiment with different liquids such as buttermilk or, as we are using today, pickle juice.
Using pickle juice not only adds moisture but infuses the chicken with a tangy depth of flavor that can’t be achieved by other means. It’s a perfect choice for those looking to add a little zing to their fried chicken without overpowering other spices.
Preparing the Chicken
To test the effects of brining, we’re using six chicken thighs with the bone and skin on. This will allow us to compare three pieces soaked in pickle juice and three unbrined pieces. The pickle juice acts as our brine, which you must ensure fully submerges the chicken. This soaking process should last at least 4 hours, but for optimal results, let it sit for up to 24 hours.
An alternative to pickle juice is a simple saltwater solution. Combine one cup of water with one tablespoon of salt, adjusting for larger batches. Remember to cool this solution in the refrigerator before adding your chicken.
Crafting the Flour Mix
For our chicken coating, the flour mix plays a crucial role. We use plain all-purpose flour combined with a medley of spices: onion powder, garlic powder, sweet paprika, and a hint of chili powder for those who like it a little spicy. The addition of sage adds a subtle earthiness, while the right amount of salt and black pepper ensures that the coating itself is flavorful.
Cooking the Chicken
When you’re ready to fry, heat your oil to 170°C (338°F). This temperature ensures you achieve a golden-brown crust without burning the exterior or leaving the interior undercooked.
Start with the unbrined chicken. Thoroughly coat each piece in the flour mixture, making sure you get into every nook and cranny. Fry these for about 12 to 15 minutes, flipping occasionally to achieve even coloring.
For the brined chicken, it’s essential to pat the pieces dry before coating them with the flour mix. Excess moisture will prevent the flour from adhering properly, resulting in a less crispy exterior. Once dry, follow the same frying procedure as the unbrined batch.
The Coleslaw Companion
A tangy and crisp coleslaw complements the fried chicken beautifully. Using both red and white cabbage adds visual appeal and texture. Thinly sliced red onion and scallions introduce a sharpness that counters the richness of the fried chicken. A sprinkle of flat-leaf parsley adds freshness, though it’s entirely optional.
For the dressing, we’re choosing a Greek yogurt base instead of the usual mayonnaise. Paired with macadamia or olive oil, lemon juice, and honey, this dressing is both creamy and light. It’s seasoned with salt and a generous amount of cracked black pepper, for a subtle yet impactful flavor.
The Verdict
After cooking both batches, it’s time to taste test. The brined chicken boasts superior flavor and moisture, with a slightly darker skin due to the initial moisture content. This richer taste and succulent texture earn it the top spot. However, the unbrined chicken wins on convenience and time efficiency, delivering a satisfying crunch and good flavor without extensive preparation.
Conclusion
While the brined chicken edges out in terms of flavor complexity and juiciness, the unbrined chicken is not without merit, particularly when you find yourself in a time-crunch. The decision ultimately comes down to how much time and effort you’re willing to invest for that extra bit of flavor.
Whichever method you choose, this experiment highlights the joys of playing with flavors and methods in the kitchen. Brining may just be the secret to elevating your fried chicken from good to unforgettable, and even if you opt-out, you’re still guaranteed a delicious meal.
Whether you choose to brine or not, the accompanying coleslaw provides a refreshing contrast to the richness of the fried chicken. So, go ahead, get cooking, and enjoy this crispy culinary delight!
