Technique & guide
Brining Fried Chicken
Brining means using salt ahead of cooking so seasoning penetrates beyond the surface. For fried chicken, dry brines and buttermilk-based marinades are often easier to manage than large bowls of liquid brine.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
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Dry brine
Salt and season the chicken in advance and refrigerate it covered. This avoids extra water while giving salt time to distribute.
Wet brine
A salt-and-water brine can season chicken but adds a wet surface that must be handled carefully before coating.
Buttermilk marinade
Buttermilk combines seasoning, moisture and an adhesive surface for flour. It is one of the most forgiving options for classic fried chicken.