so im trying to perfect my fried chicken and i decided to start with doing the optimal brine for a moist chicken. In the past i've done buttermilk brines, pickle juice, etc. and its always turned out good, but I wonder if theres something more I can do.
I've dry-brined for bigger, fuller birds but never for something as individual as a chicken breast, especially not one that's gonna be dredged and fried.
I was wondering if anyone has insight or experience on dry-brining chicken for frying compared to a more standard wet brine.
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