Ok I am determined to make good fried chicken. I have always found fried chicken to be a bit dry. So I got a hairbrained idea that was based on the coke brined chicken. However instead of coke I just used water with a bit of thyme, 1 bay leaf, 2 shakes of red pepper flakes, 1/2 cup salt and 2 quarts of water. I let it brine overnight. Took it out and rinsed the brine off.
Next, mixture of egg and bit of milk and in another bowl flour with some paprika and a bit of cracked black pepper.
Into the egg mixture, flour, shook off excess, back to egg and back to flour. I was told this was for extra crispy skin.
Problem - chicken was so salty we couldn't eat it. But why didn't the coke brined chicken that was grill taste salty? Skin was crispy but had a wierd flour texture. Not like really good fried chicken.
I have fought with fried chicken for the last 10 years
Help
Next, mixture of egg and bit of milk and in another bowl flour with some paprika and a bit of cracked black pepper.
Into the egg mixture, flour, shook off excess, back to egg and back to flour. I was told this was for extra crispy skin.
Problem - chicken was so salty we couldn't eat it. But why didn't the coke brined chicken that was grill taste salty? Skin was crispy but had a wierd flour texture. Not like really good fried chicken.
I have fought with fried chicken for the last 10 years
Help