In todays video, were testing to see if brining chicken makes a difference in flavour, texture and moisture. Alongside the brined chicken is also unbrined to compare it. Ive also snuck in a quick and easy coleslaw recipe too. Please enjoy.

My Cookbook ‘DIG IN” Is Available For Order Now –

⭐ SEND ME YOUR VIDEO IDEAS –

➖ Follow Me ➖

📰 My Website:
📷 Instagram:
🖥️ Facebook:
🧑🏻‍🍳 Tiktok:
📺 Patreon –

🔑 Become A Member:

➖ My Equipment ➖

My Cookbook “DIG IN” –
Meal Prep Containers –
My Knives – Https://www.koiknives.com/discount/JackOvens (Free Shipping)
Herbs & Spices –

➖ Special Thanks To All Patreon Members ➖

CJE
David Taylor
Bent Ed
Featheredindian
Ken Ontko
Angelo D
Alpha Leonis
Saul Pineda
Ohmachi
Mark McLane
James W Pharo
Al Philp
Adrian Keevill
Naz
Cat
Teisininkas Modestas Barauskas
Thorsten
Zoke Miyama
Dimmy
Team Aelskling
Efrain Toledo
Nani Maschnick
Frank Hoeflich
Kotenuki
Richard Roche (aka Irish)
Patrick Robles
Sam Quinsey
Gerald
Albipwnr
Isaac Rabicoff
Mama Jane
Gearoid O’Broin

➖ Special Thanks To All Youtube Members ➖

Patricia Treslove
Late
Blue Oak
iamceph
eric andrews
Greg Fisher
Gerald Hash
Hien Nguyen
Leigh Weltman
J8
Lauren Blenkinsop
Rosalie Koger
Aaron Morgan
Thuy Nguyen
Sue Macdonald

➖ Recipe ➖

Chicken Brine – 

5 Cups – Water 
5 Tbsp – Table Salt
1 Tbsp – Sugar 

Pickle Brine (Optional) – 

4-5 Cups – Pickle Brine (Juice)

Chicken & Dredge – 

1.2kg – Chicken Thigh & Wings 
Vegetable Oil or Lard for Frying
2 1/2 Cups – Plain (All Purpose) Flour 
1/3 Cup – Salt 
1/3 Cup – Ground Black Pepper
2 Tbsp – Onion Powder 
2 Tbsp – Garlic Powder
1 Tbsp – Sweet Paprika 
1 tsp – Cayenne Pepper
1/2 tsp – Ground Dried Sage 

Coleslaw – 

100g (3.5oz) – White Cabbage, Thinly Sliced
100g (3.5oz) – Red Cabbage, Thinly Chopped
5g (0.2oz) – Flat Leaf Parsley, Finely Chopped
1/2 – Red Onion, Thinly Sliced
2 – Spring Onions (Scallions), Thinly Sliced
Seasoning To Taste 

Dressing Ingredients – 

1/2 Cup (100g) – Plain Greek Yoghurt 
1/2 – Lemon, Juice Only
2 1/2 Tbsp (50ml) – Macadamia Oil, Can Be Substituted For Extra Virgin Olive Oil
1 1/2 tsp (10g) – Honey
Seasoning To Taste

Method – 

1. To make the chicken brine, add the water, salt, and sugar to a saucepan and heat over medium-high until the salt and sugar have dissolved. Place in the fridge until completely cool. Add the chicken to the brine and mix well. Place in the fridge for a minimum of 4 hours, up to 24 hours. If using pickle juice, there is no need to heat the mixture. Add the chicken to the pickle juice and place in the fridge for the same time. 

2. Place all of the coleslaw dressing ingredients into a bowl and mix to combine. In a separate bowl, mix the coleslaw veggies. Add the dressing to the veggies and mix to combine. Place in the fridge until ready to serve. 

3. In a bowl, add all of the dry dredge ingredients and mix to combine. Remove the chicken from the brine and wash it in cold water to remove some of the salt. Place the chicken in the dredge and mix well until fully coated. Repeat with the remaining chicken. 

4. Heat oil in a large high-rimmed pot or deep fryer to 170.c – 340.f.

5. Fry the chicken in the hot oil for 12-14 minutes or until golden and crispy. Remove and place on kitchen paper or a wire rack over a baking tray to drain. Repeat with the remaining chicken. 

6. Serve the fried chicken with the coleslaw and/or your favourite sides and sauces. Dig in. 

Video, Hosted, Directed and Edited By Jack Ovens

source