The trick is brining the chicken in salty, seasoned buttermilk to ensure the meat is ultra-moist after frying. Plus, we use additional seasonings in the flour coating, which guarantees depth of ...

If you're grilling chicken for a barbecue or potluck party, be sure to brine the chicken first to maximize the bird's flavor. If you're like us and are wondering about the best way to season ...

Remove the chicken from the buttermilk mixture and coat in the cornflake mixture ... Cook's tip: You can flavour the brine with almost anything. try adding 4 t curry powder, 2 t cumin and 2 t turmeric ...

The acidity from buttermilk brine breaks down the chicken's fibers and tenderizes them. You can add seasonings like garlic powder, paprika or cumin to the brine for added flavor. Once brined ...

Boil the water, sugar, and salt together with the aromatics. When sugar and salt dissolved, cool completely. Add the chicken and refrigerate overnight. 250g flour seasoned with salt and pepper ...