I have stood on my soapbox for many years talking about the power of Liquid Brines. Now I stand before you (electronically) about to show you an even easier way to Liquid Brine. That’s right folks, I’m taking away the excuse of you needing a recipe to create a brine.
But first let us review what a Liquid Brine is.
Liquid Brines typically are highly concentrated liquids based mostly around Salt and Water. They are used for preservation of food (like pickles, hint hint) or adding equalizing the salt level in your Meats. Why is this important?
Simple, basically it is increasing the liquid content in your Meats. While you cook the Meat, you are losing the same amount of moisture as you would without the brine, so in the end you’ll moisture left in the Meats. An example to help illustrate, say you have a steak with a moisture content of 20% and when you cook it you loose 15% of that moisture. That would leave you a dry steak with a moisture content of 5%. Now Liquid Brine that same steak and you bump its moisture content to 35%, so when you cook it you still loose the same 15%, ending with a cooked steak moisture level at 20%. See what I mean?
How to Start?
Liquid Brines typically start with a ratio of 1 Gallon of Water to 1 Cup Salt, then you add in Herbs, Spices, Juices, and Sugar. You can be as creative or as boring as you’d like when making them. Imagination is part of the fun here. Think about what you are making and go to town!
My favorite cheat…. Pickle Juice!
Think about it, Pickle Juice is a Liquid Brine, it just is. Not only does it work for Meats, but people use it for Gut Health, Lowering Blood Sugar Spikes, and Muscle Cramps to name a few options. Folks this is the Vics VapoRub of the Culinary World! So much so that you don’t have to empty all your pickle jars for brining only to dry out your pickle, just check out Amazon and Walmart (to name a few). They sell it by the Gallon!
So how does this new information help you?
Try my Fried Chicken Recipe Below and let me know.
Enjoy my friends.
Pickle Brined Fried Chicken:
Serving Size: 4 People
4 Ea Boneless Chicken Thighs
3 Cups Dill Pickle Juice
3 Cups Buttermilk
2 Cups All Purpose Flour
3 Tbs Corn Starch
1 Tbs Salt
½ Tbs Fresh Cracked Pepper
1 tsp Chili Powder
1 tsp Paprika
1 tsp Garlic Powder
½ tsp Onion Powder
3 Ea Gallon Sized Ziplock Bags
8 Cups Frying Oil – I like Avocado or Grapeseed Oil for this
In one of the Ziplock Bags put the Chicken Thighs and Dill Pickle Juice. Seal and refrigerate for at least 6 to 48 hours. Make sure to remove the air so the chicken stays submerged.
In the Next Ziplock add in the Buttermilk. Once the Thighs have Brined in the first bag, remove them, pat dry & put them into the Buttermilk Bag to Marinade for about 6 to 12 hours. Make sure to remove the air so the chicken stays submerged.
In the Final Ziplock add the Flour, Corn Starch, Salt, Pepper, and Spices. Seal it a shake your money maker! We’re bringing Shake n Bake back!!!
Remove chicken from the Buttermilk Bag and put into the Flour Ziplock. And shake it like a polaroid picture!
In a heavy pot big enough to house the oil, chicken and still enough room to safely fry, heat the oil to about 350 degrees (work in batches if needed, stay safe). Cooler in temperature and it’ll be greasy and soggy (not crispy). Hotter and it’ll burn on the outside without cooking the inside properly.
Fry the chicken thighs for about 6 to 9 minutes or until the internal temperature of the chicken reaches 165 degrees.
Remove and drain on paper towels.
Serve on Toasted Brioche Buns with your favorite Slaw, Pickles, and whatever sauces you like.