The interesting technique here was to brine the chicken beforehand. It all sounds very technical, but I can assure you it was easy enough. It's not time consuming either, as you can prepare the brine the night before and leave the chicken to 'marinate' for 24 hours.
One good reason to brine the chicken is so that it remains very moist on the inside. The spicy coating was intriguing and very more-ish. You could easily adapt this so why not experiment?
What's the verdict - for a first attempt too? Does brining chicken make a difference? Would we make this again?
We think brining does make a difference: the chicken was succulent and moist on the inside, light and crunchy on the outside. The coating was crunchier than a well known brand. After a quick search on the internet, it seems the brining method is becoming more popular especially for whole chickens, turkey and large pieces of meat. Perhaps it's the secret to the end of dried meat? Some well known restaurants believe the brining process gives their meat a distinctive taste too. We'll definitely do this again, perhaps try a whole chicken then roast in the traditional way.
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