This Brine can be used for wet or dry. We insist that if you're going to fry chicken, you brine it first for the best resulting taste. It may seem counter-intuitive to brine meat that's going to be dredged and fried, but it's actually a hugely important step. The brine keeps the chicken moist, and the acidity helps cut through the richness of the batter. This is the same brine we soak our chicken in 2 hours or more before frying chicken using our “ Jerk Fry Batter Mix”.
||Pour water into a container that is twice the volume of the water. Pour in “Brine Yo Meat” Stir until dissolved in water, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking.
||Kosher salt, sugar, herbs, spices, and aromatics, like chopped onion and garlic (High in sodium)
Our facility has products with peanuts, tree nuts, soy, milk, eggs, and wheat. While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, milk, egg, or wheat allergies.