I recently attempted to make a fried chicken recipe from Sean Brock’s “South”, and I had a couple questions afterwards.
-The brine is 8 cups water, 3/4 cup kosher salt, and 3 tablespoons sorghum syrup. He recommends brining 12 hours/overnight. I found the result to be slightly saltier chicken than I would prefer. I realized after the fact that I let the chicken sit in the brine for closer to 24 hours, would this cause the chicken to over-brine? Or is this just a saltier brine?
-His frying directions for chicken thighs and drum sticks were for 4 minutes total (the recipe is originally for 2 breast’s, two wings. two thighs, and two drumsticks. I just wanted to cook thighs and drumsticks). In the end it took more like 12-15minutes total, flipping halfway. I am wondering if the originally directions seem short? It was hard to tell if these directions were specific to using a deep fryer or if they would work with a regular Dutch over filled with canola oil. Could it have been a result of having too large bone-in thighs and drumsticks? I’m fairly new to frying so not used to timing yet.
Overall this recipe was incredibly delicious and I’m eager to make it again, but want to learn more about the process so that it’s even better next time around. Any thoughts appreciated :)
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