sure
Yes, brining chicken can result in a salty flavor as the salt in the brine is absorbed by the chicken during the brining process.
No its not.
No, you do not need eggs to fry chicken.
No, not unless you fry it too long.
Soaking chicken in buttermilk and brining both enhance flavor and tenderness but serve different purposes. Buttermilk tenderizes the meat through its acidity and adds a rich flavor, while brining infuses moisture and salt, improving juiciness. If you're looking for flavor and a crispy texture (especially for frying), buttermilk is ideal. For a juicier chicken overall, brining might be the better choice.
To fry chicken using egg and flour, first dip the chicken pieces in beaten egg, then coat them in seasoned flour. Fry the chicken in hot oil until golden brown and cooked through.
Yes, you can fry chicken in a Dutch oven by heating oil in the pot and cooking the chicken until it is crispy and cooked through.
Not if it is skinless chicken, and you bake it- not fry it.
To fry chicken for salad, start by coating chicken pieces in seasoned flour, dip in beaten egg, then coat with breadcrumbs. Fry in hot oil until golden brown and cooked through. Let the fried chicken pieces cool before adding them to your salad to maintain the crispiness.
Absolutely, it is perfectly safe to cook and eat chicken fried in disposable aluminum containers. However these containers will not stand up to stovetop cooking, so you will not be able to pan fry the chicken, you will have to oven fry the chicken.
Yes.
You can deep fry an oven stuffer roaster. You can also deep fry the fryer chicken. Make sure either chicken is thawed before putting in the deep fryer.