A common problem with homemade fried chicken is overcooking. The solution for creating succulent meat every time is brining. The process involves soaking the meat in a solution of salt and water, which saturates chicken with moisture while removing any bacteria or other germs. Once heat is added, the seasoning and juices are sealed into the meat. This simple process is right for leaner cuts of meat, such as chicken or pork.
Rinse and prepare chicken as usual. The skin can remain on the meat.
Fill a large bowl or container with a 1/2 cup of kosher salt or a 1/4 cup of table salt and four cups water per each pound of chicken.
Place the meat into the solution and cover. Soak for at least a few hours or up to a day.
Remove chicken and prepare as normal.
Alternatively, chicken can be soaked in buttermilk and preferred seasonings overnight.