On my way to the coal mine with my colleague last week, after some pretty intense conversation, I was quite shocked to find out we had cooking in common. It started off with us boasting about our meals, which every home chef does, then it went to him talking about preparing meat.

He asked me if I had ever brined my meat. Not knowing what he was talking about, I just gave him a weird look. Then he explained and my mind was transformed.

So when you brine meat, you soak it for different times, depending on the type and size of the meat. I, being a professional googler, decided to look up the best brine for chicken pieces and here it is:

I took a giant jar that I store sugar in. Emptied it, filled it with plain water, half a cup of sugar and half a cup of salt. I then mixed it together until it was all dissolved. That’s the basic brine mixture but I had some rosemary and garlic close that I threw in there as an added extra. I then took my chicken thighs and dummies and threw them and stored them overnight in the fridge.

The cooking was the easy part. Egg wash and coat and fry.

I tell you, this was the best tasting chicken I have EVER tasted. See, when you brine meat, you soften the inside and even when you fry it, it’s crispy on the outside and juicy inside.

I’ve already tried it twice with chicken and I’m probably going to try it again and again, but I will experiment with other types of meat, obviously after I’ve Googled the best times and pieces.

Let me know your thoughts below.