Oh, heck yes! Crispy crusted with juicy, slightly sweet meat, it’s very good fried chicken. But there’s a lot of room for streamlining. The tea brine is a waste of perfectly good tea.
To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar ...
but I like to keep it simple with a salt brine. Alternatively for even more flavor, you can always use a very wet marinade as well, as long as there's salt and water in it. To get the crispiest and ...