Fried chicken, a popular dish in American cuisine, is enhanced by adding honey to the brine instead of the typical sugary drizzle, creating a natural sweetness.
Chef Art Smith suggests that incorporating honey into the brine balances the salty flavors, making the fried chicken moist and flavorful while avoiding a sticky residue.
Instead of drizzling honey on fried chicken post-cooking, Art Smith emphasizes the importance of adding honey to a brine for a better, more natural flavor.
Smith warns against using honey before frying, as it can burn quickly, and recommends applying it only within brines or sauces for best results.
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