Fried Chicken Brine July 17 2014
1 gallon of Brine…good for 16 pieces of Chicken
- 1 gallon Water
- 1 c. Lime Juice
- ¼ c. Raging Cajun Spice, Chef Kenny’s Spice Blends
- 1 c. Kosher Salt
- ¼ c. Sugar in the Raw
- 4 c. Ice
- Combine all ingredients and mix together well.
- Pour over chicken and brine for a minimum of 12 hours.