This is the only way to make chicken (Fried, Baked or Grilled) I do this to all the chicken I make, it really does make it amazing. The brine is my own "love potion" as my hubby calls it hence the name lol he jokes and says if I didn't make the love potion chicken all the time he would find a new gal LOL It is wonderful for that Thanksgiving Turkey and knocks Deer meat (venison), rabbit and other wild game out of the park! If you try this, I really don't think you will be disappointed :)
1FIRST THING: Make sure you are mixing your brine in a container large enough to hold your chicken or whatever meat you are adding to the brine. For my family I use a 2 gallon or larger Ziploc bag this holds 2 regular roasting hens. And the bag fits great in the bottom shelf pocket of my fridge door. If doing birds for large cook out I use 2 huge stock pots that hold 4 birds each :) Use your judgement on what you need to hold everything.
2Place all dry ingredients in a large bowl (I use a plastic tub)
3add cold water and mix until salt and brown sugar has desolved
4add buttermilk and stir well
5Add chicken to what you have decided to use to brine in and pour brine mix over it all. Sink chicken down to make sure it gets into the inside of the bird. Refrigerate for at least 8 hours.
6After you have let your birds soak remove from refrigerator and bring it all up to room temp. This can take from 1 to 4 hours.
7Cook your chicken however you want. Fried, Baked, Broiled or Grilled. Just handle it like you would straight out of the pack. This makes the most moist chicken i have ever eaten!
8I flatten or butterfly my whole chickens after they have soaked in the brine. Better known as a Spatchcock. I use to work as a meat cutter in a butcher shop and learned many useful meat prep tricks ;) I love baked chicken that has been flattened. Here is a link i looked up that has a wonderful and very simple way to flatten "Butterfly" your chicken for grilling or baking. tastykitchen.com/...ken-for-grilling