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Salty Marinated Chicken

post #1 of 5
Thread Starter 

Hi.  A question, please.  If marinated fried chicken is coming out a bit too salty, what would be your first check?

 

Would you change length of time in the marinade first or the strength of the marinade?

 

At the present, I am marinating 14 hours, using one cup of marinate (mostly salt) to two gallons of water.

 

There is a suggested "quick marinate" process which calls for doubling the strength and marinating for only 30 minutes.

 

I'm rinsing the chicken after marinating and storing in a s/s container, and I'm also wondering if I should re-rinse before breading after a period of hours.  We partially dry the chicken before breading, but it's really just getting the excess moisture off...not really drying it much.

 

Any ideas?

 

Thanks much.

post #2 of 5

Put less salt. 1 cup of salt is a lot and then to how much chicken?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 5
Thread Starter 

Hmm.  How much difference does the quantity of chicken matter in a given strength of marinade?  I think this may be where the problem lies, as I've been marinating both fairly small and fairly large amounts of raw chicken in the same amount/strength of the marinate.

 

Thanks for the help.

post #4 of 5

Sounds like you're brining, not marinating. I don't think rinsing and re-rinsing is necessary, I would skip those steps.

 

I don't think it matters much how much chicken goes into the brine either, I think it only matters how strong your brine is. And if you find the resulting chicken too salty, your brine is too strong. Put less salt for the same quantity of water (or more water for the same quantity of salt) so you have a weaker brine. 

post #5 of 5

I usually make a brine , 1 cup salt for one gallon water

 

If using Kosher salt , 1 1/2 - 2 cups  per gallon water

 

I see no problem brining for 14 hrs with these amounts.

 

 

Some points :

 

1) the larger the crystal the faster and easier salt will dissolve in water, but the slower it will dissolve on the surface of meats

 

2) the smaller the crystals the heavier salt is by volume

 

3) One cup of normal, everyday table salt can weigh twice as much as some brands of kosher salt

 

 4) One of the problems with kosher salt is that it isn’t as consistent by weight. So why use it? Kosher salt is very pure salt. No additives are added to prevent caking and no iodine is added

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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