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.