Is there any way to season Chicken meat beyond the skin?

[SuperPawgHunter]

It is insane that such a random question would be something I had been contemplating the past week.

I bought an 8 piece from Hardees/Carl's Jr., and it was seasoned all the way through. The best chicken I've eaten in YEEEARS.

 

[Wildin]

The fact u can count on your hand how many times you done it mean you have done it more than once and everything turn out fine. But like you to each their own do you.

You could clean it in the tub, toilet, or literally drop the bird or other food on the floor and it'll turn out fine. I probably purposely did it once cause I was lazy and hungry. The other times the food either slipped out of my hand or fell out of the bowl / off the plate.

That’s exactly why I would never season in my sink. It has been cleaned with chemicals that I don’t want on my food,

What chemicals you using. The majority of kitchen cleaners are diluted. They will get you sick if you drink them straight from the bottle but if you wipe down your sink with a clorox kitchen cleaner after you do dishes in the sink. Then someone tosses a peanut buttery spoon into the sink and you like ":Dahell: you better eat that peanut butter, fukk wrong with you?" And they take it to the head. It's not like you just poisoned them. Being concerned about chemicals on your food from the sink is almost as equal as being concerned as having dish washing soap or powder if you have a dishwasher on your utensils after they are washed, rinsed and dried. I had a piece of shyt dishwasher I knew what it was like having dried clumps of dish soap (powder) or soap stains (liquid) dried on my plates and utensils. It is a real concern.

 

[ba'al]

It is insane that such a random question would be something I had been contemplating the past week.

I bought an 8 piece from Hardees/Carl's Jr., and it was seasoned all the way through. The best chicken I've eaten in YEEEARS.

Yeah bro these nikkas in here put me up on game you gotta let it sit in the fridge over night after seasoning it. It worked for me.

 

[Crimson_Dynamo]

Marinate.

 

[Amsterdayumn]

Y'all betta put some respect on Aunty Fee in the video OP posted, may she rest in peace

 

[feelosofer]

My grandmama used to season her chicken in the sink all the time and we turned out fine. But she was a maid and she used to clean religously. You could've ate out the toilet (not that anyone one would just that you could).

 

[Wildin]

My grandmama used to season her chicken in the sink all the time and we turned out fine. But she was a maid and she used to clean religously. You could've ate out the toilet (not that anyone one would just that you could).

The heat from the oven and or deep fryer is going to kill a lot of bacteria. Theres nothing wrong with it. It's just different strokes for different folks. TBH it's probably more work to clean bowls and then clean the sink out rather than just seasoning in the sink. I think it's easier to season in a sink or bag. I like to wash my chicken in a bowl cause I can see when the water runs clear, rather than fill up the sink, drain, refill etc.

 

[satam55]

Make a simple brine. Mix a half cup of salt and quarter cup of sugar into half a gallon of water. Stir until it's all dissolved. Depending on what cut of chicken you use will determine how long to let the meat brine. So like if you're doing thighs and legs then you should brine for maximum of four hours.

Make sure to wash the brine off of the chicken before cooking.

Best part about brining is that it's harder to overcook the chicken and have it be dry.

Questions I have brining:

1. Can I brine frozen chicken or does chicken have to be thawed?

2. When I'm done brining, do I still season the chicken or is it ready to cook?

 

[satam55]

Brehs, I just bought this this seasoning today from Dollar Tree to use for brining chicken:

Garlic, pepper, salt, and sugar combine to make this highly versatile seasoning. Use it in place of plain salt and pepper for added flavor for grilling, French fries, veggies, sauces, and more! Each 9.5-oz. bottle has a flip-top lid with a built-in shaker.

Here's the ingredients on the back:

Will this get the job done?

 

[satam55]

You gotta stab the bird all over with a fork then marinate to let them juices seep into the meat

.....you know the juice seep out the same holes you poked while it's cooking right?

It makes a difference but not much.

How about removing the skin from chicken before marinating it? Does that help?

 

[Wildin]

How about removing the skin from chicken before marinating it? Does that help?

Thats a matter of personal preference.

When you marinade with skin you can make sure to get marinade under the skin and it'll all taste good. If you choose to remove the skin the marinade will just get the meat and that'll taste good too. I'm a stickler on my skin .I like it crisp, soggy marinaded or seasoned skin makes me want to . So there are plenty of times I'm like fukk it and just tear it all off.

 

[Jimmy from Linkedin]

also buy better chicken. Seriously. itll be smaller but if you can get that farm range you'll actually taste chicken and not corn flavored chicken

 

[Paper Boi]

take some cooking lessons from my man:

I'm bout to cook some chicken, join me UPDATE: Its ready

 

[dora_da_destroyer]

Questions I have brining:

1. Can I brine frozen chicken or does chicken have to be thawed?

2. When I'm done brining, do I still season the chicken or is it ready to cook?

I’ve done a dry brine on frozen chicken and it worked, but I prefer to brine thawed chicken.

As for post brining. You could just cook it if you want a simple chicken for like grilled chicken pieces to throw on a salad or shredded chicken that you’ll make chicken salad with (or simmer in a sauce like enchiladas or fajitas).

But I usually brine chicken that I’m going to roast, so I’ll do a very light sprinkle of salt (don’t use too much as the brine will have added more than enough salt) and pepper on the skin to help it crisp, I might add some dry herbs and paprika too. Other times I cut up fresh herbs, a little salt, some pepper and garlic and mix it into butter and put it under the skin. So yea, you can season after brining, but mostly herbs and spices, very little to no additional salt is necessary

 

[Astroslik]

I was gonna say sous vide but cats ain't down to drop 100+ bucks on them with that 1 to 24 hour cook time....

until they taste the results.

What is that and what is the benefits?