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Is Kosher salt, rock salt,cooking salt or flaked salt?

Hi Snags,
Kosher salt is made without additives, by compacting granular salt into larger flakes that tend to draw blood easily from freshly butchered meats. Does it taste better than table salt? Interestingly, yes, it does. As kosher salt is pressed together by huge rollers, the grains become pyramid-shaped, allowing them to dissolve more easily so it does not linger on the tongue. Kosher salt, at about seventy cents a pound, is ideal to cook with as it blends well, is clean tasting, and contains no additives to influence flavors of cooked foods.

Best wishes, Chuckwagon

Having been frying turkeys for over 20 years now, I'd like to add that dragoonpvw is on target, the 12 to 15 pounders turn out best with less drama. I'd also add, it's best to remove the excess skin flap from where the neck was removed, to allow the oil to flow through the bird better, and I prefer a target oil temperature of about 325*F. Peanut oil seems to work the best, with cottonseed oil running a fairly close 2nd . Another thing we do here in the southern US, is use a large syringe to inject various seasonings into the bird and marinate it overnight like that before frying.
Best wishes, happy frying, and always use the utmost caution!!

ddmaan2 wrote:Hi quietwatersfarm.
How many kilos of chicken pieces will this brine mixture for your recipe for KFC type fried chicken do? Sounds very nice.
Dave

Sorry not to have replied sooner. I missed this one!

This will do 15 or 16 decent thighs.

....and it knocks spots off KFC, you will never go out for fried chicken again

skin on, but make sure you clean all brine ingredients when you pull it from the mix.

quietwatersfarm wrote:

....and it knocks spots off KFC, you will never go out for fried chicken again

Boy was he right, why didn't I have this recipe years ago. The family can't get enough of it!!
Well done, you have excelled yourself.
Dave.