Our pal "Pizen" > wrote:

<snip>

> Take the chicken out of the brine, rinse well, and dry.

Why? Will the flour (assuming you're making fried chicken) still
stick if the chicken is dry?

> If
> you let it sit in the refrigerator and rest for a couple of hours
> afterwards, so much the better.

Again, why? No rudeness intended, I'm just curious...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
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