Pandora wrote:
>
> Thank you Carol! I look at this recipe and then I will ask you something
> because I don't understand some ingredients!
> Thank you very much!

This recipe may produce excellent results, which is the most important
thing, but it sounds like you want to learn about "American cooking,"
so you should know that this recipe varies from "traditional" in
several ways. First, brining chicken is a relatively new reaction here
in the U.S. to low quality mass produced chickens. Some people think
that long soaking in salted water improves it. Others think that's
wishful thinking and useless work. Second, using egg in the coating
process is a little unusual. It's probably done here because, third,
using a deep fryer is also unusual. The "traditional" method uses a
big cast iron skillet with enough fat to come more than halfway up on
the chicken pieces. Lard is probably the original fat, and some argue
it makes the tastiest chicken, but many people now use vegetable oil.
Made well, fried chicken deserves its long popularity. Have fun trying
different methods. -aem