You can pretty much do the same with chicken. You can brine it, brown in a hot pan, then finish it in the oven, or maybe even stovetop, depending on how you do it.
I understand that some of the best fried chicken has been pre-brined.
Another thing for chicken, is to pre-soak it in buttermilk. I used to do that. Then, shake off the excess, flour with seasoned flour, and bake or fry.
One tip is to let the pieces sit in the refrigerator for at least an hour after breading. It helps the coating not to come off during cooking.
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