Originally Posted by
NJ Quilter
I always wash/rinse chicken before doing anything with it. Run it under warm/hot water and then go about any breading; seasoning; etc. before cooking. I've never used a brine before either - particularly for chicken. Only other think I would have done is probably use melted butter to help the breading stick. Some folks use milk for that purpose as well.
I do the same except I use buttermilk to make the flour mixture stick!!! Never any leftovers when I make fried or baked chicken this way!!