Serious Eats: Talk
Chicken sat in kosher salt based dry rub for 2 days,ruined?
Ok, so I've been craving some good fried chicken, and I found a recipe that uses a kosher salt based dry rub, and it calls for the chicken to sit over night in the fridge, after being rubbed. I rubbed the chickenTuesday night and was supposed to fry it last night, but due to an exploding faucet in the kitchen sink, I wasn't able to. I still plan on frying it tonight, but I'm wondering if I should expect bad things. Or, might it even be better having spent the extra day being infused with tasty goodness? I'm kind of worried that two days in kosher salt might draw out too much moisture. Any thoughts?