Is it ok to brine a chicken using the usual salt, sugar and water brine? I am not sure if the sugar is actually consumed?
I don’t like doing a wet brine for poultry, it can make the meat mushy, so I do a dry brine by using paper towels to dry off excess moisture the I rub the chicken with salt all over, and maybe some herbs like sage. I let that sit at least a day, the salt creates a very crispy skin and penetrates the meat. No need for sugar!
Just omit the sugar. Also, if I’m doing a keto breading (pork rinds and parm) I’ll use less salt in the brine than I usually do, otherwise SALTY