Comments by "Debany Doombringer" (@debanydoombringer1385) on "Chicken Washing" video.

That's a brine and doing some variation of that is perfectly acceptable and preferred. It adds flavor and helps prevent the chicken from drying out.
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For batters using dried and powdered makes sense, but fresh for everything else.
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@azh698 Yes because on top of how labor intensive frying chicken already is, I want to spend another hour squishing garlic and onion into basically a powder with some liquid added.
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@John-kc4cg Fish and chips as well as Shepherd's Pie wouldn't exist without potatoes from South America. So they still required ingredients that depended on international trade. Also Scots did not have a monopoly on frying things. The Caribbean also fried a lot of things including chicken. Fried chicken is attributed to both cultures because similar things can come from 2 completely different areas.
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It would depend on the spice. Locally grown spices would be readily available in the woods. Imported spices would be expensive. It would depend on what area you lived in as to how spicy your food would be.
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It's from both Scotland and Caribbean. Both places had versions of it. They combined in the US to create what most people now think of as fried chicken.
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@TransRoofKorean Nobody ever eats beef rare. It's always well done or medium rare which are the temperatures needed to kill bacteria.
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It's not soul food anyway because it's just southern food. It is not "done poorly" either. It's extremely tasty. I'm going to assume you've never had it, had it "fused" with other stuff from some restaurant trying to make it more upscale, and have never prepared it.
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@jonasribeiro2001 Because it leaves chunks which burn easily in a the hot oil bath you dunk the chicken pieces into. Chicken requires more cooking time, especially bone in, than any other type of meat to make sure it's done. Plus chunks won't create a uniform flavor. Mixing chunks into flour doesn't work well. I'm really wondering how some of these people fry chicken because it sounds like ya'll are doing it wrong. Buttermilk with seasonings brine, dry it, seasoned flour, seasoned egg dip, back into seasoned flour to create a nice crust that won't fall off.
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@sneedchuckington I agree but that's because it's mixed into the flour. For a marinade fresh would be fine. I can't even fathom what my batter would look like with chunks of onions and garlic in it.
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@kalashnikov1343 Yes the at least hundreds of thousands if not millions of cases of food poisoning every year is just fear mongering.
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I wouldn't use chopped onions and garlic in a batter for frying chicken or fish. It'll be chunky and won't evenly distribute.
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I do rinse my whole chicken to look for feathers as there tend to be small ones in some places. I can see where they are and remove them. Then I brine it for several hours.
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