From: Chef Neil Shuman, Xen Lounge, Studio City, CA.   Yield: varies. Brine: ½ gallon water ½ cup kosher salt 1⁄8 cup sugar 6 bay leaves ¼ cup juniper berries 2 Tbsp. red chili flakes 1 Tbsp. black peppercorns ¼ bunch of thyme sprigs grated zest of 2 large lemons *** 4 chicken breasts 2 cups buttermilk as needed, oil for deep-frying to taste, kosher salt per order, 3 slices cooked bacon Coating: 3 cups all-purpose ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.