Apologies to you Rush...I WAY missed this post earlier. Not to get too complicated about brining though, especially since its not a familiar topic for you, well, were I you, I would begin trying the process on cut-up bits of chicken to be fried. (thats how I learned anyhow)..My family did the usual of taking the chicken pieces stratght out of the packagiing, &, went straight into the breading phase. Nothing wrong with that, ...BUT.....my eldestst greatgrandma was still around. Her fried chicken just couldn't be matched. PERIOD! I spent quite some time w/her, &, she introduced me to brining, &, what it was all about! Never have I looked back since!
Brining is a process in which you introduce your raw meats into a lovingly bath/soak that consists of at least 85% salt, &, as you progress, other things can be added(the longer you brine, the better -at least 24hrs in advanced helps gobs).. It helps to remove the meats blood, while imparting flavour at the same time.
When its time to cook, simply strain of the yucky red water, give the meat a slight rinse, &, *poof* you are ready to go. The more that you get comfortable doing this, I PROMISE, the "better" your food will taste!!
For me know, brining now is such a huge step, that, I never, ever just cook most of anything unless it has has a proper "brine".