As long as I can remember, dry chicken breasts have been the bane of existence. Almost everyone cooks them for those special dinners. For most of my life, I have been lead to believe that dry chicken breasts are the only way you can have chicken breasts. I have often thought it was the chicken’s fault; they should have been a little bit juicier. So you can imagine my surprise when I tasted the most succulent chicken breast I had ever tasted. It was amazing, from there on, I set out to find how to make them taste juicy every time I cooked them.
I was surprised to find out that it was actually easier than I thought. The following video shows a step-by-step on how to go about it. To be prepared, just in case you want to watch it as you prepare yours as well, you need the following ingredients:
1. Four tablespoons of salt dissolved in warm water
2. Two pounds of boneless skinned breast chicken
3. Two tablespoons of melted butter
You can add the following optional seasonings. Generally I like adding them for their flavor.
One tablespoon of kosher sea salt
A half tablespoon of garlic powder
A half tablespoon of fresh ground black pepper
A quarter tablespoon of paprika
Now you are ready to make your best moist chicken breast. It will be one of your best dishes this year. Enjoy and SHARE with friends on Facebook!
hile this lists off like a recipe it’s more of a process, so if you’re cooking only one pound of chicken or four you can still follow the steps, just increase or decrease the amounts.
4 tablespoons salt, dissolved in 6 cups of warm water
2 pounds of boneless, skinless chicken breasts
2 tablespoons butter, melted
seasonings: optional but I like them
1 teaspoon kosher or sea salt
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon paprika
- Brine the chicken. For a long brine, mix room temperature water with the salt. Submerge the chicken breasts for 4-8 hours and store in the refrigerator. For a quick brine instead, mix warm water with the salt and submerge the breasts for 15-30 minutes, unrefrigerated.
- Preheat your oven to 450°F and remove the chicken from the water. Pat it completely dry with a couple of paper towels and place the chicken in an oven safe baking dish.
- Brush the chicken with the melted butter on both sides and coat with the spices.
- Bake the chicken for 15-20 minutes, depending on the size of your pieces, until a thermometer stuck in the center reaches 170°F. The government recommends 170°F in order to kill off any salmonella bacteria but I find that really moist chicken occurs between 160-170°F. If your chicken was brined in the refrigerator for a long time they may take closer to 35-45 minutes as they are starting out much colder. If you take them out and they are not yet ready return them to the oven until the thermometer registers 170°F.
- Remove the chicken from the oven and allow it to rest. This is a must for moist chicken. Cut into it now and all the juices will escape! Let the chicken sit for 5 minutes for small cuts, 10 minutes for large ones. Serve after the resting period.
What do you think?