Chicken breasts can quickly become tough and dry if cooked for too long, but a simple technique can make a noticeable difference. The method is called brining, and according to culinary specialists at The Kitchn, even a comparatively brief brine can deliver a significant improvement.
How to Brine Chicken Breasts
A standard brine is essentially salt mixed into water. The specialists suggest dissolving a quarter cup of kosher salt in four cups of warm water, which is sufficient for approximately four chicken breasts. After the salt has dissolved, submerge the chicken in the mixture and refrigerate.
While conventional brining can require substantially longer, the specialists say chicken breasts can reap the rewards from a quick brine of 15 to 30 minutes. The saline mixture allows the chicken to absorb some moisture and salt before cooking, helping to deliver meat that is "juicy and tender", especially beneficial for breasts, which have a tendency to dry out rapidly.
Preparation and Cooking Tips
Take the chicken out of the brine and thoroughly pat it dry using kitchen paper before cooking. This step is especially crucial if you're aiming to achieve a browned or crispy exterior. It's also worth noting that you may need to cut back on the quantity of extra salt you add to the recipe.
When preparing the meat, warm a frying pan with olive oil, then place the chicken breasts in it. Leave them undisturbed for one minute, then turn them over and lower the heat to a gentle setting. Place a lid on the pan, set a timer for 10 minutes and allow them to cook.
When the 10 minutes have elapsed, switch off the heat, reset the timer for another 10 minutes and keep them covered. Following this period, use a thermometer to check they've reached 74°C. Slice the chicken, and it should be succulent and tender, ideal for any lunch or dinner.
