Best 4 Dry Brined Chicken Breasts Recipes
When it comes to cooking chicken breasts, achieving a juicy and flavorful result can be a challenge. However, dry brining is a technique that can transform your chicken breasts, producing tender, succulent meat with enhanced flavor. Unlike traditional wet brining, which involves soaking the chicken in a seasoned liquid, dry brining utilizes a mixture of salt, sugar, and spices applied directly to the surface of the chicken. This process not only seasons the chicken but also draws out excess moisture, resulting in a concentrated flavor and a crispy, browned exterior when cooked. Whether you prefer grilling, roasting, or pan-searing, dry brining is a versatile technique suitable for various cooking methods. In this article, we will provide step-by-step instructions and tips for achieving perfectly cooked dry-brined chicken breasts, ensuring a delicious and satisfying meal every time.
Check out the recipes below so you can choose the best recipe for yourself!
DRY BRINED ROASTED CHICKEN
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
- Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 0.3 g, Cholesterol 71.8 mg, Fat 6.4 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 1816.1 mg
HOW TO DRY BRINE CHICKEN
This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!
Provided by Brandi Schilhab
Number Of Ingredients 2
Steps:
- Pat chicken completely dry, then set it on a rimmed baking sheet or other dish.
- Salt the chicken with coarse or kosher salt on both sides, and in the cavity.
- Whole chicken: use about 1 teaspoon of salt per pound
- Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound
- Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound
- After you've salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.- Whole Chicken: 8-24 hours- Bone-In, Skin-On Cuts: 2-12 hours- Boneless, Skinless Chicken Breasts or Thighs: ½-1 hour
- Once the chicken is done brining, cook your chicken as the recipe directs - there is no need to rinse the chicken before cooking!
DRY-BRINED CHICKEN BREASTS
A short, simple dry brine can take a pallid chicken breast from bland to glam. Dark brown sugar is especially welcome since its molasses provides additional moisture. Dried bay leaves, ground to a powder, lend an aromatic woodsiness that will make you think, "Oh, that's what bay leaves taste like." But it's the salt here that's most crucial, as it draws out the meat's water. That water then dissolves the salt and, through diffusion, the two reenter the meat, seasoning the chicken thoroughly and encouraging water retention during cooking. You can enjoy it right out of the skillet with a spritz of lime juice or save it to serve in salads, sandwiches, fried rice and the like.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a spice grinder, blitz the bay leaf pieces and peppercorns until finely ground. Transfer to a small bowl and add the salt, brown sugar and garlic powder, and rub it all together with your fingers.
- Cut each chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. Place the four chicken pieces on a large plate or sheet pan and sprinkle generously on all sides with the spice mixture, moving the chicken around to catch any fallen spices. Refrigerate, uncovered, to dry-brine for at least 30 minutes and up to 1 hour (any shorter and the osmotic brining process won't complete; any longer and you'll end up with deli meat).
- When ready to cook, take the chicken out of the fridge and heat a large skillet with a lid over high heat. Add enough oil to lightly coat the bottom of the skillet. Carefully add the chicken pieces, smooth sides down, and immediately reduce the heat to medium-low. Cook until the bottoms are browned but not burnt, 5 to 7 minutes. Flip the chicken, cover the pan and cook until the other sides are browned and the internal temperature at the thickest part of the meat reaches 155 degrees, another 5 to 7 minutes. You may want to pull the longer, thinner pieces off the heat a minute or two sooner, as they may cook faster.
- Transfer the chicken to a cutting board to rest for at least 10 minutes so the juices can redistribute. The meat will continue to cook as it sits and should reach an internal temperature of 165 degrees. You can also check for doneness by cutting into the chicken; it should look white and juicy and no longer pink. Slice the chicken against the grain (that is, perpendicular to the parallel fibers that run within the breast) and serve with lime wedges if you'd like. You can also keep the meat whole and refrigerate it, covered, for up to 4 days.
PERFECT CHICKEN BRINE
Brining chicken adds tons of flavor and keeps the meat moist. Several years of experimenting with ingredients and method and I finally found the right combination for my perfect chicken brine.
Provided by Kate Leifker
Categories Side Dish Sauces and Condiments Recipes
Time 2h30m
Yield 20
Number Of Ingredients 8
Steps:
- Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
- Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g
Tips for Perfectly Dry-Brined Chicken Breasts:
- Choose the Right Chicken Breasts: Opt for boneless, skinless chicken breasts of uniform thickness for even cooking.
- Dry-Brine Generously: Apply a generous amount of salt to the chicken breasts, ensuring it covers all surfaces. Use about 1 teaspoon of salt per pound of chicken.
- Let the Chicken Rest: Allow the chicken breasts to rest in the refrigerator for at least 8 hours, but up to 24 hours, to allow the salt to penetrate and enhance the flavor.
- Rinse and Pat Dry: Before cooking, rinse the chicken breasts under cold water to remove excess salt. Pat them dry thoroughly to ensure crispy skin.
- Cook Properly: You can cook dry-brined chicken breasts using various methods such as grilling, baking, or pan-searing. Adjust cooking times based on the method and thickness of the chicken breasts.
- Use a Meat Thermometer: To ensure the chicken is cooked thoroughly, insert a meat thermometer into the thickest part of the chicken breast. The internal temperature should reach 165°F (74°C) for safe consumption.
Conclusion:
Dry-brining chicken breasts is a simple yet effective technique that enhances the flavor and texture of your chicken dishes. By following these tips, you can achieve perfectly cooked, juicy, and flavorful chicken breasts that will impress your family and friends. Experiment with different seasonings and cooking methods to create delicious and versatile chicken dishes that will become favorites in your kitchen.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love