If you are looking for the Brine Chicken Breast For Frying then you can learn how to make the brine and the frying recipe from here.
If chicken breasts are your favorite part of the chicken, then you know that everything changes when you brine them. When properly brined, chicken breasts tend to be juicy, tender, and flavorful.
If you are a health-conscious person who enjoys succulent chicken breasts with a tasty green salad, you will never eat plain chicken breasts again. Bringing chicken may sound like black magic to some, but it certainly isn’t.
in fact, you just need to take simple steps, give the chicken breast a little time to soak up the moisture and flavors. All it takes is a few minutes the night before and your brined chicken breasts will be ready for the next day. From then on, you can enjoy the whole brined chicken, you can also cut it into strips.
Brined Chicken Breast For Frying
Brined chicken may look like it was invented in these modern times, but it has actually been around since the Middle Ages. There are several accounts in history books about the application of wet and dry brine, which are the two types of brine techniques. For brined chicken breasts, The most common one used today is wet brine for brined chicken breasts.
Brine is normally a solution of salt and water. The salt within the brine solution helps break down the fibers within the chicken, causing the water to enter the actual cells of the meat. Additionally, the brine dissolves some of the muscle proteins that normally contract when cooked.
So without the brine, the muscle mass proteins contract and squeeze out all the moisture included inside the chicken. The latter will weaken and contract noticeably less during the cooking process, while the brine dissolves these muscle proteins. The result is beautiful juicy, brined chicken breasts.
How To Cut Chicken Breasts
Sometimes people choose to buy just the chicken breasts instead of the whole chicken. This is because it is much easier to buy them packaged than to hang around the kitchen and put your knife skills to the test. Besides buying prepackaged chicken breasts to save time, they can also be inexpensive.
At first, put the chicken evenly on a flat surface. First, take your boning knife and place it on the joint of the chicken wings, slicing through the chicken wings. Next, cut the skin of the thighs, slightly separating the things from the chicken. Next, take your knife and separate the thigh from the bone, pass the knife through the joint and remove it. Do the same with the other thigh.
By now, you should have chicken without wings and without thighs. Now, take your fingers and feel the center bone associated with white chicken meat. Take your knife and make an incision gently.
The knife should follow the length of the rib cage, cutting through the rib, to the end of the chicken. Cut the fuse and pull it out with your fingers. Now, I should have deboned a chicken breast. Finally, remove the skin and tear off the tenderloin. Now, you will have two clean cuts of brine chicken breasts.
How To Make Brine For Chicken Breast?
Preparation Time: 20 Minutes Cook Time: 1 Hours Total Time: 1 Hour 20 Minutes
Type: Main Dish Yield: 8 Servings Cuisine: Western
Keyword: Brined Chicken Breast For Frying
- 8 chicken breasts
- 2 liters of water
- 1/2 cup of sugar
- 1/4 cup of salt
- 1 bay leaf
- 1 teaspoon McCormick Black Peppercorn Grinder, Recommended
- 1 teaspoon coriander seeds
Place the water, salt, sugar, bay leaf, black peppercorns, and coriander seeds in a large, hot pot.
Stir until everything dissolves.
Wait for the liquid to cool before adding the chicken.
Place the chicken breast in a bowl and pour the brine over the chicken. Cover with plastic wrap and refrigerate for 12-24 hours.
Pour in the chicken breast. Cover with plastic wrap and refrigerate for 12-24 hours.
You can look at my 5 Best Chicken Wings Marinade Recipes For Grilling If you’re interested.
Ingredients Of The Brine Chicken Breast Frying
- 8 pieces of chicken breasts
- Brine (according to recipe)
- 3 cups of buttermilk
- 2 tablespoons plus 1 1/2 teaspoons buttermilk
- 3 cups of King Arthur All-Purpose Unbleached Flour, Recommended
- 1 1/2 teaspoons of McCormick Culinary Paprika, Recommended
- 1 1/2 teaspoons cayenne pepper
- 3 teaspoons freshly ground black pepper
- Crisco Oil for frying (4 pieces of chicken at a time in 8 cups of oil)
Instructions Of The Brine Chicken Breast Frying
Take away the chicken through the brine, get rid of the peppercorns stuck to the skin, and allow the chicken to dry slightly on a cable rack whilst you prepare the flour and buttermilk.
In a large bowl, mix the buttermilk with 1 tablespoon of salt. In another large bowl, mix the flour with the remaining salt and spices.
Dredge the chicken 4 pieces at a right time in the flour. Transfer into the buttermilk, gently swirling the bowl to coating the chicken. Transfer the chicken back again to flour, being careful to not scrape the batter.
Gently shake the bowl to coat the chicken in flour, transfer the pieces then up to a line rack, once more becoming careful not to scrape the batter. Repeat with the remaining chicken pieces and allow to dry on the rack for 30 minutes.
Pour the oil into a 5-quart saucepan and heat to 350 ° F. Cook the white and dark meat separately over medium heat.
The oil will cool to about 300 ° F after adding the chicken; this is basically the proper temperature to prepare the chicken. Cook for 5 minutes, then flip the chicken and cook for 10 more minutes for white meat and 12 minutes for dark meat.
If the chicken gets too dark, reducing the heat. The strain on a line rack and repeat with the other chicken breasts. Serve hot or cold.
In this post, I tried to show you how to make the brined chicken and how to fry it. I hope you must try this at home. If you like my recipe or have any suggestions, please comment in the comment section and give ratings.
Take a peek at my Simple Chicken Neck Recipe if you’re interested.
Amount per serving And % Daily Values
Serving: 8 Calories: 660 | Total Fat 32.9g – 42% | Saturated Fat 4.4g – 22% | Cholesterol 75mg – 25% | Sodium 3786mg – 165% | Total Carbohydrate 58 – 21% | Dietary Fiber 1.9g – 9% | Total Sugars 17.4g | Protein 32.4g | Vitamin D 0mcg – 0% | Calcium 132g – 10% | Iron 3mg – 19% | Potassium 651mg – 14%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Frequently Asked Question On Brine Chicken Breast For Frying
How long should you brine the chicken breast?
To brine chicken breasts, fill a large bowl with water that is already in the brine. Add the chicken breasts and cover the bowl and refrigerate for 12 to 24 hours.
Why is the chicken brined before frying?
The benefit of the brine is that the batter prevents the seasoning from penetrating the meat, but the brine works its way through. Hold an eye to the thermometer whenever frying; Try to maintain a temperature of 300 ° F, which will prepare the chicken without burning the surface.
Do you rinse the chicken after the brine?
After waiting the proper time, remove the meat from the brine and pat dry with a paper towel. You won’t need to rinse it with fresh water unless you accidentally rinse it for a long time. From here, cook the meat relating to your chosen meal.
What happens if you brine the chicken for too long?
If you give your chicken too long in the brine, too much saline will soak into the meat, resulting in an overly salty bird. …
You are looking for that nice spot your poultry has had too much time to brine to become awesome tender and flavorful, although not so long that the sodium dominates the taste.