How To Make Boneless, Skinless Chicken Breasts Taste Amazing Every Time
While wet brines are a great go-to option for brining chicken breasts, another option is dry brining. This is done by generously seasoning your chicken breasts with salt and allowing them to sit in the fridge . This technique is similar to wet brining as, making it a bit less work. It's also a great option for skin-on breasts, as the salt helps crisp up the skin.
Invest in a digital thermometer to make sure you never under- or overcook your chicken breasts again.When chicken is dry, it's most likely because it was overcooked. Although there are a few ways to check if chicken is cooked ,You want your chicken to register an internal temperature of 165° F in the thickest part of the breast. If you don't have a thermometer and cook chicken often, do yourself a favor and buy one.
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