Brined Chicken Breasts | Recipe Wisdom
This dish is the single most convincing argument for brining I can put forth. The difference between a chicken breast that’s been brined and pan-seared and one
Ingredients
- 4 cups water
- ½ cup plus 2 teaspoons salt
- 6 tablespoons sugar
- 1½ pounds ice, or 3 cups cold water (see weighing ice for wet brines)
- 4 boneless skin-on chicken breasts (see recipe introduction)
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter
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