BRO I had my wife pick up French dressing, French onion soup and cranberries today. LOL I saw your video, while I was drunk last night and said hey I have chicken thighs in the fridge so here we go! Thanks
@@SimpleDudesSimpleFoods Hello, it was damn good overall! It is a tad rich for my taste, maybe due to knowing its far from fat free lol. But I liked the taste alot and the chicken was some of the best and most tender/moist I have ever had! (IT WAS SO GOOD IT BROKE MY OVENS INSIDE GLASS PANEL, THATS NOT A JOKE, I OPENED THE DOOR AND SAID WHAT IN THE BEEP!) It was a coincidence but funny, we literally had a scheduled new oven and fridge being delivered in the am the next day so perfect timing I guess.
I just started Brining a year ago. Its a game changer!!! Trust me you wont ever go back! Its a little time consuming, but even an hour brine makes a difference. I try to do overnight.
I’ve been cooking chicken all my life. I’ve never heard of this. I will try it immediately. I always cook high and fast. 450 for 30 minutes, works every time!
Everyone loves your channel! I have been reading all the comments. I’ve never seen so many consistently positive messages! And as a long time cook, I know moms can be the toughest to win over, because they have decades of experience. You’ve done it though! You won us over! That says something, believe me, I know how what tough critics good cooks can be, lol.
Thanks so much for your kind words of encouragement, they really mean a lot! We're happy that what we're doing's being met with a positive response. We hope to keep bringing you ideas you'll enjoy. Have a great day! 😎
I am just the messenger but Thank You very much for watching. I thought the same thing when I learned it. Be sure to give your chicken a light coat of olive oil before seasoning it. I forgot to mention that in the video. Just makes it taste better.
Just stumbled onto your channel, and subscribed. I’ve cooked and catered all my life, and I really really enjoy you and your channel! I like your recipes and I like your pace and delivery. I like you better than any of the other food channels. Keep up the great work! Best of luck. ❤
Good to know that you like the pacing, we try to keep things a little quicker but still clear. Thanks again for your kind words, and for watching our videos!
Thanks for the video! I cook chicken breasts every week to make sandwiches for lunches instead of using deli meat. I'm going to use your brining method tomorrow for my next family pack of chicken breasts!
Love your channel came across it randomly sooo glad I did! Never knew this tip about brining chicken breasts before definitely gotta try Im sure Ill Love it!❤❤ Thank you!!❤❤
Thank You , Thank You. Once I found out about brining the chicken breast I have not cooked chicken breast the same ever since. It only takes a few extra minutes and the and the result is amazing.
An average salt brine for meat is about 24-25%. There are many brining calculators online. With this, you can adjust the volume of water to fit your needs.
Be careful of your measurements. 1/4 cup coarse kosher salt is not the same as 1/4 table salt. Table salt has smaller, more densely packed granules, so it contains more salt by volume than coarse salt which have larger coarser grains. As a result, 1/4 cup table salt will be a lot saltier than 1/4 cup coarse salt. The general rule is to use 1.5 to 2 times the amount of coarse salt to table salt, depending on the recipe. Using 1/4 cup coarse salt would be more appropriate than using 1/4 cup table salt
I knew brining a turkey can make it more tender, I don't know why I never thought to try it on chicken, it's funny that you have the same stove as I do and a lot of the same seasonings, the Lawry's garlic salt, Tony Chachere's Creole Seasoning, Zatarain's Blackened Seasoning, I have so many that the back of my stove can't hold them, I have a bunch more in the cabinet, I know my husband will never leave me because I can cook and he loves to eat, my mom is a down home cook, uses iron skillet and pot to cook everything, I used to not understand the pinch of this and that but once you get into cooking and make a recipe your own you do. I just subscribed and have only seen a couple videos so far but teaching folks some basic things is a great help, like mixing your flour or corn starch in some water and dissolving it all before adding it will make your gravies or roux turn out better, I make a mean meatloaf and mac and cheese, seasoning with a ham hock or bacon in greens or beans, real good real food.
Thank you so much for your thoughtful comment and for subscribing to my channel! I'm thrilled to hear we share similar tastes in seasonings - great minds think alike! Your cooking background sounds amazing, and I love that you've learned from your mom's traditional methods. It's wonderful how cooking skills are passed down through generations. You're absolutely right about the importance of teaching basic techniques; they can make such a difference in the final dish. Your tip about dissolving flour or cornstarch is spot-on and so helpful for newcomers. I'd love to hear more about your meatloaf and mac and cheese recipes sometime - they sound delicious! And yes, ham hocks and bacon add such depth to greens and beans. It's clear you have a passion for cooking, and I'm sure your husband appreciates your culinary skills. Thank you for sharing your experiences and insights. I look forward to connecting more through future videos!
The first time I tried I could not believe the difference it makes. Once you try it the first time you will always do it this way. Thanks for taking the time to comment. Really appreciated. Have a Great Day
Sincere thanks for this nifty tip on how and why to brine chicken breasts prior to cooking them! I look so forward to trying it very soon. Just subscribed to your channel, too.
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️
Thanks for checking out the video. I did forgot to mention to rub the chicken with olive oil before baking so be sure to add that step when you try it ..
I like your tutorial… two questions can you brine dark meat chicken and when seasoning the chicken does part of the salt flavor remain on the chicken because I don’t want to over salt? Thank you much
I suppose you could brine the dark meat but it is usually pretty tender when cooked to temp. BUT give it a go and see if it makes a difference. It certainly can't hurt. As far as the salt goes, as long as you rinse it really good then no it will not be salty. Also coat the chicken in Olive oil before seasoning. I forgot to mention that in the video.
It's called Fiesta Party Blend seasoning, you can find it on Amazon, we've got a link in the description. But you can also use paprika, garlic salt, and black pepper after coating the chicken with olive oil.
Probably not going to make much of a difference since dark meat is usually tender any way it is cooked. However you could always try it and see. Won't hurt it in any way.
This mom has been cooking for decades without using a thermometer. I bought my first one about five years ago and now wonder how I ever managed without it. The man is right when he says it makes things better!
@@anitakinnear6735 It just goes to show that we aren't too old to learn something new and better! When I finally bought a food scale for baking it was a "why hadn't I done this before?" moment.
We haven't tried to brine our chicken before grilling before, but I'd imagine it should definitely help to tenderize the meat. Let us know if you try it and how it works out. Thanks for watching and commenting!
I followed the instructions exactly. Cooked to 165. Still came out dry. Don’t know what I did wrong. I’m sticking with boneless thighs. Much more juicy.
Okay, was not sure how much of a difference it would make but this may be the isue. I did forget to mention that I coat the chicken breast in olive oil and then season them. Other than that if you used the 4 cups of warm water to 1/4 cup salt let sit for 15 minutes. Rinse the salt water off the chicken and the coat with oil and seasoning. Cook at 450 until they reach 165 and you should be super tender. I have never had it fail.
Unfortunately this is probably due to GMO’s in chicken that’s being produced and distributed. It’s a shame that’s how it is anymore. Thank you for checking out the video, we appreciate your time.
Lol, now that's paying attention. I thought the first bowl was going to hold all the chicken. Turns out it was too small. Switched over to the bigger bowl. Cut out the switch in editing.
@@SimpleDudesSimpleFoods yeah thanks I'm surprised nobody else noticed that do you do the same procedure with bone-in breast thighs drumsticks Etc nothing like tender chicken it's the best
