Tenderize, Brine, and Cook the Easiest and Best Tasting Chicken Breast - Three-Part FULL Video

How to Tenderize, Beer-Brine, and Cook the Perfect Chicken Breast 3-Part Complete Guide The Fine Details: https://beerandiron.com/chicken-breas... Index: 00:00 – Introduction 00:41 – PART 1 – HOW TO TENDERIZE THE CHICKEN BREAST 01:58 – Tools you’ll need 02:46 – Method 06:03 – PART 2– HOW TO BEER-BRINE CHICKEN BREAST 06:53 – How much beer will you need? 07:51 – Beer to Salt Ratio: 12 to 1 14:24 – How long to brine? 15:53 – Prep, Refrigerate, Cook Later 16:46 – PART 3 – HOW TO COOK THE CHICKEN BREAST 18:04 – Set Up 18:32 – Start Cooking 20:33 – Temperatures 21:40 – Thanks for Watching!! This guide on how to prepare chicken breast will take you from package to plate. Often, we will tenderize, brine, and prepare the chicken for other recipes than those that call for whole chicken breasts. Sometimes we will cut up the chicken for soups, stews, and even Chicken Satay and kabobs. 00:41 – PART 1 – HOW TO TENDERIZE THE CHICKEN BREAST You will need three things here (affiliate links): Cutting Board: https://amzn.to/3u7rUCp Needle Tenderizer: https://amzn.to/3ueg619 Tenderizing Mallet: https://amzn.to/3vU1HI0 The needle tenderizer should have a “springboard.” The one in the link above has a round disk that is spring activated. Tenderizing the chicken breast before cooking is the way to go. It’s an extra step but really doesn’t take that long. The meal will be more enjoyable and the leftovers won’t be neglected. 06:03 – PART 2– HOW TO BEER-BRINE CHICKEN BREAST Equipment you will need for this part (affiliate links): Large Bowl Zipper Bags (2.5-Gallon Size: https://amzn.to/498YEtD) Measuring Spoon Drying Rack (https://amzn.to/3OjNz0W) or Tray (https://amzn.to/3vWR6fy) Paper towels Remember this ratio: 12:1. For every 12-ounces of beer, you will add 1-Tablespoon of salt. A ONE HOUR limit I put on my time-in-the-brine is perfect as well. I’ll brine my tenderized chicken breast meat for only ONE HOUR and then pat dry the chicken breasts before storing or cooking. If you are preparing this recipe for the first time: DON’T try it with a bunch of chicken; start with two or four chicken breasts and TRY IT FIRST to make sure you have your in-the-brine-time where you want it. 16:46 – PART 3 – HOW TO COOK THE CHICKEN BREAST I am a proponent of Maillard Reaction. Cooking is chemistry…plain and simple…our kitchens are our in-house chemistry laboratory (and some of y’all are mad scientists). The Maillard Reaction happens when we sear our meat. Too Much Oil! In the video, I inadvertently added too much oil for those first two chicken breasts and it seemed like they were being fried more than being pan seared. It’s okay to pour some of the oil off if you’ve added too much. Too Little Oil! Too little oil causes problems too. The pan will dry out and the chicken will just burn. Cast iron is the cookware of choice to get the Maillard Reaction. To get that nice, seared crust, the meat’s immediate surface area must reach about 300°F / 148-150°C. That means the cast iron must be hotter than that to get the meat’s surface that temperature. 10.25-inch Skillet: 1-2 chicken breasts 12-inch Skillet: 2-3 chicken breasts 15-inch Skillet: 3-4 chicken breasts Considering Camp Cast Iron Dutch Ovens: Take the diameter of your oven and multiply that by two. That number tells you how many charcoal briquettes to place under your Dutch oven. I often will even add more than that number. 10-inch Camp Dutch Oven: 1-2 chicken breasts 12- inch Camp Dutch Oven: 2-3 chicken breasts 14-inch Camp Dutch Oven: 3-4 chicken breasts 16-inch Camp Dutch Oven: 3-5 chicken breasts (maybe) Cooking Instructions here: After the last piece of chicken is in the oven, cook the chicken to an internal temperature of 165°F / 73-75°C. I use a wired/wireless thermometer. When I pull the chicken out of the oven, I check each piece with an instant-read thermometer. Here are a couple of (affiliate) links to the ones I use: ThermoPro TP07 Wireless Meat Thermometer: https://amzn.to/3OkKYUA ThermoPro TP19H Digital Meat Thermometer: https://amzn.to/42iV4Ls I do hope you learned something today. I have a few other recipes and videos that are related to this one: https://beerandiron.com/beer-brined-c... https://beerandiron.com/basic-beer-br... https://beerandiron.com/how-to-beer-b... https://beerandiron.com/beer-brined-c... https://beerandiron.com/cantina-jack-... Thanks for visiting Beer and Iron. You all keep on enjoying your frosted glasses of that fermented barley pop and cooking on those cast iron beauties. We’ll see y’all next time!