Chicken Breasts

>>8425079
>let sit 24hrs in plastic container
why? it's not going to make a noticeable difference.

Leave the breast in the brine of jalapeno peppers (or pickle if you're a bitch) for 30 minutes, coat in seasoned flour and pan fry.

>>8425097
I was afraid /ck/ would bully me if I divulged that information. Pls recommend spices.

>>8425104
I've had good experiences brining, but what's the optimal brining time?

>>8425109
Not that guy but I just brine them 30 mins before cooking.
I'll grill/cook them in a sauce/rub. If I marinate them like when I make satay i'll leave them for 6 hours.

>>8425079
For a simple meal prep, I like to bake my chicken tits with taco seasoning and tomato salsa

>>8425109
Cumin, chili powder, and black pepper are my go-to's for plain chicken breast.

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You could always do a piccata, shit's dank.

>>8425486

Brining takes time, anon. 30 mins accomplishes very little.

I like a blend of garlic powder, black pepper, smoked paprika and cayenne pepper. Sometimes I'll stuff them with smoked gouda

season with salt 'n' pepper
1 min each side on high heat
then 10 min each side low heat

>>8425079
>tenderise
>season with spices
>remember chicken breast tastes shit
>throw in bin

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>>8425079

>rub with salt and pepper, whatever herbs/spices you want
>put in a hot pan, 2 minutes each side. I like to use avocado oil because of the high smoke point
>transfer to 400F convection oven master race
>8-10 minutes depensing on thickness
>let it rest
>pic related

cut them into tendies and fry them

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>>8425079
kung pao

>>8425522
Dumping your chicken breasts in salty water and putting that in the fridge for 30mins is more than enough for juicy breasts on the grill. It's not a whole turkey. Dry brining takes more time and is generally better anyway.