It's sometimes risky trusting internet recipes, but this is a definite winner. I subbed breast tenders for breasts, 2% for buttermilk, and garlic and onion powders for garlic and onion salts. Because I used tenders, I cut the brine ingredients in half and soaked the chicken for 30 min instead of 1 hr. I would suggest that you stay very conscious of the brine. Even though I cut my soaking time in half, my chicken ended up just a tad salty. Granted, I subbed the buttermilk and I didn't dry my chicken COMPLETELY post-brine. I'd say it's definitely safer to sub garlic and onion POWDERS for salts, and just keep salt at the table. At any rate this is a fantastic recipe on its own (and I imagine it makes a great template as well). Thanks, Chef John! Cheers!
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It's sometimes risky trusting internet recipes, but this is a definite winner. I subbed breast...