Not bad, always experimenting to make a recipe better. This recipe is a good starting point.
Like a few others I like using the split chicken breasts. Something I started doing a few years ago makes sure I never have dry white meat again and I thought I'd share it. I always brine my chicken before cooking. It's also an opportunity to infuse some flavors into the chicken itself, not just on the outside like a fry coating. Just some kosher salt, water and whatever spices I feel like. For chicken you don't really need very long but I am pretty lazy and usually leave it in the fridge overnight. Hope this helps.
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Not bad, always experimenting to make a recipe better. This recipe is a good starting...