7 Techniques to INSTANTLY Upgrade Your Chicken Breasts

Here are 7 actionable techniques you can use to instantly get better tasting, more juicy chicken breasts. Aviron has their best prices of the year on right now and you can get an additional $50 off all of their products with code BRIAN50. Visit https://avironactive.yt.link/WfobYJv ▶️WATCH NEXT: CRISPY CHICKEN CAESAR (Pounded cutlet): https://youtu.be/I5V4up2YQfo?si=g4l1rSOaKHiu_XoP CHICKEN NUGGETS (Jaccard):https://youtu.be/oXN06_cEihc?si=CIpUEs76vrIUtq0X CHICKEN QUESADILLA (Dry Brine): https://youtu.be/1QZzL-gGx_M?si=0U6IAsn1VB9rpVc8 PAN ROAST CHICKEN (Wet Brine): https://youtu.be/ScuKHb0izH8?si=gSTc4EMdh627GeWi BUFFALO CHICKEN DIP (Poaching): https://youtu.be/euGnJ5FpOe8?si=M2JMjgKrqvxCXWpS&t=608 CHICKEN SALAD 3 WAYS (Poaching): https://youtu.be/pR5IhwJVoOE?si=Wql6AZDOiQRt_4Of CHICKEN MARSALA (dredging): https://youtu.be/UEdNlnUuD3Q?si=8AfQ1qLSSE_h63s5 BEEF & BROCCOLI (Velveting): https://youtu.be/NxXXSgwdLmU?si=zRraZaS0USQEvU4v ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: JACCARD TOOL https://amzn.to/3YKJgAS WOK https://amzn.to/3Y9fyFK LAGERSTROM 8” CHEFS KNIFE https://shop.brianlagerstrom.com/ 4QT SAUCE POT: https://amzn.to/42Uc9gB NONSTICK FRY PAN: https://amzn.to/4lYlYBQ BRINE CONTAINER: https://amzn.to/4lKSkQm DIGITAL SCALE: https://amzn.to/30bNZO3 DUTCH OVEN: https://amzn.to/3SB4DAV INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Dry Brine Recipe: ▪2 8oz chicken breasts (or another lean meat) ▪10g or 2 1/4tsp olive oil ▪10g or 1 2/3tsp salt ▪Zest of 1 lime + juice ½ a lime ▪3-4 garlic loves, minced ▪2g or 1tsp black pepper ▪3g or 1 1/4tsp chili powder** ▪1g or .5tsp dried oregano ▪Splash of tequila (Tbsp or so) ▪10g or 2 1/4tsp agave syrup 1. Pound chicken out into about a 1”/2.5cm thick cutlets. Add to bag with other ingredients and massage to coat. Refrigerate for 10-15 minutes to marinate. 2. If you’ll be grilling the chicken…cook on a high grill for 5-6min on the 1st side then cook on second side for about 2 minutes. If baking the chicken… bake at 450F/230C for 12-15 min. The internal temp should reach 150F/65-66C. Herby Wet Brine Recipe: ▪1qt/L water ▪150g or 1/2c salt ▪50g or 1/4c granulated sugar ▪2 bay leaves ▪1 head of garlic, halved ▪Several sprigs of rosemary, sage, and thyme for brine + additional to finish ▪1000g or 2qt ice ▪2 halves skin-on deboned chicken (see video @4:32 for process) ▪Vegetable oil ▪50-70g or 4-5Tbsp unsalted butter 1. Add water, salt, sugar, garlic, and herbs to a sauce pan and bring to a boil. Continue to simmer for 10 minutes, then turn off heat and allow to seep for another 5min. 2. Add ice into a large (at least 4qt/3.5L) container. After brine has seeped, pour it over the ice. When melted the brine is ready. Add deboned chicken halves, refrigerate, and allow to brine for 4 hours. 3. After 4 hours, remove chicken from brine and dry as much as possible with towels (and blow dryer on cool for extra credit). Refrigerate uncovered to dry further until ready to cook. CHAPTERS: 0:00 Technique 1 1:52 Technique 2 3:32 Technique 3 5:11 Technique 4 5:27 I got a treadmill 6:37 Technique 4 continued 8:52 Technique 5 10:07 Technique 6 11:05 Technique 7 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3