To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's ...

Roasting a whole chicken at high heat runs the risk of a dry result. Consequently, brining chicken is a tried-and-true way to ensure that it stays moist and tender during its stint in the oven.

Chefs often use brines for pork, chicken, and turkey–the three types of meat that benefit the most from brining–because they result in a uniformly juicy loin or bird that’s perfectly ...

Overcooked dark meat is still edible, but overcooked chicken breast is dry and stringy. Brining chicken breast not only adds flavour, it also changes the texture so that it’s less stringy.

This Korean fried chicken is crispier than most American versions as it is fried twice. Serve with kimchi and soju for an authentic Korean lunch. Start by brining the chicken. Dissolve the sugar ...

Ingredients 2 pounds chicken tenders, (2.5 oz portions ... Soak in buttermilk brine and set aside for upto 2 hours. While tenders are brining, prepare seasoned flour, seasoned breadcrumbs ...