BRO I had my wife pick up French dressing, French onion soup and cranberries today. LOL I saw your video, while I was drunk last night and said hey I have chicken thighs in the fridge so here we go! Thanks
@@SimpleDudesSimpleFoods Hello, it was damn good overall! It is a tad rich for my taste, maybe due to knowing its far from fat free lol. But I liked the taste alot and the chicken was some of the best and most tender/moist I have ever had! (IT WAS SO GOOD IT BROKE MY OVENS INSIDE GLASS PANEL, THATS NOT A JOKE, I OPENED THE DOOR AND SAID WHAT IN THE BEEP!) It was a coincidence but funny, we literally had a scheduled new oven and fridge being delivered in the am the next day so perfect timing I guess.
I just started Brining a year ago. Its a game changer!!! Trust me you wont ever go back! Its a little time consuming, but even an hour brine makes a difference. I try to do overnight.
Everyone loves your channel! I have been reading all the comments. I’ve never seen so many consistently positive messages! And as a long time cook, I know moms can be the toughest to win over, because they have decades of experience. You’ve done it though! You won us over! That says something, believe me, I know how what tough critics good cooks can be, lol.
Thanks so much for your kind words of encouragement, they really mean a lot! We're happy that what we're doing's being met with a positive response. We hope to keep bringing you ideas you'll enjoy. Have a great day! 😎
I’ve been cooking chicken all my life. I’ve never heard of this. I will try it immediately. I always cook high and fast. 450 for 30 minutes, works every time!
I am just the messenger but Thank You very much for watching. I thought the same thing when I learned it. Be sure to give your chicken a light coat of olive oil before seasoning it. I forgot to mention that in the video. Just makes it taste better.
Just stumbled onto your channel, and subscribed. I’ve cooked and catered all my life, and I really really enjoy you and your channel! I like your recipes and I like your pace and delivery. I like you better than any of the other food channels. Keep up the great work! Best of luck. ❤
Good to know that you like the pacing, we try to keep things a little quicker but still clear. Thanks again for your kind words, and for watching our videos!
Thanks for the video! I cook chicken breasts every week to make sandwiches for lunches instead of using deli meat. I'm going to use your brining method tomorrow for my next family pack of chicken breasts!
Love your channel came across it randomly sooo glad I did! Never knew this tip about brining chicken breasts before definitely gotta try Im sure Ill Love it!❤❤ Thank you!!❤❤
Thank You , Thank You. Once I found out about brining the chicken breast I have not cooked chicken breast the same ever since. It only takes a few extra minutes and the and the result is amazing.
Be careful of your measurements. 1/4 cup coarse kosher salt is not the same as 1/4 table salt. Table salt has smaller, more densely packed granules, so it contains more salt by volume than coarse salt which have larger coarser grains. As a result, 1/4 cup table salt will be a lot saltier than 1/4 cup coarse salt. The general rule is to use 1.5 to 2 times the amount of coarse salt to table salt, depending on the recipe. Using 1/4 cup coarse salt would be more appropriate than using 1/4 cup table salt
An average salt brine for meat is about 24-25%. There are many brining calculators online. With this, you can adjust the volume of water to fit your needs.
I knew brining a turkey can make it more tender, I don't know why I never thought to try it on chicken, it's funny that you have the same stove as I do and a lot of the same seasonings, the Lawry's garlic salt, Tony Chachere's Creole Seasoning, Zatarain's Blackened Seasoning, I have so many that the back of my stove can't hold them, I have a bunch more in the cabinet, I know my husband will never leave me because I can cook and he loves to eat, my mom is a down home cook, uses iron skillet and pot to cook everything, I used to not understand the pinch of this and that but once you get into cooking and make a recipe your own you do. I just subscribed and have only seen a couple videos so far but teaching folks some basic things is a great help, like mixing your flour or corn starch in some water and dissolving it all before adding it will make your gravies or roux turn out better, I make a mean meatloaf and mac and cheese, seasoning with a ham hock or bacon in greens or beans, real good real food.
Thank you so much for your thoughtful comment and for subscribing to my channel! I'm thrilled to hear we share similar tastes in seasonings - great minds think alike! Your cooking background sounds amazing, and I love that you've learned from your mom's traditional methods. It's wonderful how cooking skills are passed down through generations. You're absolutely right about the importance of teaching basic techniques; they can make such a difference in the final dish. Your tip about dissolving flour or cornstarch is spot-on and so helpful for newcomers. I'd love to hear more about your meatloaf and mac and cheese recipes sometime - they sound delicious! And yes, ham hocks and bacon add such depth to greens and beans. It's clear you have a passion for cooking, and I'm sure your husband appreciates your culinary skills. Thank you for sharing your experiences and insights. I look forward to connecting more through future videos!
The first time I tried I could not believe the difference it makes. Once you try it the first time you will always do it this way. Thanks for taking the time to comment. Really appreciated. Have a Great Day
Sincere thanks for this nifty tip on how and why to brine chicken breasts prior to cooking them! I look so forward to trying it very soon. Just subscribed to your channel, too.
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️
Thanks for checking out the video. I did forgot to mention to rub the chicken with olive oil before baking so be sure to add that step when you try it ..
I like your tutorial… two questions can you brine dark meat chicken and when seasoning the chicken does part of the salt flavor remain on the chicken because I don’t want to over salt? Thank you much
I suppose you could brine the dark meat but it is usually pretty tender when cooked to temp. BUT give it a go and see if it makes a difference. It certainly can't hurt. As far as the salt goes, as long as you rinse it really good then no it will not be salty. Also coat the chicken in Olive oil before seasoning. I forgot to mention that in the video.
It's called Fiesta Party Blend seasoning, you can find it on Amazon, we've got a link in the description. But you can also use paprika, garlic salt, and black pepper after coating the chicken with olive oil.
Probably not going to make much of a difference since dark meat is usually tender any way it is cooked. However you could always try it and see. Won't hurt it in any way.
We haven't tried to brine our chicken before grilling before, but I'd imagine it should definitely help to tenderize the meat. Let us know if you try it and how it works out. Thanks for watching and commenting!
This mom has been cooking for decades without using a thermometer. I bought my first one about five years ago and now wonder how I ever managed without it. The man is right when he says it makes things better!
@@anitakinnear6735 It just goes to show that we aren't too old to learn something new and better! When I finally bought a food scale for baking it was a "why hadn't I done this before?" moment.
I followed the instructions exactly. Cooked to 165. Still came out dry. Don’t know what I did wrong. I’m sticking with boneless thighs. Much more juicy.
Okay, was not sure how much of a difference it would make but this may be the isue. I did forget to mention that I coat the chicken breast in olive oil and then season them. Other than that if you used the 4 cups of warm water to 1/4 cup salt let sit for 15 minutes. Rinse the salt water off the chicken and the coat with oil and seasoning. Cook at 450 until they reach 165 and you should be super tender. I have never had it fail.
Unfortunately this is probably due to GMO’s in chicken that’s being produced and distributed. It’s a shame that’s how it is anymore. Thank you for checking out the video, we appreciate your time.
Lol, now that's paying attention. I thought the first bowl was going to hold all the chicken. Turns out it was too small. Switched over to the bigger bowl. Cut out the switch in editing.
@@SimpleDudesSimpleFoods yeah thanks I'm surprised nobody else noticed that do you do the same procedure with bone-in breast thighs drumsticks Etc nothing like tender chicken it's the best
BRO I had my wife pick up French dressing, French onion soup and cranberries today. LOL I saw your video, while I was drunk last night and said hey I have chicken thighs in the fridge so here we go!
Thanks
LOL, let me know how it turns out bud. Will work perfect with the thighs. Thanks for watching. Really appreciate it.
@@SimpleDudesSimpleFoods Hello, it was damn good overall! It is a tad rich for my taste, maybe due to knowing its far from fat free lol. But I liked the taste alot and the chicken was some of the best and most tender/moist I have ever had!
(IT WAS SO GOOD IT BROKE MY OVENS INSIDE GLASS PANEL, THATS NOT A JOKE, I OPENED THE DOOR AND SAID WHAT IN THE BEEP!) It was a coincidence but funny, we literally had a scheduled new oven and fridge being delivered in the am the next day so perfect timing I guess.
Been cooking Chicken breasts for most of my adult life and never heard of brining them first. Will be trying this today!
Same here, now that I know it I can't not do it!
Makes sense since we brine the Thanksgiving turkey before we cook it..
Most chicken has already been brined when you buy it.
@@JenniferBergan-m1d Agree, just not sure why it has not been a common thing to do with chicken. Well we know now!
I just started Brining a year ago. Its a game changer!!! Trust me you wont ever go back! Its a little time consuming, but even an hour brine makes a difference. I try to do overnight.
Everyone loves your channel! I have been reading all the comments. I’ve never seen so many consistently positive messages! And as a long time cook, I know moms can be the toughest to win over, because they have decades of experience. You’ve done it though! You won us over! That says something, believe me, I know how what tough critics good cooks can be, lol.
Thanks so much for your kind words of encouragement, they really mean a lot! We're happy that what we're doing's being met with a positive response. We hope to keep bringing you ideas you'll enjoy. Have a great day! 😎
I’ve been cooking chicken all my life. I’ve never heard of this. I will try it immediately.
I always cook high and fast. 450 for 30 minutes, works every time!
For sure let us know what you think. It makes a big difference.
Why have I never seen this method of cooking chicken before?? This man has cracked the code!
I am just the messenger but Thank You very much for watching. I thought the same thing when I learned it. Be sure to give your chicken a light coat of olive oil before seasoning it. I forgot to mention that in the video. Just makes it taste better.
Just stumbled onto your channel, and subscribed. I’ve cooked and catered all my life, and I really really enjoy you and your channel! I like your recipes and I like your pace and delivery. I like you better than any of the other food channels. Keep up the great work! Best of luck. ❤
Good to know that you like the pacing, we try to keep things a little quicker but still clear. Thanks again for your kind words, and for watching our videos!
Brining chicken is a game changer. It’s incredible how much it improves flavor and moisture.
Without a doubt. Just wish I knew to do 20 years ago. thanks for leaving a comment. Have a great day
Found you by mistake. I’m so glad I found you. I’m subscribing 😮
Glad you stumbled across us. Hope the video helps!
Me too!
I love your presentation!
Cool, thanks very much for watching!
My new favorite cooking channel. Keep em coming!
Thanks so much for the kind words, really appreciate it! Thanks for watching. 😊
Just tried this! What a difference this makes!!!!!!! Yummmmmy!!!
Yup, anytime I skip doing it , I regret it. Thanks for jumping into the conversation and taking the time to watch. Really appreciate it.
Thanks for the video! I cook chicken breasts every week to make sandwiches for lunches instead of using deli meat. I'm going to use your brining method tomorrow for my next family pack of chicken breasts!
That should work out great. Thanks for commenting Beth!
Love your channel came across it randomly sooo glad I did! Never knew this tip about brining chicken breasts before definitely gotta try Im sure Ill Love it!❤❤ Thank you!!❤❤
Thank You , Thank You. Once I found out about brining the chicken breast I have not cooked chicken breast the same ever since. It only takes a few extra minutes and the and the result is amazing.
Be careful of your measurements. 1/4 cup coarse kosher salt is not the same as 1/4 table salt. Table salt has smaller, more densely packed granules, so it contains more salt by volume than coarse salt which have larger coarser grains. As a result, 1/4 cup table salt will be a lot saltier than 1/4 cup coarse salt. The general rule is to use 1.5 to 2 times the amount of coarse salt to table salt, depending on the recipe. Using 1/4 cup coarse salt would be more appropriate than using 1/4 cup table salt
Thanks for the insight. Much appreciated.
@@SimpleDudesSimpleFoods love your channel!
An average salt brine for meat is about 24-25%. There are many brining calculators online. With this, you can adjust the volume of water to fit your needs.
Thanks for the tips! Much appreciated, hope this helps other folks in the comments as well!!
I knew brining a turkey can make it more tender, I don't know why I never thought to try it on chicken, it's funny that you have the same stove as I do and a lot of the same seasonings, the Lawry's garlic salt, Tony Chachere's Creole Seasoning, Zatarain's Blackened Seasoning, I have so many that the back of my stove can't hold them, I have a bunch more in the cabinet, I know my husband will never leave me because I can cook and he loves to eat, my mom is a down home cook, uses iron skillet and pot to cook everything, I used to not understand the pinch of this and that but once you get into cooking and make a recipe your own you do. I just subscribed and have only seen a couple videos so far but teaching folks some basic things is a great help, like mixing your flour or corn starch in some water and dissolving it all before adding it will make your gravies or roux turn out better, I make a mean meatloaf and mac and cheese, seasoning with a ham hock or bacon in greens or beans, real good real food.
Thank you so much for your thoughtful comment and for subscribing to my channel! I'm thrilled to hear we share similar tastes in seasonings - great minds think alike! Your cooking background sounds amazing, and I love that you've learned from your mom's traditional methods. It's wonderful how cooking skills are passed down through generations. You're absolutely right about the importance of teaching basic techniques; they can make such a difference in the final dish. Your tip about dissolving flour or cornstarch is spot-on and so helpful for newcomers. I'd love to hear more about your meatloaf and mac and cheese recipes sometime - they sound delicious! And yes, ham hocks and bacon add such depth to greens and beans. It's clear you have a passion for cooking, and I'm sure your husband appreciates your culinary skills. Thank you for sharing your experiences and insights. I look forward to connecting more through future videos!
I knew it! That IS a shaker of Chachere! 😁
Thank you!
Your Welcome Coat the chicken with olive oil then season to taste.. Enjoy
I needed this idea! Thank you!
The first time I tried I could not believe the difference it makes. Once you try it the first time you will always do it this way. Thanks for taking the time to comment. Really appreciated. Have a Great Day
You gotta do more videos please. I love your channel.
Thank You So Much. Will be bringing more videos your way. Have a great day.
Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you! Thank you!
LOL You are most welcome. Give your chicken a light coat of olive oil before adding your seasoning.
Sincere thanks for this nifty tip on how and why to brine chicken breasts prior to cooking them! I look so forward to trying it very soon. Just subscribed to your channel, too.
Thank you for taking the time to reach out. another tip is to thin coat your chicken with olive oil then add your seasoning of choice
@@SimpleDudesSimpleFoods Last night I tried the olive oil coating tip, and yes indeed, it works just dandy!
Another great idea to try!
Thank You Ma'am Appreciate the comment
Just found your site, love all your tips, many thanks❤
You are most welcome . Happy I can help. Have a great Day.
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻 ❤️
Thank you for the kind words Nurse Judi. We hope you enjoy this technique and all of our videos that follow. 😊
New subscriber.. keep them coming
Hey, thanks for subscribing, we'll do our best to keep bringing you more ideas!
Never knew this I will be trying this method the next time I cook chicken breast.
Thanks for checking out the video. I did forgot to mention to rub the chicken with olive oil before baking so be sure to add that step when you try it ..
@@SimpleDudesSimpleFoodsThanks!♡
I like your tutorial… two questions can you brine dark meat chicken and when seasoning the chicken does part of the salt flavor remain on the chicken because I don’t want to over salt? Thank you much
I suppose you could brine the dark meat but it is usually pretty tender when cooked to temp. BUT give it a go and see if it makes a difference. It certainly can't hurt.
As far as the salt goes, as long as you rinse it really good then no it will not be salty. Also coat the chicken in Olive oil before seasoning. I forgot to mention that in the video.
What about cooking chicken thighs on the bone? Brine, also?
You can absolutely brine chicken thighs. Thanks for watching and for the question!
What did you season the chicken with??
there is a link in the description box to the spice he used, I think it's on amazon.
It's called Fiesta Party Blend seasoning, you can find it on Amazon, we've got a link in the description. But you can also use paprika, garlic salt, and black pepper after coating the chicken with olive oil.
Great video
Thanks Ron, hope it helps you out!!
It sounds delicious 🤤. What time is dinner
Give it a try and let me know what you think. thank You for watching. Really appreciate it. Have a nice weekend.
Do you brine legs or thighs too?
No, just the breasts. The dark meat is always tender unless it gets way over cooked.
Yummy! Did you coat the chicken in oil & then add your seasoning?
Yes, we usually do. Forgot to show that step in the video but we used olive oil to coat the chicken. 😊
What seasoning did you use for the chicken
There’s a link in video description. He said fiesta party seasoning.
Wow! Two great videos in sequence. I just subscribed.
Thanks for the sub and for taking time to check out the videos. Got a lot more on the way.
Me too!❤
@@mysixcentsworth5753 Thank You So Much ! Really means a lot. Hope we can keep your taste buds satisfied.
I learned this method by accident, owned a restaurant left in salt water over nite next day, wow
That's a happy accident! 😂 Thanks for watching!
Can we try it on chicken legs on bone meat?
Probably not going to make much of a difference since dark meat is usually tender any way it is cooked. However you could always try it and see. Won't hurt it in any way.
Do you rinse the chicken before you brine them ?
No rinse necessary before the brine. Thanks for watching!
Will this work on grilled chicken?
We haven't tried to brine our chicken before grilling before, but I'd imagine it should definitely help to tenderize the meat. Let us know if you try it and how it works out. Thanks for watching and commenting!
Mom never used a thermometer. She knew when things were done. 😊
This mom has been cooking for decades without using a thermometer. I bought my first one about five years ago and now wonder how I ever managed without it. The man is right when he says it makes things better!
@@sallysmithson9713Same story with this mom.
@@anitakinnear6735 It just goes to show that we aren't too old to learn something new and better! When I finally bought a food scale for baking it was a "why hadn't I done this before?" moment.
I have always brined using sugar and salt.
Can you do this before you bbq them?
Haven't tried that yet! If you do before I do, let me know how it turns out, but definitely worth a try!
New subscriber
Thanks for watching and subscribing!
Wow
Yup! I know, same reaction I had after learning this. Won't cook chicken breast without brining it first.
15 or 50 minutes
15 minutes, rinse the chicken, then coat with olive oil and seasoning! Thanks for asking. Let us know how it works out if you try it.
I followed the instructions exactly. Cooked to 165. Still came out dry. Don’t know what I did wrong. I’m sticking with boneless thighs. Much more juicy.
Okay, was not sure how much of a difference it would make but this may be the isue. I did forget to mention that I coat the chicken breast in olive oil and then season them. Other than that if you used the 4 cups of warm water to 1/4 cup salt let sit for 15 minutes. Rinse the salt water off the chicken and the coat with oil and seasoning. Cook at 450 until they reach 165 and you should be super tender. I have never had it fail.
I seasoned but didn’t use oil. I’ll try that next time
Why are the chicken breasts so "stringy" anymore ? Doesn't matter how I cook them.
Unfortunately this is probably due to GMO’s in chicken that’s being produced and distributed. It’s a shame that’s how it is anymore. Thank you for checking out the video, we appreciate your time.
Some 15 minutes in the green Bowl 15 minutes in the Blue Bowl what happened there
Lol, now that's paying attention. I thought the first bowl was going to hold all the chicken. Turns out it was too small. Switched over to the bigger bowl. Cut out the switch in editing.
@@SimpleDudesSimpleFoods yeah thanks I'm surprised nobody else noticed that do you do the same procedure with bone-in breast thighs drumsticks Etc nothing like tender chicken it's the best
@@william7108 Just the breast. The dark meat always comes out tender as long as it is not way over cooked.
Thank you!
You're welcome Beverly, thanks for watching a leaving a nice comment!