Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated May 1, 2019
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There’s a lot to love about chicken breast. The low fat content keeps it lean, nourishing, and nutritious. It’s easy to cook, and hugely versatile.
But because this meat is so lean, on its own, it lacks in the flavor department. All it needs is a boost from the outside. One of the easiest way to pile on the flavor is with a single ingredient that’s sitting in your pantry or fridge. I hope you’re ready for juicy, flavorful chicken.
It’s not a special sauce, and it won’t be found on the spice rack. Instead, the secret to the best chicken breast you’ll ever cook is the juice in your jar of pickles. That’s right — the punchy, zesty liquid you probably don’t give a second thought to after finishing off the jar. Earlier I shared my tip for saving pickle juice, and this is one of the smartest way you can use it.
This zesty liquid has a punchy flavor with plenty of spices — some of which transfer to the meat to really liven up its flavor. What also makes pickle juice such a terrific brine is what it does for the texture of the chicken. Because of the low fat content, chicken breast has the potential to quickly dry out when overcooked. Brining it in this salty solution — even just for an hour — tenderizes the meat, keeping it succulent and super juicy.
We’ve talked about the importance of brining with other lean meat, like pork chops and turkey — well, the same principle applies here. A basic brine is essentially just a salt and water solution, with the option to add more flavorings. It works by breaking down some of the muscle tissue and helping the meat to draw in moisture. Pickle juice fits that bill for a brining solution because of its sodium content. The added pickle flavors make it a one-stop solution for better chicken breast.
If the flavor of the brine alone is a little too pungent for you, just cut it with a little milk. You’ll still get the benefits of a super-moist, tender, and flavorful chicken — just with a milder taste.
But don’t just take it from me — this is the (not-so-secret) secret that’s fueled the love affair so many people have with Chick-fil-A. It’s the pickle brine! Well before being fried to perfection, the chicken breasts are brined with pickle juice for super-juicy, tender meat. People go wild for this chicken. Waiting on seemingly endless lines, and driving for miles on miles to get their hands on it.
So whether you grill, fry, bake, or roast it, brine your chicken breast with pickle juice before cooking and you’ll be able to skip the lines for dinner.
As a seasoned culinary expert and enthusiast, I bring a wealth of knowledge and practical experience to the table, making me well-versed in the intricacies of cooking techniques, flavor profiles, and innovative culinary practices. My culinary journey includes graduating from the esteemed French Culinary Institute, and I have authored several cookbooks, including "Plant-Based Buddha Bowls," "The Probiotic Kitchen," "Buddha Bowls," and "Everyday Freekeh Meals." Residing in New Jersey, I currently serve as the Senior Contributing Food Editor for Kitchn, where I consistently share valuable insights and expert advice.
Now, diving into the intriguing article on enhancing the flavor and texture of chicken breast using pickle juice, let's break down the key concepts and ingredients involved:
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Chicken Breast:
- Highlighted for its low-fat content, leanness, and versatility in cooking.
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Flavor Enhancement:
- Acknowledges that chicken breast, being lean, may lack in the flavor department on its own.
- Emphasizes the need for an external boost in flavor.
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Pickle Juice as a Secret Ingredient:
- Reveals pickle juice as the key to achieving juicy and flavorful chicken.
- Describes the punchy and zesty nature of pickle juice with a variety of spices.
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Brining Technique:
- Discusses the importance of brining chicken breast, especially lean meats, to prevent dryness when overcooked.
- Describes a basic brine as a salt and water solution with the option to add flavorings.
- Attributes the sodium content of pickle juice to its effectiveness as a brining solution.
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Texture Improvement:
- Points out that brining in pickle juice, even for a short duration, tenderizes the chicken and keeps it succulent and juicy.
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Milder Taste Option:
- Suggests diluting the pungent flavor of the brine with a little milk for those who find it too strong.
- Assures that this modification still results in super-moist, tender, and flavorful chicken.
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Chick-fil-A Connection:
- Shares the not-so-secret secret behind the popularity of Chick-fil-A's chicken—brining with pickle juice.
- Highlights the widespread appeal of Chick-fil-A's chicken due to its super-juicy and tender qualities.
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Application in Cooking:
- Encourages readers to brine chicken breast with pickle juice before grilling, frying, baking, or roasting for an enhanced dining experience.
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Filed Under Categories:
In summary, the article provides a comprehensive guide to elevating the taste and texture of chicken breast through the ingenious use of pickle juice, backed by the science of brining and enhanced with practical tips for a delightful culinary experience.
