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How to brine chicken

Updated on April 2, 2011

Its not as hard as you would think...

Soaking chicken in a brine is a very important part to having deliciously moist and tender chicken, no matter what cooking technique you use. Typically, chicken is brined if its headed for a pressure/deep fryer. Here is a simple brine recipe that will produce fast and delicious results. This recipe is for about 5 pieces of chicken varying from the drumstick/thigh to the breast (bone-in). You can double or triple the recipe to accommodate more pieces.


  • 1 cup of water
  • 1/2 tablespoon of salt
  • 1/2 tablespoon plain (white) vinegar

You will also need:

  • a large ziplock bag
  • a bowl large enough to fit all 5 pieces of chicken (or however many you are making)

Mix all ingredients together in the ziplock and mix well until the salt is dissolved. Add your chicken and allow to sit for at least 2 hours (I recommend overnight for best results). Place the ziplock bag into the bowl so that if any leaking occurs, it occurs inside the bowl.
Once your chicken has been brined, make sure to rinse it completely. This ensures that your egg wash and breading will stick.


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