Did this for dinner tonight. I let sit for closer to 1.5 -2 hours because I didn't time it right with having to leave the house. I added onion powder, garlic powder, pepper, and smoked paprika prior to cooking. I accidentally cooked it to 165, but it turned out wonderfully anyway. It was honestly the best chicken breast (tender, juicy, buttery) I've ever made for myself. "Restaurant Quality" is accurate. Thank you for this! I usually sous vide chicken breast but honestly this was better! 2 of my kids asked for seconds which they never do with chicken breast.
This has to be the most eloquently put video about chicken. Everything from pounding flat, brining (dry vs wet) to browning (sticking to the pan), to internal temperature (155) and resting (molecules). Every basic question is addressed and explained... everyone trying to cook chicken breast properly should watch this.
From what I've researched on dry brining... If you leave it for like 45 mins or a bit longer, that little bit of moisture that you wiped off would also be absorbed back into the meat and the surface would eventually be dryer, that moisture is the chicken juice which has flavour too... And we would all love some more flavour ofcourse 😌... Also its better to dry brine on a rack over a rimmed baking sheet cause I'm positive that the paper towel is soaking up more of those juices too 🤷♂️
This only gets 49K views currently after 3 years. I think time is gonna be a friend to this video. 10 years from now, this should have 1 million views. 50 years from now, this should go in the national archives.
How is it that you don't have a few thousand subscribers? This was a great video. I am thinking you have to make more videos per month- just a thought - maybe the next one is what to do with those chicken juices to make a sauce!
Thanks. We really appreciate the kind words. We will get back to filming. As work started coming back in after the quarantine. It's been harder to find the time but we will be back.
@@michaelbarron5652 I sure wish it was "AFTER" the quarantine.. 😷 It sure isn't in the U.S.! ~~p.s.. Like David said, I hope you make more videos as time permits! 😊
Thank you for the video! Enjoyed your sense of humor! How do I cook my chicken breast? In the Air Fryer for about 40 minutes on 360 degrees. That's why I'm here. No matter how long I cooked it, it just wouldn't get juicy.
The trick to chicken is a higher temperature and less time, especially with white meat. Try 425 degrees for 20 minutes and check your temp. I usually pull chicken off heat at around 155-160 degrees internal as the meat will continue to heat that extra bit during the rest. Good luck!
Ok. I figured anyone can make chicken breast ok with oil and butter. I’m looking to cook this without oil and body so that I can lose weight. Any tips on that?
When you take it out at 155 and let it rest for 3 to 4 minutes, the temperature of the chicken will rise to 165. Another channel did a video on it. I think the channel is called More Seasoning Please.
I am gonna try not cutting the ziplog bag and put in the chicken and pound it. I'm a rebel like that. Hoping that works. And if it does, I want to get the credit for this idea.
Love brining my chicken, don't know if we always have to use as much plastic as we can just because we can, actually who cares ill chuck it into the Pacific
I’d definitely cook the chicken to 158-160 I know 165 is what they say but it is hit or miss and could be slightly dry 155 uuuhhhhh thats a little risky.
Did this for dinner tonight. I let sit for closer to 1.5 -2 hours because I didn't time it right with having to leave the house. I added onion powder, garlic powder, pepper, and smoked paprika prior to cooking. I accidentally cooked it to 165, but it turned out wonderfully anyway. It was honestly the best chicken breast (tender, juicy, buttery) I've ever made for myself. "Restaurant Quality" is accurate. Thank you for this! I usually sous vide chicken breast but honestly this was better! 2 of my kids asked for seconds which they never do with chicken breast.
This has to be the most eloquently put video about chicken. Everything from pounding flat, brining (dry vs wet) to browning (sticking to the pan), to internal temperature (155) and resting (molecules). Every basic question is addressed and explained... everyone trying to cook chicken breast properly should watch this.
From what I've researched on dry brining... If you leave it for like 45 mins or a bit longer, that little bit of moisture that you wiped off would also be absorbed back into the meat and the surface would eventually be dryer, that moisture is the chicken juice which has flavour too... And we would all love some more flavour ofcourse 😌... Also its better to dry brine on a rack over a rimmed baking sheet cause I'm positive that the paper towel is soaking up more of those juices too 🤷♂️
Omg I made my chicken this way tonight and it came out. Amazing! Thank you for sharing.
I really enjoyed this video! Your small magic tricks really made it interesting too
This only gets 49K views currently after 3 years. I think time is gonna be a friend to this video. 10 years from now, this should have 1 million views. 50 years from now, this should go in the national archives.
Loved it! Great video and fun too!
Your pan collection is awesome.
Wow, I actually learned something, cool! nice job Michael.
Great video…thank you!!
this is not what i wanted, but it was what i needed.
Loved this ❤️
Entertaining and informative. Thank you
This was a good video! Thank you!
So good to hear that the cook is not touching his meat. I think I'll try that too.
you deserve waaaay more subscribers!
Nice, Michael. Waiting for the pan sauce video. Thanks.
so am I!
Great video. Finally I made a juice chicken breast. Wife likes just salt and pepper but I like to add a touch of garlic and onion powder.
Great video, waiting on the pan sauce video!!!
Lesson learnt ...do not touch the meat...Thank you for this well done elaborate video.
Love the entertaining way you demonstrate your awesome cooking skills!
You look like Peter Dinklage if he wasn't born a little person. That's not meant as an insult, Sir.
Subbed... learned sonething new and card trick got me rolling lol loved it
Thank you 🙇🙇🙇. I've always wanted to know how to cook a juicy chicken and most of the times it wasn't good till now.
Just found you. This is great😊
Nice job, good info, but just as important, to me, anyway, is that it was entertaining to watch. Thanks.
Very informative thank you good sir. Tru patriot
Can we marinate also while bringing or marination needs to be done after brining
Why did you stop making videos? You were great!
How is it that you don't have a few thousand subscribers? This was a great video. I am thinking you have to make more videos per month- just a thought - maybe the next one is what to do with those chicken juices to make a sauce!
Thanks. We really appreciate the kind words. We will get back to filming. As work started coming back in after the quarantine. It's been harder to find the time but we will be back.
@@michaelbarron5652 I sure wish it was "AFTER" the quarantine.. 😷 It sure isn't in the U.S.! ~~p.s.. Like David said, I hope you make more videos as time permits! 😊
You have a new subscriber.
Which knife did he use to clean the chicken
where can I get those nice tongs?
Thank you for the video! Enjoyed your sense of humor! How do I cook my chicken breast? In the Air Fryer for about 40 minutes on 360 degrees. That's why I'm here. No matter how long I cooked it, it just wouldn't get juicy.
The trick to chicken is a higher temperature and less time, especially with white meat. Try 425 degrees for 20 minutes and check your temp. I usually pull chicken off heat at around 155-160 degrees internal as the meat will continue to heat that extra bit during the rest. Good luck!
@@nahf4m Thank you so much for your help! I wrote your instructions down and put it on my fridge!
wow, this is such high production quality for 630 subs.
Mike, does this brining also apply to cooking in an air fryer?
I did it in air-fryer and its perfect since my goal was to get salt deeper into the fibers
Make a video how to make pan sauce with that fond.
Yeah kitchen magician. Love the added entertainment with cards! And the cliffhanger finish ., perfect chicken breasts in search of sauce!
What oil did you use
Ok. I figured anyone can make chicken breast ok with oil and butter. I’m looking to cook this without oil and body so that I can lose weight. Any tips on that?
155 degrees? Why not 165? I always heard 165 degrees is what was needed to be safe
When you take it out at 155 and let it rest for 3 to 4 minutes, the temperature of the chicken will rise to 165. Another channel did a video on it. I think the channel is called More Seasoning Please.
I'd leave the butter for after both sides brown.
I've always wondered where Robbie William's got to.
Btw good recipe!
🙄
Lolol
Rock that DJ
like for the card tricks, that was funny lol
I am gonna try not cutting the ziplog bag and put in the chicken and pound it. I'm a rebel like that. Hoping that works. And if it does, I want to get the credit for this idea.
I am missing when the "excessive salt" is removed. Is it when dry tapping the breasts?
Yes!
Your crazy and I like it...lol
Why cut the bag? You could have just placed it inside the bag?
Love brining my chicken, don't know if we always have to use as much plastic as we can just because we can, actually who cares ill chuck it into the Pacific
I’d definitely cook the chicken to 158-160 I know 165 is what they say but it is hit or miss and could be slightly dry 155 uuuhhhhh thats a little risky.
155 degrees for 45 seconds has the same results as 165 degrees for 5 seconds.
F or C?
How do you call this well seasoned YOU ONLY USED SALT ???
Currently resisting the uege to move the chicken
Who let this guy point a light right at the camera??? There’s rules!!!
Pro tip: use your massage gun to flatten chicken breast. It works! Cover it first, of course.
Salt bae
the amount of subscribers you have terrorizes me
There's no point to cut the bag
For goodness sakes, How do you brine chicken breast.
Video starts at 4:25.
That blue light in the background needs to be removed. Good video otherwise.
Dry ass chicken
You are so annoying 😢
The moment he started juggling I switched him off.
That chicken has no flavors