10 Minute Chicken Breast Vacuum Speed Brine Recipe 55

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Steps:

• (Before making the brine turned on Daniel Boone (grill) to preheat to 350f.) Add 1c water and the rest of the ingredients in sauce pan and bring to a boil and simmer for a while. Remove from heat and add 1c crushed ice. Lightly pound 8.5oz boneless skinless chicken breast to even out thickness. (Learned long ago pounding works much better still in a sealed Foodsaver bag than laying on a board covered in plastic wrap.) Then into Foodsaver vacuum dish. When Vacuum marinating, my rule of thumb is 5 min about equals 1 hr. I decided on a long brine time, vacuum brined for 10 minutes. Removed from vac, rinsed, patted dry and brushed one side with EVOO. Out to the grill and tossed a handful of pellets in "Smoke Daddy" to augment smoke of higher temp 350f quick cook. On the grill grates they went. (Just got my Grill Grates Monday. I would have used a higher temp but already learned on my Rib Eye GG break in cook at 500f the fan runs too strong over powering the Smoke Daddy, this was my first attempt using Smoke Daddy @ 350f and it worked well.) Rotated breast 90 degrees after about 2min (cut in two portions before grilling) and closed the grill back up. Another couple minutes and turned them over. About 3 more minutes done.

Steps:

• For the chicken: Butterfly the breasts and cut into bite-sized pieces.
• In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
• For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
• Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
• For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand.
• Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
• Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.