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Juicy Brined Chicken Breast · Chef Annil
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Recipe

Juicy Brined Chicken Breast

6 Aug 2026@annilravin

Say goodbye to dry, rubbery chicken breast. In this simple recipe, Chef Annil demonstrates how a quick two-hour wet brining technique can lock in moisture and yield incredibly juicy results. Learn how to butterfly the meat for even cooking, season with white pepper and garlic, and dredge in a cornstarch and potato starch blend for a perfectly crispy, golden-brown crust. Serve it sliced with a light, refreshing tangy herb sauce for a healthy and satisfying protein option.

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Juicy Brined Chicken Breast

Ingredients

Method

  1. Mix 1 liter of water, 1 tablespoon of salt, and 1 tablespoon of sugar to create the brine solution.
  2. Submerge the chicken breasts in the brine and leave for a minimum of 2 hours.
  3. Remove the chicken from the brine and butterfly each breast by cutting horizontally for even cooking.
  4. Season the chicken with white pepper, garlic powder dissolved in hot water, and a splash of oyster sauce.
  5. Combine equal parts cornstarch and potato starch in a tray.
  6. Dredge each seasoned chicken piece in the starch mixture and pat off any excess.
  7. Pan-fry the chicken in a hot skillet with a little oil until golden-brown and cooked through.
  8. Slice the chicken and serve with a tangy sauce of your choice.
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