Chicken marinated in brine
Description
Brining makes chicken meat juicier by filling muscle cells with liquid through a process called osmosis. The brine surrounding the cells has a higher salt concentration than the fluid inside the cells, but the intracellular fluid contains more of other dissolved components. That's the scientific and accurate explanation. For my part, I simply recommend trying this method of preparing chicken brined in a salt solution.
Instructions
- 1
Step 1
1. Place the meat in a resealable bag, pour in the brine, shake the bag, and refrigerate to marinate for 2 hours.
- 2
Step 2
2. In a small container, beat the egg and milk. Pour the brine from the meat bag, then add the egg mixture to it. Shake the chicken again.
- 3
Step 3
3. In a separate bowl, mix flour, garlic powder, paprika, salt, and pepper. Open the bag, pour in the egg mixture and add the dry ingredient mixture. Close the bag and shake it.
- 4
Step 4
4. Heat the oil in a skillet and add the meat. Sear the thighs for 4 minutes on each side until golden brown.