Trick To Keep Chicken Moist And Tender Every Time

BRINE:--
1 kg of boneless, skinless chicken breast
4 tbsp plain salt, dissolved in 6 cups of warm water
SPICES:--
2 tbsp of melted butter
1 tsp SIDS SALT & PEPPER
½ tsp garlic powder
¼ tsp paprika

Chicken is one of those meats that people often overcook and dry out, so it becomes almost inedible. There is a good reason for this though. People want to cook it enough, so it does not pose a health risk to anyone who eats it – no one wants undercooked chicken infected with salmonella bacteria.
However, there is an art to cooking the perfect chicken breast. And I learned it from my mother-in-law. She has the ability to make her chicken breast come out of the oven perfectly moist and tender every single time. After I learned that it wasn’t just a one-time thing – that she knew some kind of foolproof trick to make it happen – I asked her directly how she did it. The following is what she told me.
BRINING
The perfect chicken breast always starts before you throw it into the oven or on the grill. It starts with the brine. Submerge the chicken breast in the salty water for 4-8 hours. Store it in the fridge while you brine it.
When the chicken is about done brining, preheat the oven to 230°C. Remove the chicken from the salt brine and pat it dry.
COOKING
Place the chicken breast in a baking dish and slather with melted butter. Make sure you coat both sides.
Sprinkle with a mixture of SIDS SALT & PEPPER, garlic powder and paprika. Bake for 15-20 minutes. Always use a meat thermometer to make sure it does not overcook. You’re looking for a finishing temperature of 75°C for taste and moisture. The government recommends baking until 76 °C to kill off the threat of salmonella.