Tried Brining Chicken for the First Time—Here’s What Happened 🧂🍗

Brined some chicken breasts last night using a basic saltwater mix—1 cup salt, 1 cup sugar, garlic powder, black pepper, and hot water. Let them soak in the fridge for about an hour since they were pretty thick. I made sure to keep the meat fully submerged, flipping them halfway through. The difference after cooking was clear: the chicken stayed juicy and didn’t dry out like it usually does. I noticed the meat held onto more moisture, even after losing some weight during cooking. For thicker cuts, I’d probably leave them in the brine even longer. This method seems to work best with lean meats like chicken or turkey. If the container doesn’t fit in the fridge, tossing in a bag of ice cubes helps keep everything cold. #briningtips #juicymeat #kitchenhacks #Food #Cooking