Baked Chicken Breasts

For brining, I like to remember the Rhulman ratio: 20:1 water to salt (or about 5% salt) - which is 5g salt for 1000ml of water. As it turns out, 1000ml of water is a good amount for a few chicken breasts, and this recipe is pretty consistent with this rule (4 cups = 946 ml, 2 tbs of salt = 34.14 g). But remembering this ratio helps you scale up for things like a whole turkey etc.

Given the more extensive caramelization due to greater surface area and convenience including of quick cooking time, I've primarily converted from baking brined chicken breasts to halving them horizontally and then broiling 3-4 inches from broiler for about 3-4 minutes per side.

Modified, of course, might say this. Best chicken- ever. Used skin on thighs. 15 minutes skin side down Flipped- added mayo and pressed in some panko 15 minutes skin side up Oh my!

Careful about the salt percentage, stated in an earlier comment. 5% salt means 5 grams per hundred mL (not a thousand mL), so to prepare a liter of 5% brine (about 4 cups) one would need 50 grams. Also since here the salt is dissolved in water, it does not matter if it is table salt (iodized) or kosher or other kind. But I would recommend to be careful considering that different salt formulation (table vs kosher) are likely to have different masses of NaCl when 2 tbsp are measured.

The brining is easy and makes for the most tender baked chicken. I had to cook for a good bit longer to get to the temperature indicated.

I think it depends on the salt and if you are using volumetric measurement using Diamond Crystal, which is fluffy salt, decreases actual Sodium Chloride by nearly half. Better to weigh the salt but who does that? Just calculating from the 4 tbs of Diamond Crystal, 4/1/75 = 2.28 tbs of Morton. Morton is supposedly 1.75 times saltier than Diamond Crystal. Since they are being dissolved in water, none of the culinary properties of Diamond Crystal count for anything.

Step 2 says to flip chicken to coat on both sides. Step 3 does not mention flipping: bake for 20-25 minutes, then let rest for 10. If the recipe says to do something, you can assume that the something is important.

Followed directions. Splendid with garlic smashed potatoes and kale salad mix.

Karl, be careful with your calculations; 20:1 water:salt comes out to 50 gm salt for 1L (1000ml) of water, which is 5% (or 5gm salt per 100ml water). The ratio you give (5gm per Liter) makes a 0.5% solution.

Chicken was surprisingly good when so simple. I added fresh rosemary.

why skinless? Most of the flavor is in the skin. I buy the split breasts, bone them myself, and find the brine is unnecessary if the chicken is good quality to start with.

I used bone in, skin on chicken breasts (avoiding all the sodium), along with all spices (except salt) listed in the recipe and the breasts were exceptionally moist, and delicious. We keep this recipe, with my changes, have it as a main stay.

Frozen chicken is not going to absorb brine.