CHICKEN 350 COOKING TIME RECIPES

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

Steps:

• If wet brining: Fill an appropriate-sized bowl with water and add the salt.  Using a spoon (or your hand, like I do), stir the salt in til it's mostly dissolved.  Make sure your chicken breasts are roughly even thickness (helps with the grilling or baking), then put them in the water. Once you're ready to cook them, pat the chicken dry with paper towels.  
• For dry brining: Get a plate out and grind or sprinkle salt across it.  Place the chicken breasts (or tenderloins or whatever) on the salt and press down, then sprinkle or grind more salt on the top side as well.  Let rest for at least 15 minutes, though I've let it go more like 45 accidentally and it's fine.  You can also let it rest uncovered in the fridge overnight as well, particularly if you're cooking skin-on chicken and want crispy skin.
• From here, it depends on how you're planning to use the chicken.  You can season, bake, grill, saute, whatever.  If you're grilling, put them on a plate and coat them with some olive oil, then sprinkle or pat on whichever spices or rub you're using.  
• Grill on medium (350-450 F on my gas grill) for 3-4 minutes on each side, and then start checking with a digital thermometer.  Chicken breasts need to be between 145 F and 165 F...I go more like 150F to be safe, but if you're really paranoid you can go higher.  Let them sit for 5 minutes or so on a plate before cutting in, to let the juices settle and keep them moist.