HOW TO MAKE BRINE FOR CHICKEN RECIPES

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BBQ CHICKEN SLIDERS RECIPE: HOW TO MAKE IT



BBQ Chicken Sliders Recipe: How to Make It image

Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 04 hours 55 minutes

Prep Time 25 minutes

Cook Time 04 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

BRINE:
1-1/2 quarts water
1/4 cup packed brown sugar
2 tablespoons salt
1 tablespoon liquid smoke
2 garlic cloves, minced
1/2 teaspoon dried thyme
SANDWICHES:
2 pounds boneless skinless chicken breasts
1/3 cup liquid smoke
1-1/2 cups hickory smoke-flavored barbecue sauce
16 slider buns or dinner rolls, split and warmed
Deli coleslaw, optional

Steps:

  • In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.

Nutrition Facts : Calories 376 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 883mg sodium, CarbohydrateContent 43g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 30g protein.

QUICK & EASY CHICKEN BRINE RECIPE - FOOD.COM



Quick & Easy Chicken Brine Recipe - Food.com image

This comes from an episode of "Cooking for Real" with Sunny Anderson. The brining portion is all that is listed here; however, if you are interested in the chicken recipe in it's entirety, it's called "Grilled Chicken with White Wine Mushroom Sauce". I needed a brine for a smaller amount of poultry.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 5

4 cups water
1 lemon, quartered and juiced
1/4 cup sugar
1 cup salt
4 (6 ounce) boneless chicken breasts

Steps:

  • In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
  • Add lemon quarters and chicken.
  • Marinate for 30 minutes.
  • Remove from marinade and pat dry.
  • Chicken is now ready to be used in your favorite recipe.

Nutrition Facts : Calories 345.1, FatContent 15.8, SaturatedFatContent 4.5, CholesterolContent 108.9, SodiumContent 28408, CarbohydrateContent 13.8, FiberContent 0.4, SugarContent 12.8, ProteinContent 35.6

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    3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
    4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
    5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
    6. Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
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    8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
    9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
    10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
    11. Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
    12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
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    14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.
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