Video summary

Why you should (almost) always brine your chicken

Main summary

Key takeaways

Cooking

Presenter / source

  • Presenter/channel: Charlie Anderson (mentions future videos on “his new channel”)
  • Referenced source: Kenji Lopez-Alt, “The Food Lab” (bacteria kill timing vs. temperature)

Key idea: What brining does

Brining is soaking meat (usually) in a salt solution for an extended period.

Benefits

  • Tenderizes meat: some protein structure is dissolved, so muscle fibers can’t contract fully.
  • Helps retain more moisture during cooking, reducing dryness.

Brine liquid options (not just water)

  • Buttermilk (especially when the meat will be fried)
  • Juice (for added flavor and sugar-related browning, if sugar is involved)

Brine vs. marinade (difference)

  • Brine: primarily tenderizes + retains moisture; typically no/low acid, and usually more diluted.
  • Marinade: primarily adds flavor; typically contains acid (vinegar/citrus juice) and more spices/herbs.

When to brine (by meat type + cook method)

Best candidates

  • Lean meats: chicken breasts, pork chops
  • Also mentioned:
    • Pork tenderloin
    • Other chicken parts
    • Turkey (depending on cook method)

Skin-on poultry note

  • Traditional wet brining can make skin soggy, preventing crispiness.
  • Alternative: dry brining (salting then resting, no liquid soak).

Preferred when cooking with less ambient moisture

Brining is “really only necessary” for dry cooking methods, such as:

  • Roasting
  • Grilling
  • Pan searing
  • Frying

It’s not necessary for braising, since braises already contain plenty of liquid to keep meat moist.

Wet brine method (salt % + times)

Salt solution strength

  • Most brines: ~3–6% salt solution
  • Presenter preference: 6% salt
    • 6% by weight = 60 g salt per 1 liter of water
    • Example conversion (Diamond Crystal kosher salt): 60 g is a little less than 1/2 cup
  • Salt dissolves at room temperature with a bit of whisking.

Optional sugar

  • If adding sugar: use equal parts sugar and salt
    • 60 g sugar + 60 g salt per liter of water
  • Presenter note:
    • Doesn’t add sugar when brining chicken
    • Suggests sugar may help for pork chop

Submerge + brining times (wet brine)

  • Make sure the meat is completely submerged.
  • For the chicken size demonstrated (chicken pieces):
    • At least 3 hours
    • Also “forgiving”: can brine up to overnight without much over-salting
  • Larger cuts example:
    • Whole pork tenderloin: 8–16 hours (depends on size)
  • Adjust based on cut size and your preference for saltiness.

Dry brine method (for crispy skin)

Technique: salt the meat in advance, then let it rest.

  • Rest time: 1 to 48 hours, depending on cut size
  • Examples given:
    • Steak or bone-in, skin-on chicken thigh: salt at least 1–2 hours
    • Whole turkey: salt up to ~48 hours (for deeper penetration)

Disadvantage mentioned for wet brining: meat can taste slightly less flavorful, because more water is retained. The presenter notes considering dry brine “in some cases.”

Cooking example after brining (baking)

After removing chicken from the brine:

  1. Add herbs/spices
  2. Bake at 300°F
  3. Bake until internal temperature reaches 155°F

Chicken temperature guidance + timing (juicier results)

Safety and timing concept

  • Common guidance: cook chicken to 165°F
    • (Conservative: for near-instant salmonella kill)
  • Presenter explanation (via Food Lab):
    • Salmonella isn’t instant at 165°F; it starts dying off as low as 135°F, but it takes longer.
    • At 155°F, it takes about 45 seconds to reach a safe kill level.

Carryover cooking

  • Meat continues cooking after removal and can hold temperature longer than 45 seconds; it may even rise further.

Why 165°F can be conservative

  • It adds an extra-safety buffer but often leads to dry/stringy chicken.

Recommended target ranges mentioned

  • White meat (chicken breast): 150–155°F
  • Darker meat (legs/thighs): aim around 175°F for ideal texture

Tips & common tradeoffs

  • Wet brining: very tender/juicy, but skin may not crisp as well.
  • For skin-on poultry, prefer dry brine for better crisping.
  • Brining is most useful for dry heat methods; less necessary for braising.

Serving / outcome notes

  • Result described: brining + the temperature approach yields beautifully tender and juicy chicken breast.
  • Tradeoff noted: skin not quite as crispy as it could be—one reason the presenter prefers dry brine for skin-on poultry.

Original video