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My mother in law's air fryer chicken taught me a lesson about brine
She came over last Tuesday and watched me dump dry rub on chicken thighs. She asked why I never brine, and honestly I had no good answer. She walked me through a simple salt water soak for 30 minutes and the difference was wild. The meat stayed juicy even after I overcooked it by 5 minutes at 380. Has anyone else skipped brining for years and then tried it for the first time recently?
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evant481mo ago
30 minutes is all it took? That's the part blowing my mind right now. I always figured brining was this whole overnight thing where you gotta plan ahead and clear out half your fridge. Your mother in law just casually dropped a game changer on a Tuesday like it was nothing lol. Five extra minutes at 380 and it still came out juicy is honestly kind of crazy to me.
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