Key to cooking chicken breasts/tenders (pork, too) is moisture. Hate those dried out breasts. For this you need brine-causes moisture to be retained and melt in your mouth. Add one cup of hot water to a two cup measuring cup. Then pour in salt, any salt, until the water line reaches 1.5 cups. Add this to 1 gallon of cold water. Produces a 6.3% brine. 1/2" thick meat should be brined for about 1/2 hour in the refrigerator 1" thick meat should be brined for about 1 hour in the refrigerator. So for chicken tenders, I do 20-30 min-don’t forget about them, because too long and it makes them too salty. I buy a bunch at Costco, brine them as above and then marinade them in an Italian dressing-whatever you like that doesn’t have bad oil-for several hours before cooking, or freeze them in it till I want to make them. Then thaw out and cook. Place in glass baking dish, no need for extra oil to keep from sticking-enough is in the marinade. To the good marinade flavor sprinkle on some Italian seasoning, smoked paprika, dill, rosemary, garlic, pepper-no salt-because they’re brined. Or whatever other seasoning you prefer. Bake at 375 for 30 min, or internal temp of 165-I always cook by int temp-start checking at 20 min. Made a bunch, we had two dinners and a lot left over this carnivore ate for lunches or snacking-melt in your mouth like butter-great flavor! Oh no, down to the last 2…! Sorry about the picture couldn’t copy it from my album or make it big enough. Oh, and that’s some blue cheese dressing for dipping!

Posted by Dr Doug at 2022-02-04 06:57:17 UTC