Daily Style Brined Chicken for Sandwiches

• 2 cups water
• 4 tbsp salt
• 4 tbsp sugar
• 1 tsp whole black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 4½ cups water
• 1 kg chicken breast
• 1 tsp cooking oil
• 1 tsp crushed black pepper
• 1 tsp lemon pepper powder
• ½ tsp garlic powder
• 1 tsp crushed red chili
• 1 tsp red chili powder
• 1 tsp cooking oil
• brown bread
• mayonnaise, to taste
• mustard, to taste
• lettuce, to taste
• tomato, to taste

Preparation

1. Step 1

   0:41
   Dissolve salt, sugar, whole black pepper, onion powder and garlic powder in 2 cups room temperature water, stirring until sugar and salt are fully dissolved. If sugar is coarse, gentle heat can be used to help dissolve then cool completely.
2. Step 2

   2:01
   Place 1 kg washed chicken breast in a container. Pour the prepared brine mixture over it then add additional water (about 4.5 cups total liquid) until the chicken is fully submerged. Cover and refrigerate overnight to brine.
3. Step 3

   2:59
   The next day remove the brined chicken breast from the liquid. Pat dry thoroughly with paper towels and discard the brine liquid.
4. Step 4

   3:47
   Lightly brush the chicken with about 1 tsp oil. Sprinkle evenly with crushed black pepper, lemon pepper powder (or lemon juice/vinegar), garlic powder, crushed red chili and red chili powder on both sides. Do not marinate longer than 30-40 minutes to preserve brined texture.
5. Step 5

   5:19
   To cook in oven preheat to 375°F and bake approximately 35 minutes until internal temperature reaches 165°F and chicken bounces back when pressed. For stovetop method heat a frying pan well, add about 2 tbsp oil, sear chicken 4 minutes per side until colored then add 4 tbsp hot water, cover and steam until fully cooked.
6. Step 6

   6:32
   Remove cooked chicken and rest 5 minutes at room temperature. Transfer to a metal tray and freeze for about 1 hour until chilled for easier thin slicing. Slice very thinly with a sharp knife.
7. Step 7

   8:18
   Optionally reheat slices lightly in 1 tsp oil. For club sandwiches spread bread with mayonnaise and mustard, layer with lettuce, vegetables, sliced chicken and tomato. Season lightly with salt and pepper. Serve cold or lightly warmed.