I learned this trick in a famous restaurant! This is the tastiest chicken I’ve ever eaten

#### Instructions:

**1. Prepare the Brine:**
Start by making the brine. In a bowl, combine 4 cups of water with 1/4 cup kosher salt. Stir until the salt is fully dissolved. If you’d like to add extra flavor, you can also include some garlic powder, peppercorns, or fresh herbs in the brine. This will infuse the chicken with additional flavor as it soaks.

**2. Brine the Chicken:**
Place the chicken breasts (or thighs) in the brine, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 2 hours. Be careful not to leave it too long, as brining for an extended period can result in overly salty chicken. For chicken breasts, 30-60 minutes is typically perfect.

**3. Prep the Chicken:**
Once the chicken has brined, remove it from the water and pat it dry with paper towels. Removing excess moisture helps ensure a better sear. Season the chicken with freshly ground black pepper and any additional seasonings you like. You can use garlic powder, onion powder, paprika, or even a sprinkle of your favorite dried herbs.

**4. Sear the Chicken:**
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering but not smoking, place the chicken breasts in the skillet. Sear each side for 3-4 minutes, or until golden brown. Be sure not to overcrowd the pan, as this can cause the chicken to steam instead of sear. Work in batches if needed.

**5. Finish Cooking:**
After the chicken has been seared on both sides, reduce the heat to medium-low. If you prefer, you can transfer the chicken to a preheated oven (around 375°F or 190°C) to finish cooking. Cook for an additional 5-10 minutes, depending on the thickness of the chicken. You’ll know it’s done when the internal temperature reaches 165°F (75°C).

**6. Rest the Chicken:**
Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute and ensures a moist, tender chicken every time.

**7. Serve and Enjoy:**
Serve the perfectly cooked, juicy chicken on its own or with your favorite sides. The crispy, golden crust will give way to tender, flavorful meat that will leave your guests asking for more!

### Tips for Even Tastier Chicken:
– **Use Bone-In Chicken**: If you’re looking for even more flavor, try using bone-in chicken breasts or thighs. The bones help retain moisture during cooking, and the extra flavor is always a plus.
– **Add Herbs and Aromatics**: For a burst of flavor, add fresh herbs like rosemary, thyme, or sage to the brine. You can also include smashed garlic cloves or onion slices to further infuse the chicken with aromatic flavor.
– **Rest Before Slicing**: Always let your chicken rest for a few minutes after cooking. This prevents the juices from running out when you cut into the meat, ensuring it stays juicy and tender.

### Why This Trick Is a Game-Changer:
The combination of brining and searing is what sets this recipe apart. Brining ensures that your chicken is juicy and well-seasoned from the inside out, while searing locks in those juices with a crispy, flavorful crust. This two-step process guarantees that every bite of chicken will be tender, moist, and full of flavor—just like the chicken you’d find in the best restaurants.

### Conclusion:
Next time you’re cooking chicken, try this restaurant-inspired trick: brine and sear. It’s the secret to making the **tastiest chicken** you’ve ever eaten, with juicy meat, rich flavor, and a perfectly crispy crust. Whether you’re preparing a family dinner or hosting guests, this foolproof method will elevate your chicken game and have everyone asking for the recipe. So, roll up your sleeves, brine your chicken, and get ready to enjoy a deliciously unforgettable meal!