Apparently, people have been doing this for a long time but I just found out about it recently when I was looking for the method Chick fil A uses to make their great chicken sandwiches. There are three basic components to this marinade, salt, vinegar, and sugar (salty, sweet and sour). I made some basic pickle brine yesterday and I'm going to try it when I get some chicken breasts. Any suggestions? Should I add pickling spices to the brine (I did)? Is white vinegar the best type to use? How long is the minimum and maximum I should/ can leave in the brine? Any tips would be appreciated, thanks!
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