00:00I see you in the comments asking questions. Is feta brine the way to go?
00:04You start by dumping your chicken cutlets straight into the feta brine, add some Louisiana hot sauce,
00:09cover, let it sit for 30 minutes. Of course, season your meat, olive oil, salt, and pepper.
00:14We cooked them five minutes on each side until nice and juicy, 165. You said feta brine was the
00:19best, but you backed it up by saying that pickle juice kind of makes it tough. The reason is because
00:23you left it too long in the brine. You're going to brine anything over 30 minutes. It's going to
00:26be tough no matter what. So just keep an eye on that clock, please. What do you do with all
00:30that
00:30feta? I like to make a quick feta dip. Pickle brine, feta brine, no matter what. Brining is keep.
00:36Juicy, juicy, chicken. Juicy, juicy, chicken. Well done, chef.
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