Tried the wet brine method for air fryer chicken and I was totally wrong about it

I always thought wet brining was just extra work for no real gain (especially in an air fryer). But last weekend I brined some boneless thighs for 2 hours in salt water and garlic, and the difference was wild. The meat stayed juicy even at 400 degrees for 18 minutes, no dry spots at all. Has anyone else had a similar flip on a technique you ignored for a while?

2 comments

2 Comments

ivan21126d ago

Right, so the thing people miss is that brining isn't just about salt. That garlic you tossed in was doing work too. The salt breaks down proteins so they hold water better, but the sugar and aromatics can actually penetrate deeper when you give them time. I used to skip brining for thighs because they're already fatty, but you're right - it's the difference between good and great. Once you see how much less juice pools on the cutting board, you can't go back.

wells.morgan26d agoMost Upvoted

You said "can't go back" and that's the truth, once you see the difference it's over.