What you’ve been doing is basically a quick brine, and it’s one of the best things you can do to store-bought chicken.
Here’s why it’s such a game-changer—and why people wish they’d learned it sooner:
Why soaking chicken in salted water works so well
🧂 It makes chicken juicier
Salt changes the protein structure in the meat, so it:
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holds onto moisture better
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stays juicy even if you slightly overcook it
That’s huge for store-bought chicken, which is often pretty lean.
🍗 It improves flavor all the way through
Instead of just seasoning the outside:
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salt penetrates into the meat
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the chicken tastes seasoned inside, not just salty on the surface
No more bland centers.
😌 It evens out texture
Brining helps:
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soften that tight, stringy texture
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make breasts cook more evenly
Especially helpful for big, uneven cuts.
How long to soak (quick guide)
You don’t need hours:
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Chicken breasts: 15–30 minutes
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Thighs/drumsticks: 30–60 minutes
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Whole chicken: 1–4 hours
Salt ratio:
👉 about 1 tablespoon kosher salt per 1 quart (4 cups) water
A couple of important notes
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Rinse briefly or just pat dry well after brining
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Skip extra salt in your seasoning afterward
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Don’t overdo the time or it can get oddly soft
Why no one tells us this early
Brining sounds “chef-y,” so it feels complicated—but it’s literally salted water and patience. That’s it.
You weren’t late to the party—you just leveled up quietly. 🧠✨
If you want, I can show you flavor add-ins (garlic, herbs, sugar), or tell you when not to brine (there are a few cases).