Blackend Chicken

Bahan-bahan

For the Chicken:

4 boneless skinless chicken breasts, about 6 ounces each

4 cups water

Kosher salt

For the Rub:

2 tablespoons paprika

1 tablespoon dried oregano

2 teaspoons ground thyme

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon cayenne

1 teaspoon fresh ground black pepper

White pepper

Petunjuk

Place chicken in a container with 4 cups water and 3 tablespoons salt. Swish salt to dissolve. Let the chicken brine in refrigerator 2 to 3 hours. In medium bowl, stir together paprika, oregano, thyme, onion powder, garlic powder, cayenne powder, black pepper, 1 teaspoon white pepper, and half teaspoon salt.

Rinse chicken and then pat dry with paper towels. Place chicken between 2 pieces of plastic wrap. Pound gently with meat pounder to equalize thickness of chicken (about 1/2-inch thick). Keep refrigerated while you prepare potatoes.

Pat chicken dry with paper towels and generously rub both sides with spice rub. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until exterior is very dark and an instant read thermometer inserted into the thickest part registers 150 to 155°F, about 5 minutes for each side, adding more oil for the second side. Transfer to cutting board and let rest for 5 minutes.