My air fryer chicken came out dry until I brined it in pickle juice

I kept making chicken breast in my air fryer and it always came out like rubber. Last Tuesday I tried soaking it in pickle juice for 30 minutes before cooking at 380 degrees for 18 minutes. The texture was way better, juicy all the way through. Has anyone else tried a quick brine or marinade trick that fixes the dry chicken problem?

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1 Comment

jenkins.alice12d ago

Honestly, I gotta call this one backwards. Pickle juice is just salty vinegar water, and all it does is mask the fact you're overcooking the chicken. 380 for 18 minutes is still too long and too hot for a breast in an air fryer. You're basically steaming it in brine and calling it juicy when you could just cook it right and skip the weird pickle taste. Try 350 for 12 minutes, flip it, and pull it at 160 degrees. That's the real fix, not a pickle bath.