Preparation and Brining

Ensure uniformity. Chicken breasts are naturally uneven in shape, leading to a thin end that dries out before the thick end is cooked through. Place the chicken between two sheets of cling film and gently pound the thickest part with a rolling pin until the entire piece is roughly 2cm (0.75 inch) thick. This uniform shape is the foundation of success. For added moisture, consider a 30-minute brine in a solution of 5% salt in water. This process helps the muscle fibres retain moisture during the searing process. Pat the surface extremely dry with kitchen paper before seasoning. Excess surface moisture prevents browning, forcing you to cook the meat longer to achieve colour, which in turn leads to dryness. Take the meat out of the fridge 20 minutes early to ensure the centre reaches temperature quickly.