here’s five secrets to make the juiciest chicken bread secret number one so you’ll see the chicken is fatter at one end than it is at the other that is a problem take the chicken we’re going to pop it in a bag and we’re going to gently pound it out you might be sitting there saying Josh I don’t have a meat mallet spring red hot bottle you just pound it secret number two and this is the most important part brine your chicken you’re going to salt one side going to Salt the other side pop it back in the fridge for at least an hour that is going to allow the salt to actually penetrate through all of the meat and changing the protein structures to create a reverse osmotic action secret number three you’re going to gently pan SE just to get a little that my art reaction on it and then you’re going to pop it in a low temp oven until it gets to the proper temperature secret number four pull your chicken when it reaches 155° in the oven 165 is the FDA recommended temperature which is the instant kill temperature for salmonella however you get to 155 salmonella is killed in 17 seconds as you can see it’s going to get killed secret number five let it rest pour the pan juices on top of that chicken then just let it sit there for about 3 to four minutes now I’m just going to cut it into nice thin slices look I’m going to squeeze it so the juices come out of it like the people do and I’m trying to make a good chicken