u/narcoyouth

I tried looking in the sub but some people are doing whole chickens/white meat/dark meat/whole breasts/adding herbs/acids good but no bad/dont use oil/dry brine is better than wet/ 24 hour brine is good/ no over night no more than two hours.

So what I am trying to do is I have cubed chicken breasts and dont need to add flavor just want my chicken moist. I see people saying neutral oil and salt and 3Tbl spoons water, to just dry brine, to salt and water at whatever ratio then put in fridge on a wire rack. then some say use acid and others say never do that it dries it our and makes the outside wrinkly.

Basically my girl wanted to make a caeser salad ingredient pasta using baby spinach, calls for kale. and they dont want the chicken to have any extra flavor because their caeser dressing is already really strong. heres the recipe

8oz mezzi rigatoni

1 1/2 cup grilled chicken breast chopped

1 cup croutons

1/2 parmesan flakes

3/4 cup caeser dressing

1 lemon juiced

2 Tblsp olive oil

1/2 tsp salt

1 tsp cracked black pepper

TL;DR want my cubed chicken breast moist with no added flavor. Also when to prep, night before or two hours before, also add more salt after or is peppercorns and salt in water enough.

thanks and sorry if i broke any rules