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At Beer and Iron, we’re here to rescue comfort food from the ordinary – armed with a trusty cast iron pot, a bottle of beer, and a whole lot of rustic charm. We blend bold flavors, real-life stories, and a dash of kitchen mischief to serve up meals that are as fun to make as they are to eat. We’ll bring honest cooking, hearty laughs, and recipes that’ll have you saying, “I can totally make that!” Whether you’re cooking over a campfire or your kitchen stove, we’re all about turning everyday meals into legendary bites, with a little help from our favorite brew and the timeless magic of cast iron.
This is the spirit of Beer and Iron (pun intended).
Adding beer to a recipe brings a host of culinary perks – it boosts flavor, improves texture, and adds an inviting aroma, all thanks to beer’s unique blend of alcohol, water, sugars, acids, and those signature bitter notes. Honestly, it’s the secret ingredient that’ll have your meal brewing with deliciousness!
Beer and Iron moves past the traditional Irish Beef and Guinness Stew. We’ll transform all kinds of dishes with beer as an ingredient to bring out those bold flavors, tender textures, and just add a little palate pleasing magic to each bite. Whether it’s a splash of a smooth porter in your stew, a dash of bock in your bread, or a generous pour of marzen in your marinade, beer’s unique mix of ingredients works wonders beyond what you’d expect. So, get ready to see your favorite comfort foods take on new life, all thanks to a humble bottle of brew and the magic of your trusty cast iron pot.
Beer and Iron Podcast – Episode 2 – The Redemption of Dry Chicken
Welcome to Beer and Iron—where we talk about real cast iron cooking and share recipes with beer as an ingredient.
Welcome to Beer and Iron: Where the skillet’s hot, the beer’s cold, and every dish is seasoned with a good story.
Grab a beer, set that cast iron on the heat, and prepare to flip your expectations—we’re serving up tales and recipes that are well-seasoned and never half-baked. This is where the good stories live.
I'm Sulae—your cast iron confidant and culinary storyteller—armed with a pot, pan, and a punchline, ready to serve up tales, whip up dishes that won’t disappoint, and rescue your taste buds from the tragic fate of bland suppers.
The Pour & The Preheat
Not all the meals I have cooked have been yum worthy. I know, I know…hard to believe, right. Na. It happens to us all...we all have committed our sins of the kitchen…burning toast, oversalting soup, using baking soda instead of baking powder for that most memorable fishy flavor. But none—none—compare to the culinary sin known as serving dry chicken.
I’m about to give you a surefire way to avoid dry, tough chicken, both for tonight’s meal and for preparing chicken for the week, so you can have quick meals that taste like the weekend, even on busy weekdays.
Dry chicken. Oh gracious.
It starts innocently enough. Someone says, “Oh, I’ll just cook it a little longer to be safe.” Next thing you know, the chicken breast has achieved a new state of matter—officially classified as ‘culinary drywall.’ The dog won’t even eat it. Dinner guests are Googling, “how to decline a chicken dinner once it’s already been served?”
Grandma Kelly once said, “If you serve dry chicken, don’t bother setting the table—just hand out extra iced tea and apologies.” And she was right. Nobody likes dry chicken because it betrays the very promise of poultry: juicy, tender, forgiving.
Restaurants know this too. That’s why they drown their chicken in sauces, gravies, or cheese—anything to disguise the fact that someone cooked it until it begged for mercy.
Truth be told, dry chicken isn’t inevitable. It’s preventable. You just have to show that bird a little tough love before cooking.
The Main Braise
Step by step recipe deep-dive
I’ll give you the brief.
The Process
First, tenderize it. A few firm taps with a mallet break down the muscle fibers, evening out thickness so it cooks evenly.
Then, brine it. A soak in a salty beer brine (sometimes with a little seasoning) lets the chicken absorb moisture and those seasonings.
Let’s get into the nitty-gritty.
I’m going to describe the way I do this for myself and my family.
Usually on a Sunday afternoon, I take as many chicken breasts as my family and I will likely eat during the week—four, six, maybe even eight chicken breasts.
Here are a few things you’ll need to get this process started.
• A Large bowl
• A Zipper bag (usually the 2.5-gallon size but a gallon zipper bag will work great for 2-4 chicken breasts)
• A Tablespoon measuring spoon
• A Drying rack or tray
• Some Paper towels
I know plastic cutting boards get a bad rap these days, but I still use them, especially for this process. Plastic cutting boards rarely remain flat after that first dishwashing. Cutting chicken on an uneven board is one thing; tenderizing on an uneven board is frustrating. Place a kitchen towel under the cutting board—it’ll buffer a lot of the beating sound.
Before you start tenderizing, mix up your brine so the salt has more time to fully dissolve. You can create a hot brine and let it cool, or use a quick brine and use it right away. My suggestion: use the quick brine method. It serves me well every time.
Here is my Brine Recipe
For every 12 ounces of beer, add one tablespoon of salt. Yes, a tablespoon. Use a bowl or zipper bag for this process. I prefer a zipper bag because it “gathers” the chicken breast closer than the edges of a tapered bowl, and I use that zipper bag after brining to store extra chicken breast meat for later in the week. Follow my lead here—it’ll all make sense. V-8 Head Bonk moment coming soon…
For very thick breasts, stand them up sideways and slice them into two pieces. The bone side of the chicken breast may not cut in a fillet as nicely as the top or skin side. That’s okay. Use irregular cut pieces that don’t take on that fillet shape for recipes like stews, soups, and meat pies.
Let’s cover…briefly…the Science Behind Brining
Remember junior high science class—osmosis?
Chicken breasts are naturally low in salt. Imagine taking a bite of plain, unseasoned, baked chicken breast—it’s disappointingly bland, isn’t it?
When you prepare a beer brine, the salt dissolves into the liquid, making the brine taste as salty as the sea. In comparison to the chicken, the brine is overwhelmingly salty.
Sodium and water are like best friends at a party—wherever sodium goes, it drags along a whole entourage of water molecules (sometimes six at a time, because sodium never travels alone). Toss in seasonings like sage, smoked paprika, or rosemary, and suddenly you’ve got a full-on flavor conga line, everyone hitching a ride on the salt express. When you brine with beer, it’s not just science—it’s a Mardi Gras parade marching down chicken street, tossing beads and doubloons of flavor everywhere deep into that chicken breast.
Wait, Mardi Gras parades and breasts—turns out, they have more in common than you’d think. This analogy? It totally checks out.
Simplistically speaking, the beer brine with all its flavor will migrate deep into the chicken breast creating flavorful chicken that is ready for any number of recipes.
Usually, we brine untenderized meats for an afternoon, overnight, a day, or even a week in the refrigerator. But because we’re mechanically tenderizing the chicken breast, we’ve created more surface area for the salt and flavor to migrate through.
When the salt and flavor are added inside the chicken, it tastes much better. Trying to flavor and salt bland and disappointing chicken after it’s been cooked still results in disappointing chicken. Sooner or later, you’ll be looking for the ranch dressing.
Let me help you decide on what beer to use
First, don’t brine with beer you wouldn’t enjoy drinking. Don’t use “Crap Beer.” What is “crap beer?” “Crap beer” is subjective—someone’s “crap beer” may be another person’s daily go-to beer. Use a simple lager you’d enjoy with friends. Don’t use your most favorite and expensive beer either; those flavors may drink well but don’t brine well. A mild, easy-drinking lager is perfect. Avoid bitter or hoppier beers.
As for quantity, here’s a guide:
• 2 beers for 2 chicken breasts
• 3 beers for 3–4 chicken breasts
• 4 beers for 5–6 chicken breasts
• 5 beers for 7–8 chicken breasts
How many beers also depends on the size of your chicken breasts.
Okay. Now we’ll turn up the beat…time for the Tenderizing Steps
I’ll be honest—this art of tenderizing chicken breast is best shown, not just described. Listen to it here first. Then, if you have questions, check out the video. If you still need a pointer or three, reach out and ask – send me an email!
Salt Preferences
This is one of those recipes you’ll want to tweak to match your own salt preferences, but once you’ve got it dialed in, I’m confident you’ll skip the restaurant options in the future. You’ll hear your family say as the waiter comes by, “that chicken was good…” Then when the waiter walks away, they’ll finish that sentence “…but not as good as daddy’s chicken.”
That’s how sure I am about this method.
Grab your needle tenderizer—a gadget bristling with rows of stainless-steel needles or blades. Give the chicken a few assertive taps on the cutting board, and watch those needles dive in like tiny flavor scouts, opening up the meat and paving the way for the next step in your chicken transformation.
Now, take your tenderizing mallet and gently pound the chicken breast until it’s an even thickness. Begin at the apex—the thin, pointy end—and work your way toward the thicker side. Thanks to the holes from the needle tenderizer, the meat spreads out easily, so there’s no need to go overboard with the pounding. Some folks prefer to cover the chicken with plastic wrap before this step; I usually skip it, but if it makes things easier for you, go right ahead.
Don’t be surprised if the thicker end of the chicken breast looks a little rough after pounding—it won’t resemble ground chicken, but you’ll notice a more rugged surface texture. That’s perfectly normal and just means the meat is ready to soak up all that flavorful brine.
Once all the pieces are cut and tenderized evenly, let them soak in the brine for about an hour to an hour and fifteen minutes. That’s not a long time, but saltiness—like beer preference—is personal. Your first try might yield chicken that’s a little under-salted, a bit too salty, or just right. Jot down how long you brine the chicken so you can dial in your perfect timing next time. And remember, I can’t taste your salt level for you! If you leave the meat in the brine too long, it will end up too salty, so keep an eye on the clock.
After brining, remove the chicken and set it out on a wire drying rack over the sink in a single layer. No drying rack. No worries. Use a tray or the cutting board.
That rugged surface on the chicken breast acts like a sponge, soaking up the brine. While many recipes suggest pat drying the meat, in this case it’s absolutely essential—you need to remove the excess brine before cooking or storing. We want the magic of osmosis to bring just the right amount of saltiness into the chicken, not leave it tasting as salty as the brine itself.
So, grab a thick pad of paper towels and press down firmly on each chicken breast, making sure to soak up any extra brine from both sides.
If you start with a four-pack of chicken breasts, you’ll end up with four to eight pieces, depending on how many you slice horizontally. For any pieces you want to save for later in the week, line the empty zipper bag you used for brining with a single layer of paper towels—just enough to absorb extra moisture. This will work like the pad in the butcher’s packaging that the chicken came in from the grocery store or market. Place the chicken pieces you plan to store on top of the towels, press out the air, seal the bag, and roll it up before placing it in the fridge. The rest are ready for tonight’s supper. Bon appétit
I know we haven’t cooked the chicken yet, but still, We’ll stop here.
There are countless recipes where I use this tenderized, beer-brined chicken—it’s one of my foundational, go-to preparations. Just like bone broth, roux, whole baked chicken, or a good low-and-slow roast, this is a base recipe I rely on again and again. Whenever you see chicken breast pop up as an ingredient in my recipes, you can bet this is the method behind it.
Is this process really worth the effort? Absolutely. I won’t beat around the bush—once you get the hang of it, you’ll never want to prep chicken breast any other way. And once you’ve got it down, you’ll be able to whip up a batch in no time and still have your beer half full.
There’s nothing better than coming home after a long day at work and still having enough time to do more than just making dinner. I know I’ve got ready-to-go chicken breasts waiting in the fridge. I could just skillet a few of them to a golden brown and enjoy with sides such as green beans, potatoes, or with stir-fry broccoli. Heck, I could create bite-sized pieces, sear them in a 5-quart cast iron Dutch oven…an onion, jar-lic, a bag of peas and carrots all in a nice beer-based chicken bone broth…oh man!
Cooking chicken this way has become almost a religious ritual in my kitchen. I can imagine a kitchen sermon:
The 10 Commandments of Dry Chicken.
Hear me, oh hungry brothers and sisters, gather round the sacred skillet, for today we confront the greatest culinary sin of our age, the plague of dry chicken. Too long have our tables suffered the tyranny of tasteless parched poultry. Too often have we watched loved ones gnaw in silence, their eyes pleading. For mercy, their beer glasses empty and their spirits broken.
But lo, redemption is at hand for Brother Sulae's wisdom echoes through the ages. Moisture is life!
Let us cast out fear, ignorance, and the curse of overcooking. Let us embrace the path of tenderness, flavor, and juicy salvation. Raise your spatulas high and prepare your hearts, for I bring forth the 10 Commandments of dry chicken, so that never again shall your guests reach for ranch dressing in desperation.
The 10 Commandments of dry chicken,
1. Thou shalt not overcook thy chicken if thy poultry squeaks or crumbles like ancient parchment, thou hast sinned against the skillet.
2. Remember the tenderizer and keep it holy. A few gentle taps prevent the curse of the rubbery breast.
3. Baptize thy chicken with brine, for moisture is life and a well brined bird is a juicy bird.
4. Thou shalt not trust only the clock. Use a thermometer lest thou wander in the desert of dry chickenness.
5. Respect thy cast. Iron above all cookware, for cast iron brings forth golden crust and juicy flesh.
6. Let not fear rule thy oven. Cooking just a little longer is the path to culinary ruin.
7. Bless thy chicken with butter. Sear thy bird in butter or oil to guard from the desert winds of the oven.
8. Thou shalt not crowd thy pan. Give each piece space to breathe, lest steam rob thee of golden crust and juicy flesh.
9. Spread the gospel. Moisture is life. Whisper it as Brother Sulae would, so future generations may feast in tenderness.
10. If all else fails, shred and sauce. Transform thy dry chicken into tacos, salads, or casseroles, and let no mistake go to waste.
And now, beloved flock, as you depart from this sacred kitchen, let the lessons of juicy salvation dwell in your hearts and skillets.
Go forth with courage, armed with brine, butter, and the beater of chicken meat, the tenderizing mallet. Let every meal be a testimony to the power of patience, flavor, and love. And remember, moisture is life.
Can I get an amen?
The Clean & The Close
So next time you’re tempted to take the shortcut and cook a chicken breast flip flop, remember it doesn’t take that long to tenderize it, brine it, and then cook it. You’ll do it and you’ll be confident that you and those you are cooking for will enjoy their meal. Life’s too short for crap beer and it’s way too short for dry chicken.
And there you go! You’ll find that I will often refer to this recipe when preparing a recipe with chicken. Sometimes the beer in the recipe will be prepared chicken from this beer-brined chicken recipe.
Hungry for more? Head over to BeerandIron.com for a printable version of this beer brined chicken recipe and a whole collection of cast iron kitchen and camp recipes—many with step-by-step videos to guide you.
If you enjoyed today’s episode, share your own cast iron stories or favorite recipes with us at beerandiron.com, and join the conversation.
I gotta tell ya, if your skillet’s still hot and your beer’s still cold, well doggone…you’re doing it just right. Thanks for sharing a seat at the table and a story by the stove. Stay sizzling, keep the tales flowing, and we’ll toast together next time on Beer and Iron.com.