4 cups water, 1/4 cup salt, 2 tablespoons sugar, 10 whole peppercorns, 3 cloves smashed garlic, and the peel of half a lemon. Bring the mixture to a boil, let it cool, and then submerge the chicken breasts in the solution overnight. In the morning, remove the chicken and let it air dry in the fridge for at least one hour before cooking.

Don't worry too much about the measurement. Just cover both sides with spices per your like.

1. 6 chicken breasts
2. 1 cup butter (or olive oil, vegetable oil)
3. 1 1/2 tablespoons paprika
4. 1 teaspoon salt
5. 1 1/2 teaspoons onion powder
6. 1 1/2 teaspoons garlic powder
7. 1 1/2 teaspoons cayenne pepper (hot)
8. 1/2 teaspoon white pepper
9. 1/2 teaspoon black pepper (hot)
10. 1/2 teaspoon thyme
11. 1/2 teaspoon oregano

1. Coat both sides of thawed chicken with butter. Reserve.
2. Combine all seasonings in a shallow bowl.
3. Coat both sides of chicken.
4. Heat a heavy duty skillet until very hot, about 10 minutes.
5. Add butter to grease the bottom.
6. Sauté chicken over high heat for 5-7 minutes on each side.

• Do not under cook chicken. Adjust time based on the thickness of chicken. You may optionally cover the skillet during cooking.
• The same recipe can be used for blackened fish. Fish takes less time to cook.