KenC said:Powdered garlic???!!!! Start over!
Derrel said:One secret: I like to brine the chicken overnight in a mixture of one part to eighty parts saltwater brine, with garlic powder, Worchestershire sauce, a bit of sugar, and some brown sugar added to the mix, as well as 1 tablespoon of ranch dressing mix. This brining makes the chicken taste much better,and keeps it juicy and moist. My favorite pieces for this are chicken breast tenders, or slices of breast fillets cut into 1x4 inch long strips. You do not want the brine to be too salty. The 1:80 ratio works pretty well on an overnight soak on thinner pieces of chicken, like breast tenders.