Grilling brined chicken gives the meat a crispy outside and a tender, juicy inside. Cook your chicken on a medium high heat of 375 to 450°F (190 to 230°C) until the outside of your chicken is golden-brown and the inside is up to a temperature of 165° Fahrenheit (75° Celsius). Working over direct heat, chicken breasts can cook quickly. There is no set time for grilling chicken, though. Just be sure to check the inside and make sure it is cooked fully. Baked chicken often comes out dry. Brined chicken, though, typically comes out juicy and tender after the baking process. Preheat your oven to 450°F (230°C) and season the chicken with salt, pepper, and other seasonings to taste. Then, place the breasts in a greased dish and cook for 20 to 25 minutes, or until your chicken reaches 165°F (74°C) internally. You can use a meat thermometer to monitor the internal temperature of your chicken. If the outside is cooking too fast, turn the temperature down to 400°F (204°C). Much like baking, frying can dry out chicken. Brining helps keep the breasts tender. Batter the chicken in your favorite batter and deep fry in an oil that has been heated to about 350°F (176.6°C) for five to seven minutes on each side, depending upon the thickness of your cuts.

Summary:
Grill chicken immediately out of the brine. Bake tender chicken breasts. Fry your chicken.