When you get this text from your 7 month pregnant wife: 
You better have this on the table when she walks in!
Chicken breast cooked 140F/2 hours after an overnight dry brine. Battered w/ a double dip in egg wash/flour mixture. Flour seasoned w/ MSG, smoked paprika, salt, pepper, onion powder, and garlic powder. Fried at 375-400 for about 3 minutes a side.
Awesome #anovafoodnerd creation! Did she love it?! 
How did you do the overnight brine? Is that just a bunch of salt? Or did you add something else? Should I rinse it off before dropping in a bag for sous vide?
Thanks for the post and help!
Oh, she loved it! That was a win for me haha! The brine was just a good dusting of salt, and then vacuumed. Directly from the fridge to the bath, no rinsing necessary. Just adjusted the salt level in my flour mixture.
Dry brine is an oxymoron. What you have actually done is a mild cure not a brine. Brine requires moisture. The action of a brine is usually to pump moisture into the meat. Rubbing with salt and vacuum packing will have the opposite effect and draw moisture out of it.
