Mayonnaise Brine vs. velveting for bonless skinless chicken

[Beusho]

I've been tinkering with a quick go-to boneless skinless chicken breast meal. Constraints: pan seared or broiled; boneless skinless breast.

I've been trying to develop a little crunch (yes I could get skin on breasts but for this development I wanted skinless breasts as they're usually more available, don't require getting out the bones/tenderloin, either way just stick to the constraints)

 

Mayo brine: I've done this with some good results with broiling but not so much pan searing, it gets an uneven crisp usually. Questions: what's the science behind this, it's essentially an egg yolk/oil/acid bath. Should I be keeping a small layer on? Some recipes wipe it all off, some keep some on. Which brings me to my next question:

Velveting: I've seen some chinese recipes for this but it's all over the map: baking soda, egg whites. What is velveting, how is it done properly?

 

Any help suggestions for a quick broil or pan fry for boneless skinless breasts would help this amateur cook out!

 

[gfweb]

Aqueous brines penetrate slowly...like a cm / day at most.

 

What would the mayo add?  I have no idea.

 

How long do you brine it?  What is there to get crunchy...do you flour it?