Okay...how do you make chicken breasts?

[sjwaste]

I butterfly them, otherwise the thin end is dry when the thick end is done. Favorite prep is to make cutlets - egg wash and bread crumbs (no flour), salt and pepper, and shallow fry in olive oil.

 

[brainhulk]

shaping the meat so they look like breasts? interdasting

 

[SpatiallyAware]

I grill mine (actually a whole chicken, spatchcock style) on my big green egg. It takes a little over an hour from the time I start the grill until they're finished.

 

[Insomniator]

Broiled chicken breast on the bone - amazing. Cook skin side down for 15 minutes and then skin side up for 15. It should be dry given that the broiler is 500 degrees... but it never is. Maybe my taste buds are screwed up but I could eat it every day with some hot sauce and yellow rice.

 

[blackdogdeek]

Here is how I pan fry mine:

1. slice chicken breast meat very thin
2. heat up oil in pan on high heat
3. throw chicken in pan
4. stir around to make sure all pieces are frying (I use a wooden spoon to stir-fry)
5. as soon as the meat can be split with the wooden spoon by just pushing down on a single piece of meat then turn the heat down to low
6. splash in soy/tamari sauce to flavor
7. let simmer for a few minutes

enjoy!

 

[KidNiki1]

i boil them in some salted water. save cooked meat until i want to pan fry it, cut it into cubes or strips, then pan fry just long enough to heat up and mix it around with whatever spices, oils, veggies etc i added. comes out nice and juicy every time.

 

[spidey07]

Start getting used to using your finger to see when they're done. Chicken really should be on medium, whatever your stove will do to get some browning but not burn. Covering can help if they are thick.

If you practice you'll get to the point of just poking them with your finger will tell you where they're at, no need to keep poking with thermometer. Just press firmly in the middle with your finger, at the point it offers some resistance and just barely firm is when they are done. The meat should spring back, with only some resistance. That's done, get them off the heat. You'll get the hang of it very quickly if you just practice.

The ONLY way chicken comes out dry is if it's overcooked. And like other pan frying you only have about 1 minute before it goes from perfectly cooked, to overcooked.

Use the same for pork chops, but cook them to medium and still pink. Same with pork, the ONLY way they aren't delicious and fork cuttable is if they are overcooked. Not much time between great, and shoe leather.

Another tip for really thick ones is a mini braise. Brown on both sides, poor some chicken stock in the pan and scrape any brown bits. Reduce to low simmer, put breasts in and cover. Use finger to tell when done, maybe 6+ minutes. This is a technique that must be mastered as it is the base for tons of recipes.

Last tip for grilling - again, only way they are dry is overcook. Grilling chicken should be done over MEDIUM heat. That will give you nice browning outside and tender inside. Any higher and you wind up with burnt outside, undercooked inside. Grilled chicken breasts with nothing more than salt/pepper should be delicious if cooked properly. Once you get that down then you can move to marinades, seasoning. Quick marinades do help amp up the flavor. All the marinade in the world won't help if you overcook it, and again there's only a few minute window between awesome, and dry fiberous crap.

Learn the finger, master the finger, trust the finger.

 

[dave_the_nerd]

No offense OP, but it's like the worst form of meat, seriously, dry, bland, chalky, fat-less... I never understood why its the most expensive part of the hen... stop wasting your time..

Because this woman has two things:

1) A rich dude.
2) A complete aversion to eating saturated fat.

You know the rest of the story. If you don't, go to a Pottery Barn and eavesdrop.

Companies charge what the market will bear. See also any "Fatal1ty," "Extreme Edition" or "Gamers' Edition" computer hardware.

 

[IceBergSLiM]

turn the heat down and/or cooking them for a shorter period of time. Keep in mind everything continues to cook after you have taken it off the flame.

 

[Sixguns]

Most chicken I eat at home is boiled. That way you can cook a lot but use it for different meals just by adding your spices. Quick and easy. My favorite thought is after its been shredded is to add some salsa. Great for tacos!:thumbsup:

 

[xanis]

I sometimes poach my chicken in a stock that contains bullion and some other herbs and spices. Comes out super-juicy every time.

 

[Ausm]

Inject them with marinade and then brown in a pan with olive oil.

 

[edro]

soak overnight in ziplock bag of italian dressing
bake in covered glass tray, do not overcook

 

[DesiPower]

Chicken is not one of those meats, like beef, where pure and still red in the center is the best form.

Plain chicken breast is just that, plain. It's essential sustenance, and if raised properly, some good nutrients - otherwise, it's a damn good serving of protein.


With that said, if you are looking to keep chicken breast on the menu without adding any kind of flavor to it, you are doing it wrong. Very wrong.

It's basically the most versatile meat in the world. You can make just about any kind of dish wrapped around chicken breast.

One of my favorites, in the very simple and minimal additions category, is lemon and herb. Simple to get decent, at least, but you'll know when you get it just right. Especially if you fancy it up a bit with a lemon and herb sauce instead of relying entirely on an oil-based marinade. Herb is of your choice, but rosemary, thyme, and sage work great together. For a little some different, tiny chopped flakes of fresh shallots or green onions change it up a bit. Though, that last part, I might be confusing with another dish come to think of it. I don't know if I ever used those oniosn for said chicken dish, but I definitely used them in lemon risotto. Speaking of which, that shit is also super tasty.

I made a meal of lemon risotto and lemon and herb chicken. There were comments from the peanut gallery suggesting it was just a touch too much lemon in one meal, to which I might humbly agree - it's better to have distinct flavors as separate dishes of the main meal. But yet, to my palate, it was an orgasmic summer dinner. It would be wonderful in the winter too... but I can have lemon-based foods just about whenever and never feel remorse.


That's one example out of about a bajillion. Is it "bad" that chicken needs to be dressed up? IMHO no - that's what makes chicken so wonderful. It doesn't really need to be to be decent enough to eat, as in "checking off the food block for this part of the day." But it goes a long way to offer cheaper sustenance that can actually still taste wonderful when put together well. Cheap beef feels like corners have been drastically cut, beef is always better when you spend a little extra. But chicken, even cheap chicken breasts, when properly cooked and prepared, will leave one longing to have it again.

And if chicken breast is chalky and dry, you are doing it wrong. That, or it was raised very wrong, and your have done it wrong just made it that much worse.

Good chicken breast will be flaky but very tender and super juicy. Bland, it will basically always be, but that's ultimately the star quality that lends to such versatility. Get creative in the kitchen and on the grill - super delicious meals with a dead animal protein-rich component are awaiting.

IDK, I never cook chicken breasts, I only ate them in different in different forms... grilled/fried patties and all the possible Italian preparations in restaurants and never really liked them... for me meat should be always on bones, thigh, leg quarts, drumsticks... those are my favs. I think its just me coz I personally feel, T-Bone > Filet mignon :biggrin:

 

[rasczak]

Every time I cook them with a few spices and olive oil in the pan, they always turn out dry. I am using Smart Chicken breasts, by the way.

Anyone have any tips to making juicy, pan-cooked chicken breast?

my recipe:

1 cup of panko bread flakes
1/4 tsp thyme
1/2 tsp salt
1/2 tsp pepper
2 eggs
4 chicken breasts
olive oil
2 bowls
1 frying pan
1 oven pan sheet whatever it's called
your favorite bbq sauce

Directions:

preheat oven to 400
mix panko plakes, salt, pepper, and thyme in one bowl
beat eggs into the other bowl
heat frying pan to med-high heat and add olive oil

take the chicken breast and soak into beaten eggs, then cover in panko flake mixture. Place breast in frying pan and allowed to cook until golden brown then turn over. Once both sides are browned, transfer to oven sheet or pan. Once all breasts are done, place them into the oven for about 12-15 minutes. (depending on your oven, cooking times may vary.)

Take them out and allow to cool for a few minutes, then take your favorite sauce and enjoy. I usually have this with rice and some canned corn or corn on the cob.

 

[DrPizza]

No offense OP, but it's like the worst form of meat, seriously, dry, bland, chalky, fat-less... I never understood why its the most expensive part of the hen... stop wasting your time..

Actually, around here, chicken wings are the most expensive part of the chicken, due to higher demand. (The world is filled with idiots.)

As far as the flavor & texture of chicken, it depends on the variety of chicken. Most grocery store chicken is junk, compared to good chicken. To put it in terms that most people are familiar with, beef.
You have wagyu cattle (Kobe beef), then somewhere in between, you have angus beef (good lobby for selling that stuff - people think it's awesomer), and other varieties of meat cows. And at the bottom, old dairy cows that are past their prime. On top of that, you have grass fed, grain fed, etc.

Ditto chicken. You're getting the cheapest to raise stuff in the grocery store. And, around here, boneless skinless chicken breast was on sale the other day for $1.68 a pound. Meanwhile thighs were more expensive, and wings were much more expensive. I slice them in half thickness-wise, and grill on the forman until it's got light brown marks. Top with some swiss cheese & it makes an awesome sandwhich.

 

[child of wonder]

Heat cast iron over medium-high heat, add enough shortening to fry the chicken one side at a time. Preheat oven to 350F if cooking thick chicken breasts.

Mix one egg and some milk together, dip chicken breasts in it to coat. Bread the chicken with a mixture of 1 cup flour, 1/2 Tbsp kosher salt, 1 Tbsp black pepper, 1 Tbsp garlic powder, 1 Tbsp paprika. Fry until browned on each side and chicken temp reads as done. If the breasts are thick and you can't finish in the oil without burning then place on a cooling rack over a cookie sheet in the oven. Cook 10-15 minutes or so until done.

Enjoy super juicy, tasty fried chicken breast.

 

[spidey07]

Actually, around here, chicken wings are the most expensive part of the chicken, due to higher demand. (The world is filled with idiots.)

As far as the flavor & texture of chicken, it depends on the variety of chicken. Most grocery store chicken is junk, compared to good chicken. To put it in terms that most people are familiar with, beef.
You have wagyu cattle (Kobe beef), then somewhere in between, you have angus beef (good lobby for selling that stuff - people think it's awesomer), and other varieties of meat cows. And at the bottom, old dairy cows that are past their prime. On top of that, you have grass fed, grain fed, etc.

Ditto chicken. You're getting the cheapest to raise stuff in the grocery store. And, around here, boneless skinless chicken breast was on sale the other day for $1.68 a pound. Meanwhile thighs were more expensive, and wings were much more expensive. I slice them in half thickness-wise, and grill on the forman until it's got light brown marks. Top with some swiss cheese & it makes an awesome sandwhich.

Yeah, I'm a little ticked that NOW people want chicken thighs. Dammit, that was my secret. Buy the big ole family pack of thighs for 1.19 a pound, roast all 20 of them on Sunday and you've got enough meat for the week - casseroles, chicken salad, BBQ, whatever.

 

[IceBergSLiM]

Also as with any meat you should sear the outside then turn the heat down. DO NOT PIERCE THE MEAT! Searing locks in the juices. This is the same concept behind breading and frying meat. Also if you cut into the meat before letting it settle after taking it off the flame the juice will run out on the plate leaving you with dry meat.

IT IS MANDATORY TO LET YOUR MEAT "REST" BEFORE EATING IF YOU WANT THE MOISTURE RETAINED!

 

[IceBergSLiM]

Yeah, I'm a little ticked that NOW people want chicken thighs. Dammit, that was my secret. Buy the big ole family pack of thighs for 1.19 a pound, roast all 20 of them on Sunday and you've got enough meat for the week - casseroles, chicken salad, BBQ, whatever.

I do this frequently. I even spring for $1.99 /lb boneless thighs sometimes.

 

[Squisher]

Did anybody say you're over cooking it?


btw-I grill or broil after marinade, usually 12 min. on a side, but I always check temps. with thermometer. 140F in the center, temps will raise in the center of the meat for quite a while after being taken off the heat.
In a pinch I really like Lawry Jamaican Jerk (with a little extra JJ seasoning sprinkled on top) and Santa Fe Chili marinades.

 

[Saint Nick]

Yeah, I knew I was over cooking it all along. I just wanted some tips to know how to fix that. I always thought you had to cook to 165F, but apparently I'm missing some of the details.

 

[spidey07]

Yeah, I knew I was over cooking it all along. I just wanted some tips to know how to fix that. I always thought you had to cook to 165F, but apparently I'm missing some of the details.

I'm telling ya, practice telling how done it is with your finger. You can use this for anything except roasts. Once you learn it, you'll have an extremely valuable tool for cooking meats. You can't really cook meats by time, do it by feel and temperature control.

 

[Saint Nick]

I'm telling ya, practice telling how done it is with your finger. You can use this for anything except roasts. Once you learn it, you'll have an extremely valuable tool for cooking meats. You can't really cook meats by time, do it by feel and temperature control.

Definitely -- I'll be trying out your tips tonight. Seems quite a few of you around here know your chicken

 

[zinfamous]

sear in cast iron if you can. or a generous portion of butter. be sure to constantly spoon the running butter form the pan onto the meat so it doesn't burn.

wrap in proscuitto for the last minute or so, add capers and a mild soft cheese, like pecorino fresco.