The chicken-breast tag has no wiki summary.
18
votes
11answers
99k views
How to make extra crispy and crunchy breading like KFC?
I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that?
Any ...
10
votes
3answers
400 views
Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the ...
8
votes
4answers
5k views
How can I prevent pan fried chicken from becoming too chewy?
Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
8
votes
2answers
1k views
How can I keep the cheese from leaking out of my cordon bleu during cooking?
I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...
8
votes
2answers
1k views
Can I cook Foster Farms chicken sous-vide in its original plastic?
Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide?
Also, what is the highest temperature I can cook the ...
7
votes
2answers
7k views
How do I bake chicken breast?
The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...
5
votes
3answers
8k views
How should chicken breasts for a chicken salad be cooked?
Most of the recipes I've seen for Chicken Salad simply call for "cooked chicken". ...okay, but how? Should I bake it? Blanch it? Sautee it? Grill it?
What is the preferred way to cook Chicken ...
4
votes
7answers
14k views
How do I prevent burned chicken breasts when cooking on the stovetop?
Ok I'm going crazy with this. I've tried everything, but no matter what I do, it always results in my chicken breast burning and becoming black. Here is what I usually do:
Grab a chicken breast, wash ...
3
votes
5answers
6k views
Cooking chicken in microwave?
I hear that chicken breasts can be cooked in microwave and that it's the best way to get it juicy and tender. I have also seen some articles about it on the internet.
I wonder if this is just a myth ...
3
votes
2answers
138 views
Flattened chicken breast returns to original size when frying
I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout.
A few minutes into frying, the meat returns to almost the identical ...
3
votes
2answers
1k views
What temperature should I use for sous-vide chicken breasts?
I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart. What I'm wondering about is the ...
3
votes
1answer
420 views
Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00?
First of all, I'm sorry for my English, I'm not fluent.
I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but ...
3
votes
2answers
2k views
How hot should the oil be when preparing schnitzel?
I frequently fry breaded chicken breast, but I can't seem to get the temperature right. Sometimes the first couple pieces come out overdone and sometimes if I don't let them sit in the pan for a ...
2
votes
1answer
133 views
What is the percentage by weight of meat in a split chicken breast?
We are planning on canning chicken breast and wondered what percentage of raw bone-in "split chicken breast" is meat (versus non-meat like bone and skin)?
2
votes
1answer
277 views
Should I sear sous-vide chicken breasts?
I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?
1
vote
1answer
8k views
Pan frying chicken breasts?
I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter.
There was a little sign on 'em that said "Great for pan searing!" (Is that different from frying, really?)
How ...
1
vote
4answers
2k views
Should I press the chicken breast against the pan when I grill it?
When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). ...
1
vote
2answers
9k views
How long will previously-frozen vacuum-packed chicken last in the fridge?
A similar question about fish was all I found, but fish is not chicken and they have different considerations.
I buy chicken from Whole Foods that comes already sealed, and is labeled as "Air ...
1
vote
3answers
235 views
high protein easy to make lunches [closed]
I am an active person in the gym 4-5 days a week and always running or playing squash the other days, I work 5 days a work and I am terrible for packing lunches, I was wondering if anyone had ...
0
votes
2answers
258 views
I have leftover baked chicken - can I reheat it on the grill?
I have leftover baked chicken breast. I want to know if I could reheat it on my gas grill and if it would still taste good after that.
0
votes
3answers
453 views
Filling for Stuffed Chicken Breast [closed]
I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides still together to ...
0
votes
3answers
1k views
Why is the Chicken too hard in the outside but soggy in the inside?
I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and ...
