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23
votes
12answers
20k views

How do I pound chicken (or other meat) without making a mess?

Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
0
votes
2answers
165 views

How would I quickly defrost chicken if it's going to be cooked in a crock pot?

I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to quickly and safely defrost chicken?) I'm ...
2
votes
1answer
30k 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
2answers
74 views

Pre-pounding chicken

I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. ...
1
vote
1answer
187 views

heat chicken breast in a pan with no oil - ok for the pan?

I have heard of putting chicken breasts in a pan and heating them No oil. To get past any terminology issue, i've included a picture. Just imagine a chicken breast or pieces of chicken breast in the ...
1
vote
1answer
190 views

Chicken breast sous vide: Time in fridge matters?

I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous ...
5
votes
4answers
197 views

How to scale chicken recipe that requires cooking in a single layer?

There's one adapted recipe I like a lot, but I've been struggling with how to make it scale better so I can double the recipe to make more leftovers/feed more people. The basic technique is to cook ...
1
vote
2answers
5k views

How can I cook chicken breast like Nando's?

I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halogen oven and a frying pan. Am I able to ...
3
votes
5answers
21k 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
381 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 ...
19
votes
11answers
189k 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 ...
2
votes
1answer
2k 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)?
3
votes
2answers
3k 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 ...
0
votes
2answers
659 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.
4
votes
7answers
20k 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 ...
8
votes
4answers
9k 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?
1
vote
2answers
16k 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 ...
2
votes
1answer
435 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
4answers
3k 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). ...
3
votes
1answer
607 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 ...
0
votes
3answers
2k 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 ...
0
votes
3answers
555 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 ...
1
vote
3answers
273 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 ...
10
votes
2answers
2k 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 ...
5
votes
3answers
21k 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 ...
8
votes
2answers
2k 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
13k 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? ...
11
votes
3answers
497 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 ...
3
votes
2answers
4k 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 ...