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3
votes
4answers
9k views

My chicken breasts release a lot of fluid when cooked. How do I prevent this?

I notice when cooking chicken breast in a pan, or in the oven, the chicken releases a lot of fluid, watering down the flavour. This happens with fresh chicken as well as frozen (de-frosted) chicken. ...
3
votes
1answer
107k 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 ...
20
votes
11answers
312k 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 ...
3
votes
2answers
4k 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
2answers
1k 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 ...