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19
votes
11answers
271k 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
4answers
778 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
70k 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 ...
29
votes
16answers
37k 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 ...
3
votes
2answers
914 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
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 ...
0
votes
2answers
888 views

Should I fry the chicken first or should I pressure cook it first?

I fried the chicken breast in the oil till its surface was brown and then I pressure cooked it. The result was hard chicken. I found it quite difficult to chew. What should I do next time to make it ...