Tagged Questions

Questions about handling, preparing, or cooking chicken, either whole or parts.

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8
votes
5answers
113k views

How to cook fried chicken gizzards that are tender?

There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I try to make them they turn out extremely ...
13
votes
15answers
12k views

Why does my chicken breast become so dry?

When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...
13
votes
6answers
5k views

Is Beer Can Chicken safe?

Some time ago I've read about Beer Can Chicken. I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is just one thing that worries me: Is it ...
8
votes
4answers
2k views

How thoroughly do you need to clean the inside of a chicken before baking it?

My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is ...
8
votes
4answers
10k 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?
17
votes
2answers
17k views

Is it generally better to cut chicken breast with or against the grain?

I realize it may depend on what you're doing, but as a general rule, which is preferred and why?
24
votes
12answers
25k 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 ...
10
votes
2answers
1k views

How long and at what temperature do the various parts of a chicken need to be cooked?

I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?