Questions tagged [chicken-breast]

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How do you cook chicken breast in a gas oven evenly?

Most recipes tell you to place chicken in an oven at X temperature for Y minutes (e.g. 400°F for 20 minutes), and stress that the internal temperature should reach 165°F on a thermometer (example). I ...
Senseful's user avatar
  • 1,081
0 votes
2 answers
293 views

Why chicken colour is like this?

Following is chicken fillet picture and best before was 2 days ago. Why there discoloured? Is it safe to consume?
localhost's user avatar
  • 171
2 votes
1 answer
569 views

Using up raw chicken with freezer burn - how to cook to make the best of it

I froze a spare chicken breast raw, to save for my daughter (I very rarely eat meat, she has a bit more, but they come in packs of 2). I noticed it's got visible freezer burn. I refuse to waste it, ...
Chris H's user avatar
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5 votes
2 answers
5k views

Why did my smoked boneless chicken breast come out dry and without apple flavor?

I have a Pit Boss Lexington grill. The lowest temperature setting is smoke which is about 50-160 degrees. The setting above that are marked in degrees. I was using trager apple pellets. I had a ...
Jess's user avatar
  • 59
0 votes
1 answer
170 views

Safety of chicken after thawing temperature at the wrong temperature

I tried thawing chicken breasts in my refrigerator, but after leaving them in there for 1.5 days, I took their temperature with a meat thermometer and found them to be 47 degrees Fahrenheit. From what ...
compneurophile's user avatar
1 vote
3 answers
541 views

How to prevent excess foaming when poaching chicken breast

I have been poaching chicken breast (below 100 degree celsius) as my main source of protein for a long time. I know it is normal to see white foam in the water, but mine is waaay too much. I think the ...
John London's user avatar
18 votes
3 answers
5k views

How to properly brown cut-up chicken breast pieces?

Yesterday I was trying to cook "Chicken Tonight". The jar instructs to cut 400 grams of chicken breast in "small" pieces (we use two jars, so I end up with 800 grams), then to ...
Tinkeringbell's user avatar
1 vote
2 answers
281 views

Baking juicier chicken breast without brining?

Over the past few months my go-to meal prep has been to bake a bunch of skin-on, bone-in chicken, typically breast but occasionally leg (wing+thigh). My technique has been: Season the chicken (mostly ...
user3002473's user avatar
0 votes
1 answer
305 views

Chicken breast out of oven after cooking a while; can I return it to the oven to continue cooking?

I cooked boneless chicken breast at 350 F (175 C) for 30 min, then took it out of the oven. I left it out for 30 mins or so; the temperature was 104. Can I return it to the oven to cook to a ...
Christine's user avatar
1 vote
1 answer
10k views

If I cook chicken breasts in instant pot for a "longer time" would they come out super tender? I'm thinking 12 minutes or so

I would think pressure cooking chicken breasts in the instant pot for longer, and by that I mean 12 minutes or a little more, they would come out super tender. Am I wrong? Would the opposite happen? I ...
L G's user avatar
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1 vote
1 answer
227 views

Can I assume chicken internal temp rises 5 degrees while resting?

With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as it rests. Is the same true for chicken? ...
BVernon's user avatar
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1 vote
1 answer
403 views

How do I make Chicken 65 crunchy? [duplicate]

My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it ...
S. Coughing's user avatar
1 vote
2 answers
434 views

How do i improve my hot and spicy chicken breast recipes so that the heat isn't an after taste?

This was my recipe from last week: Chicken Breast Marinade (this is after cutting them up into small pieces): Yogurt Sriracha Lemon Juice Black Pepper Marinate for 30 minutes. ...
S. Coughing's user avatar
2 votes
3 answers
9k views

White goo from chicken ruins the dish

When I bake chicken breast, some unsavory white gunk comes out. It is a perfectly edible protein, but not pleasant to eat. And when I cook the chicken with vegetables in a pressure cooker, the gunk ...
Dan R.'s user avatar
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3 votes
1 answer
688 views

What's the best way to cook very large chicken breast filets?

Thanks to coronavirus, a local restaurant supply company is offering home delivery, and I ordered a ten pound bag of boneless skinless chicken breasts. There were eight of them in there...EIGHT! For ...
cryptoquip's user avatar
0 votes
3 answers
1k views

How will baking chicken at a high heat differ from a lower heat?

I want to fix my daughter's favorite foods for her birthday -- chicken and fries -- but don't want to actually deep-fry anything. (Don't have a deep-fryer, for one thing.) I have found a couple of ...
DrMomND's user avatar
2 votes
1 answer
960 views

Make ahead Chicken Piccata

I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahead. The guests are people we don't know ...
Sally's user avatar
  • 21
15 votes
4 answers
10k views

Advice for making/keeping shredded chicken moist?

My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded chicken, rather than try to find 10oz ...
user76333's user avatar
  • 173
-1 votes
1 answer
1k views

Chicken Breast expiration [duplicate]

If I buy raw chicken breasts from nofrils on June 21 and expiration date says June 23 can I cook it on June 23 and eat the left overs the next day? Would that make the chicken okay to eat still, or ...
Healthyfax's user avatar
1 vote
1 answer
826 views

What is the quickest way to evenly slice chicken breasts for jerky?

I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What ...
grgoelyk's user avatar
  • 205
0 votes
1 answer
634 views

Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?

I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling Does chicken come in all shapes and ...
brennvo's user avatar
  • 31
16 votes
10 answers
10k views

How to pound chicken breasts without a meat tenderizer?

I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead?
Sandy Brown's user avatar
6 votes
4 answers
5k views

Is "parboiling" chicken stupid (or wasteful)?

I realize the question can be considered inflammatory - use the latter wording (wasteful) if it helps... When I learned (taught myself) to cook and first figured out that meat does indeed have a ...
user3.1415927's user avatar
2 votes
2 answers
17k views

Protein in cooked vs. raw chicken breast filet

I'm a bit confused by the label on an uncooked versus a cooked chicken breast. Both mention 23g of protein per 100 g of product: If I cook the raw chicken myself, it loses a lot of water, so after ...
J. Doe's user avatar
  • 499
2 votes
1 answer
12k views

Best way to Store and Rewarm Fried Chicken

I'm looking for a good way to store fried chicken, as well as a good way to warm it up without it becoming soggy. I often have to cook a day or 2 in advance and the chicken loses its crunchy crust. ...
harvey's user avatar
  • 195
1 vote
2 answers
8k views

Dry chicken breast in slow cooker

I like to use the slow cooker during the week. I usually leave at about 6am, and don't sit down and eat until around 6pm. I have a crock pot with a timer mechanism that automatically turns to warm ...
coding4fun's user avatar
1 vote
1 answer
1k views

When is black burned?

Obviously once it taste burned, its burned... (yet nothing you can do anymore) I love to cook, and I cook for years. But im always shy to "hear" the pan, because I'm afraid I will burn the food. I ...
Roger's user avatar
  • 129
0 votes
1 answer
154 views

Steamed chicken soup [closed]

I just made some steamed chicken breasts in a multicooker. Naturally, I still have water used for steaming in the bowl. It smells like and even looks like chicken soup. I'm not sure if it's good to ...
Drinkwater's user avatar
1 vote
1 answer
82 views

Can a combination of Grilling and Baking be used for Chicken?

I was wondering If 1st Grilling the chicken to chrisp up the outer surface and then baking it to get is cooked all over and retain the Moistness will work . Can this give me a Moist and Chrispy ...
Chloritone_360's user avatar
2 votes
1 answer
1k views

Why is my fried chicken batter soggy underneath?

I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just ...
user60513's user avatar
  • 675
0 votes
2 answers
17k views

how to cook boneless chicken breasts for curry?

I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the chicken needs to be cooked separately, ...
The Wanderer's user avatar
1 vote
4 answers
3k views

Is it possible to season chicken breast with BBQ sauce before baking it in the oven?

I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
BlueMagic1923's user avatar
0 votes
1 answer
1k views

Spices become wet and clumpy once I start cooking

Lately, whenever I've been cooking food like chicken breasts or hamburgers, after I'm done seasoning them and set them on the pan, once I flip the food over I notice the seasoning gets really wet and ...
Unkownguy's user avatar
1 vote
1 answer
5k views

What's this white strip on the top side of my boneless skinless chicken breast?

I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in ...
cjones26's user avatar
  • 121
4 votes
2 answers
2k views

Is there a difference between chicken broth made with breast vs. leg meat and why?

Subjectively, I have often heard people's opinion that there's a marked difference between a broth made with chicken breast meat vs. one made with chicken leg meat (assuming all other things in the ...
DVK's user avatar
  • 1,170
0 votes
2 answers
265 views

Store bought Frozen Chicken Breast inc added water

I bought the above and the package says 'oven cook from frozen, if allowed to defrost reduce cooking time accordingly'. If allowed to defrost safely, can I shallow fry it in a wok, or HAS it got to ...
Dave FromUK's user avatar
-1 votes
1 answer
6k views

How much Salt to Boil Chicken Breast

Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some boiled chicken. I want to know how much ...
Terminal15's user avatar
0 votes
1 answer
11k views

How do I properly cut a chicken breast into strips or chunks?

I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as I buy boneless cuts already. I'm most ...
dpollitt's user avatar
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1 vote
1 answer
1k views

Texture problem with marinated chicken

I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of boneless chicken breast) overnight. When I ...
Nigel Redding's user avatar
1 vote
2 answers
13k views

Smoking chicken breasts with and without skin

UGH! I'm so stressed. I Have a new electric smoker and I Have listened to every Tom, Dick and Harry for "The best way" to smoke chicken breasts, yet I have served DRY meat for dinner! What I'm ...
Michelle O's user avatar
5 votes
2 answers
2k views

Cooking chicken breasts in Buffalo sauce, cast iron

I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon). My issue is that it takes about 20 minutes to cook ...
theblindprophet's user avatar
0 votes
0 answers
200 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
Bar Akiva's user avatar
  • 5,825
1 vote
1 answer
2k views

Slow cooking chicken breast

How much chicken stock should be used when slow cooking 3 boneless,skinless chicken breast? I used a 8 ounce can of chicken stock,and no water.
phyllis d's user avatar
3 votes
2 answers
8k views

Whenever I put breadcrumbs on chicken breast, they turn out soggy and moist

Whenever I make chicken strips with bread crumbs it comes out rather moist and soggy and not crisp and crunchy. I cut the boneless skinless chicken breast into strips, mix them with some egg and oil, ...
Celeritas's user avatar
  • 1,625
6 votes
2 answers
10k views

How to use a pressure cooker for frozen chicken?

I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm having a hard time finding specific ...
ylluminate's user avatar
9 votes
4 answers
171k views

Lots of water coming out of chicken breasts when cooking in pan. Why?

When I cook chicken breasts in a pan, a lot of water comes out of them. I've seen this answer: My chicken breasts release a lot of fluid when cooked. How do I prevent this? where some people suggest ...
jeremy radcliff's user avatar
5 votes
2 answers
15k views

What is the best way to cook chicken for enchiladas?

I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? I ...
William's user avatar
  • 51
0 votes
1 answer
51k views

5 Day marinated chicken breast [duplicate]

Bought chicken breast on Sunday and put in marinade. It is now Thursday. Chicken has turned a bit white . . . is it safe to cook and eat at 5 days in marinade?
B Hart's user avatar
  • 1
1 vote
0 answers
58 views

Pan frying store baught chicken breast with added glaze/broth solution [duplicate]

When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning ...
AnchovyLegend's user avatar
5 votes
7 answers
133k 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. ...
Gabriel's user avatar
  • 195