Questions tagged [chicken-breast]
The chicken-breast tag has no usage guidance.
89
questions
0
votes
1
answer
587
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 ...
- 101
1
vote
1
answer
428
views
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 ...
- 11.9k
0
votes
2
answers
281
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?
- 362
2
votes
1
answer
386
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, ...
- 4,804
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 ...
- 770
5
votes
2
answers
4k
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 ...
- 1,018
0
votes
1
answer
159
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 ...
- 3,591
1
vote
3
answers
455
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 ...
- 80.1k
9
votes
4
answers
164k
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 ...
- 1
17
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 ...
- 2,237
1
vote
1
answer
328
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 ...
- 645
1
vote
2
answers
261
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 ...
- 4,804
4
votes
6
answers
18k
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 ...
- 3,518
0
votes
1
answer
282
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 ...
- 16.5k
5
votes
7
answers
128k
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.
...
13
votes
9
answers
98k
views
Boiling Chicken Breast (or any meat) before cooking to cook evenly
Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it.
The scenario is this, let's say you ...
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 ...
- 453
1
vote
1
answer
8k
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 ...
- 4,804
1
vote
3
answers
5k
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 ...
- 137k
1
vote
1
answer
185
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? ...
- 170
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 ...
- 73.8k
1
vote
5
answers
11k
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). ...
- 11
1
vote
2
answers
416
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.
...
- 75.4k
3
votes
1
answer
542
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 ...
- 75.4k
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 ...
8
votes
1
answer
29k
views
Why do US chicken taste "gamey"/rancid in no time despite proper storage?
I am a new member. We are relatively new to the US, moved here 8 years ago.
I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no matter the label, it ...
2
votes
1
answer
599
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 ...
- 8,392
9
votes
5
answers
67k
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 ...
15
votes
4
answers
9k
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 ...
- 80.1k
23
votes
11
answers
407k
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 ...
- 80.1k
-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 ...
- 11
6
votes
7
answers
83k
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 ...
1
vote
1
answer
774
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 ...
- 8,392
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 ...
- 6,626
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?
- 8,392
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 ...
- 545
2
votes
2
answers
16k
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 ...
- 5,827
8
votes
2
answers
16k
views
Confirming Fried Chicken is completely cooked
I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts. The challenge I'm currently facing is ...
- 1
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.
...
- 3,022
0
votes
2
answers
25k
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 ...
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 ...
- 3,526
0
votes
1
answer
150
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 ...
- 467
1
vote
1
answer
81
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 ...
- 73.8k
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 ...
- 102
0
votes
2
answers
16k
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, ...
- 380
2
votes
3
answers
124k
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 Chilled"...
- 295
0
votes
1
answer
935
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 ...
CommunityBot
- 1
1
vote
4
answers
2k
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?
- 527
5
votes
6
answers
133k
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 ...
5
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 ...
- 392