Questions tagged [chicken-breast]

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23 votes
11 answers

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 ...
James Mowery's user avatar
7 votes
2 answers

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 ...
temporary_user_name's user avatar
5 votes
7 answers

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
36 votes
16 answers

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 ...
Aaronut's user avatar
  • 54.9k
6 votes
2 answers

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
3 votes
2 answers

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 ...
GeorgeBuckingham's user avatar
3 votes
2 answers

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 ...
Brian's user avatar
  • 762
1 vote
2 answers

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