Questions tagged [chicken-breast]
The chicken-breast tag has no usage guidance.
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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Can I cook Foster Farms chicken sous-vide in its original plastic?
Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide?
Also, what is the highest temperature I can cook the plastic-...
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Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the ...
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How can I keep the cheese from leaking out of my cordon bleu during cooking?
I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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How do I bake chicken breast?
The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
...
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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 ...
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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 ...
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How to scale chicken recipe that requires cooking in a single layer?
There's one adapted recipe I like a lot, but I've been struggling with how to make it scale better so I can double the recipe to make more leftovers/feed more people. The basic technique is to cook ...
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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 ...
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How do you fry chicken, so that oil doesn't explode on your shirt?
I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes.
I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
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Should I sear sous-vide chicken breasts?
I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?
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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 ...
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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 ...
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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, ...
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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 ...
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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 ...
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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 ...
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Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00?
First of all, I'm sorry for my English, I'm not fluent.
I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but ...
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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 ...
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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.
...
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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 ...
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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, ...
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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"...
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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 ...
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How can I cook chicken breast like Nando's?
I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halogen oven and a frying pan.
Am I able to ...
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What is the percentage by weight of meat in a split chicken breast?
We are planning on canning chicken breast and wondered what percentage of raw bone-in "split chicken breast" is meat (versus non-meat like bone and skin)?
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Lightly defrost chicken in microwave to separate them
I had two pieces of chicken breast in a tupperware container in my freezer. I wanted to separate them and put one in the fridge below, so I put it in the microwave on defrost (fairly weak machine, and ...
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1
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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 ...
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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 ...
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Max Temp for Fried Chicken
I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...
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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 ...
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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 ...
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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 ...
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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). ...
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