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trying to make the perfect chicken breast - any advice/recipes?

asked by @emmrees about 6 years ago
9 answers 3462 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added about 6 years ago

In order to have chicken breast tender, I always brine it in salt water for 1 to 2 hours and then rinse off the brine before cooking. For example for 2 whole breasts, take about 1/4 cup of kosher salt and water and cover breasts.

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 6 years ago

I do the same as SKK; I also might add a couple tablespoons of sugar, some garlic and whatever herbs I might be using in the dish. Works dynamite on pork chops, too.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added about 6 years ago

Brine, brine away! And then don't overcook it. Brown very nicely on each side in some olive oil and anything else you want to add (garlic, herbs), then finish in a 225 degree oven until done. Remove from oven, cover, and let rest for 5 minutes or so before serving. Bon appetit!

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added about 6 years ago

Leave the bone in and the skin on.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Buy fresh, preferably organic, smallish breasts and then don't over cook. There is a perfect point where the cooking is trapping moisture in the meat. If you continue cooking beyond that point, moisture begins to be squeezed out and the meat toughens. Take the breasts off the heat when the muscle is opaque, but still slightly pink in the fat end--check by cutting with a small knife. They will continue cooking and be done by the time you have deglazed the pan. You can also pound the breasts to make palliards which cook through very quickly. I like brining, but not for chicken breasts.

28a7c604 46f2 4ce3 a542 d4602c390b01  p1010511 1
added about 6 years ago

Rub bone-in, skin-on breasts with canola oil (or any oil with a high smoke point - grapeseed will work), season with salt and red zaatar. Sear the non-skin side in an oven-safe frying pan for a few minutes, than transfer to a low or regular broiler, skin-side up. The breasts will be very tender and the whole process is fast and easy. You can then remove the skin and slice the breasts for other uses, or serve as-is.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I was just teaching a line cook how to cook a chicken breast. He thought they were supposed to be dry and chewy. I showed him that they can be moist and tender if you just sear presentation side down in a hot pan, flip, then turn down the heat and let it go nice and slow. Of course you have to know when they are done so that you don't over cook and dry out. With a insta read thermometer you can pull @ 160 and let sit and the carry over cooking will take it to 165F. After we let sit for a few minutes we cut into it and no red or pink and juice was flowing out. And was nice and tender. No tricks, no brine. Just correct technique.

4de32233 9b14 42ac bf6a 7a02a8474e54  dsc 0034
added about 6 years ago

if you're using boneless chicken breasts (i tend to eat a lot of the chicken tenders from Trader Joe's!), i've had great success marinating them overnight in a combo of soy sauce, mirin, and garlic or lemon juice, garlic, salt, and oregano. i think this achieves a similar effect to brining. i then quickly grill them on a hot grill (4 minutes per side, with the cover on). good luck!

D22e715c 166f 4578 8ad4 1e169fc809ba  ry 400
added about 6 years ago

I agree with all the advice above. Brining is a great trick. We eat a lot of bone in thighs in our house but when I have boneless skinless breasts, this recipe is a winner - http://www.foodandwine...

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