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Started By
Message
re: need help cooking chicken breasts
Posted on 8/22/22 at 2:29 pm to papz
Posted on 8/22/22 at 2:29 pm to papz
quote:
You can't go wrong with sous vide.
Certainly will result in good chicken breast
I've been using the Air Fryer the past couple of times and it's my favorite way to cook them now. Pretty darn easy.
1
Posted on 8/22/22 at 2:31 pm to lsu777
quote:
.but if doing all that..wtf is the point of eating chicken breast
Very true...I love a good pan seared, finish in the oven chicken breast, but the amount added oil doesn't generally fit into my plan.
Posted on 8/22/22 at 2:34 pm to Saskwatch
quote:
I've been using the Air Fryer the past couple of times and it's my favorite way to cook them now. Pretty darn easy.
how are you doing it in the air fryer?
Posted on 8/22/22 at 2:38 pm to neilh
pound them flat, season them well and pan fry or broil, or get chicken thighs.
I've been flattening them and pan frying them just to brown them, and then finishing them in the oven with different sauces.
I've been flattening them and pan frying them just to brown them, and then finishing them in the oven with different sauces.
Posted on 8/22/22 at 2:45 pm to lsu777
quote:
how are you doing it in the air fryer?
380 for 15-16 min. I flip them around the 10 min. mark
Posted on 8/22/22 at 2:46 pm to neilh
so how i cook them
#1 brine for 15 min
#2 brush on a small amount of olive oil, not much
#3 season
#4 layout on parchment paper on baking dish
#5 put in preheated oven at 425 for 15 min. check temp and cook until 165
#6 pull and let rest
#7 slice across not width and make sure knife is sharp
#1 brine for 15 min
#2 brush on a small amount of olive oil, not much
#3 season
#4 layout on parchment paper on baking dish
#5 put in preheated oven at 425 for 15 min. check temp and cook until 165
#6 pull and let rest
#7 slice across not width and make sure knife is sharp
Posted on 8/22/22 at 2:47 pm to Saskwatch
quote:
380 for 15-16 min. I flip them around the 10 min. mark
you brining first? may have to try it
Posted on 8/22/22 at 2:51 pm to lsu777
quote:
how are you doing it in the air fryer?
Nope but I imagine that would be a good addition
Posted on 8/22/22 at 2:54 pm to neilh
If frozen, defrost thoroughly first and if not, start here:
Season each side (I do the Paul Prudhomme Meat Seasoning), pan sear each side for about two minutes in olive oil at medium-high. Then pop into the oven at about 350 for about fifteen minutes.
It's fail safe and comes out juicy.
Season each side (I do the Paul Prudhomme Meat Seasoning), pan sear each side for about two minutes in olive oil at medium-high. Then pop into the oven at about 350 for about fifteen minutes.
It's fail safe and comes out juicy.
This post was edited on 8/22/22 at 2:56 pm
Posted on 8/22/22 at 3:14 pm to neilh
Get a good temperature probe and cook to temperature.
Also, make sure the meat is thawed before cooking.
Also, make sure the meat is thawed before cooking.
Posted on 8/22/22 at 3:17 pm to lsu777
quote:
i ask because so many on here always suggest adding butter or oil to cook so many things. and when i see someone asking about how to cook chicken breast
The horror!
Posted on 8/22/22 at 3:22 pm to jchamil
I think he’s saying that the ONLY reason you’d eat chicken breast is to be healthy. If you’re going to add all the fat back in you may as well just buy something else.
Posted on 8/22/22 at 3:26 pm to Gaston
quote:
I think he’s saying that the ONLY reason you’d eat chicken breast is to be healthy. If you’re going to add all the fat back in you may as well just buy something else
Yeah you're both right, just making a smart arse comment.
I don't usually cook chicken breast much anyway unless we're cooking piccata, in which case we're using a shite ton of butter
Posted on 8/22/22 at 3:33 pm to jchamil
quote:
I think he’s saying that the ONLY reason you’d eat chicken breast is to be healthy. If you’re going to add all the fat back in you may as well just buy something else
yea i was saying this
quote:
Yeah you're both right, just making a smart arse comment.
I don't usually cook chicken breast much anyway unless we're cooking piccata, in which case we're using a shite ton of butter
i mean in general, if you are eating chicken breast you are putting it in something or you are watching your macros. because not many people are going to choose chicken breast over other cuts or beef.
Posted on 8/22/22 at 3:33 pm to neilh
I pound them so they are roughly equal thickness across each breast. You can leave some thicker than others, but within each breast try to keep the even.
Use an instant read meat thermometer and cook them to 150 internal.
Juicy chicken every time.
Use an instant read meat thermometer and cook them to 150 internal.
Juicy chicken every time.
Posted on 8/22/22 at 3:39 pm to LSUGUMBO
quote:
butterfly the thick portion of the breast
This really improved my chicken breasts. I never liked them because I either burned the hell out of the outside, or overcooked the inside. Butterflying has fixed that for me. I use a skillet, a butterflied breast, and griddle press, and a thermometer. All that together gets me a perfectly cooked breast.
Posted on 8/22/22 at 3:44 pm to lsu777
quote:
i mean in general, if you are eating chicken breast you are putting it in something or you are watching your macros. because not many people are going to choose chicken breast over other cuts or beef.
Between here and the workout threads on the OT, you seem to be one of the better resources for health related topics on TD. What meats do you and your family typically eat and consider healthier cuts of meat?
Posted on 8/22/22 at 3:44 pm to Saskwatch
air frying them has changed my meal prep/dinner routine just because of ease
pound the breast down flat so it’s uniform in size (I use my cast iron pan between parchment paper
season both sides with a lemon poultry seasoning
throw in air fryer at 390 for 18-20 minutes and flip half way through…outside is lightly crisp and inside is juicy
using chicken breast from Costco
pound the breast down flat so it’s uniform in size (I use my cast iron pan between parchment paper
season both sides with a lemon poultry seasoning
throw in air fryer at 390 for 18-20 minutes and flip half way through…outside is lightly crisp and inside is juicy
using chicken breast from Costco
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