Chicken breast pieces - What do I need to do differently next time?

[Anonymous]

Use thighs

[Anonymous]

Start with good chicken.

I find it easier to cook bigger pieces and then cut.

For boneless breast, I pound them thin and even. Season. Cook with just a little avocado oil on medium heat. About 3 minutes per side, but use a meat thermometer to make sure internal temp is 160.

Let the pan fully heat up before cooking. Let sit 10 minutes after done cooking before cutting.

[Anonymous]

Anonymous wrote:Use thighs

Thighs are so oversized and chewy these days.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Use thighs

Thighs are so oversized and chewy these days.

Go to Wegmans

[Anonymous]

1. Buy higher quality. Whole Foods is pretty good.
2. Soak in buttermilk for a few hours or overnight (rinse buttermilk off before cooking)

[Anonymous]

Lower the heat. Low to medium. Cook to 165.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Are you using oil?

Yes, avocado oil.

Try butter or olive oil

[Anonymous]

Saute it

[Anonymous]

Anonymous wrote:1. Buy higher quality. Whole Foods is pretty good.
2. Soak in buttermilk for a few hours or overnight (rinse buttermilk off before cooking)

OP here - Whole Foods is where I buy my chicken from for the most part, because you can get organic, pick the piece you want and get the exact amount you want.

[Anonymous]

Cook in butter? Or glaze with egg yolk?
You need to seal the exterior so the juices stay inside. Fowl always dries out easily.

[Anonymous]

I always dry brine my chicken breasts. For kebabs, for example, I cut up the chicken breasts and toss them with salt and let sit for at least 1/2-1 hour. I usually grill my kebabs and use a meat thermometer to make sure they are just at 165. The chicken is tender every time.

[Anonymous]

I only cook tenderloins now. Don't cut up. Cool whole, use a meat thermometer.

[Anonymous]

It’s the nature of the the composition of the breast meat. It dries out faster than thighs or other cuts. You need to cook on high and fast and don’t over fried the Ian, which will result in steaming it instead of searing. Also cut across the grain to keep the strands as short as possible. There’s diverging about the long fibers which seem harder to chew.

[Anonymous]

Don't cut the breasts before cooking unless you're doing a stir fry. Try this: https://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891