Reply to Easiest method for cooking boneless chicken breasts (that will taste good)

Forum Index » Food, Cooking, and Restaurants

Reply to "Easiest method for cooking boneless chicken breasts (that will taste good)"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]When you pan fry, isn't it super dry?

Does anyone make a separate gravy or sauce? [/quote]
You can make a pan sauce quite easily if you pan fry! If I pan fry I like to pound it out so they are even thickness and doesnt take too long. [/quote]

Boneless skinless chicken breasts don’t pan fry well.  There is almost no fat to render.  If you are going to pan fry, I’d dredge them in flour, egg, breadcrumbs and pan fry with in a generous amount of oil [/quote]

I pan fry and it's my preferred easy method. The important part isn't rendering fat, it's getting the mallard reaction. The whole process of searing on both sides and then letting it finish covered, at a low temperature, isn't that different from baking it. Making sure the internal temperature doesn't get too high prevents dryness. I add butter at the end to deglaze and be sure I've gotten all the good bits up from the pan. [/quote]
for best searing results - what pan and what fat do you use?[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics