/ck/ - Food & Cooking

https://youtu.be/hR6agVkRRUo

>>12763581
>making /fit/posters think that /ck/ is a garbage e-celeb board that knows nothing about cooking so they'll be immediately turned off and never come back
You're doing god's work, anon.

>>12763588
help me out nigga; I eat like 300g of chicken a day

>>12763588
>wahh don’t post recipes by “e celebs” even if they’re good and easy for a beginner

>>12763598
That's literally a drawing of babish crying...

>>12763602
cope

Cut to little cubes.
Marinate in soy sauce.
Double fry in hot oil.

>>12763602
>>12763603
to the user that replied cope
what do you mean the drawing uploaded looks like a caricature of the binging with babbish man, is it not?
I hope I did this correctly
now back to the topic of food!

original poster of this thread, op, if I am correct there is plenty was to cook your chicken you should list some reasons why you are not enjoying it! we would be glad to help on this cooking board

Bacon wrap is always good

let jamal nut on it

Fry in butter and lemon juice. Top with parsley and lemon pepper.

>>12763575
Wash it before cooking.

>>12763575
>breast breast

ugh. Thighs is where its at, breast gets dry easily when overcooked

a simple one is just patting the chicken dry with paper towel, then using tumeric/chilli powder, salt and pepper, coat the chicken on both sides, leave it for 30 mins in the fridge and then pan fry it. Squeeze some lime over it when serving. Its tasty enough without too much effort, personally

if you want fancy shit you can probably look up lots of recipes online

>>12763692
>breast gets dry easily when overcooked
So don’t over cook it then, retard.

>>12763701
thank you captain obvious

Add some crème fraîche for 5 second before removing it from the pan

>>12763575
with spices retard.
>rosemary & thyme
>smoked paprika
>oregano & basil
>coriander & cumin
additionally, butterfly then do a breadcrumb coat for shallow frying
make a honey-soy, or garlic-honey coating
cook it in an oven parmigiana style with pasta sauce, ham & cheese topping
cut them into strips, coat with a spice mix, then use in wraps with a garlic sauce (toum, or a yogurt based sauce), red onion, capsicum and spinach leaves.
cook and serve with a spinach & cheese pasta.
cut into cubes and skewer
cut into strips or cubes and brown, combine with a pre-made sauce (curry or satay for example) and vegetables
make a stew, using canned tomato with some beef stock, then cook vegetables & chicken cubed in the stock.
chicken breast is one of the best canvases for flavour, you are mostly limited by your imagination

>>12763575
Easily

>>12763575
make chicken Parmesan

>>12763575
nutmeg, mixed arab spices, turmeric, cumin, salt and triple p

>>12763659
Shut the fuck up dave

>>12763575
broil

>>12763575
slice them into butterflies and put some cream cheese of your choosing on the chicken and fold it back togheter and wrap bacon around them and into the oven for like 40-60 minutes

>>12763575
season
cook at 450F for 25 minutes
baste with sauce if you want bbq sauce or wahtever
cook 5 minutes
Juicy nice chicken breast

>>12764629
My dude. It's pretty easy too if you use jarred sauce (I made the sauce for picrel though).

>>12763575
The keys to keeping them from being dry:
1) pound them out to a uniform thickness
2) brine them (either a dry or wet brine, I prefer dry because literally all you have to do is cover each side with salt and let it sit for 30 minutes-hour)
3) don't overcook them, and by that I mean, fuck the paranoid healthnigger guidelines that say they need to go to 165 degrees or whatever. 150 degrees is fine as long as you let them rest at that temperature for a while.

Beyond that, it's just about whatever seasonings you prefer.

Pan fry it with pepper, paprika and chilli flakes, serve with whatever vegetables you like

>>12763575
Cut into 1 inch cubes
Melt butter or bacon fat in a pan

In a cup ( garlic powder onion powder, ginger powder, soy sauce, Worcester sauce, and diet soda)

Sauté chicken in pan on high heat
Once desire able crust, add sauce and stir fry until done

boil them with onions and tomatoes

Throw it in a deep fryer until it turns orange.
Add salt and mayo.

>>12763575
Marinate or braise.

Use a thermometer and cook it to 160 degrees

Jerk seasoning

>>12763575
cooking skills

which you lack because no one on this board can cook

>>12763649

>>12765317
>brine them

amazed only one person has said brine.

brining is the shit. do it for chicken breast every time.

>>12763575
Don't skip the possibility of grilling over hardwood for that unique smoky flavor

>>12763575
Pound em flat and marinate in something likeItalian dressing, or marinate in buttermilk with some spices tossed in, or just smear some barbecue sauce on. Broil on high for like 15 to 20.

cumin, olive oil, salt, pepper. few minutes pan fried on each side. last few min baste butter over. off heat. sit for 5 min. wa la

>>12763588
kek.

Try breading it with some flour, and spices, brown the chicken, and then braise it in a sauce of your choice

>>12763575
I could only make chicken strips with it since I don't have anything but frying pan.

>>12766930
Thanks for reminding me.
I need to watch that entire show again.
https://www.youtube.com/watch?v=ilJto4VBjRc

>>12763575
toss em. buy chicken thighs with SKIN ON BONE IN instead

>>12765973
I tried brining chicken breast once. It ended up too salty. Do you have to completely dry it first when taking them from the brine? Or did I use too many salt? (I used four tablespoons salt per one cup of water)

>>12768722
>>12763575
You can still cook the whole breast with a frying pan. Get some oil, some Tony's Fuck You Seasoning, flatten out the breast as much as you can, season it liberally on both sides, fry without moving on both sides for about ~5 minutes on each side, tilt the pan and spoon the oil+juices as it's cooking towards the end of the ~5 minutes on each side.

It's not complicated. Or you can marinate it in some sauce or just salty water for a brine before baking it.

>>12763851
>rosemary & thyme
Based and Scarborough Fair-pilled

>>12768742
>"flatten as much as you can"
>arbitrary 5min/side cooking time

>>12768868
do you not know what ~ means? About 5 minutes on each side.

>>12770117
>yfw when he could pound it super thin and ~5 minutes could cook it through on a single side

>>12770123
Why would you pound a chicken breast super thin?

https://www.youtube.com/watch?v=pHZcqwJfCQI

>>12770128
I'm responding to his point of "flatten the breast as much as you can." Keep up, junior. If you're going to give vague, unhelpful advice then shut the fuck up and don't give it at all.

>>12770139
Post the last thing you've cooked.

>>12770152
>>12770139
That's what I thought.

>>12770152
Shut the fuck up bruce

>>12763575
bread and deep fry it

>>12770136
I wish this man was my grandfather

Toss a few in a ziplock baggie with a small handful of flour and your favorite seasonings. Shake-a-shake-a until covered. Then crack and egg and drop it into the bag and shake-a-shake some more. Finally, pour enough panko flakes into the bag to fully cover all the breasts. Toss and press the panko flakes into the meat until all are thickly coated.

Toss into toaster oven or normal oven for about 20 minutes on 400 degrees. Flip after 20 and cook for another 20. Check to make sure juices run clear and serve over salad!

Delicious!

>>12771437
>juices run clear
>salad containing lettuce
You don't actually cook, do you?

>>12763575
Brine with lots of herbs and slices
Cook on charcoal grill

>>12763575
fat and salt. Optionally, spices and milliard reaction

>>12763575
chicken breast is the tofu of meat. Doesn't really taste like anything itself, it's what you cook it with.

>>12763575
Throw it in the trash and get thighs instead

Fried chicken breast with just salt an black pepper tastes absolutely fine

buy leg quarters instead retard
better AND cheaper

>>12771698
This
Is all you need