Chicken breast recipes

[Anonymous No.12347609]

I’m not very good when it comes to cooking. But basically what I’m looking for is a chicken breast recipe where I can meal prep for the week. Particularly a recipe where the chicken won’t be all dry after being refrigerated and microwaved days later

[Anonymous No.12347612]

google

[Anonymous No.12347620]

>>12347612
Yeah but I want to ask questions

[Anonymous No.12347628]

>>12347609
apple cider vinegar, mustard, chives, lemon, ginger powder and minced garlic

[Anonymous No.12347640]

>>12347609
>I can meal prep for the week
Don’t do this if you want to be happy, but sometimes sacrifices have to be made for health I get that. What you want to do is brine your chicken breasts for a day before you cook them. Basically stick them in a large container and cover them with a mixture of salt, water, and a couple spices of your choice. A good place to start is 2 and 2/3s cups of water, 2 tablespoons salt, a teaspoon of whole peppercorns, and 2 tablespoons soy sauce. You want the meat completely covered so you might have to adjust that recipe. Let it soak in the fridge overnight and then take the breasts out and pat them dry with paper towels before you cook them. Season them however you want, just about any seasoning mix will do or you could get creative with individual spices. For doing large batches pf chicken breasts I would recommend broiling them in your oven. A glass dish will do but roasting or broiler pan will help develop that nice browning on the outside you want for max flavor. Brush them with butter or olive oil before putting them in the oven and a couple times throughout the process for max browning and to help keep them moist.

[Anonymous No.12347695]

Brine the birds for 1-2 hours and then dry them off. After you cook them (anyway you please) they'll be tender tender.

[Anonymous No.12347697]

>>12347609
No reason to prep chicken breast. It can be cooked with almost zero effort in 15 minutes.

Preheat oven to 450.
Pat chicken breast dry with paper towel
Brush with butter
Sprinkle with salt, pepper and paprika
Bake for 15 minutes
Done.

That should take you 2 minutes to prep which is the only actual work.

[Anonymous No.12347718]

>>12347640
>>12347695
Ok that makes sense. I just need them to soak for a while.

[Anonymous No.12347730]

>>12347697

[Anonymous No.12347735]

>>12347730

[Anonymous No.12347736]

>>12347609
>prepfag

you nasty disgusting foul human
this is a cooking board, not a microwaved leftovers board.
microwaved leftovers??? same meal every day? same microwaved food every day?? god damn way to treat yourself like livestock.
in all seriousness, what do you hate more, yourself or food? i think you hate yourself more.

>>12347730
oven baked chicken, the culinary masterpiece of the proverbial tastelet

[Anonymous No.12347744]

>>12347736
No one said it was culinary mastery. He wants chicken breast cooked in large batches. It doesn’t get easier than baking it in the oven. He can do one breast or a dozen this way in the same amount of time and get consistent results of moist chicken breast that won’t be overly dried out when he reheats them.

[Anonymous No.12347748]

>>12347744
>He wants chicken breast cooked in large batches
cook it to fucking order then, you mean your so fucking busy with bullshit you cant throw a chicken breast in the oven when you want to eat it?
Youd rather make a shitload of them and freeze them and microwave them? wtf in all seriousness.
take the fucking freash breasts, marinate them, freeze them in the bag, put it in the fridge the night before so its defrosted how motherfucking hard is that?????? jesus you fucking kids are worthless. insufferable pussies, the whole lot of ya.

[Anonymous No.12347816]

>>12347748
go home grandpa

[Anonymous No.12347820]

>>12347736
It' s past noon. Shouldn' t you be dilating?

[Anonymous No.12347914]

>>12347748
>>12347736
I swear these seething posts are just one person.

[Anonymous No.12347997]

>>12347640
is soaking chicken breast in milk overnight also a good option?

[Anonymous No.12348026]

>>12347997
no, only for steak and don't forget to add the jelly beans.

[Anonymous No.12348098]

>>12347748
yeah. these retards make me mad too. it makes no sense at all. just wasting money if you ask me. why would you want to eat a 1 week old piece of chicken. can these idiots not put a piece of chicken in the oven while they go take a shit? its the same with people who say they dont have time to exercise. what they really mean is they are lazy and would rather watch tv

[Anonymous No.12348250]

>>12347736
>cooking board
Kek, nice one.

[Anonymous No.12348460]

>>12348098
based

[Anonymous No.12348511]

>>12347730
absolutely no milliard reaction at all. thats why youre supposed to sear then bake chicken you tards

[Anonymous No.12348536]

>>12348098
Did you ever stop to think maybe I want to bring it to work for lunch?

[Anonymous No.12348548]

>>12348536
Then make it the night before not 3 weeks in advance

[Anonymous No.12348566]

>>12348548
You’re stupid

[Anonymous No.12348581]

>>12348511
and yet the world keeps spinning and it tastes delicious.

[Anonymous No.12348583]

>>12348566
>>12348581
Have fun eating rubbery tasteless chicken. Why even come on /ck/ if you arent going to bother to learn to cook the correct way?

[Anonymous No.12348590]

>>123485811
based unpretentious anon

[Anonymous No.12348594]

>>12348590
meant for >>12348581

[Anonymous No.12348597]

>>12348566
>the person making freshly cooked food to eat every day is stupid
the sheer idiocy of this statement alone should be enough to have you executed. you should not be allowed the opportunity to spread your dna any further, in fact your parents and any living relatives should be disposed of as well as punishment for creating someone so utterly unintelligent that it insults me personally that you even exist on this planet.
you single-handedly bring down the IQ of the entire planet earth just by living. kys immediately.

[g can thread No.12348625]

>>12347735
That looks bland and your fork gouged the chicken

[Anonymous No.12348640]

>>12347609

Buy a jar of el paso salsa, make rice, fry your chicken breasts in a pan with olive oil salt and pepper, when the breast turns golden smother it in the salsa turn it down to medium low heat and cook the breast to an internal temperature of 165F and add the rice at the end. Mix it all up. Then cut the chicken breasts up into bite sizes. That's a good salsa chicken.

[Anonymous No.12348687]

>>12347816
he's kinda right, tho

[Anonymous No.12348700]

>>12348583
>>12348597
Imagine being this asshurt over someone with foresight.

[Anonymous No.12348708]

>>12347997
Buttermilk is actually used fairly frequently in fried chicken marinades/brines. Add a little salt too.

[Anonymous No.12348722]

>>12348700
Go get some stouffers meals you cuck

[Anonymous No.12348757]

>>12347609
Cook a soup?

[Anonymous No.12348775]

>>12347609
Buy thighs then. Breasts are the worst part. Then either make them with a spicy teriyaki sauce or a curry rub but give time to brine either way and then grill them over lump charcoal.

Lemon chicken recipes belong in the trash.

[Anonymous No.12348785]

>>12347718
Salt + vinegar + water

Or soy sauce + vinegar + water

Or just dry brine with a rub but allowing time for the moisture to pull out.

[Anonymous No.12348790]

>>12348775
>Lemon chicken recipes belong in the trash.

Lemon, orange any citrus chicken recipes should go to hell. Press the raw chicken breast up your ass to massage your prostate before you use it in a recipe with citrus.

[Anonymous No.12348791]

>>12348708
Buttermilk + hard liqour + egg whites not yolks is my go to wet in fried chicken. The alcohol makes it come out crunchy as fuck.

[Anonymous No.12348800]

>>12348511
>baked chicken

Buy a fucking grill my dude

[Anonymous No.12348809]

>>12348511

If you see brown, that's malliard, dumbass. How the fuck don't you know that?

[Anonymous No.12348858]

>>12347736
Top kek

[Anonymous No.12348860]

>>12348809
There is no fucking brown on that chicken. are you blind? the only color it has is because of the fucking paprika.

[Anonymous No.12348868]

>>12348860

That's white meat chicken with probably a dangerously browned(dried) breast. It's not fucking 'paprika' idiot.

[Anonymous No.12348874]

>>12348860

Why do you need to be a cunt when you're proven wrong?

[Anonymous No.12348899]

>>12348625

[Anonymous No.12348908]

>>12348874
>>12348868
You guys are 50iq morons. The guy fucking said he put paprika on the chicken then posted a pic of it. If you wanna congratulate people for bad food then go to fucking reddit and get your upvotes there.

[Anonymous No.12348909]

>>12348860

I know you're a young moron, but at least learn what the browning(malliard process) requires. It's heat. When you reach the smoke point of the oil you're in, you're cooking your meat. Not steaming, not boiling, not poaching.

[Anonymous No.12348918]

>>12348908

Paprika is a powder, you fucking moron, that skin is baked brown and has nothing to do with your cunting paprika. How can you even.. oh nevermind this is a troll board.. continue fuck up..

[Anonymous No.12348919]

>>12348918
Thats a skinless chicken breast. You all are fucking trolling now

[Anonymous No.12348923]

>>12348908

I shaved my pubes with a DE razor yesterday, can I post pics?

[Anonymous No.12348927]

>>12348923
Im sure you did a better job at that than these retards do cooking chicken

[Anonymous No.12348929]

>>12348919

The flesh then asshole. Not skin, flesh burns like skin. Grow up. Also I hope mom sees my penis! That's how you're acting.

[Anonymous No.12348931]

>>12348927

I love watching you monkeys rattle your cages. ook ook.

[None !IGORsW/P/E No.12348932]

How do you defrost them? I run them under cold water in the sink all afternoon.

[Anonymous No.12348933]

>>12347735
>>12348929
Look at this fucking picture you idiot. You can even see where the top of the chicken is snow white because he smudged the paprika off.

[Anonymous No.12348935]

>>12347736
I clicked on this thread just to read this

[None !IGORsW/P/E No.12348936]

also stopped brining, yolo

[Anonymous No.12348938]

>>12348933

It's probably not even chicken, I think it's emu. And I bet you have significant balls.

[Anonymous No.12348951]

>>12348933
it's clearly a skin on chicken breast

[Anonymous No.12348955]

>>12348933

Where'd you go, testiclops?

[Anonymous No.12348961]

>>12348951

No, it's skinless boneless, but that still has a golden brown cook. Don't talk to these idiots, they're kids.

[Anonymous No.12348968]

>>12347609
marinate in italian dressing or oil based dressing of choice. mark, then steam

[Anonymous No.12348974]

>>12347735
>>12347730
This is fucking bleak mate

[Anonymous No.12348978]

>>12348968

God, I used to do that about 10 years ago, then throw it on the grill. Delicious. Shitty kraft italian worked like a charm. Then some ass Diana sauce to make flame.

[Anonymous No.12348979]

>>12348974
t. fat fug

[Anonymous No.12348984]

>>12348974

The ONLY thing you need to do with white meat is hit 165F. After that you can season it like you want. Get a fucking digital thermometer so you stop ruining meat.

[Anonymous No.12349053]

>>12348984

my chicken breasts are showing way below minimum temperature and yet the thermometer is fine - 100 for boiling water. the breasts are done at 400F for 25 minutes, taste great, yet the thermometer is showing really below safe temperature

[Anonymous No.12349060]

>>12349053
this thermometer
it shows the boiling water correct, but my chicken breasts are supposedly always waay under the temperature... yet they taste just fine after 25 minutes at 400F

[Anonymous No.12349077]

>>12349060
that's a shit thermometer.
also you're supposed to calibrate with ice water

[Anonymous No.12349095]

>>12349053
>>12349060

You people could fuck up walking to the store.

[Anonymous No.12349482]

>>12347914
nta but week old chicken doesn't sound appetizing

[Anonymous No.12349492]

>>12348511
I always let my chicken soak in marinade and sear it on a cast iron before putting it in the oven and it always stays super juicy but I've never been sure what makes it stay that way. Does the marinade keep it juicy or does the seared outside keep the juices in?

[Anonymous No.12349522]

>>12348984
>season after cooking
>buying breasts over thighs in the first place
>baking chicken in the oven

[Anonymous No.12349594]

>>12349492
The salt in the marinade, as in brine, as well as the vinegar breaks down the muscle fibers

[Anonymous No.12350629]

>>12349492

Don't ask the dumbest person in the room about anything.

[Anonymous No.12351572]

>>12349060
it even says so in the file, this is a MEAT thermometer anon, the scale doesnt even reach boiling temperatures

[Anonymous No.12351596]

You group of assholes need to be stopped. Heat a pan with an oil in it, olive oil is fine, or butter if you want to dance. Salt and pepper your breasts and fry them until golden brown on each side. After that low on the stove and figure out what the fuck you want to do with your cunting meat.

STOP TALKING.

[Anonymous No.12351599]

Sorry, you just look like a bunch of toddlers trying to fall down a flight of stairs.

[Anonymous No.12351971]

Anybody a fan of apricot chicken with some mashed potato and some peas on the side?(thighs are allowed)

[Anonymous No.12351981]

I cover my filleted chicken breast with a mixture of spices, flour and parmesan. then I bake it. It comes out decently crunchy and tasty. Not too caloric too

[Anonymous No.12351985]

>>12351981
Here it is how does it look raw

[Anonymous No.12351990]

>>12351985
like a flounder with cancer.

[Anonymous No.12352045]

>>12348791
Where do you buy these stainless steel/aluminium baking sheets and racks? I'm trying to get some here in germany and it seems nearly impossible to not get conned into buying some from Amazon which would probably cost something like five bucks in the US but here they're 20-30 europesos. Is this site any good?
webstaurantstore.com/2423/bun-sheet-pans.html

[Anonymous No.12352067]

>>12352045
I saw some at Ikea germany for a tenner

[Anonymous No.12352086]

>>12347609
>Chicken

[Anonymous No.12352966]

>>12348708
Why is buttermilk used anyway?

>>12348791
what do the eggs accomplish? and why just the whites?

[Anonymous No.12353062]

So is there any sure method for keeping my chicken nice and moist through cooking? Every time I make chicken breast it comes out dry.

[Anonymous No.12353158]

>>12347609
The one I'm doing tonight is a grilled chicken breast marinated with olive oil, onion powder, garlic powder, dried oregano, a large pinch of salt, fresh cracked pepper, and paprika till the color of marinade is a rust color like pic related
Optional for a summer flavor add lemon juice and zest

[Anonymous No.12353167]

>>12352086
Nigga shut up that terrible meme died in like 2 weeks

[Anonymous No.12353184]

>>12352966
Egg whites act as a bonding agent. They hold the other ingredients together. The yolk of an egg adds mositure and rich flavor but doesn’t bind like the egg whites.

>>12353062
It’s really simple. Stop over cooking your chicken. Whether you’re cooking chicken on a grill, stove or oven if it’s coming out dry you cooked it too long. When I pan fry normal size chicken breast I do five minutes on one side and six minutes on the other over medium heat. In the oven at 450 I cook them for 15 minutes. Remember that all meat will continue cooking once you remove it from the heat so you need to take it out just before it reaches the proper temp and let it finish cooking as it rests and redistributes the juices. Look at this post >>12347735 see how moist that chicken is?

[Anonymous No.12353196]

>>12353184
Isn’t the yolk where the binding agents are? The yolk contains lecithin, which is an emulsifier. stuff like mayonnaise would not be possible without the yolks

[Anonymous No.12353207]

>>12353196
There’s a difference between something that binds and something that emulsifies.

[Anonymous No.12353481]

>>12352045

Find a restaurant supply store. Always cheaper, always better.

[Anonymous No.12353673]

>>12351985
What spices do you use anon?

[Anonymous No.12353782]

>>12353673
Not him but I see red paper flake I can also he is shit at breading chicken. Why is it so wet? Breading is simple. Dry the chicken, coat it in flour, dunk it in egg and then coat it in your breadcrumb/spice mix.

[Anonymous No.12353819]

>>12352966
Buttermilk is slightly acidic, so it acts as a tenderizer for the meat.

[Anonymous No.12353852]

How do I catch the chicken?

They are fast

[Anonymous No.12353865]

>>12353852
Throwing axe

[Anonymous No.12353899]

>>12348938
>It's probably not even chicken, I think it's emu
emu looks nothing like chicken, it more closely resembles beef, the utter ignorance of people on this board I swear to christ
you kids need to fuck off and stay in your fast food threads

[Anonymous No.12354741]

>>12353158
MY PAPRIKA NIGGA

it tastes good