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/ck/ - Food & Cooking

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13025048 No.13025048 [Reply] [Original]

how to pan fry chicken breast that isn't dry?

>> No.13025055

>>13025048

proper brine and breading, technique is key

>> No.13025058

>pan fry
Are you dicing it or keeping it whole?

>> No.13025065

>>13025055
this. Brine overnight and enjoy delicious chicken with 0 extra calories.

>> No.13025066

>>13025048
don't overcook it.

>>13025055
brine does not affect succulence of meats.

>> No.13025067

>>13025058
usually I butterfly and cut it up after frying because I fuck it up if I do it whole

>> No.13025070

>>13025048
Heh, funny that you mention that, I'm watching Jamie Oliver cooking right now.
Wasn't paying full attention but he glazed the raw breast in honey and seasoning then pan fried it in olive oil.

>> No.13025073

>>13025070
Assuming op is a /fit/fag he doesn/t want to add oil or sugars.

>> No.13025076

>>13025048
just use the chad's choice of chicken thigh instead of lame ass sahara desert dry breasts

>> No.13025080

>>13025066

chicken breast is not succulent by itself, it is a very lean cut

>> No.13025084

>>13025066
How did you meme yourself into believing a brine doesn't do anything?

>> No.13025094

It's always going to be dry op even Indian dishes with chicken with them with all that gravy always have dry chicken

The only way IMHO is to use more butter/cream or pressure cook it like it's lamb

>> No.13025120

>>13025073
>eating chicken breast means I'm a /fit/ fag
fuck off

>> No.13025126

>>13025080
>>13025094
I saw gordon ramsay panfry a whole chicken breast and it turned out very succulent

>> No.13025131

>>13025076
depending on the dish you sometimes need the breast, but you have a point

>> No.13025134

>>13025084
a brine imparts flavour. nothing else.

>> No.13025136

>>13025134
not him but thats very wrong

>> No.13025141

>>13025120
Why eat chicken breast then, you fucking faggot? When every other part of the chicken is tastier.

>> No.13025145
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13025145

>>13025126

i want to be able to taste youtube videos too, tell me how you do that

>> No.13025146

>>13025136
teach me, then

>> No.13025155

>>13025141
BECAUSE SOME FUCKING DISHES ARE MADE WITH FUCKING CHICKEN BREAST OK

>> No.13025160

>>13025141
LIKE WHAT THE FUCK LET ME JUST COMPLETELY IGNIRE THIS PART OF THE CHICKEN? THAT WOULD MAKE ME A SHITTY COOK

>> No.13025164

>>13025134
>>13025146
Try a fucking Google search, you massive retard. The salt relaxes the bundled muscle fibers, creating gaps where water can flow in. It also causes the protein to contract less during cooking, so you lose less moisture.

>> No.13025169

>>13025141

you want to soak chicken breast in brine and then fry it with breading because that's about all it's good for, you don't just toss good meat because it's not a prime cut

>> No.13025174

>>13025146

>"The process of soaking the meat in salted water causes the chicken to absorb some of the water through osmosis, making it moister when cooked."

>"If you’re wondering what the magic behind brining is, there is one very simple answer: salt. Wet or dry, brines work because the salt helps the meat retain moisture. How? By breaking down proteins in the meat. When those proteins break down, the meat won’t contract while cooking which means less water is lost, thus a more juicy plump bird. "

>> No.13025177

brown it on both sides and then bake at 350 for like 20 minutes

>> No.13025178

>>13025164
Salt, a literal DRYING agent, tenderizes meat?

Makes sense. Beef jerky is, after all, extremely juicy.

>> No.13025184

>>13025178
>Salt, a literal DRYING agent, tenderizes meat?
>how does magnets work???
Fucking magic!

>> No.13025185

>>13025178
You're trolling. No one is this stupid. It just can't be possible

>> No.13025186

you can also cook chicken breasts like you would a turkey dinner, butter paste with lemon zest/juice parsley spread on top and squeezed under the skin, baked in the oven in a tight pan or pot with an onion and the remaining lemon to help retain moisture

stick in the oven on 475F for 5 minutes, then remove and let the oven cool to 350 and finish it out

>> No.13025189

>>13025178
but this has water
do you soak jerky in water

>> No.13025195

>>13025178

salt works differently when you're using a brine, you can cure meats with a salt rub but a different enzymatic effect is occurring

you're equating 2 uses of salt to have the same effect, very sophomoric

>> No.13025225

>>13025174
Okay, I will TRY it to see if this is actually true.

What is the ideal ratio between salt and water? 1:2? Also, can other flavorings be added to the water? How long must it sit?

>> No.13025233

>>13025225

for chicken, pickle juice is a great brine combination

>> No.13025234

>>13025225
I just dissolve salt in cold water until it doesn't take anymore. I usually include some lemon slices, some crushed garlic cloves and some whole black peppercorns in my brine. Let it brine all night too

>> No.13025236

>>13025233

and also, buttermilk is a decent chicken brine

salt water is plain brine

>> No.13025243

>>13025236
yoghurt

>> No.13025248

>>13025243
That's more of a marinade and that's for Indian food

>> No.13025250

>>13025048
Stop overcooking it. Chicken breast especially is probably one of the most finicky meats for a home cook because nobody wants to worry about salmonella or raw chicken. So they wait until it's fully cooked through before they remove it from the heat, but that's why it ends up dry and tough.

-heat a pan over medium-high heat (7-8 on your stove)
-cut the breast in half so it's half as thick
-season with salt/pepper
-dust with flour
-add oil to the pan and wait for it to start shimmering
-add your chicken breast, wait for the white color to travel up a little over halfway and for the bottom to turn golden
-flip and cook for another 2-3 minutes until a knife inserted at the thickest point shows just a touch of pink
-remove the pan from the heat, remove chicken from pan
-rest 2-3 minutes while you get the rest of dinner together and congrats, enjoy your juicy chicken that's now 100% cooked from carryover

>> No.13025252

>>13025243

i don't think yogurt has the lactic acid needed to penetrate the meat, does it?

>> No.13025259

>>13025066
>saturating a meat with water doesn’t make it moist
How can you misunderstand the physical universe this hard

>> No.13025262

>>13025250
>cut the breast in half so it's half as thick
that's easy, I'm talking frying a whole chicken breast

>> No.13025265

>>13025178
Salt and salt water are the same thing
Fish swim in salt

>> No.13025268

>>13025225
>What is the ideal ratio between salt and water?
You don't have to do a wet brine, I usually don't like doing them because they have the risk of making the meat get too saturated which is unpleasant. Just sprinkle a layer of salt on the meat and let it sit overnight.

>> No.13025269

Main thing is not to overcook it. The FDA guidelines are wayyyy too fucking high. Just get it to like 150F. Brine also helps despite what that one retard ITT is saying.

>> No.13025277

>>13025178
>Salt, a literal DRYING agent, tenderizes meat?
As it pulls moisture out the salt gets diluted and eventually liquid will be reabsorbed by the meat, unless you let the liquid drip away.

Beef jerky is dehydrated through other means. Salted hams don't turn into jerky, do they?

>> No.13025278

>>13025262
He's telling you to cut in half for a reason, idiot. Chicken breasts fry much better that way and you get more surface for searing/seasoning. In retard words: it taste more gud. Were you at least able to understand that?

>> No.13025279

>>13025048
Dry the chicken breast before pan frying it

>> No.13025283

>>13025268
That does absolutely nothing. Not going to penetrate the chicken in any way

>> No.13025289

>>13025278
I know, the thing is, frying a half chicken breast is pretty easy, I want to be skilled enough to panfry a whole breast that's still nice

>> No.13025302

>>13025283
The salt pulls moisture out of the meat, which essentially creates a brine that gets reabsorbed. The only difference is you can't accidentally add too much extra liquid with a dry brine because it only uses the moisture already in the meat. The salt doesn't just sit there and stay dry and do nothing. If you've ever had overbrined meat you'll see why it's better to just do a dry brine.

>> No.13025307

>>13025289
It's not a matter of skill. A master chef could make a chicken breast whole and one sliced in half. The sliced would objectively have more flavor and be more evenly cooked. It's a matter of one method being inherently better than the other. Stop being so self defeating

>> No.13025313

>>13025302
I'm not mentally handicapped so I've never screwed up something as simple as brining

>> No.13025319

>>13025313
Great. Wet brining is still going to dilute the flavor because the moisture pulled out of the meat has flavor and it's being mixed with plain water before being reabsorbed.

>> No.13025335

>>13025319
>what is adding enough salt

First you said theres too much of a danger of oversaturating to wet brine, now you say wet brine dilutes the flavor too much. Which is it, kid? Sounds like you don't know a thing about cooking and are just larping

>> No.13025345

>>13025178
this is why we have fast food threads on this board now
Nobody who actually cooks knows what the fuck they're doing anymore

>> No.13025349

>>13025269
Is salmonella REALLY that bad for you? I mean, what's the worse it can happen to a healthy adult?

>> No.13025358

>>13025289
If you can get a halved chicken breast right, what's keeping you from doing the same with a whole chicken breast? The "skills" are exactly the same so you're either trolling or don't have the skill to do a half a breast correctly either.

>> No.13025361

>>13025066
>don't overcook it.

This is all you need to do.

>> No.13025417

>>13025335
>First you said theres too much of a danger of oversaturating to wet brine, now you say wet brine dilutes the flavor too much.
I said a wet brine can put too much liquid into the meat. It would dilute the flavor too without considering the fact that you're mixing the meat juices with plain water to begin with. Those issues can happen at the same time, not sure why you'd think otherwise and it's weird that you're so vehement on defending it.

>> No.13025426

>>13025055
>>13025065
I want to know how long you're really suppose to brine. Some places say as little as an hour, the others say you can do it for a few days. Does it just matter how much salt you use?

>> No.13025449

>>13025426

some restaurants prep a day in advance, some have pieces of chicken ship in already in a brine

it's not just salt that makes a brine work, as mentioned before things that have an acid can be used to brine, like buttermilk

chinese brine is egg yokes, cornstarch and rice vinegar

the idea for fried chicken is to have moist meat out of the brine, paper towel dried, then your breading coating, and then into the preheated oil

this is supposed to make the chicken moisture sealed through the cook, resulting in hopefully a juicy and crunchy piece of chicken

you don't have to brine a fried chicken breast if you don't want to, but we're arguing over maximized results

>> No.13025461

>>13025426
It depends on the type of meat (fish vs chicken vs pork vs beef etc), and the size. A marinade or brine for a fillet of fish only needs 30-60 minutes to give you what you need. A whole chicken breast is fine after ~3 hours, maybe 4 if it's huge. A big pork shoulder for cubanos only needs overnight. You aren't brining shit for days unless it's an enormous cut of meat or a whole turkey or something.

>> No.13025551
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13025551

>>13025048
https://www.youtube.com/watch?v=778827byReA

>> No.13025579

>>13025066

>> No.13025584

>>13025048
Its fucking impossible, i gave up on cooking chicken and just buy rotisserie chickens.

>> No.13025595

>>13025579
>>13025174