I don't know how to properly cook chicken breast. Please help.

[Anonymous No.14627374]

I figured you guys might know as much or more than /ck/ on this subject, though I posted this there also.

I don't know how to properly cook chicken breast and I feel functionally retarded.

Literally, I've done this shit like 40 or 50 times, and every single time it comes out overcooked.

The only chicken breast I've ever cooked that didn't dry out was when I hand breaded it and fried it in oil to make nuggets.

I don't want to add a bunch of oil to it, I want to keep it healthy... just plain chicken breast. That's it.

How do I keep it from overcooking?

I have a pot, a stove, an oven, a pressure cooker, an air fryer, and I have a fucking crock pot and I can't help but epic fail every time.

I have read dozens of articles and I have watched dozens of YouTube videos and I keep failing.

PLEASE FOR THE LOVE OF ALL THAT IS HOLY, HELP ME!

HOW DO I MAKE A SAFELY COOKED CHICKEN BREAST THAT IS JUICY AND ACTUALLY DONE?

[Anonymous No.14627375]

>>14627374
Same bro. Shits impossible. Cut it in half long ways then roll it out to flatten it. Then cook it in some butter or oil for about 4 minutes each size leaving the lid on will leave it juicy. I always have to cut into it to make sure it's done though

[Anonymous No.14627376]

>>14627374
Brine it if you desire. Hammer it flat so it cooks evenly regardless. Wait five minutes after cooking before you cut it so that you don't lose the juices.

Put some olive oil or butter on it then season it as you wish. Bake it at 450 for 15-17 minutes after you flatten it. Will come out juicy and evenly cooked.

People overcook their chicken a lot because they don't flatten it out so you have this fucking mongo thick side that takes forever to cook while the rest of it is drying out.

[Anonymous No.14627377]

>>14627374
Sear outside to a crisp on high heat then bake in oven.

[Anonymous No.14627378]

>>14627374
Cook it in watered down tomato purree for a long time, it gets really tender that way. You only add a little bit of sugar from the Tomatoes to it that way, almost no fat.
If you can tolerate some fat, try using butter instead of vegetable oils, the butter gives it a resl great taste and keeps it juicy. Cook it on medium temperature and add some paprika to the melted butter before tossing in the chicken, really tasty that way.
Also dice the breast instead of cooking it whole, this way makes it cook faster and because there is almost no way to undercoock it, you will most likely don't ruin the meat.

[Anonymous No.14627379]

just bake it

[Anonymous No.14627380]

slice it and hammer flat
marinade it over night in a mix of mayo, salt, and spices ( i use five spice)
fry each side till 145C

[Anonymous No.14627381]

>>14627378
Also, don't be a little bitch and throw the failed attempts into the trash. Get the blender and have it for breakfast, no gains lost brother, NO GAINS LOST

[Anonymous No.14627382]

>>14627376
This guy fu/ck/s

[Anonymous No.14627383]

Okay here's how you do it, definitively. Take a bowl and fill it with lukewarm water. Put chicken breast(s) inside and salt the water, then quickly mix it all so the salt kinda dissolves and gets onto the chicken.
Leave it for about 15 minutes, in the meantime get your spices ready if you want, and pre-heat your oven to around 425 fahrenheit.
After the 15 min is done, put your chicken in/on something that can go into the oven. Spice your chicken and whatnot (you don't need much or any salt at this stage because the water that the chicken is was salted, but you can add more if you're a salt fiend).
You don't need to add oil to this shit.
Leave that bitch in the oven for around 18 minutes and it's done. Cut a piece to make sure it's not undercooked but 18 min has always worked for me. If you forget like a retard that you're cooking chicken for a couple minutes, it'll still be fine.
The water that you soaked the chicken in will keep the chicken tender and soft as fuck for days and days, even if you left it in the oven for a bit longer.
This method allows your chicken breast to be even juicier and tastier than the fattier parts of a chicken.
Perfect for meal-prep, even my last pieces of chicken breast after 4 days are just as soft as they were out of the oven the first day. Re-heating doesn't let the moisture out at all so it's perfect for prep.

[Anonymous No.14627384]

>>14627374

1.) hammer flat in ziploc bag
2.) Put on baking tray with tin foil
3.) spray with olive oil, season
4.) Oven at 425 for 18 min

Ez

[Anonymous No.14627386]

>>14627374
buy a fucking thermometer

[Anonymous No.14627385]

>set skillet to medium
>Put breast on pan
>Do nothing for 5 minutes
>Flip it
>Do nothing for 5 minutes
>Cut through the middle to see if it's cooked
Done. No oil no butter no bullshit. Serve with spinach leaves or white rice.

It's really that easy

[Anonymous No.14627387]

>>14627374
I use a glass baking tray with a lid. The recipe I generally use is:
>put chicken seasoning on breasts
>smear it with mustard
>put in baking tray and pour oil over it
>add some wine (I've found that both white and red work for me)
>close lid
>cook at 180°C for about 45 minutes
Since it's closed the moisture doesn't go anywhere. Also mixing pasta with the residue at the bottom of the tray makes it 10/10.

[Anonymous No.14627388]

https://youtu.be/gYy9Qj3HJls

Just watch the charismatic Hispanic man explain it

[Anonymous No.14627389]

>>14627374
My chicken always comes out either with a bad tasting, unfresh "chickeny" flavor (I don't know how to explain other than it's like how unfresh fish can have an unpleasant "fishy" taste) or dry as shit.

I pound it, marinate it, cook it the day I buy it, and still have this problem. Starting to think I need to pay more for my chicken breasts to get better stuff or something.

[Anonymous No.14627390]

>>14627377
This was my plan for next time. How long do I keep in oven and at what temp?

[Anonymous No.14627391]

Its all about the right pan, salt, pepper, and butter.

[Anonymous No.14627392]

M A R I N A D E
A
R
I
N
A
D
E

[Anonymous No.14627393]

>>14627390
Depends on thickness. If its a whole chicken breast 15-25 minutes on 425 should do. If doing tenderloins, 8-12 minutes would be fine.

[Anonymous No.14627394]

>>14627374
Low heat. Cook with vegetables and oil (i like olive oil). Vegetables add flavor but also add more moisture to the chicken so it doesnt dry out. Use a lot of salt. All of this applies to both baking and stovetop.

[Anonymous No.14627395]

>>14627394
Sry i skipped over the no oil part of your post. Your chicken will be very dry without oil. You could try piercing holes in the chicken and putting in pieces of onion, and the moisture from the onion will seep into the chicken as it cooks. I like stuffing garlic and jalepeño into the holes with the onion.

[Anonymous No.14627396]

>>14627395
The classic White castle strat :)

[Anonymous No.14627397]

>>14627374
get precooked chicken breast from Trader Joe’s. It’s not much more expensive than it raw, it’s organic and it’s delicious. Chicken is a fucking disgusting animal, its meat contaminates fucking everything. I just utilize my made in Japan Teflon free rice cooker (it’s ceramic I believe) and make some fine white rice. I eat it with my chicken after popping it in the microwave and I instantly have a 800 calorie meal with lots of protein 30 seconds. My other fallbacks are red lentil pasta (high in fiber and gluten free) with gluten free meatballs, sardines and rice, kombucha, etc

[Anonymous No.14627398]

>>14627389
Are you American? Because American chicken producers fucking wash chicken in chlorine to keep it "fresh", but it gives the meat that "chickeny" smell you're talking about. It's fucking rank. You have three solutions:
1. Shell out for higher quality chicken that isn't the cheapest chlorine soaked
2. Buy frozen and defrost.
3. Buy the freshest chicken you can and cook it immediately, don't let it sit in the fridge for a few days.

[Anonymous No.14627399]

>>14627374
have you tried cooking it for less time?
brine & bake covered in foil to avoid a dry top.
use a quick read thermometer to check the insides.

[Anonymous No.14627400]

>>14627380
>mayo
>five spice
>metric
what the fuck are you

[Anonymous No.14627401]

You need a woman to do it for you, you loser

[Anonymous No.14627402]

>pan
>chicken tiddies
>cover with water
>vegetable broth
>based sauce
>a lil honey
optional:
>coconut oil

cook until the water is gone, flip over once at any point before this happens
only made it like this 3 times so far but it tastes good

[Anonymous No.14627403]

>>14627374
Throw that shit in an airfryer, done.

[Anonymous No.14627404]

>>14627374
1. Choose chicken breast tenderloins or thin sliced chicken breasts. It's like a buck more a pound in burgerland, worth it.
2. Stick it in a bag for an hour to overnight in zoy sauce. The onions sauce marinates it really fucking well and gets dat dere salt in
3. Throw it on a skillet at 350F will a little oil, push around and flip until done.

OR if you want to bake it , stick a meat thermometer probe in it and have the exterior monitor alarm at 145F internal

[Anonymous No.14627405]

>>14627374
easiest shit, invest in a foreman grill, season your chicken tits with pepper, garlic powder, and whatever Mrs Dash you want, throw it between the plates and cook for the amount of time it says 6-8 mins and take that shit out and enjoy some juicy protein tits

[Anonymous No.14627406]

I have a frozen Turkey from last Thanksgiving. I'm hoping its still good..
But how do you guys cook your Turkey? Favorite recipe?

[Anonymous No.14627407]

>>14627380
145 internal will absolutely destroy your chicken, 70C tops if you want it to be remotely juicy

[Anonymous No.14627408]

>>14627374
Put it in the slow cooker for 4 or so hours. Easy.

[Anonymous No.14627409]

Don't buy fucking chicken breasts unless it's thin sliced, shit's the most boring thing you can eat.

Buy some chicken thighs or chicken drumsticks. Brine them with sea salt, pepper, paprika, cayenne, and garlic powder. get a baking pan and throw in onions, garlic, carrots, celery, and whatever other veggies you like (I like brocolli and brussel sprouts). Cover chicken with some fresh herbs like rosemary, thyme, and sage. Cover with olive oil. Stick that in the oven at like 410 for 40 minutes. Meanwhile cook brown rice.

Delicious as fuck and healthy too.

If you're going to stick with chicken breasts because you're an autist, buy thin sliced chicken breasts, they cook much easier. Chicken soup works well with chicken breast as well and it's easy to make (just takes a long time though)

[Anonymous No.14627410]

>>14627374
Literally boil it.
I put enough water in a pan to cover the chicken breast halfway, add a small amount of olive oil and a fuck ton of spices. Flip it over after 10 minutes or so, top up the water as needed and dump a mix of vegetables in the pan around the breast. When the water has evaporated, the meat and veggies will be cooked to perfection. You will literally be able to break the chicken apart with the side of your fork, it's extremely tender and it will have absorbed all the flavour from the spices.
You're welcome.

[Anonymous No.14627411]

>>14627374
marinade them in big batches and freeze them

[Anonymous No.14627412]

>>14627374
>air fryer
Works pretty good this way.

[Anonymous No.14627413]

>>14627374
>>14627374
1. Brine that shit for a few hours
2. Pat it dry, butterfly it, and pound it to an even thickness
3. Marinate it with premade shit or just salt and pepper
4. Throw it on med to medium high heat in a large pan with some oil or butter
5. Flip it when you see the first side have a tasty looking crust
6. Use an instant read thermometer to see when it gets to ~160-165 and take it off heat, but don't cut it for a few minutes so that it rests and keeps juicy
7. Enjoy your delicious chicken

[Anonymous No.14627414]

>>14627374
Gas oven? Broil on high on a rack (with a drip pan). Flip once when you see some color, maybe meat thermometer if you're worried. Comes out tender in the middle. Marinade if you want.

[Anonymous No.14627415]

>>14627376
> Oil

You're not wrong but then one might as well buy boneless thighs though as they're tastier and fattier.

[Anonymous No.14627416]

An instant read thermometer is like 15 bucks use it and cook to a hair under 165 and let it rest

Also flattening or at least pounding it evenly helps a LOT.

Dry the chicken with a paper towel before seasoning for a primo crust

[Anonymous No.14627417]

>>14627374
You're probably not defrosting them. Let the the meat become to room temperature and it will cook more evenly.

[Anonymous No.14627418]

get a meat thermometer, one that you don't have to calibrate.Then just cook it until the middle is 165 to 170 then take it out. That's literally all you need to do.
If the outside burns too soon then coat it in oil to protect the skin and whatever dressings you put on it

[Anonymous No.14627419]

>>14627374
Sounds like you're heating it too fast
>Season room temp chicken tendies to taste (I alternate between salt and pepper or adobo seasoning)
>Get a nonstick skillet
>Set burner to medium-low settings (play around with the heat til you get it right, you should be getting a very light crust on each side)
>Put chicken in skillet
>Leave for 5 minutes
>Flip tendies and leave for 5 minutes
>Done
Zero oil or any bullshit required. I recommend tendies over breasts, more consistent and faster cooking.

[Anonymous No.14627420]

>>14627419
>tendies

[Anonymous No.14627421]

>>14627420
I bet your chicken is dry faggot

[Anonymous No.14627422]

>>14627374
fuck chicken, eat beef instead...

[Anonymous No.14627423]

>>14627374
chicken burgers are the best

[Anonymous No.14627424]

>>14627374
I gave up on it. I just cut and toss on the pan with oil until it's crispy and then i mix it around and let it leak water and get cooked.
Salt only, it sucks but it's ok. If it gets watery from the start and doesn't crisp up at all it's shit.

[Anonymous No.14627626]

>>14627374
In a skillet with a tight fitting lid. Mid-high heat, olive oil, cook one minute one one side just to get some color. Flip it over (I like to place herbs and a knob of butter on top at this point but not at all necessary) cover with lid and turn the heat down as low as it will go. After 10 minutes remove from heat and it's ready. Just be sure to never remove the lid and you have perfectly cooked breasts every single time. Seriously, I taught an actual retard to make chicken breasts this way, its foolproof so long as you have a timer or the presence of mind to watch the clock.

[Anonymous No.14627644]

>>14627626
Oh fuck I forgot a step that's embarrassing. When you take it off the heat let it rest another 10 minutes without removing the lid, then it's done.

[Anonymous No.14628494]

>>14627374
Did you really remake this thread again?

[Anonymous No.14628619]

Oven at 190 celciius. Bake for 29 minutes. Perfect. (Rubbing some garlic, pepper and Knorr all ova is good too)

[Anonymous No.14629034]

>>14628494
Yeah, he remade the thread and samefagged all of the replies. What an elaborate scheme!