How do i cook a chicken breast?!


Question: without the outside going crispy?


Answers: without the outside going crispy?

Place chicken breast in the oven on low heat and use cooking spray to grease the tray


i love chicken breast my favourite

What i do with my chicken breast is slice it in half and place butter , garlic & bacon in the middle then i crumb it and place it in the oven so yum

you can boil it, or wrap it in aluminum foil and put it in the oven.

drizzle it with a bit of oil, wrap it in foil and place in the oven

steam it rather than boil.

Tin foil - with herbs and seasoning in oven 15 min @ 180

Depends on how you want to eat them. If there is skin on them and you want to bake spray with Olive Oil then salt and pepper. Once done baking, I peel off the skin so the meat is still tender. If they are skinless, you could always use a crock pot (slow cooker). www.allrecipes.com has GREAT crock pot recipes for chicken.

You can also boil the chicken, but I found it is lacking in the taste department when I do that.

Hope that helps.

Start by removing the chicken bra....sorry its been a long life...

First season well with salt and black pepper both sides, be generous it brings out the natural flavour.

Fry both sides in a little olive oil for 4 mins a side - quite hot. This will seal the outside, but don't worry this shouldn't be long enough to turn the outside tough/crispy.

Place into a preheated oven at gas mark 6 and roast for about 10-15mins until juices run clear and meat is cooked through.

Remove from oven and rest for 5 - 10 mins before serving. Viola! Juicey chicken breat that is not too dry and tastes natural with no added flavours.

Alternatively:

Bring a shallow pan 3/4 filled with water to the boil, add salt, uncrushed peppercorns, tablespoon of olive oil and a peeled/sliced spring onion and some fresh herbs if you like.

Once boiling, add the breast and cover the pan with lid. The water should only just cover the chicken, dont worry if it sticks out a bit. Turn OFF the heat (trust me!)

Leave the chicken to poach for an hour - the residual heat from the boiling water will cook it completely through leaving it succulent to eat and not dry at all.

Note: Always use the best quality chicken you can afford, free range/organic is possible! I personally prefer it roasted as its a stronger flavour and quicker though!

If you want the chicken breast to be crispy, like fried chicken. Use this recipe

Salt and pepper, for seasoning chicken
1 (2 1/2 pound) chicken, cut into pieces
Peanut oil, for frying (or any other oil, olive would be good)
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper


Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.
Heat peanut oil in a cast iron skillet to 350 degrees F.

Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14


or

Southren Fried Chicken--

1 (3-pound) chicken, washed and cut into 8 serving pieces
Salt and pepper
2 cups all-purpose or self-rising flour
3 eggs
1/3 cup milk
Peanut oil, for frying

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.
Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.

You could wrap bacon round it, put it in foil and cook in the oven , the fat on the bacon will keep it moist and it will be more tasty too

Remove the skin. Wrap in foil with a little lemon juice or something and bake in oven. check that there is no pinkness in the middle when you unwrap the breast.

Poach it - wrap it in tin foil, with a healthy splash of (decent) white wine, a bit of butter, some fresh herbs (thyme and sage are lovely with chicken), sliced garlic and a dash of salt and pepper. Stick the whole parcel in a moderate-hot oven for 15 minutes, lovely!

First of all, there are two basic methods for cooking: dry heat and moist heat.

Dry heat methods include baking, roasting, grilling, sauteeing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking. This is the rule: when cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Now when I say longer, that doesn't mean hours. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. And here's another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.
Chicken breasts have little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long. One way to ensure juicy, moist chicken is to brine it before cooking. To brine chicken, place thawed chicken breasts in a solution of salt and water for about 1 hour in the refrigerator.

Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have moister chicken if you cook to 160 degrees F. Remember that the meat will continue to cook after it's removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it's off the heat.

Choose the final temperature based upon the health and risk factors of those who will be eating the meat. If you have young children, elderly persons, or those with a compromised immune system in your household, choose the higher temperature. Dr. Snyder told me that healthy people above the age of 5 have built up a tolerance to low levels of bacteria and won't get sick when served chicken cooked to the lower temperatures.

Also be sure to cool the meat very quickly, preferably in a container placed in an ice water bath. And hold the cooked chicken in the refrigerator no longer than 3-4 days.

I was once asked why chicken had to be cooked through, while steaks can be served rare or medium rare. The answer lies in the physiology of the chicken. The meat is less dense than beef, which allows bacteria to travel throughout the muscle. And the way chicken is processed spreads bacteria. Finally, a chicken's skin is deeply crennelated, and removing the feathers forces bacteria into the crevices and into the meat. So cook the chicken to a safe internal temperature and your food will always be safe.

So buy yourself a reliable meat thermometer and get ready to always make moist, tender, and juicy boneless, skinless chicken breasts.





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