How do you know that your chicken breast is cooked!?!
How do you know that your chicken breast is cooked!?
I cooking tonight and wondering how long i should leave the chicken breast on the pan for it to cook perfectly.
Answers:
These answers are scaring me. Use a meat thermometer. Chicken is done at 165 deg. There is no rare or med rare for chicken. You have to cook it done every time! Try not to prick the breast much, it will make the juices run out and cause it to be dry. Whole chickens and large birds must be brought to an internal temp of 180 deg.
When the inside is kind of stringy. A lot like string cheese. Thats when youve hit the sweet spot.
If it is fried in oil, my hubby cooks it for about 15-20 minutes a side. If you are just searing it in a skillet, I would say about 8-10 minutes a side. Cut into the breast, if it is all white, it is perfect!!
When it inside become white.
5-8 minutes per side if its a thick breast 4-6 minutes per side if its small or thin if you are usuing it on medium to high heat
when it's white all the way through. cut through the center half way with a knife and check to see if it's pinkish red inside. if it's white or only slightly pink and mostly white, it's done.
If you buy those chicken breasts that are boneless and frozen follow the directions on the bag....after the time they suggest to cook it take a knife and jab it in the center and see if the juices run clear No PINK ....I enjoy eating chicken parts that has the bone in it they seem to have the most flavor. They take longer to cook because of the shape and different thick and thinness.
Get your pan very hot then add some olive oil or peanut oil to cook the chicken in....sear it on both sides then reduce the heat and continue cooking...I just use a little oil....then add some liquid like chicken stock or white wine...or water...along with the spices depending on the cuisine I'm using. I love to cook it slow so the flavors get into the flesh...again I check the center of the meat to make sure no red is showing next to the bone...The average time I'd think depends on the thickness...for a pan of a whole chicken cut into about 8 pieces it takes about 25 minutes...for fried chicken..turning it about 4 times....but for a single flat boneless breast it would be half that time.
Best of luck,
Mama Jazzy Geri
When it is white all the way through it is done perfectly
when the juices run clear if you cut into the thickest part, and the inside is white and opaque and not pinkish
Poke into it right to the centre with for example a knife or fork, if the juices run clear, it's cooked. If the juices are still red in colour, then it needs more cooking.
USE A MEAT THERMOMETER.AND CHECK FOR THE FOLLOWING TEMERATURES
45 degree for rare
55 degree for medium rare
65 degree for welldone
Cut into it and make sure the juices that run out are clear. NO pink juices. If the inside is white and not pink and the juices are clear you're good to go.