-Brine for a couple hours min. -Preheat Oven to 400 -Put in baking tray -Rub with Olive Oil -Season (I like Garlic powder, onion powder, a little bay seasoning and some Slap Ya Mama Cajuin seasoning) -Put in oven for 30 minutes -Take out, cover with tinfoil for 10 minutes -Enjoy
(Of Note, Cooking times are usually for 5 normal chicken breasts, may need to adjust slightly down or up if your cooking more or less)
Buy a food thermometer. Honestly the best thing I've ever done when it comes to chicken.
Here's the TL;DR reasoning -
Chicken is cooked, and therefore safe, when it reaches 165F/75C. That's it. Anything else is irrelevant.
However, because no one used to own a food thermometer (I assume they used to be expensive), a good rule of thumb was the thing we've all heard - chicken is cooked when the meat is white, and the juices run clear.
However, this isn't always the case. A thick cut of chicken like the breast, can still be pink even when its reached 165F. It's safe, it's cooked, but we're taught that it doesn't "look" safe.
As a result, most people tend to over-cook chicken breast. It can often turn white when it's at 200F+, by which point it's the dry, horrible, boring taste and texture we've all come to loathe.
On the flip-side, thin cuts like chicken wings might look cooked when they're still as low as 130F, which is why wings are the biggest cause of food poisoning when it comes to chicken.
So buy a food thermometer, and always have tasty chicken.
buy a crockpot. seriously it's a game changer. you can make breakfast and dinner at the same time and come home to delicious meal. it's nearly impossible to fuck up. you just chop up stuff and throw it in there (potatoes, onions, seasoning whatever's clever). costco also sells a great crockpot for like 30 bucks
protip: buy chicken flavored bouillon so you're not wasting dosh on water (like when you buy chicken broth)
>>35756005 This applies to everything really. People will use a meat thermometer when making a roast of some kind, but for some irrational reason won't when making salmon or something else and as a result people overcook almost everything.
not the guy you responded to but that is definitely a spectrum post man. not trying to be mean, but maybe try not being so rigid and relax a little. i can easily see you getting upset if your chicken was like a few degrees off.
people who talk about food like they do their girlfriend or their dog weird me out, so maybe i'm biased? idk, just relax anon
>>35756137 What the fuck?!? I just help you losers with your fucking chicken. I can't help if nobod wants to learn to cook properly. Have fun with your fucking disgusting overcooked meat... There is just no reason to go up to 167F/76C it just get overcooked and lose the tasty taste
Yeah, I get what you mean by autistic because my post was long and science-y, but I'm just copy-pasting some advice that explains that most people tend to over-cook chicken.
I'm not asking any of you to write/read a fucking study or thesis on food proteins. I'm also not saying one or two degrees matters and you need to rigidly check all your chicken and bin it if it's more than a degree off.
I'm a chef who lifts, and I'm simply commenting that if you spend a measly ten bucks on a food probe, and take five seconds to check your food before you serve it, you won't get the shitty dry chicken that all my lifting buddies constantly complain about.
Sauces are, of course, very important in creating a kick-ass dish, but so is cooking your ingredients right.
So I'm the only one who makes a stew from diced chicken breast in salsa with some addition of frozen vegetables? Very juicy and delicious, and you can experiment with the taste by adding different seasonings to the stew during the cooking process
>>35755990 Do not listen to these people. 30 minutes is FAR too long for chicken. 375 for 18 minutes (at least in my oven) has been sufficient and leaves the chicken extremely juicy. I rub olive oil, garlic powder, oregano, salt and pepper on both sides of the chicken before I put it in the oven.
>>35755643 >smash chicken flatter to increase surface area and decrease cooking time >rinse chicken and pat dry with paper towels >season with salt, pepper, pinch of garlic salt, red cayenne powder, cumin, pinch of hot chili powder, oregano >lightly coat pan with olive oil to prevent sticking >cook chicken on medium-high heat for 3ish minutes on each side >wa la
>>35755643 Lately I have been wrapping chciken breasts in tinfoil, baking it for 15 minutes, then unwrapping and baking for about another 10 minutes. When it's done I serve with vegetables and slather it in Nandos Peri-peri sauce
>>35755643 Buy chickenlegs in bulk. They're cheap. Stove them in a pot with butter, some unions, salt, pepper and other spices to your liking. When cooked through, heat up a pan really hot and bake them on the skin. If skin is brown and crispy, enjoy your chicken.
>Fry onion in whatever vegetable oil. >add like 100ml of milk, salt, pepper, bullion, chili, tomato paste, and curry. >when milk boils (probably while you add spices) turn down heat to medium, place chicken. >after 3 minutes turn chicken >add kidney beans (in chili sauce), and mix it in >turn up the heat >add about 250 ml of water slowly (keep it boiling) >turn down heat and let it sit for like 10 minutes >eat with rice (and peanuts if you like)
>>35758809 As I said in my other post, it's as a result of being a chef, but it's also a cheap solution that takes 5 seconds and stops people over-cooking their chicken until it's like dry rubber.
How many of you would honestly eat pink chicken?
At work we have a Rational oven that can cook a whole tray of chicken breasts in about 8 minutes if you whack the steam saturation right up. Lovely, juicy, pinkish chicken that tastes nicer than steak and I could eat it all day.
>>35755643 I make them like that: >cut in small pieces >add olive oil >add pepper, salt, chili >you can leave it for some time for it to absorb the taste, but it's bretty good even if you don't >fry for a couple of minutes >add a shitload of brown rice >eat realising that taste doesn't even matter, since you'll be eating it until the end of your life anyway Enjoy your gainz
>>35755643 Oven at 450, cover chicken in olive oil and seasonings of your choice. Bake for 10 min, turn chicken over, add a bit more oil to the top, bake another 10 minutes. Best way I have found to actually cook chicken. The flavor comes from toppings man, just look up how to season shit and you'll be good to go.
How much chicken breast does /fit/ eat a day anyways? I have about 250g per meal 2x a day. So 500g a day. Is this a reasonable amount to have? I count that it's like 150g of protein which Is quiet a bit.
>>35755643 >add tsp of butter to pan >let it all melt >add one diced onion and 2 chopped cloves of garlic to pan >let this saute for about 5-10 minutes >add diced chicken breast >can add curry powder, cayenne pepper, tomatoes and salt and pepper as well >stir until chicken is cooked through, but not dry >serve with brown rice and some greens
Always works. I forgot to get mah greens and spices last night so I just had chicken, onions and rice. More filling than my usual spanish scrambled eggs.
1. Slice two green bell peppers into strips 2. Slice onion 3. Slice 3 chicken breasts into about 5 strips per breast. 4. Season chicken with salt, pepper, and cumin 5. Heat a large pan with a bit of vegetable oil 6. Cook chicken 7. Add peppers and onions and continue to saute 8. Place in tortillas
>>35755689 This. Try not to cook it too much (hence the medium heat) so it stays fresh. It's goddamn delicious and takes like 15 minutes. If you wanna take your time with it, you can slice it a bit and pour salt water and spices inside the cuts, then leave it seasoning for a couple of hours.
I made fried rice with chicken a few weeks ago. Wish I had found this thread beforehand, my chicken was dry and boring as shit. I'll post just because I have nothing better to do.
>salt and pepper >rice >eggs >soy sauce >chicken (already cooked, I've never used raw chicken) >onions >butter or oil
cook brown rice beforehand but make sure it's fresh have two pans being heated up, one small and one good sized (preferably a wok but use what you have) melt a small, small amount of butter in the smaller pan add a small handful of diced onions and let them cook until they're getting dark. I prefer my edges crispy but do what you like. once they're ready, mix up an egg or two (one egg if it's just for yourself, one more egg for every 1 or 2 people extra if you're cooking for others as well) and scramble it with the onions still in the pan. the eggs should have a blackish tint to them. Now onto the wok. Add another small bit of butter, but not too small. Then add your rice and mix it up. Add salt and pepper, and your chicken. Not too much salt though since the soy sauce will be adding more. Add some soy sauce now, enough to get all the rice darker than it was. A little bit goes a lot longer than you'd expect, but sometimes you just need more. Now add the egg and onion mixture and mix it up very well. Enjoy. Depending on how much rice you made, you can almost get 2 full plates It's pretty cheap since I used canned chicken breast because time crunch, but I'd like to try it with shrimp. Or fresh chicken that I cook using instructions from this board. I think I'll do this one again for lunch tomorrow.
>>35760172 >coconut oil Nope Nope Nope...I once ate some south-indian fried chicken which was fried in coconut oil(in which they make most of their foods)...tasted gay as fuck...had to act cool in front of my Indian friend who gave me...shouldn't disappoint him though...
> piri piri is a fucking pepper not a sauce > a pepper that comes from Africa > asks god to bless Portugal > getting your education from the Nando's menu > being this thick > year of our lord 2016 > shiggy diggy fucking doo
>>35755643 Here's a delicious and healthy chicken recipe > cut chicken into small pieces > cut vegetables like tomatoes, onions, capsicum etc..(fine chop) >take a bowl, put half cup yoghurt, salt, chilli powder, curry powder, ginger etc.. and mix >add vegetables and chicken to the bowl, mix well and keep it aside for 10 to 15 mins. > take a pressure cooker, add some vegetable oil and heat it until the oil is hot. > add the chicken and vegetables mixture to the pressure cooker and pressure cook until 3 or 4 vessels. >done
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