Tender chicken breasts

Of course beating them down and cooking them fast, which the thinner allows will always produce a more tender juicy meat. It just doesn't always fit the recipe.

Not quite within the boundaries of this thread, but. . .

Use skinless boneless chicken thighs, they are easier to cook properly, with much more flavor. and as others have said, always marinate or brine,

Tyler0215 wrote:
THE BEST chicken I've ever had. Melt some butter and coat the chicken breast. Dredge in a mix of beard crumbs, salt, pepper and garlic powder and bake at 350 for 30 min. Nice and tender and a great flavor. Also good way to make pork chops.

Tyler, chicken with beard crumbs sounds nasty!!!! LOL!

THE BEST chicken I've ever had. Melt some butter and coat the chicken breast. Dredge in a mix of beard crumbs, salt, pepper and garlic powder and bake at 350 for 30 min. Nice and tender and a great flavor. Also good way to make pork chops.

If you have a favorite marinade, add that to the bag before you freeze the chicken. Then it thaws out in the marinade & ready to grill, fry or bake. It gives flavor plus keeps it tender.

JEBar wrote:

IAMICHABOD wrote:

wbwood wrote:

IAMICHABOD wrote:

wbwood wrote:

robsouth wrote:
How does one "grill" chicken in a skillet? Did you mean "fry"?

They make cast iron pans with raised lines in them and call them grills...they actually are a similar principal to grilling.

Yep "Grill" my steaks or chicken in one of these.

Have you tried the "Contant flip" technique for steaks in it?

NOPE but does sound interesting...................

link appreciated, I too find it interesting .... it isn't one I'd use for a couple of reasons :

1. we like our beef grilled/cooked to a stage between medium-well and well done .... with this method I believe that the outside of the steak would be burnt well before the center reached the stage we like

2. its too much work .... flipping a steak every 30 seconds would make the cooking process cumbersome at best


the recommendation to not apply a rub until the meat is all most done is one I've never heard before .... sauces yes, rubs no .... with the Constant Flip Method I can understand his reasoning but I don't believe it is universal across other methods of cooking/grilling ....

Jim

Also depends on the thickness of the steak. The thicker it is, the less the middle will get done. We've never done the constant flip thing either. We have a Big Green Egg that cooks a steak perfectly in 8 minutes and only flip it twice. But I am a member of a cast iron group on facebook (over 80,000 members) and they talk about this method.

Pound and/or brine and grill about five minutes per side.

OR the very best way is to sous vide in water 146 degrees 2-4 hours.

I like to use a local (SE Missouri) marinade called Wicker's for "brine". Basically spices in a vinegar base. Marinate overnite in fridge, warm to room temperature, then grill. Do not overcook. Tender and juicy.

IAMICHABOD wrote:

wbwood wrote:

IAMICHABOD wrote:

wbwood wrote:

robsouth wrote:
How does one "grill" chicken in a skillet? Did you mean "fry"?

They make cast iron pans with raised lines in them and call them grills...they actually are a similar principal to grilling.

Yep "Grill" my steaks or chicken in one of these.

Have you tried the "Contant flip" technique for steaks in it?

NOPE but does sound interesting...................

link appreciated, I too find it interesting .... it isn't one I'd use for a couple of reasons :

1. we like our beef grilled/cooked to a stage between medium-well and well done .... with this method I believe that the outside of the steak would be burnt well before the center reached the stage we like

2. its too much work .... flipping a steak every 30 seconds would make the cooking process cumbersome at best


the recommendation to not apply a rub until the meat is all most done is one I've never heard before .... sauces yes, rubs no .... with the Constant Flip Method I can understand his reasoning but I don't believe it is universal across other methods of cooking/grilling ....

Jim

I call cooking in a skillet without a lot if oil grilling in a skillet. I spray with Pam & cook seasoned chicken breasts. Not fancy but I don't have an outside grill & don't fry foods anymore.