Tender chicken breasts

rolling_rhoda wrote:
Chicken is a delicate protein. The thickness of the breasts makes them easy to overcook on the outside to get done on the inside. I usually butterfly boneless breasts, cutting them down their length so lay like an open book, less than 1/2" thickness. Then grilled or pan fried they are fork tender.

Quite true although you'd never know that when eating chicken at many fast food places. I rarely butterfly meat unless I'm planning to stuff it but that's just because I'm prolly getting "set in my ways". Never thought to butterfly down the length as I tend to cut across but certainly food for thought. On all levels, LOL:cool:.

rolling_rhoda wrote:
Chicken is a delicate protein. The thickness of the breasts makes them easy to overcook on the outside to get done on the inside. I usually butterfly boneless breasts, cutting them down their length so lay like an open book, less than 1/2" thickness. Then grilled or pan fried they are fork tender.

This^^^. And fresh always beats frozen in my book. The only way I can get whole non-butterflied breasts to come out tender and juicy is to cook them on the "George".

Chicken is a delicate protein. The thickness of the breasts makes them easy to overcook on the outside to get done on the inside. I usually butterfly boneless breasts, cutting them down their length so lay like an open book, less than 1/2" thickness. Then grilled or pan fried they are fork tender.

Freezing draws out moisture,like NYCgrrl said, brine them.

Saw online the other day to take the chicken and put it in a skillet. Put some chicken broth in skillet and place in oven. Cook for about 45 minutes I think at 350. Pour off chicken broth and add BBQ sauce and back in oven for 15 minutes...said they are tender....sounded pretty good.

NYCgrrl wrote:

Mountain Mama wrote:
I use the frozen chick breasts a lot but when I grill them in a skillet they are never as tender as I want them. Suggestions?

Brine 'em first and create a zoned fire. This is my go to technique for chicken which can easily be modified for other meats and with other seasonings:

http://www.epicurious.com/recipes/food/views/Foolproof-Grilled-Chicken-108166

HTH!

I'm not a "kitchen" chef so much, I'm a pit master. But NYCgrrl has the absolute answer. Brine any poultry before cooking. And it can be a plain and very simple brine with sea salt and water. It even makes a difference with deep fried hot wings.

Put them in a zip lock with a can or two of beer while they are thawing. Tender chicken every time.

Add a bit of water/marinade and cover with a lid while you cook.

lap527 wrote:
I always put my chix breast in gallon freezer bag and use a meat hammer, smooth side on meat hammer, and beat it down to about 1/4 to 1/2 ". It saves me from the splatter effect. I then put garlic pepper on both sides...grill..chow down. They are so moist and tender. Yum..yummy

Pounded chicky breasts? Gotta wuvv paillards no matter the meat. Nothing like evenly cooked protein to make your time in the kitchen better:).

I always put my chix breast in gallon freezer bag and use a meat hammer, smooth side on meat hammer, and beat it down to about 1/4 to 1/2 ". It saves me from the splatter effect. I then put garlic pepper on both sides...grill..chow down. They are so moist and tender. Yum..yummy