Chef brehs, I need help, my chicken breast is dry af

[maxamusa]

OP when you cook you have to actively be in the kitchen. Don't just throw shyt in the oven and come back when the alarm goes off. Also IDK about throwing chicken breast in the oven.....I'm not a big fan of oven baked chicken in general....White meat will dry out a lot faster than dark meat. Its a lot easier to avoid this by cutting your breast thinner as well.

 

[tuckgod]

I'm starting to think 45mins-hour might be slightly too long for a few chicken breast fillets

Just trying to avoid ecoli out here

Think temp not time

Chicken has to cook to 165 internally to be done

 

[O³ (O cubed)]

You're cooking chicken breasts for 45 mins.

Here I was thinking about what to tell you. Brining, basting, steaming and my least favourite wrapping the chicken breasts in bacon. But your simply cooking it FAR too long.

 

[Kornball The Conqueror]

you should roast instead of baking, 400 for 30min

 

[The Bilingual Gringo]

Thermometer and rest breh. Thermometer and rest

This

Get yourself a MEATER or even a wired thermometer and you’ll learn that you’re probably overcooking.

 

[Ezekiel 25:17]

How are you grown but don't know how to cook chicken breast?

Op got us men looking useless.

 

[The D-List Vet]

Brine your chicken.

Doesn’t matter how you’re preparing it or the cut.

I get to this later, replying to save it

 

[TheKongoEmpire]

Even tried marinating it beforehand and my shyt was still dry anybody have any tips?


Tried baking it in the oven for 45 mins or so, also tried cooking it in a pan and either way it ends up pretty dry. Anybody have any pointers on how to safely cook chicken breast without it being tough/dry?

Do you have a food thermometer? The internal temp is probably too high, drying it out. Cook it until it hits 165 ºF and take it out. Depending on the recipe, you can dropping take it a coupe degrees earlier and it'll probably reach 165 while resting.

 

[DaPresident]

2 words…

Carryover cooking.


Try taking it out when internal temp is around 162-163F

Let it rest. As it rests, it continues to cook. Keep it under semi loose aluminum foil…temp again after 4-5 min and you should have perfectly juicy chicken/poultry

 

[BunchePark]

@ThrobbingHood

no real step by step recipe I just mainly clean the meat season it and with chicken it's usually grilled or baked

i really just eyeball the shyt

I just did some wings my best guess is I use about a 1/2 teaspoon of paprika

1teaspoon of the creole seasoning, one blk pepper, one onion powder

a tiny bit of sage and maybe 5-6 shakes of parsley

then this was coated in olive oil maybe 1 and 1/2 teaspoon and just a couple dashes of the light soy

then I put it on 350/360 and maybe 55 mins they crispy and ready to eat

baked in a glass Tupperware

 

[Pseudonym]

Sounds like you’re cooking it too long

 

[ThrobbingHood]

Brine your chicken.

Doesn’t matter how you’re preparing it or the cut.

Had to bump this thread as I used his method recently. Man… I’m telling you, it was better than KFC. I’ve never made chicken so succulent and juicy before. Don’t sleep folks.

Edit: only difference was, that I grated my garlic cloves as opposed to buying minced garlic. Much more organic and fresh to use in the butter. Other than that, I followed his method to a t.