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

[Lord_nikon]

Marinate your meat breh

 

[R.E.N. Spells Ren]

I'm no chef breh but I've made a dry chicken a few times. You're either cooking at too high temperature or cooking the chicken too long, get you a food thermometer and keep an eye on it when you're cooking

Quotes for emphasis. This is definitely chef’s error.

 

[Windows 91]

Chicken thighs my boy. The dark meat is fattier/juicier.

 

[Legal]

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?

45 minutes, breh?

As someone else said, getting a meat thermometer is a lifesaver for chicken. But that said, you can take advantage of the fact that it's not beef, so you don't need to worry about trying to keep as much pink in the middle. So, if you're backing, you can go high heat for a short amount of time, let it rest for a bit, and still be good. The key is using the thermometer to make sure you pull if off the heat in the 160-162 rang and let it rest up to 165.

 

[Electric Relaxation]

Sous vide>>>

 

[Kenpachi]

Marinate or brine your chicken first my guy. Then pan sear skin side down with some olive oil on high heat for 2-3 minutes or until the skin is golden brown. While it’s searing preheat your oven to 390. Once the chicken skin is a nice golden brown flip it over and place the pan in the oven for 13-14 minutes.

This has never failed me when it comes to making juicy chicken breast. Same for thighs and wings. Just need to tweak the time in oven based on the cut. More time for thighs etc due to the bone.

Enjoy breh

 

[TheHonorableOmarSharif]

JustEven 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?

Just cook it in chicken broth.

 

[Fillerguy]

I have no idea how your shyt is dry....maybe cuz you keep it in too long? Or don't use enough oil?

Try cutting the chicken in a diamond pattern before you apply seasoning

 

[acri1]

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

 

[NotAnFBIagent]

Dark meat

 

[Ezekiel 25:17]

45 minutes??

My chicken is done in 17 minutes at 425.

 

[Ezekiel 25:17]

Sous vide>>>

You don't worry about toxins from plastic?

 

[Lurkio]

how long would you recommend cooking chicken breast?

I'm not trying to get salmonella out here.

If you gonna bake it do it for abt 20-25 mins depending on how many you have in there and how thick…high heat too like 425-450

Best method imo is cast iron and butter baste to finish…4 mins each side…1 min basting with butter garlic and herbs…rest 8 mins

 

[Ezekiel 25:17]

If you gonna bake it do it for abt 20-25 mins depending on how many you have in there and how thick…high heat too like 425-450

Best method imo is cast iron and butter baste to finish…4 mins each side…1 min basting with butter garlic and herbs…rest 8 mins

Even 20 minutes is too long.

I do sear on high for 1 min, then 425 for 18 minutes and that's still dry IMO.

I feel like 425 at 16 minutes is optimum. If you gone sear, 15 minutes.

 

[Yinny]

I poke holes in it and cook it in chicken broth