Mike Nasty
Veteran
You could saute it in olive oil 5 mins on each side. You don't need to brine or marinate a breast, it's dry cause your cooking it too long.
Chef brehs, I need help, my chicken breast is dry af
- Thread starter acri1
- Start date
Yea that method is straight up just oven baked w/o searing…it’s the lazy meal prep version
Internal temperature for chicken should be 165 to be done. If you're baking it for 45 minutes you're probably up around 200, if not more. Marinade or brine it beforehand, and get a thermometer if you insist on baking it
Ezekiel 25:17
Veteran
Yeah, that method easy as hell and to the point, I just take the time to sear it for the flavor.
Sometimes I'll do thin sliced chicken breast. 1 minute high sear on each side, let rest, and it's done.
I would bet that most people who have trouble cooking steak or chicken are tossing it cold into the pan/oven.
Take it out of the fridge 30 mins to an hour beforehand. Unless your house is 100 degrees it’s not going to go bad.
Take it out of the fridge 30 mins to an hour beforehand. Unless your house is 100 degrees it’s not going to go bad.
BunchePark
Coli N Calisthenics
chicken titties nikka?
them shyt simple I'm making some for lunch today I'll post them right quick
think I got cutlets today matter fact
them shyt simple I'm making some for lunch today I'll post them right quick
think I got cutlets today matter fact
ExactlyBrine, baby, brine.
My kids used get mad when I would tell them they gotta wait until tomorrow for chicken because I didn’t brine it. Once they tasted the difference they don’t complain anymore.
Ezekiel 25:17
Veteran
165 isn't needed from what I've read. 165 is the point of bacteria instantly dying, which is why the FDA backs it.
Really you can take chicken off at 155 and let it rest.
The Half-Blood FKA Prince
Avada Kedavbreh!
U gotta make adjustments for weight/temp/and quantity but 45 minutes even at 350 is waaaaaay too long even for a full baking sheet breh.Even tried marinating it beforehand and my shyt was still dryanybody 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?
I can relate cause i like my chicken DONE done, but try adjusting the temp to like 375 and start checking that internal temp by inserting meat thermometer (
) at the 20-25 minute mark. 170-180 F tops ur chicken is safe. Anything more and yeah that bird only gone get dryer 
Chicken fluffy like my ears mate with this jawn.
pro tip. This oil is great for cleaning your paraphernalia (grinders, pipes etc etc) and it leaves it minty fresh. Just warm water and shake it. Gunk falls right out.Back to the main topic Chicken and Turkey are the "Batman" of meats might just be regular average Meat
but It becomes Godly with Prep-time.Electric Relaxation
All Star
Should I be?
If it’s breasts, let it sit for an hr to come to room temp so it cooks evenly. Also make sure the cut is even thickness so it cooks evenly. Cook it to 165 degrees and no higher. And let it sit for 5-10 after it’s done.
Marinate in water, sugar, and salt at least a few hrs, ideally overnight. There’s other marinades and brines you can try once you’re comfortable.
Or cook thighs. If your thighs are coming out dry, you gotta go back to the drawing board
Marinate in water, sugar, and salt at least a few hrs, ideally overnight. There’s other marinades and brines you can try once you’re comfortable.
Or cook thighs. If your thighs are coming out dry, you gotta go back to the drawing board
He said he was concerned about salmonella, and already can't properly bake a chicken breast, so I was trying to keep it simple. I remove mine around 160-162 and foil wrap it.
