Chook Me! - Why is my chicken always dry?

Why is my chicken always dry?

I am not a chef, but I do know my way around a kitchen pretty well. My husband and I think that I am a fantastic cook. I recently decided to never cook chicken again because it always seems to come out dry except for when I stuff it with tomatoes, mozzerella, and spinach, and bake it in light Italian dressing (that's a recipe I invented when Brian decided he wanted to drop a few pounds and it's delicious and seems to be the only one that doesn't come out dry no matter how I prepare chicken.) So why does my chicken always come out dry, and what can I do to make a moist, juicy, delicious chicken? P.S. It has to taste good too, because chicken has almost no flavor on it's own.

Public Comments

cook it longer on a lower temp.
I always flatten my (boneless) chicken. Sprinkle it with water, and wrap it between two sheets of plastic wrap. Then either flatten it with a skillet, or you can get a nice fancy tenderizer. Not one with the spikes, the one with a wide flat circular surface. Try to get it to less than an inch thick. Then make sure to cook it at a high temp, and FAST, if the recipe lends itself to this. The secret to moist chicken is to cook it through as fast as possible.
Always soak chicken in cold water and salt at least an hour before cooking.
Depends on how you want to prepare the chicken, cook, bake, or fry. Each one requries special preperation. One useful way is to bake it with barbecue sauce. this sauce sinks into the chicken to give it flavor and moisture, and more sauce can be applied after baking for added flavor and moisture.
If you overcook breast they come out dry. Try thigh or leg meat.
put buter on it.
It all depends on what type of dish you're are preparing. Fried chicken is suppose to be cooked in vegtable oil at a high temp, (400 degrees for about 20 - 30 mintues). The outside will be very crispy and the inside will be moist and juicy. If you bake it, (375 degrees), make sure you put a lid on your cookware with a little water. When the water heats up, that will cause the chicken to bake but will not become dry as long as you dont over cook it, around 45 minutes to an hour.
Let me tell you, what you need is a Thermometer. Every home cook should have one. that's why your chicken is always so dry, and seems to be lacking in flavor. It's because you're overcooking it. I mean, you may not think you are, but I can guarantee you are. And I mean absolutely no offense, but before I started working professionally, I was totally the same way. All a chicken really needs is a good quality sea salt, and some fresh ground black pepper. You'll realize how wonderfully flavorful a roasted chicken really is. It'll be like something you've never had before. It'll be an awakening. So, the secret is, go out and you get that thermometer, and roast that chicken to about 155-160F. oh, and before you roast it, rub the skin with copious amounts of butter, and I do mean copious. that's how you get that amazingly crisp skin.
I don't know what type of chicken you use but my favorite chicken ever is the frozen, bagged boneless/skinless, Kirkland chicken from Costco. I thaw the chicken season it with pepper, season salt, and garlic salt (and I use a lot for good flavor ;-) ) Then bake it at 375 for about 30-40minutes (depending on how many pieces) Turning over once 1/2 way through You can also saute some mushrooms and serve them on top of the chicken Put cut mushrooms (canned, make sure to drain water or fresh) in a saute pan Add butter Cook over medium heat stirring frequently Add season salt, pepper, garlic salt reduce heat Saute for about 10 minutes Hope this helps out!
i marinate mine for at least 24 hoursin fat free italian dressing, drain them and cook them on the george foreman grill for a total of 5 minutes, it cooks both sides at the same time and always come out hot, juicy and tastey.
i think that also depends on the part of the chicken u are using. the chicken breast has a dryer taste than the thigh or leg. try using some kind of sauce (very liquidy) to dip it in or cook it with to that it soaks up the juices.
hwo have a bad picking of chicken
If you are grilling you have to be cafeful not to over cook it. Try using a meat thermometer. I gifted my husband a digital meat thermometer and we have long since said "bye-bye" to overcooked chicken. You cant fail if you marinate the chicken before you grill. Italian dressing is a great marinade for grilling also! I really do not cook chicken any other way... frying is too messy for me. Baked chicken never tastes good, unless it is in a dish or something like what you have mentioned.
You sould always choke a chicken before cooking and wash your hands after
Try poaching the chicken, or marinate it, wrap it in alluminum foil and cook on about 350 for 20 mins if it's thawed. That should keep it nice and moist. Also, salt and pepper it first. Good luck! My chicken is usually very moist when I make it this way..also a good recipe it.. Buy a whole chicken that's cut up in 8 pieces..bone and skin still in. Put it in a pot with big pieces of onion, celery, and carrots. Cover with water or chicken stock and boil for 1.5 hours. Remove the chicken to cool. Add box of chicken stock to fill the pot 3/4 full. Bring to a boil and add dumplings. 3.5 cups flour 1/2 stock 1tsp salt 3 eggs. Mix eggs and stock, make well in center of flour and salt mixture. Adding flour, roll out very thin and cut into strips. Add to the boiling stock. Boil 15 minutes, turn down to simmer. De-skin and De-bone chicken..it usually Falls RIGHT OFF the bone its so moist and add to pot. so good!!
If you are using breasts, try this, flatten to about 3/8 to 1/2 in then dip in egg then breadcrumbs and fry till golden brown on each side ( total about 15 minutes) or put on a cookie sheet sprayed with PAM in 400 degree oven for about 20 minutes. turning once during cooking. they come out very moist