Chook Me!

CHiCkEN??!!?

okay when i cook my boneless chicken breasts its always sort of watery when i cut it open after frying it...so i end up throwing it away ! i i know its gross...so how do i cook the chicken thoroughly on the inside with out burning the outside??

Public Comments

1. Use a meat thermometer to check your chicken. When it reads 165 F in the thickest part, it is done. A little water in the chicken is just evidence that it is moist. Overcooking it will dry it out.
2. 1) Boil the chicken first - this is the best way to ensure that it gets cooked all the way through and remains moist inside and out. 2) Filet the chicken and/or cut into thinner strips. This will do the same as above without the boiling step and make the outside a little crispier.
3. Heres what I do and they turn out perfect every time so feel free to use this trick. I sear the chicken on the stove in a slightly greased pan so each side is lightly golden but not cooked thru. Then I bake at 400 for 20 mins til done thoughly and temp reaches 160 on the meat thermometer. Let meat rest for 15 mins while you finish up rest of the dinner and the juices will redistribute thru out the meat and be prefect. Serve and emjoy
4. We will take care of your situation and I will give you an amazing recipe at the same time. Southern Fried Chicken: Chicken breast or even better use the legs, wings all of it Rub the chicken with chopped garlic, Laurys seasoning salt, a touch of dry oregano, then roll in flour and let set for 1 hour. Get your oil hot in a frying pan, then fry the chicken until nice and golden on all sides. The secret to home style crispy fried chicken is to turn the heat done and let it cook, slowly,this will also ensure that it cooks inside. To test to see if it is done, cut a piece, let it rest and see if there is any blood coming from the bone. If you want to cook in more you can finish it in the oven, 350 for 30 minutes, check it by cutting it. Agian the secret is if its burning on the outside, turn the heat down. Your friends are going to love the taste of your new fried chicken recipe and they will beg you to make it for them again. Bon Appetite
5. First if you don't want to use a breading, then I would bake it. I usually do about 350 F for 30 -40 minutes. I sprinkle each breast with herbs (I usually use pampered chef italian seasoning, but you could you an all-purpose seasoning too) and olive oil or butter and a touch of lemon juice on each one and then bake. It has always turned out really well. If you are wanting to fry it in a pan with breading try this absolutley awsome recipe from allrecipes: INGREDIENTS 30 saltine crackers 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper [I add sweet paprika and a dash of all-purpose seasoning too] 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves DIRECTIONS Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs [I make then into fine crumbs]. Add potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear. -When I amke this I use three "breading" bowls. One with flour (about 1/3 -1/2 cup), then the egg and then the breading. Dipping in the flour first helps the egg stick, therefore helping the breading stick. Then I make a white gravy sauce as follows: 6 Tbsp butter, pinch salt and pepper, 1/2 cup flour, 12 oz can evaporated milk (or regular milk), 3 cups chicken broth (made using bouillion and water) Melt the butter and then stir in flour. Stir constantly for 1 minute and then add milk slowly, stirring constantly, then add broth and pepper and stir until desired thickness.
6. I have a George Forman grill it works well because it cooks from both sides, cooking it fast and making it moist. Also try a lower heat a lower heat for a little while longer will keep if from buring and will still result in a nice moist chickren breast.