Posted:
#26
Quote Originally Posted by FriedShrimp:
THAT'S THE TICKETIf you want something GOOD.
Pound the chicken thin to tenderize it. Dust in flour and pan fry it in a little oil.
why does the chicken that i make suck so bad?
Posted:
#27
Have not made it but just saw Emeril make this on TV.....
Emeril's Blue Cheese & Bacon Stuffed Chicken Breasts
He sliced a pocket in a standard boneless/skinless breast. Added blue cheese and cooked bacon. Dipped in homemade honey mustard sauce (mustard, honey, cayenne), rolled in breadcrumbs and popped in the oven 375-400 for 15-18 minutes.
Havn't made it but it looks good
Posted:
#30
try a charcoal grill. just spice the chicken no tenderizing. put the coals on one side and the chicken on the other. cut the top of a beer can off with a can opener, fill it with water or cheap beer. put the can opposite of the coals. throw some wood chips in there. grill for 30-40 minutes. steam from beer or water will keep chicken moist. flip a couple times and drink the other 11 beers. perfect every time.
Posted:
#33
Quote Originally Posted by FriedShrimp:
If you want something GOOD.
Pound the chicken thin to tenderize it. Dust in flour and pan fry it in a little oil.
That is how they made their wienerschnitzel at a few places in Germany. The cost of pork was so high, they replaced it with chicken. Make a gravy with the leftover oil and butter, pour over the chicken and a boiled potato. You have a $20 authentic German meal.
Posted:
#34
What's up guys thanks for making me very hungry. 2 things I like to do is the following:
1 season it with Montreal Chicken Seasoning, that stuff is amazing and they have a ton of flavors
2 Find a Balsamic Vinagrete Dressing you like and slow cook the chicken in the dressing.
But the Montreal Seasoning is key for easy cooking of Chicken or Steak.
Posted:
#35
I have found the key to great moist chicken is using a meat thermometer..i just put some poultry magic on it ans some dry italian seasoning..don't cook it on the foreman grill,it will dry out..i never had a meat thermometer but when my girlfriend moved in i started using it on my chicken breasts in the oven and it makes a huge difference..i eat baked chicken breast atleast 4 nights a week
Posted:
#36
Quote Originally Posted by iron_mike:
I have found the key to great moist chicken is using a meat thermometer..i just put some poultry magic on it ans some dry italian seasoning..don't cook it on the foreman grill,it will dry out..i never had a meat thermometer but when my girlfriend moved in i started using it on my chicken breasts in the oven and it makes a huge difference..i eat baked chicken breast atleast 4 nights a week
Yeah, the thermometers are great for poultry. Also, if you roast the whole chicken instead of just the pieces, it comes out much moister. Takes about 80 minutes to roast the whole chicken at 375.
One of my favorite things to do with leftover white meat is to just make a sandwich with mayo and tomato and black pepper. Could almost eat that every day.
Posted:
#38
cooked for years.... here's some tips
1. season c Kosher Salt/ Fresh Cracked Pepp
2. marinating for a few hours beforehand will do wonders for it
3. DONT overcook it... pull at 160 degrees (it will continue to cook till it hits 165... get a meat thermometer if you don't know when to pull chix.... don't chintz out and get some shitty one that will wind up breaking a month in... the electronic ones with remote sensors are pretty sweet imo.
4. everybody always goes for the boneless chix breasts... chix thighs are better imo.... cheaper and the bone keeps it from drying out too much... i do strip the skin right after i buy it and put it in one of those huge freezer bags to store. for sandwiches just pull the meat off after its cooked/cooled (also good for pulled bbq chix etc.)
5. Foreman grills are ok....... they get the job done... pan searing or pan roasting (depending on how thick the cut is) is better though i think.... heat up decent sized pan with EVOO on med-high..... you'll know its ready when the oil starts to smelly fruity and just begins to wisp with smoke... lay down seasoned chix away from you or you'll be wearing some oil. 4-5 min a side to get a nice golden crust.... if you have some of those mega 2ton breasts or other bigger cuts... have the oven preheated to 350 and just throw the entire pan in after its browned.... this is where having an electric thermometer will come in handy....
1. season c Kosher Salt/ Fresh Cracked Pepp
2. marinating for a few hours beforehand will do wonders for it
3. DONT overcook it... pull at 160 degrees (it will continue to cook till it hits 165... get a meat thermometer if you don't know when to pull chix.... don't chintz out and get some shitty one that will wind up breaking a month in... the electronic ones with remote sensors are pretty sweet imo.
4. everybody always goes for the boneless chix breasts... chix thighs are better imo.... cheaper and the bone keeps it from drying out too much... i do strip the skin right after i buy it and put it in one of those huge freezer bags to store. for sandwiches just pull the meat off after its cooked/cooled (also good for pulled bbq chix etc.)
5. Foreman grills are ok....... they get the job done... pan searing or pan roasting (depending on how thick the cut is) is better though i think.... heat up decent sized pan with EVOO on med-high..... you'll know its ready when the oil starts to smelly fruity and just begins to wisp with smoke... lay down seasoned chix away from you or you'll be wearing some oil. 4-5 min a side to get a nice golden crust.... if you have some of those mega 2ton breasts or other bigger cuts... have the oven preheated to 350 and just throw the entire pan in after its browned.... this is where having an electric thermometer will come in handy....
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