Cooking chicken breast cutlets

I am still oxox · ‎03-09-2010

I am a great cook but can not cook a chicken breast that is both browned and soft.

I have a flat grill, a ridged grill and a large frying pan.

I am not sure what I am doing wrong

thanks all and stay well

ETA I have revised this I never cook the breast with the skin and bone in, I always use thin cut skinless and boneless breasts

Stop being afraid of what could go wrong and start being positive what could go right.

4kitties · ‎03-09-2010

I have not tried it but I remember a thread about using baking soda to " velvetize" meats.
It sounded interesting. It tenderizes the meats. Makes it soft like in Chinese foods. I know when I get chicken and broccoli the chicken is always so tender.

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward

PINKdogWOOD · ‎05-13-2010

@I am still oxox I like my chicken like you do. I do mine on top of the stove in a little olive oil (you'll want to lid it), I cook it slow over a pretty low heat, watch it, let it brown & crisp up. Turn it about every 8-10 minutes so it cooks/browns evenly. If it starts to stick a little put in a tad of water to loosen it up, continue to turn. You (and your chicken) should be okay.

If you choose to do it in your oven, I do everything on a cookie sheet with parchment paper (love this stuff, NOTHING sticks to it). Again it's easy to do, it will get brown & crispty, doesn't take any time and you can turn it 1/2 way through, about 12 minutes a side.

50Mickey · ‎05-21-2010

I cook chicken wings in the air fryer. After i cut off all of the skin i sprinkle power, and any other spices that you want but NO salt because the baking power has sodium. They come out crispy. It's baking power that gives it a crispy texture. Maybe try this before cooking the chicken breasts with whatever method that you want. I agree that chicken without browning is very unappetizing.

4kitties · ‎03-09-2010

I just did a google search. Looks like velvetizing is for sliced chicken breast, and I think you are asking about cooking whole pieces of chicken breast.

I just kind of accept that the chicken breast has more extrude when I cook them. I usually use a marinade before grilling them for us. But I know they are still kind of firm.

Will hope maybe one of the good cooks here will have any ideas for us!

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward

Mimi 1883 · ‎03-15-2010

@I am still oxox On the grill, you're supposed to cook over an area without the burner being lit. Then, later move them to the lit area for browning.

I have to admit, I purchased a sous vide and chicken, pork, and beef comes out moist and tender! I even par cook them, then freeze. Will later thaw in the sous vide, and then grill or make it in a pan. The other night I thawed par-cooked chicken breast in the sous vide and then cut into bite-sized pieces, heated olive oil and butter in a pan, sauted shallots and garlic, then a little white wine and added the chicken to cook fully (covered), then added paprika and a little heavy cream. Served with roasted potatoes and carrots. Delicious!

The sous vide is by chef Curtis Stone on HSN. Best purchase ever.

F/N/A luvstogarden

faeriemoon · ‎03-14-2010

I roast them in the oven. The trick is to not overcook them, which for me is a challenge because undercooked chicken freaks me out.

Bone in: brush skin with olive oil, season as you please, bake at 350 for 45 min.

If they are boneless, they take less time.

~What a terrible era in which idiots govern the blind.~ William Shakespeare

I am still oxox · ‎03-09-2010

@faeriemoon

If I baked a thin chicken cutlet in my oven for 45 minutes I would be able to sole my shoe with it.

@faeriemoon wrote:
I roast them in the oven. The trick is to not overcook them, which for me is a challenge because undercooked chicken freaks me out.

Bone in: brush skin with olive oil, season as you please, bake at 350 for 45 min.

If they are boneless, they take less time.

Stop being afraid of what could go wrong and start being positive what could go right.

queendiva · ‎03-12-2010

I brine my chicken breasts in salt water before cooking. Any length of time will do.

For average size chicken breasts sear them for a couple of minutes on each side until browned to your liking . Add maybe 1/2 cup or so of liquid: white wine, water or chicken stock. Place a lid on the pan and put it in a pre-heated 325 degree oven for 8-10 minutes ( longer for a larger piece) Remove the pan from the oven and let it sit, covered, on the stove top for another 8-10 minutes.