Bone in, skin on chicken is awesome, but sometimes I eat the boneless, skinless breasts in an attempt to eat healthy(er). I really don't like them, but I figure some of you here might have some good recipes for them. Anybody?
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The poultry version is barely different from the others. In fact I use the fish stuff on steaks and vice versa. Coat with olive oil, then shake a bunch of that seasoning on both sides. Throw it in a med-hi cast iron pan and let the magic happen. I also cook em on the grill that way.
Well in my opinion there's aboot a million ways but a few of mine are marinating in evoo, salt, and black pepper and grilling until 165 degrees. Slice and ejoy on a caesar salad.
Pan roasting is another good one.
Slice thin and skewer with a little teriyaki.
This works with either white meat or dark. Boil some new potatoes or Yukon Golds, put into a roasting pan and let slightly cool, take whole thighs or quartered breasts and pan sear them with salt and pepper, just slightly kinda squish the taters add in a can of diced low sodium tomatoes, the browned chicken, generous amounts of rosemary (go for a walk and you'll sees it growing unkempt in peoples yards. Steal theirs don;t buy any) add several glugs of evoo some salt and pepper mix together put in 325 oven for 40 mins. Enjoy Chicken tray bake.
Seasoning and marinades. And don't overcook them. Figure out what the borderline of 'undercooked' is, and go just beyond that. You'll have to experiment a little, because they come in different thicknesses.
Also, cooking skin-on and then removing the skin before eating works just as well, and keeps the chicken moist. Kinda wastes whatever seasoning or marinades you use, but if you're going to process the meat further it can be fine. (Chicken salad, etc)
Quote from: Lumpy on April 07, 2012, 06:16:41 PM
Seasoning and marinades. And don't overcook them. Figure out what the borderline of 'undercooked' is, and go just beyond that. You'll have to experiment a little, because they come in different thicknesses.
Thermometer in the thickest part should read 165. Pull it, let it rest a few minutes and serve.
Thanks for the advice guys. I suspect one reason I haven't liked them much is that they've been overcooked.
one word..tabasco
Always have hot sauce.
Breast is the tits and yes, you've probably been overdoing it. I'll batch cook maybe 4 or 5, pan roasting is the easiest. I "bread" them with a combo of stuff. Romano cheese, off the shelf seasoned bread crumbs, Mrs. Dash, this lemon fish fry batter. Citrus zest on top goes a long way as well.
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^^^that sounds delicious.
Another way is to slice into strips or chunks. Drop in egg/ pepper/ spice mixture then into seasoned panko crumbs. Coat and Bake at 400 for 15 mins for amazing chicken nuggets and strips. Custom sriracha ranch to dip that shit in. Omgyummers.mmmmm...
this is basically Lumpy's Mom's approach to chicken in general (tons of leeway in the recipe as you will see). Betty Crocker probably invented this.
Mix of grated parmesan (romano) from a can (or fresh grated) with cornflake crumbs (find it in the Bake aisle) (or breadcrumbs). Cornflake crumbs are awesome though. Say one cup of cornflake crumbs, one cup of cheese.
Add a whole bunch of garlic powder (a tablespoon), maybe a half tablespoon of white pepper (<--- do not skip) plus some black pepper and some dashes of cayenne too, if you feel like it. You can mix it up by hand. White pepper is what Colonel Sanders uses... you should use it too.
First dip in egg wash (add milk or half and half too, if you have it. 50/50 is about right) Then into the breading. Bake on a greased sheet.
I make a low carb version using almond flour instead of cornflake crumbs.
You don't need to measure anything, about half cheese and half crumbs/almond flour is right. Fresh grated cheese is nice, but canned Kraft grated parmesan cheese is actually just fine, especially if you already have it around for some crazy reason. For 6-8 breasts, you could use almost 2 cups of this mix... you can go heavy with the coating. I've even double dipped before. You can also make chicken fingers like this, if you want more coating per bite (just cut the breasts up first, duh). That way uses up a lot of coating, and the pieces cook pretty quick.
(I don't know if any of this is low calorie, if that is what you're trying to do)
Last night I took 2 large breasts and split them in half lengthwise. Covered in a few tablespoons of evoo,salt,pepper,and some fresh thyme. Bake in small roasting pan at 425 for 25 mintues. Came out nice.
Don't buy chicken breast.
Buy the thigh fillets, they have a marginally higher fat content but taste much, much better. The only time I use chicken breast is when I buy a whole chicken when I intend on making stock with the bones, or unless a recipe specifically needs it. Even then I'm likely to replace it with thigh or drumstick meat if I can.
I enjoy both and just buy whatever is the best deal. That said, thighs do have more natural flavor. I just posted in the MEAT thread about doing like 5lb at a time in a crock pot. Just be sure to sift out the cartilage from the joints once it falls off the bones.
Quote from: NCR600 on April 13, 2012, 11:23:14 AM
Don't buy chicken breast.
Buy the thigh fillets, they have a marginally higher fat content but taste much, much better. The only time I use chicken breast is when I buy a whole chicken when I intend on making stock with the bones, or unless a recipe specifically needs it. Even then I'm likely to replace it with thigh or drumstick meat if I can.
i generally buy thighs, because they are cheaper, but they have way more fat, and a little dark meat. They arent a direct replacement in my opinion. I do love thighs though.
Pound them flat inbetween saran wrap
put some spinach (fresh or canned) and a slice of swiss on them, then roll up and secure with toothpicks
put them in a casserole dish and season to taste
cover it all with pre-cooked rice
pour a can of mushroom or celery soup mixed with a can of water over the entire thing, cover and bake
(writing that made my mouth water...)
On a grill set at high temp it should take no longer than 8 minutes to grill a piece of boneless chicken. 2 min turn 2 min flip and repeat. If you know cook times then using the time method of cooking is always best. Especially for grilling. You should know where all of the hot/cold spots on your grill are.
The hellmans mayo Parmesan recipe is good. Not exactly healthy though
Quote from: Demon Lung on April 14, 2012, 08:06:21 AM
On a grill set at high temp it should take no longer than 8 minutes to grill a piece of boneless chicken. 2 min turn 2 min flip and repeat. If you know cook times then using the time method of cooking is always best. Especially for grilling. You should know where all of the hot/cold spots on your grill are.
Not quite mister. A full boneless breast is gonna take longer than 8 min. If you're gonna go for "just done", yiou gotta use a meat thermometer. When stuck in the thickest part it should read 165 F
I was going to disagree with the 8 minute thing too. Ive never been able to finish a breast on a charcoal grill faster than 8 min per side maybe.
Quote from: RAGER on April 14, 2012, 10:41:22 AM
Quote from: Demon Lung on April 14, 2012, 08:06:21 AM
On a grill set at high temp it should take no longer than 8 minutes to grill a piece of boneless chicken. 2 min turn 2 min flip and repeat. If you know cook times then using the time method of cooking is always best. Especially for grilling. You should know where all of the hot/cold spots on your grill are.
Not quite mister. A full boneless breast is gonna take longer than 8 min. If you're gonna go for "just done", yiou gotta use a meat thermometer. When stuck in the thickest part it should read 165 F
I'm talking about a cutlet. No a full breast
Well bugger it, ya gotta specifiy that homey.
My bad
i was thinking of making some cutlets tonight with a crushed peanut butter capt. crunch coating.
Probably do it with a good mixed greens salad, maybe some strawberries too, if I can find some that are appetizing.
I made some grilled chicken tenders with grilled zucchini and a red Potato salad for dinner. With a homemade honey mustard
Nice thick coat of paprika and grilled outside. When cooled slice and use for kids lunches. Much better than buying lunch meat and cheaper too.
The smoke and charred bits make it exciting.
^^smoked paprika. next level zef side.
Yes on the smoked paprika, 'The Spice House' that you always see the chefs on Food TV visit is right down the block from us, they have 12 paprikas so I always have smoked and non-smoked. It's awesome and they carry everything you could imagine....
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What about cubing those chicken breasts and making some sort of Coconut/Curry thing?
I have used breasts, tenders and cutlets for this and all work pretty good.
Cut breast into strips, (or chunks, but strips or tenders work best), dredge in a bowl of beaten eggs, then coat with Panko crumbs. Bake on a flat sheet/cookie sheet for 15 mins, turn and bake for another 10 at 375-400. I always season the shit outta the bread crumbs. And I add fresh black pepper to the beaten eggs.
Instead of eggs, I've also used a mayo/Dijon mustard mixture with a little olive oil to thin it out. Then coat with Panko and bake. It was also a good method. Panko turns out a little more golden and crispy but the mayo thing keeps me going back to the egg mixture.
As good as any fried chicken tenders but much better for you.
Oh yeah, and if you do the mayo route for binding the Panko crumbs, mix in some sriracha sauce or franks hot sauce for some interesting buffalo style strips.
Marinate overnight:
6 chicken tits
2 Tbs olive oil
2 Tbs lemon and/or lime juice
1 tsp chili powder
dash o' salt and pepper
Grill. Shred/dice. Tacos!
That looks awesome. I completely overlooked mentioning shredding them for taco filling as well. Boiling works well for that, doesn't take all that long either, maybe 8 minutes for 4 breasts in a pot. Shred with forks, mix in all yer flavors, tacogasm.