/ck/ - Food & Cooking

[Anonymous No.13118359]

How do I prepare chicken breast so that it doesn't taste like mealy flavorless rubber using a method of preparation that is fast, doesn't require a lot of ingredients, and doesn't require deep frying or grilling?

[Anonymous No.13118388]

https://youtube.com/watch?v=VyaxDWLe6A4

[Anonymous No.13118399]

>>13118388
Fuck this kike. I also want flavor.

[Anonymous No.13118417]

sear in cast iron/stainless steel

finish in oven

deglaze pan with some chicken stock + butter + lemon juice, reduce and serve

[Anonymous No.13118423]

Get a better palate, tastelet.

[Anonymous No.13118425]

>>13118417
>lemon juice in cast iron

[Anonymous No.13118428]

Just buy some already mixed spices or a bottle of sauce from the supermarket, retard.

Or you can buy a decent breast that actually has flavor instead of the water-pumped bullshit you're obviously eating. BTW those cheap breasts are actually more expensive because they're 50% water.

[Anonymous No.13118437]

>>13118425
you're not cooking a quart of lemon juice for hours you retard

[Anonymous No.13118438]

If you lightly coat chicken breast in flour it will have a better texture when you pan fry it.

Also fuck threads exactly like this one. Pisses me off whenever I see this specific type of thread. "Guys what are some fast and easy meals/ways of making _____ if i can't [insert extremely basic cooking tool/method]

[Anonymous No.13118507]

use it in a stir-fry, I use it mainly for https://youtu.be/D8myaMkiZAQ

[Anonymous No.13118521]

https://www.youtube.com/watch?v=w8fAellnPns

Bake at 400° for 20 minutes with salt pepper and olive oil

[Anonymous No.13118526]

Pound to an even thickness, dry brine (coat both sides in salt and let it sit for 30 minutes, then rinse and pat dry), season with your favorites, then pan sear in oil till it's ~155 degrees in the middle. Add some butter to the pan towards the end for flavor. Wa la.

[Anonymous No.13118554]

Brine breasts in fridge overnight, just water salt and sugar will do for the brine. Put salt/pepper/whatever other spices you want on the breasts. I personally put some smoked paprika and garlic powder. use more salt than you think you need. hot cast iron, hot oil, sear the breasts about 1 min each side. finish them off in the oven at 425f until the thickest part is ~145-150f. Rest for 5-10 min outside oven and serve. Works pretty well for me usually. just dont let the breasts hit 160f or they become inedible.

[Anonymous No.13118566]

>>13118359
butterfly it, season it, and stick it on a george foreman for a few minutes

[Anonymous No.13118586]

>>13118359
just sear it and make sure you don't overcook it. It helps if you cut the breast in half (lengthwise, like it's a loaf of bread you're turning into a sandwich.

[Anonymous No.13118616]

>>13118359
Generously rub the surface with MSG crystals. Let it dry brine for at least 30 minutes.
Then cook it with spices you like. I prefer breading, but whatever you like.
The MSG changes everything. You have a bland ass meat, so flavor it.

[Anonymous No.13118637]

For super moist chicken You need to flatten the chicken breast using a meat hammer or rolling pin(I recommend covering in wax paper to protect the chicken.) Then use this rub (or make your own)
2 table spoon brown sugar
1table spoon chili powder
1 teaspoon black powder
1 teaspoon parsley
Dash of salt
Cook for 20-23 mins at 425 °

[Anonymous No.13118672]

>>13118359

Apple cider vinegar tenderizes the meat and adds a good flavor. Cut it up, and cook it in a cast iron skillet with about a 1/4 cup of apple cider vinegar season it with salt and pepper. It's good.

[Anonymous No.13118770]

>>13118359
just made this chicken tonight, it was pretty good

[Anonymous No.13118772]

>>13118770
oops forgot the link
https://www.budgetbytes.com/20-minute-honey-mustard-chicken/

[Anonymous No.13118778]

>>13118359
Personally I'd cut into strips, shallow fry with your choice of oil/ fat. Sear it on a high heat if you want, but turn the heat down to medium and when you've got a couple minutes left before it's ready, pour like a couple tablespoons of balsamic vinegar in the pan and stir so it all gets coated, and allow any excess liquid to reduce. Take off heat, season to taste, serve.

[Anonymous No.13118779]

>>13118521
This, but add paprika and a hint of garlic powder.

[Anonymous No.13118784]

>>13118637
I forgot one part! You need to rub olive oil on the chicken before the rub

[Anonymous No.13118851]

>>13118417
This is how I do it. My wife never enjoyed chicken breast on it's own until I used the sear/oven technique.

[Anonymous No.13118985]

>>13118417
Sounds legit. I will try it but first verify results with a youtube check.

[Anonymous No.13118996]

>>13118637
I really hate the texture of chicken breast and pounding it flat is the only way I'll eat it.

[Anonymous No.13119002]

>>13118359
Make sure to wash it thoroughly first.

[Anonymous No.13119014]

>>13118359
My grandma used to fry the shit out of it, til it was like a rubber boot with a burnt crispy coating.
"Gotta cook it til it's done, honey. We don't wanna git food poisoning".

[Anonymous No.13119064]

>>13118359
Boil it and season it on your plate to taste. Don't worry about that other complicated bullshit.

[Anonymous No.13119238]

Like >>13118637 says, you need to flatten the breast with a mallet, large spoon, etc. Try to get it an even thickness of less than 1/2 inch (of 12 mm). Season with whatever you like. Saute in in the oil of your choice in a hot pan. It should be done in 6-8 minutes total. To make the breasts extra juicy, brine then the night before.

[Anonymous No.13119661]

>>13118388
Who else knew the stick method was the best?

[Anonymous No.13119905]

>>13119002

[Anonymous No.13119917]

>>13118672
Yeah treat chicken like it's pork

[Anonymous No.13120124]

>>13118359
Escalopes in the oven. Thai curry. Stew. Chicken caesar salad. That’s just off the top of my head in five seconds. I think you might have learning difficulties, to put it politely.

[Anonymous No.13120131]

>>13118359
Eat it raw and wash it down with bleach, you downsy abortion survivor

[Anonymous No.13120150]

>>13118359
You want the real true answer you're looking for, OP? Cut the breast into tenderloins or half inch thick strips. Throw em in a plastic bag with a marinade and put it in the fridge if you've got other stuff to do or just while you prepare the rest of your meal. When you're ready, turn your oven's broiler on, should only take 10 minutes or less to preheat. Put the tenderloins on a pan, preferably a broiler plate so the liquid can drip, and cook 5-10 minutes per side depending on thickness. If done right and not overcooked, the chicken will be soft and juicy.

Marinades take care of the flavor and the broiler is a quick and easy way to get a nice crispy outside without an overcooked inside. Try it once.

[Anonymous No.13120227]

>>13118507
Chinese master race

[Anonymous No.13120251]

>>13118521
my oven goes only to about 250 degrees

[Anonymous No.13120272]

>>13118359
>cut into medallions, salt
>quick sear on butter
>remove meat, cover it to keep warm
>deglaze with white wine, cream and a tablespoon of mustard
>add crushed pepper, thyme and/or sage
>add some camembert type white mold cheese
>stir until the sauce is smooth
>put meat and juices back in to soak up the flavor

there you go, 5 ingredients (excluding meat and spices), most of which you probably have in a fridge right now and only like 10min prep time
works great with lean pork as well

[Anonymous No.13120454]

>>13118521
Ignore all the other shit, this is the correct answer. Oil and whatever spices you like, 400F/200C until cooked through. I don't understand the retarded shit people od with chicken when the best method is so simple.

[Anonymous No.13120604]

>>13118359
add you choice of seasoning and fresh herbs to plain greek yogurt. marinate chicken in fridge for a few hrs. best bbq'd or oven.

[Anonymous No.13120637]

Brining is the secret.

[Anonymous No.13120667]

>>13118359

Brine it for half an hour, dry rub, Roast with high heat.

[Anonymous No.13120939]

add seasoning, put in instant pot, wala.

[Anonymous No.13121221]

>>13118359
Bake it with seasoned salt

[Anonymous No.13121271]

Chicken milanesa and piccata are both tasty and easy.
Any sort of chinese stir fry is good
Chicken pot pie is great and easy af if you buy the pastry dough.

[Anonymous No.13121389]

Put under the grill. Breast doesn't take that long.

[Anonymous No.13121415]

>>13118779
"Hint of garlic" got me seething

[Anonymous No.13121420]

>>13118521
holy shit this is so fucking cringe it's unwatchable
i'd been avoiding this channel until now because of the faggy name but holy FUCK it's so bad

[Anonymous No.13122124]

>>13118359
lightly coat in flour, add salt and pepper. Serve with peas. fooken lush

[Anonymous No.13122185]

poach it and don't overcook it or sous vide it. sous vide is cheaper and easier than ever nowadays and some have shitty built in apps that won't let you use it without connecting to wi-fi to set it at the 'correct' temperatures and times for brainlets.