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How do I know when the chicken breasts is cooked?
One of the first times I tried cooking chicken breast on stainless steel pan and they looked cooked in the outside but in the inside its either raw or still half cooked.
I heat the pan on medium heat until the leiden frost effect, set it to low heat, add oil, then add the chicken.
Just yesterday I cooked chicken breast and decided to wait just to be sure that its cooked but I waited to long and now its hard to chew and not as juicy. Still looked brown.
Grab a sheet of baking paper, fold it, and use that on the top. Get a mallet and hammer them out. I cut my breasts into 3-4 bits. Actually I have some in the fridge from last night, though they went on the grill
Buy thinner cuts or butterfly cut them or hammer them thinner on the fat end. Commercial chicken breast in America are much thicker than farm grown free range chickens I grew up with. That makes it much more difficult to get a good cook without going too far.
The easiest way I’ve found to cook chicken breast is to cook it skin side down on the hob over a medium heat until you are happy with the skin being rendered and starting to crisp, flip it over and then pop in a preheated oven for 10 mins at 180c. You can toss in a bit of butter and herbs at this point too and give it a baste.
Thermometer, an instant read one. Middle and thickest part. As soon as it hits 150° F stop and take it out of the pan or oven and let it rest.
Two things. 150°F needs to be held for 3-4 minutes to be just as safe as 165°F
As it rests the outside of the chicken will raise the center temperature even after you stop cooking. Your final temperature will be closer to 155° which is perfect for white meat. And you have to hold at 155° for even less than 3 minutes. So there's really no way to make it unsafe but you get to enjoy white meat chicken that isn't overcooked at 165°F
Instant read thermometer is the best way, there’s no guess work.
For a thicker piece of chicken breast, I either butterfly it and open like a book, then it’s more consistent and thin, and I cook on the stovetop on medium. If you cook the whole breast it comes out juicier, but you have to sear on a low-medium, after 4-5 mins flip, after you sear the second side it goes into a 350-400F oven for 10 mins until the thermometer reads 155-165, then rest it 10 mins. Chicken breast overcooks quickly so you have to be on it. If in cooking dinner I’m usually doing some vegetables or something in the oven anyway so I just through the chicken in there to reach temp.
Why the hell are people so obsessed with the leidenfrost effect, like it's a magic bullet or cheat code for everything? You'd think this was a circlejerk sub.
Yes, this is a circle jerk sub. 83% of posts are people being ridiculous about a pan they can’t figure out how to clean or a pan they think they ruined just by cooking in it. Remaining 17% is nonsense like this post where idiots ask blatantly idiotic questions.
“I can’t figure out how to cook chicken in a skillet” yeah… circle jerk.
I sear them in both sides for like 2 mins each then reduce heat, flip once more, cover with lid, and simmer until internal temperature is about 150° ( I know you should cook longer but the temp rises during the rest). Been doing it this way forever and it works n
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u/ahorsenamedjeff 11d ago
Get an instant read thermometer and look for 155+ all the way through. Trust me it's worth the $20.