/ck/ - Food & Cooking

[Anonymous No.10544236]

How is it that one makes chicken strips succulent and tender?

If it takes effort, don't even bother, I won't do it that way. I need generally effortless ways. I haven't spent more than five minutes on making a meal. It goes in the pot or the pan or whatever and comes out when it is done. That is how I operate. All my food is easily prepared.

[Anonymous No.10544249]

>>10544236
It takes very little effort. All you need to do is not overcook them.

This will be easier with a deep fryer, as deep frying is extremely forgiving regarding overcooking. Likewise using boneless skinless thigh will also be better than breast meat.

[Anonymous No.10544258]

>>10544236
>how do I make something better with no effort on my part?
You don't, faggot. Eat your rubbery tendies and thank mummy like a good little NEET.

[Anonymous No.10544265]

>>10544249
This is what I want, and you say if I put some sort of boneless skinless thigh in my jury rigged deepfryer, this is what will emerge?

[Anonymous No.10544294]

>>10544265

You're not making that in 5 minutes, dum dum. Just order overpriced delivery or get a job in a restaurant and learn how to actually cook.

[Anonymous No.10544305]

>>10544265
Yep. Cut thighs (or breast) into strips. Then standard breading (flour, egg wash, breadcrumbs). Deep fry until crispy.

[Anonymous No.10544320]

>>10544294
Actually, you could make that in about 5 min if you were experienced and had all the stuff in your kitchen set up already. Chicken strips only take about 3 min to cook.

But yeah, if you're a noob then it will take you longer to get it done

[Anonymous No.10544321]

>>10544265
>jury rigged deepfryer
A pot with oil?

[Anonymous No.10544327]

>>10544321
a breadpan with oil that I put over the flame

efficient, like all that I possess. Heats up in a minute

[Anonymous No.10544332]

Brining is the key to succulent chicken.

That doesn't take much effort but it does take more than 5 minutes.

If you plan ahead though it's fairly easy. You can cut the breasts into tendies then brine them in buttermilk overnight, then when you're ready to cook just take them straight out of the buttermilk brine and into your egg/breading station.

[Anonymous No.10544341]

>>10544320

I was responding to OP, who probably doesn't even know how to do a basic three stage breading and would stop reading halfway through if anyone here tried to explain it to him in a way he wouldn't fuck up.

[Anonymous No.10544345]

>>10544327
>insists on 0-effort efficiency
>wants to deep free in a loaf pan over an open flame

[Anonymous No.10544367]

>>10544332
Normally I'd agree, but deep frying is so forgiving that there's no point.

[Anonymous No.10545313]

Brine in pickle juice overnight, and don't overcook it. I know the media makes chicken out to be this deadly thing but it really is not, it's okay for there to be a little pink in the middle.

[Anonymous No.10545399]

>>10544332
But doesn't the oil go fucking crazy from the moisture? Everytime I put my chicken on the frying pain the oil gets so angry, I imagine brining would make that a lot worse.

[Anonymous No.10545497]

Here's the recipe for these chicken tendies at one of the restaurants I used to work at.

>put sliced chicken in container
>add buttermilk until saturated
>add (buttermilk) ranch seasoning
>salt pepper
>add enough mayo so it's 1 mayo to 3 chicken ratio
>mix that shit
>put in fridge to marinate for at least an hour
>bread
>fry

[Anonymous No.10545871]

>>10545399
Faggot oil burns are just something you have to deal with in a kitchen.

And no, the outside will be mostly dry when you put it in the oil unless you're retarded

[Anonymous No.10546166]

>>10545871
>Faggot oil burns are just something you have to deal with in a kitchen.
but it hurts and sounds so scary