I fucking hate cooking chicken.

[Anonymous No.19007940]

Every time I cook chicken:
>meat is firming up nicely, seems just about perfect
>take off the heat and serve it up
>thin part is overdone
>it's still slightly pink in the thickest part
>cut the thick part off and put it back on
>serve the re-cooked part
>now it's all overdone

Is there a secret to avoiding this?

[Anonymous No.19007943]

thinner chicken

[Anonymous No.19007948]

>>19007940
Do you have an oven?

[Anonymous No.19007950]

>>19007943
This. Butterfly it, retard.

[Anonymous No.19007953]

Pound out the chicken with a heavy pan or flat end of a tenderizer until it reaches your desired uniform thickness

[Anonymous No.19007959]

>>19007940
Bake it you fucking troglodyte

[Anonymous No.19008035]

Is there a stove-top method to cooking thighs?

[Anonymous No.19008046]

>>19008035
cut in half, sprinkle with water, flip more often, add liquid, at the end, etc etc

[Anonymous No.19008091]

>>19007940
Pound the chicken down with a food hammer. Make it real thin then fry it up.

[Anonymous No.19008095]

>>19008035
Salt, pepper, boil in shallow water covered for 20 minutes until tender. Works like a charm.

[Anonymous No.19008100]

>>19007940
Hahahaha

[Anonymous No.19008106]

>>19007940
just buy a sous vide machine, they're pretty cheap now.
Perfect chicken breast every time.
Otherwise, use a meat pounder or a rolling pin to flat the thickest part, so that the piece becomes more uniform and cooks more evenly.
Using a probe thermometer to check the temperature also helps.

[Anonymous No.19008119]

OP here. So far, we have the following suggestions:

>just bake it in the oven
>cut it thinner/butterfly it
>pound it thinner
>buy it thinner
>boil it in the skillet
>boil in a plastic bag with a sous vide anal probe

I have seen people cook a full size (unthinned) chicken breast in a pan and on a grill. I know it's possible. Does /ck/ not know how to do it?

[Anonymous No.19008131]

Cook at a lower heat or bake it in the oven prior to throwing it in a pan, alternatively stop being a faggot and just grill/smoke it.
You do have a grill don't you anon?

[Anonymous No.19008137]

>>19008131
I have had the same problem on a grill.

[Anonymous No.19008142]

>>19008119
Yes but anytime you prepare an uneven piece of meat it will inherently cook unevenly (without a sous vide anyway) The key is pulling the meat from the heat when the thickest part is at the right temp. The thin but will always be a bit over cooked. Here’s the reality though. Most chicken breasts you are getting from the grocery store are incredibly huge and really do need to be turned into a cutlet if not for even cooking but for flavor. Often these really thick chicken breasts simply won’t be able to be seasoned heavily enough because there is just so much internal white meat of the breast that has little flavor of its own. By thinning out the breast you get more seasoning per bite and better tasting piece of chicken while also allowing it to cook evenly.

[Anonymous No.19008148]

>>19007940
>it's still slightly pink in the thickest part
That means it was perfect. You should have never put it back on the heats
Also you need to learn how heat penetrates meat. When you took it off , let it rest and then cut into it, you already stopped the cooking process , you cant just go back

[Anonymous No.19008153]

>>19008137
You're cooking it too hot then, I don't know exactly the temps because my thermometer don't work but I'd imaging it's at like 350 or so and I just cook it for about 30-40 minutes flipping half way, btw drinking beers while cooking gives you a natural sense of when food should be ready.

[Anonymous No.19008154]

>>19008119
Have you tried cooking it with lower heat? Putting the heat too high is almost always the #1 reason for uneven doneness

[Anonymous No.19008160]

>>19008035
Debone the chicken thighs, it's pretty easy and intuitive even if you're not used to deboning meat.
Just make a cut where the bone is, then scrape the meat from the bone, cut underneath it and separate the rest of the meat from the joints. You can easily find video tutorials on YouTube.
Then pound it with a meat tenderizer or a rolling pin to even the thickness.
Heat a pan, add some oil with a high smoke point and add the chicken, skin side down. Cook on medium heat for a few minutes, then flip it and finish cooking. There's less worry here about overcooking it, because dark meat will still be juicy and tender even if slightly overcooked.

[Anonymous No.19008166]

>>19007940
Just slice it horizontally into 2-3 parts about 1.5 cm thick.

[Anonymous No.19008167]

>>19008100
Do you have to overseason to compensate for the plasticy taste?

[Anonymous No.19008211]

1- Get proper quality chicken, no inflated factory balloons that'll crap hot oil all over your kitchen the moment they enter your pan.
2- Preheat the oven to 180°C (no convection, top and bottom heat)
3- Heat a generous amount of oil in a pan with a heavy bottom (see step 7)
4-Set your timer to 1 minute and salt your fillets on both sides.
5- Put your fillets in the pan the moment your oil starts whirling slightly
6- Lift them up and let them down gently again, give them 1 minute.
7- Turn them around and give them another minute. But this time keep your pan at a slight angle and constantly scoop up oil with a tablespoon and pour it over the already cooked sides.
8- Your first browning is always the best looking one. Your second browning at an angle will be done as good because your oil will be hotter.
9- Remove from the stove, add spices, pepper, shove in the oven for 10 minutes.
10- Pinch with a sharp knife or fork, if the liquid that runs out is clear, your fillets are done. If not, spoon oil all over and give it another 2 minutes (up to 4 minutes if you have Bresse or similar chicken).

[Anonymous No.19008214]

>>19008119
>I have seen people cook a full size (unthinned) chicken breast in a pan and on a grill. I know it's possible. Does /ck/ not know how to do it?
it's certainly possible, just cook it on a lower heat, but the thinnest part will inevitably cook more than the thickest part. You could also add stock or make a pan sauce to prevent the chicken from becoming too dry:
>cook the chicken on both sides for a few minutes to give it a nice sear, better if on a stainless steel pan
>remove it from the pan
>add diced onion/shallot
>deglaze the fond with wine/stock/cognac/brandy/other liquids or a combination of those
>reduce the liquid until it thickens
>add cream
>re-add the chicken breast and finish cooking it in the sauce

[Anonymous No.19009393]

>>19008100
based sous vide enjoyer

[Anonymous No.19009394]

>>19008167
you must be using dollar store vacuum bags, normal vacuum bags don't have this problem

[Anonymous No.19009400]

https://www.youtube.com/watch?v=lAn4CXk1sQw

[Anonymous No.19009782]

>>19007940
Lower heat, use oil.

[Anonymous No.19009826]

>>19008035
Essentially you cook the thigh skin side down in a pan until the fat is rendered then flip it over and cook til done. Remove the thigh and cook some shallots and maybe garlic in the left over fat. Add some white wine, maybe some lemon juice and deglaze. Add some herbs maybe and reduce. Wala.

[Anonymous No.19009832]

>>19009826
Never mind, looked at the pic and it is skinless thighs. Fuck yourself.

[Anonymous No.19009862]

>>19007940
>chicken thighs
>salt and pepper
>toaster oven for 25 minutes
>brush teriyaki sauce on it
>5 more minutes
Low effort. Perfect every time.

[Anonymous No.19009908]

Cooking a boneless breast of chicken is easy lil olive oil in the pan season chicken with salt, pepper, garlic powder or whatever you like
turn pan on medium heat when it heats up place chicken in, don't touch it for 8 minutes or so, flip once and cover for another 6 minutes

[Anonymous No.19009976]

>>19007940
>Cut the chicken into chunks or strips
>Lightly oil a skillet or wok
>Stir fry chicken pieces
>chicken is done in minutes

[Anonymous No.19009986]

>>19008100
*leeches plastic into your system*
*fucks up your hormones and gives you cancer 10 years later*
You sure showed him, anon!

[Anonymous No.19010004]

>Oven 400 degrees
>little olive oil in baking dish
>season/marinade chicken/veggies
>chicken in
>frozen veggies in
>timer 30 minutes
>perfect baked chicken and veg every time

I dont pretend to be a master chef, but its so fucking easy and it never turns out dry for me. I don't even really rest the chicken when I take it out, maybe 3-5 rest at absolute most.

[Anonymous No.19010042]

>>19007940
cook on lower heat for more time? chicken thighs will stay juicy and not dry out

[Anonymous No.19010065]

>>19009862
Did you mean to say toaster oven?

[Anonymous No.19010134]

>>19007940
realize breasts are shit tier and move onto superior thighs

[Anonymous No.19010140]

>>19010065
Yes. It's the same as using a full oven except it heats up faster, doesn't need to be pre-heated, and turns itself off automatically when the timer goes off.
I use the toaster oven for anything that will fit in it.

[Anonymous No.19010169]

>>19007940
>Brine/marinade a whole chicken
>Cut out the backbone with kitchen sheers
>butterfly on a broiler pan
>stuff spiced/herbed butter under skin
>lay back strips across top
>bake until golden brown

For pieces, marinade in equal parts pineapple juice and teriyaki sauce. Bake or grill.

Pan-frying bone-in chicken is cancer.

[Anonymous No.19010174]

>>19009986
Sticks nasty things in his mouth swallows it all also does weird things with his anus
nobody is going to listen to you

[Anonymous No.19010179]

>>19010169
*back strips = bacon strips

[Anonymous No.19010193]

>>19007940
I just made some legs in my rotisserie. They marinated overnight in a homemade sesame sauce.

[Anonymous No.19010300]

>>19010140
Pretty based. I used the shit out of mine when I was in a dorm in college. I wasn't make chicken or anything, but that thing made a ton of tuna melts. It's in a tote in my garage and I sometimes think about bringing it into the kitchen since I live alone and don't make too many big meals.

[Anonymous No.19010349]

Things are great, I live alone so turning on the huge ass oven was not cost effective especially for the amount of food I was cooking.
Chicken, pork chops, chicken tenders, pot pies, french fries, mozzeralla sticks whatever you toss in the oven

[Anonymous No.19010378]

>>19010349
One good combo is a frozen chicken patty + fries. You can cook them at the same time in a toaster oven and make chicken sandwiches. Also works with tots and mozzarella sticks. Cheap alternative to fast food.

[Anonymous No.19010407]

>>19008035
cook chicken thighs in an instant pot or other pressure cooker, it's the premier way to do it. Extremely juicy

[Anonymous No.19010462]

>>19009986
Chicken comes covered in plastic already, you are just as fucked as a sous vide enjoyer, anon. And the plastic it is covered in isn't certified to any standard.

Unless you are keeping chicken in your backyard, you are part of the plastic empire too.

[Anonymous No.19010477]

>>19010462
Anon...toxins and plastics in particular leech mostly when warmed up.

[Anonymous No.19010974]

>>19007940
Supposed to beat the fuck out of it with a baseball bat until it's all somewhat the same thickness

[Anonymous No.19011069]

>>19008119
You use lower heat and more time, then up the heat at the last 2 minutes to get a nice golden color.

[Anonymous No.19011074]

>>19007940
Use a cooking thermometer. When the temp at the thickest part reads 165F, it's done.

[Anonymous No.19011175]

>>19007940
just cut it in strips, you're gonna slice it before you put it in your mouth anyway.

[Anonymous No.19011186]

>>19010462
My chicken is nearly plastic free. Little bit of a pain to get ready to eat short notice though

[Anonymous No.19011238]

>>19011186
is that real frosting or something chicken-edible-safe that frosted the cake? can they eat real frosting?

[Anonymous No.19011267]

>>19011238
Its a throw away cake from the grocery store. Chickens can eat almost anything. I usually use cakes instead of cracked corn in the winter when they need extra calories to keep warm.

[Anonymous No.19011312]

>>19011267
do you trim their beaks to prevent vent pecking?

[Anonymous No.19011418]

>>19010462
cooking definetly makes it worse anon.

[Anonymous No.19011484]

>>19011312
That's not an issue unless your either severely overcrowding them or your raise a bunch of perverts.

[Anonymous No.19011497]

>>19008035
>heat pan
>add oil
>put chicken in
>remove when done

[Anonymous No.19012147]

>>19007940
>350 degree oven for 30 minutes
Done, easy. Love ya

[Anonymous No.19012285]

>>19011267
>>>/an/4451571

[Anonymous No.19012297]

>>19008035
Chef John has a good recipe for Thai Basil Chicken using thighs.
It gets chopped into tiny pieces before being cooked.
Thighs are more forgiving when you overcook them anyway though.

[Anonymous No.19012316]

>>19012297
link https://www.youtube.com/watch?v=SoFSmNaKTVU

[Anonymous No.19012450]

>>19010004
not OP but saving this. does size of the baking dish matter or can there be a little excess space?

[Anonymous No.19012453]

>>19010134
you got it backwards

[Anonymous No.19012462]

So is it 30 minutes at 400F or 30 minutes at 350F?

[Anonymous No.19012474]

>>19011186
based cock handler

[Anonymous No.19012761]

>>19012462
fouhunnid

[Anonymous No.19012781]

Use a cast iron skillet. Once you think you're done cooking the chicken breasts, throw the skillet in the oven for 5 to 10 minutes at 400 to 425F. Works every time.

[Anonymous No.19012813]

>>19012781
You do realize you can put stainless pans in the oven too, right?

[Anonymous No.19013046]

>>19008153
>btw drinking beers while cooking gives you a natural sense of when food should be ready.
this nigga knows

[Anonymous No.19013065]

>>19008100
>boiling meat in a bag

[Anonymous No.19013077]

>>19010462
>Chicken comes covered in plastic already
the difference is you're adding heat to plastic which is what causes it to release the carcinogens

[Anonymous No.19014345]

OP here. 400F for 30 min in toaster oven worked well.

[Anonymous No.19014349]

[Anonymous No.19014431]

Butterfly your chicken breast brah, it’s counterintuitive but it really will be juicer and evenly cooked. This works on bbq too

[Anonymous No.19014481]

>>19007940
Either put the pan slightly outside the hot spot on the stove and have the thin parts of the chicken on the cooler end or pile the thin end up on the wall of the pan. It will cook slower and mitigate the issue.

[Anonymous No.19014762]

>>19008119
>I have seen people cook a full size (unthinned) chicken breast in a pan and on a grill. I know it's possible. Does /ck/ not know how to do it?

why did you come here to sperg out over not hearing the answer you were fishing for, faggot

[Anonymous No.19014777]

They're slightly easier to cook when you slice and thin them. Sometimes I use a mallet. Though I very rarely cook chicken on stovetop due to how annoying it is desu. For me it's the most difficult meat to cook despite the fact that it's the meat I cook with the most.

[Anonymous No.19014786]

>>19014345
>dry as fuck

[Anonymous No.19014794]

>>19008035
all of the americanized chinese food you eat is made with thighs on the stove, orange chicken/general tso/spicy honey chicken etc.

[Anonymous No.19014805]

>>19011267
death cone anon?

[Anonymous No.19014875]

>>19007940

Be better at cooking.

[Anonymous No.19014878]

>>19007943

FPBP

[Anonymous No.19014925]

>>19014794
>battered chicken deep fried in a pan
BRAINLESS. NIGGER.

[Anonymous No.19014978]

>>19014762
read the thread
>>19014345

[Anonymous No.19014999]

>>19010462
>of course all the anons replying only get their chicken directly from the yard, never touched plastic in their life

[Anonymous No.19015018]

>>19014999
>All
>It was just one with a pic
Why are so tamely trying to start something?

[Anonymous No.19015219]

>>19011074
Getting it to 145F and keeping it in a warm place for a few minutes is much better.

[Anonymous No.19015291]

>>19007940
Don't bother trying to fry a chicken breast or thigh without flattening or cutting it. Sear the breast and then bake it. The thigh can be baked from the start and finished with a 3 minute broil.

[Anonymous No.19015785]

>>19008035
airfryer in foil, 10 mins on each side, easiest way for thighs

[Anonymous No.19015971]

You fucking huge retard.

Chop it up beforehand and stir-fry it and you'll never have undercooked chicken. What a dumb faggot nigger you are.

I fucking hate you. You're using cum as mouthwash and if you were a children's book you'd be Clifford the Big Red Faggot.

Stupid fucking dumb piece of badger shit

[Anonymous No.19016973]

>>19015971
Tryhard cringe.

[Anonymous No.19017363]

>>19014345
That's dry bro

[Anonymous No.19017503]

>>19007940
Rubs are your friend.
MARINADES ARE TERRIBLE.
Sear CHICKEN on grill pan.
Dutch oven with lid in oven at 270 in oven for 3 1/2 hours.
Thank me later.

[Anonymous No.19017605]

>>19007940
use less heat and wait longer dipshit.

[Anonymous No.19017687]

>>19008035
thighs are too uneven and fatty for a pan fry. just air fry them. I enjoy occasionally doing a rapid sear on both sides and then air frying or oven baking to 165.

[Anonymous No.19017695]

>>19007940
cook on lower heat for a longer amount of time

[Anonymous No.19017716]

>>19014345
>dry as fuck
>zero maillard
It did not work well.

[Anonymous No.19017761]

brine it retard

[Anonymous No.19017766]

>>19007940
https://www.youtube.com/watch?v=ZLkvfSvFYCM

[Anonymous No.19018094]

>>19007940
If you remove the bones and the skin it’s a shitty product to cook! Get a whole chicken break it down yourself and get gud

[Anonymous No.19018110]

>>19007940
rub it in olive oil and bake it at 400F for 20 minutes or until it reaches 160F internal in the thickest part of the breast.

[Anonymous No.19019062]

>>19017695
how much of a fucking troglodyte do you have to be to not understand this and ask on 4chan for a MOTHERFUCKING SECRET? im so innerly tired of americans
yes, brown butter and cook it on lower heat for a long time. one side and wait. flip it over and wait. WHY DO "PEOPLE" HAVE TO OVERCOMPLICATE EVERYTHING?

[Anonymous No.19019092]

>>19019062
IM GOING TO FUCKING LOSE IT
DO PEOPLE NOT KNOW HOW TO COOK BASIC FUCKING CHICKEN?
MOTHERFUCKING SOUS VIDE? "ROTISSERIE"? MARINATED OVER FUCKING NIGHT? KILL YOURSELVES

[Anonymous No.19019172]

>>19007940
Butterfly it or braise it. I don't like chicken breast and those two methods seem to produce the best results for me

[Anonymous No.19019181]

>>19007940
If you're not braising it or putting it in the oven, don't put an entire breast in the pan, nigger.

[Anonymous No.19019220]

>>19007940
Not a problem with thighs

For breasts:
Cut in half
Pound to uniform thickness
Cook for ~3 minutes per side

[Anonymous No.19019243]

>>19019172
>Butterfly it
what the fuck is that?
>>19019181
>don't put an entire breast in the pan, nigger.
you fucking can and it's delicious you mongoloid retard
>>19019220
>Pound to uniform thickness
it's not supposed to be a schnitzel retard. who the fuck has time to pound their fucking chicken? get a life

[Anonymous No.19019246]

>>19014805
I'm around

[Anonymous No.19019248]

>>19019092
How about boiling? No bag

Anyone got a good boiling no bag recipe?

[Anonymous No.19019265]

>>19019248
This is bait right?

[Anonymous No.19019275]

>>19019248
When I'm making stock (cooking bones and vegies for hours) I always throw in some chicken thighs for 40 minutes or so in the middle of it for a free and tasty snack. Bones will go back into the stock afterwards..

[Anonymous No.19019346]

>>19019243
You don't know what butterflying a piece of meat is? You could be retarded

[Anonymous No.19019380]

>>19019275
tbqh I too enjoy boiled chicken thighs. They go great with some viniggery hot sauce or something else salty and acidic. Some people get weird about boiled chicken

[Anonymous No.19019454]

>>19008035
I like to sear them skin side down, deboned, then simmer them with whatever sauce I'm cooking, been addicted to thai curry lately so that's what I'm mostly simmering them with