How do i cook juicy light meat chicken, and make it come out juicy every time?

Question

I love chicken and I cook alot of it, but I hate dry chicken breast. I recently bought a case of 40 lbs. of boneless skinless chicken breast
and would like to know a way to cook it so it comes out juicy every time.

Answer 1

Buttermilk Pan Roasted Chicken Breast

Tender and juicy! An amazing sauce.

1/4 cup table salt
1/4 cup sugar
1 quart water
6 chicken breast halves
1 cup buttermilk
1/4 cup Worcestershire sauce
1 quart chicken stock
canola oil
kosher salt
fresh ground pepper
4 tablespoons butter (optional)

Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hrs.
Drain and rinse chicken& bag, put chicken back in bag and add buttermilk.
Put back in bowl and refigerate for 24 to 48 hrs.
Space 2 racks in oven so your skillets can fit.
Preheat oven to 475 degrees, drain rinse and dry chicken.
Rub with oil, salt and pepper liberally.
Get 2 large oven proof skillets hot on the stove.
Sear chicken breasts until nice and brown, remove from pans, deglaze with worchester sauce and stock.
Reserve de-glazing liquid.
Place chicken back in pans.
Place pans in oven for 10 minutes or until internal temp reaches 165 degrees.
Remove chicken from pan, cover.
Deglaze pans again.
Pour deglazing liquid into one pan, reduce to about 1 cup.
Whisk in 4 tb of butter and serve over chicken.

http://www.recipezaar.com

This site has LOTS of recipes for juicy chicken, l@@k at it, you'll be surprised. Enjoy your chicken :)

Answer 2

If you like to grill there is a cookout calculator at charcoalbob.com that can tell you how long to grill boneless chicken breasts, depending on the thickness. We get excellent results (juicy every time). Just make sure the chicken breasts are fully thawed and be sure to use the thickest part of each chicken breast for your measurement. We get the best grilling results with a direct-medium fire.

Our latest favorite technique is to sprinkle the chicken breasts with a seasoning like Durn Good rub, spray lightly with Pam for Grilling and then use our favorite barbecue sauce in a small dish as a dipping sauce (like you would shrimp sauce).

Answer 3

If you get the boneless chicken, then pound it flat, that helps a lot. I'm with you---I hate dry chicken.

It will taste good with any recipe if you either cut it in chunks or pound it flat. I put a little breading on it and make all kinds of stuff with it. It comes out juicy if I do those things.

Answer 4

Use frozen chicken breasts and do not over cook. If you use fresh chicken breast, you may have to "brine" the chicken. (Brining) put it in some water and add some salt and sugar to it. Sit it in the fridge for a few hours or overnight before cooking and it should be juicy and tender after you cook it. DO NOT OVERCOOK the chicken.

Answer 5

Brining is one way to ensure moist chicken. It is basically soaking the meat in a flavored salt solution for a short time to infuse flavor and moisture before cooking.

This link has instructions for brining poultry and a recipe for the brining liquid.
http://whatscookingamerica.net/Poultry/BriningPoultry.htm

This link has expanded information about brining.
http://www.virtualweberbullet.com/brining.html

Other ways to keep chicken breast moist:
1. Cover the baking dish with foil for the 1st half of the baking time.
2. Always use a marinade or include chopped carrots, celery and onion to add moisture and flavor.
3. Brown the chicken on the stove top at high heat to sear it and finish it in the oven over medium heat 350 degrees F).
4. Poach the breast at a medium heat with carrots, celery and onion and desired herbs to make a tender base for chicken salad.
5. Coat it w/ an egg wash, buttermilk, mayo, yogurt or sour cream before breading it.

Link to other recipes:
http://busycooks.about.com/od/chickenbreastrecipes/Chicken_Breast_Recipes_Boneless_and_BoneIn.htm

Answer 6

Don't overcook it, and while it may not fit in your diet plan sauteing or frying is the best way to keep chicken tender. I also allow for several hours in a cold water and salt bath so its juicier. I do the same for pork chops since they got so lean they are tough as leather.

Answer 7

beat with rolling pin [slight side movement] put stuffing to your taste [haggis fromScotland is lovely.] about 2 teaspoonsful roll up and roll rasher of bacon round. Fry in pan until brown all over then place in oven for 25 mins @ 180degrees . Yummy !!!

Answer 8

if it's coming out dry...you are cooking it on too high of heat. best bet, get a Foreman Grill. it works great and takes the guess work out of cooking chicken breasts.