Why do I keep messing up when I cook chicken?

Question

I love to cook chicken, but often screw it up somehow. I try to use a pan to cook 2-3 chicken breast-halves in, with a thin layer of olive oil and med-high heat. Suggestions?

What gets messed up - oil spatters everywhere and the chicken takes forever to cook on the inside, but by the time its done it is crispy on the outside.

Answer 1

So your trying to fry the chicken? What exactly is messed up? If the outside is cooked but the inside is still raw that means you have your heat up too high.
I usually just put chicken breast in the oven to bake for 30-40 mins on 350 and they come out fine.

Answer 2

Well it seems like everyone is getting all technical when it comes to cooking chicken and it's really not all that serious. So here's the scoop poop :)

Frying chicken in olive oil isn't really a good idea because olive oil is really heavy for frying. You should use canola, corn, or vegetable oil for frying. Season the chicken however you want then batter it in flour (lightly). While you're doing this you should be warming the oil up. Use medium heat. You'll know when the oil is ready by putting a pinch of flour in it. If it sizzles, then it's ready. If not then let it heat up some more. Once you put the chicken in the oil make sure you turn it a few times so th inside and outside is completely done. And that's it!! The key in frying chicken is the oil and the heat!!


Good luck!! Save me a piece lol!

Answer 3

Be sure the chicken is very dry (pat dry w/paper towels). The pan should be hot before adding the oil. Allow the oil to heat for 1 minute before adding the chicken. Brown on both sides (about 2-3 minutes per side). Cut a small slit into the thickest part of the breast. If the meat is white, it is done. If not, lower the heat & cover loosely for 2-3 minutes; check again). Be sure the breasts are the same thickness. A light dusting of seasoned flour helps the browning/crispiness.

Answer 4

There could be a number of reasons

Pan's too hot
Not hot enough
Chicken's too cold
Chicken's too thick

When I cook chicken breasts I wash them, them dip them in flavored bread crumbs and put them in a glass oven dish with a thin layer of olive oil on the bottom. I then drizzle a little more olive oil over the breasts and bake them in a 350 degree oven for about 1/2 hour. The amount of time it takes depends on the thickness of the chicken breast - so you may have to cut into one to make sure there's no more pink left.

They always come out great.

Answer 5

If I am doing breast halves I season my chicken, put it in my pan, and add some water, and let the water simmer and the chicken will cook more thoroughly.. Flip the chicken a few times.Then when the water has simmered out, you can use a tsp. or 2 of olive oil and a little more seasonings and that will give you a more "finished" look and texture. That is how I always cook my chicken. Good luck.

Answer 6

By messing up do you mean a dry product? Many people overcook chicken.

Try patting dry your chicken breasts after soaking them in milk for half and hour to an hour. Season lightly with salt and pepper, then spray your skillet with olive oil spray, heat to medium, add a couple of tablespoons of liquid olive oil. After one minute slowly place each chicken piece, breast side down, in the pan. After two minutes shake the pan so that the chicken breasts don't stick. When lightly browned (about 3min) turn breasts. Shake pan again after two minutes, turn heat to medium low and cover cooking for another six minutes. Remove cover and turn chicken again raising heat to medium high for two to three minutes to bring back the golden color. Remove and let rest on a platter, lightly covered with foil while you finish the rest of the meal preparations.

Answer 7

Grill or broil these light, tasty marinated chicken breasts.
INGREDIENTS:
4 boneless chicken breast halves
2 tablespoons finely chopped fresh basil
1 tablespoon olive oil
2 tablespoons spicy mustard
Juice of 1 lemon
Dash salt
Dash ground black pepper
PREPARATION:
Wash chicken and pat dry; place between sheets of plastic wrap and pound to an even thickness.
In a plastic food storage bag, combine the chicken, basil, olive oil, mustard, lemon, and salt and pepper.



Chicken Lemon Recipe
Find Chicken Lemon Recipe Here. Search for Chicken Lemon Recipe.
AllTheChickenLemonRecipe.info
Seal and refrigerate for 2 to 4 hours.
Grill or broil for about 5 to 7 minutes on each side, depending on thickness, or until cooked through.
Serves 4.

good luck =]

Answer 8

Brine the chicken 1st, 1 hr to 3 hrs in a mix of 4 quart water, 1 tablespoon sugar and 3 tablespoon salt.

IT will create a heat barrier with the sugar, and the salt will open the pours to make it more juicy and to cook faster.

Works best on a BBQ grill, but you can do it in a pan also.

Answer 9

If you're going to cook chicken like that... You need to season your chicken first of all (whatever you like). Then you just sear the flavor on the chicken, you don't cook the breasts the entire way through. Just leave them in the pan long enough to sear the flavor inside the breast on both sides, then you can bake them in the oven just long enough so they're not pink. I would suggest buying a meat thremometer, they're cheap and easy to use and fool proof.

Answer 10

Okra, Chicken and Rice casserole

1 (10.75 ounce) can condensed cream mushroom soup
1 cup water
3/4 cup uncooked brown rice
1/4 teaspoon paprika
1/4 tablespoon ground black pepper
4 skinless boneless chicken breasts
1 (16 ounce) bag frozen okra, thawed and sliced

Preheat oven to 375 degrees

In 9X13 inch baking dish combine soup, water, rice, okra, paprika, pepper. Place chicken on top of rice mixture.

Sprinkle with additional paprika and pepper.

Cover and bake in the oven for 45 minutes or until chicken is cooked through.