Does anybody know how I can cook chicken breast with out drying it?

Answer 1

I want to tell you that from a chef point of view.... That I use buttermilk, I let it soak overnight. I pat it dry and I cook it very slow over a low heat

Answer 2

If you touch the chicken breast while cooking you will notice of change in the firmness as it cooks. Poke at it without piercing the skin and you will be able to observe how done the chicken breast is. With a little experimentation you should be able to find the right squishiness feeling, the breast should be firm but not too firm.
try to under cook slightly but will remove the chicken from heat and tent it with aluminum foil
The slightly undercooked chicken continues to gently steam and by the time it is served you have one serious juicy chicken breast.

Answer 3

I have an awesome recipe for chicken that leaves it super moist and full of flavor.

Bonesless, skinless chicken breasts (whatever is in a package, usually 3-4).
Aluminum foil, torn into sheets, large enough to fold over each breast and make a packet.
Salsa

Pre-heat oven to 350 degrees. Lay a piece of foil on the counter. Lay one breast on the foil, spoon 2-3 spoonfuls of your favorite salsa on top of the chicken, spreading to coat. Fold edges of foil over, and seal together to form a packet.

Repeat with all chicken pieces.

Lay foil packets on a cookie sheet. Bake in oven for 45 minutes. Remove and CAREFULLY open. The chicken will be steaming hot and very juicy!

Answer 4

The best chicken breast for being tender and juicy is buying chicken with the bone in and skin on.You can remove the skin after it's cooked.
Never drys out and to me much tastier.
I only use boneless skinless for things like stirfry etc.

Answer 5

I have finally found a way that seems to work - after many years of my kids complaining the chicken was hard and dry. I slice the chicken into nice pieces. I toss them in flour. Then brown them in the pan before adding the sauces, curry, stir fry ingredients etc.
The flour seems to protect the chicken and it cooks really nicely and soft. The flour also helps to thicken up the curry or sauce really well.

Answer 6

We buy skinless boneless chicken breasts (frozen). We boil them in water. They seem to be quite juicy. (It's not juicy from fat though, which does taste better - not as good for you, but taste better.)

Answer 7

I agree with slowturtle....live in the south, and they teach you stuff here.

But, if you dont have the time for that, coat it with olive oil and DO NOT OVER SALT IT!!!!!!!!!!!!!! Just cook it slow baby, you will be fine.

Answer 8

i use the dried out ones for brake pads