when i bake chicken breast they always turn out tough and rubbery. how do i cook it so it's nice and tender?
>pic unrelated
400 for 14 minutes.
Butter pan, medium high heat, butterfly chicken, add whatever spices, 4 minutes each side, covered.
>>7572201
Stop overcooking it.
Try using split breasts. The skin and bone help keep the breast moist.
You could also try brining the breasts before cooking them.
>>7572216
If I want to marinade also, do I brine before that?
>2016
>not marinating and searing your chicken tits before throwing them into the oven
a little vinegar or citrus juice will do wonders for proteins anon
>>7572263
What type of vinegar should I use?
I'm new to this, I bake a lot but cooking meat is out of my league.
>>7572201
Sous Vide is only way i will cook chicken breast
Get a probe thermometer so you know when they are done cooking.
>>7572270
Using a Greek dressing with balsamic vinaigrette as a marinade and letting it rest overnight in the fridge before cooking makes the meat moist and tender.
>>7572281
shut. the. fuck. up.
>>7572201
Anywhere from 375 to 400 is fine.
The best way to get the kind of results you want is to use a thermometer and pull it when you get the temp you want, which should be about 165 in the breast.
Another option to try is to inject it with a liquid, like spiced apple juice, or any of the BBQ injections, as this will help keep it from getting to dry if you cook it too long.
