how do people master pan frying chicken breast?
i see a lot of recipes and youtube videos not butterflying the thick ass breasts or anything, just throwing it on the pan and then it's cooked all the way through the center and presumably moist. how do they do it? is it black magic?
brining helps
Turn it over when moisture starts to form on the top side and just finish searing.
If your boobs are really big you can always finish them in the oven.
>>7781441
Yeah you're right but I gaurantee when they cut it open the texture is shit. probably can't cut it without the outer part tearing and shredding, then the middle is just baaarely cooked through. I always either pound mine or depending on how big it is, like you said, butterfly them. I cook them similar to the way I cook burgers. brown one side, flip it over, turn the heat down, then cook the rest at a pretty low temp. they usually come out perfect every time.
>>7781518
>usually
>everytime
Well, which is it?
I fry mine in my cast iron skillet then finish in oven at 400°F
>>7781522
well played, faggot
thanks
>>7781441
impossible at high temperature
most restaurants pan fry then stick it in the oven, so should you
Sear deglaze lower fire and cover.
it's not that hard
Someone post the jack j00cy chicken webm
I usually will pound out the breast a little bit, try to get it an even thickness throughout and then cook it like a steak.
>>7783048
look at this ding dong
>>7781441
>how do they do it?
Controlling the heat bro. You start at a fairly high heat to get a good sear. Then you lower the heat to cook through.
Keeping the chicken juicy is simply a matter of not overcooking it.
I butterfly the breast, a bit of salt and pepper, a bit of olive oil in the pan, and I keep an eye on it. It just takes practice. Also, keep using the same pan. Even with the same heat and similar pans, cooking time can vary.
>>7784461
easy
>>7782942
Exactly this, stop setting impossible goals for yourself. Brown the shit out of the skin then flip it over and out onto a hot oven for like 7-10 minutes. Double check it with an instant read thermometer to train yourself to know what "done" looks and feels like. Easy.
