How to make pan fried chicken breast juicy and not dry?

JackieChang

I have a couple of chicken breasts I want to pan fry tonight.

How can I make them succulent and juicy and yummy and not dry?

I have some tabasco chipotle sauce I want to use as a flavour. Was thinking of marinating them in that. But when it comes to frying them, how do I make sure they end up nice and juicy?

the beer revolu

Don't overcook them.
It really is as simple as that.
A meat thermometer would help quite a bit.

You'll get lots of other tips but none of them will count for anything if your chicken breast is overcooked.

phormium

I agree, most people overcook them just to be sure to be sure! If you want to make it easier to even it out as there is a plump bit in a chicken fillet put it under a freezer bag and give it a belt of a saucepan base, that will give you an even thickness piece which is easier not to overcook.

Mystery Egg

Yes a food thermometer will help.

Also, cook on medium rather than on high.

Buy good quality higher welfare chicken. Let it get to room temperature. Allow your pan to heat before adding some butter and oil. Add chicken and don't move it. Put a lid on so it steams at the same time as developing a nice golden outer crust. Turn just two or three times until golden and tender and at 74 degrees Celsius through the thickest part.

Brush with a nice sauce towards the end.

tropics001

You can go lower than 74 if you know what you're doing. At 74 a chicken breast would be very dry for me. Kenji Lopez Alt has a good breakdown in his book but summary in attached link.

The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).

https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/

Panrich

tropics001 wrote: »

You can go lower than 74 if you know what you're doing. At 74 a chicken breast would be very dry for me. Kenji Lopez Alt has a good breakdown in his book but summary in attached link.

The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).

https://blog.thermoworks.com/chicken/thermal-tips-simple-roasted-chicken/

I'd be very wary about getting too cute with low temperature cooking. You'd want to be very experienced to be sure that you were on the safe side. We don't want the OP on the toilet all night

bassy

the oven i use.

Gloomtastic!

Minimum temp advice for poultry is 74c. Don’t risk going lower.

The Gloomster!

rubadub

You can butterfly them, or just cut all the way through, so you do not have to cook as long.

Also coating with potato starch will help a lot, it forms a really thin batter that seems to trap moisture. There are "velveting" techniques too buy I usually just use potato starch. Some use cornstarch/cornflour but I much prefer the potato one, but it is hard enough to get.

Mystery Egg

Gloomtastic! wrote: »

Minimum temp advice for poultry is 74f. Don’t risk going lower.

The Gloomster!

I'm in agreement but just to point out is C not F

https://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

This article is really good.

Basically: Leave a lid on the pan and don't take it off for the duration of cooking it

Gloomtastic!

Mystery Egg wrote: »

I'm in agreement but just to point out is C not F

Thanks for that, major blip, sorry everyone.

Mystery Egg

Gloomtastic! wrote: »

Thanks for that, major blip, sorry everyone.

Very minor blip!!

tropics001

Panrich wrote: »

I'd be very wary about getting too cute with low temperature cooking. You'd want to be very experienced to be sure that you were on the safe side. We don't want the OP on the toilet all night

oh for sure. you need a good, accurate instant read thermometer (i use a thermapen) and a good understanding of food safety. the time vs. temperature graph was a revelation to me. i usually go to 68 which will achieve same as 74 as long as you hold for at least a minute.
but i asked myself the same question re. chicken for years, and if you cook a breast to 74c for a period of time, you're going to have a hard time keeping it juicy.

tropics001

Paragraph here "Sous Vide Chicken and Food Safety" explains it far more eloquently than i can.

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

Harry Palmr

Lionel Quaint Sinker wrote: »

https://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

This article is really good.

Basically: Leave a lid on the pan and don't take it off for the duration of cooking it

This what I came to post! By far the easiest and reliable way to ensure a succulent fry is to trap the moisture as cooking releases juices or melts the added ingredients.

Feisar

Not a fan of chicken breasts, but:

Meat out of the fridge for 30 mins
Pat down the chicken so it's dry
Shape the chicken, light punching to it's the same thickness, you want it cooking evenly
Rapeseed out on cast iron pan
Get pan hot
Chicken on, I put the wider part in the center with the thinner end closer to the edge
Cook until I see the meat whiten around the edge
Turn and cook for about two mins less than the first side

okedoke

I heat the pan to high
little bit glug of oil
dry the breast and brown for 1 min
flip it over and cover the pan with foil/lid and turn heat to med/low for 10 mins
move pan off heat for a further 10 mins (still sealed in foil/lid)

always juicy

Spanish Eyes

I use the cooking bags with a bit of oil/butter and a few herbs and into the oven. Time it right, always juicy, never dry.

From experience though, chicken thighs are so much more tasty and juicy.

souter

Marinade in butter milk. If it fits your recipe then breadcrumb it - don't know if this actually contains any moisture, or if it's just the contrast that makes the chicken appear more tender.
But yeah, boned chicken thighs ftw.

nhg

I cook chicken fillets on the George foreman, always nice and juicy once not over cooked.


I fold tin foil in half and pop the chicken or whatever I'm cooking in the centre, just make sure to curve the bottom corner/end into the drip tray and you have no cleaning afterwards. Just be extra careful opening the lid & lifting up the tin foil as there will be a lot of steam inside.