Coat thawed chicken breasts in thin layer of olive oil, apply a crust of any salt and seasoning mixture to both sides. Preheat oven to 400F. Chicken goes in for 23 minutes. Let it rest 5 minutes, then slice and serve
>leave out til it reaches room temperature >season with nice blend >pan - hot. Oil, in >cook for 4 minutes on high heat >turn and cook for another 4 minutes >Right? Bloody delicious
>4 minutes per side
that's some thin ass chicken anon. no one needs tips on cooking chicken tenderloins, they generally ask for help when cooking a thick breast or bone-in thighs because it's more complicated balancing the heat.
ask me how i know you either have never cooked a chicken breast and/or you consistently eat raw chicken. ask me.
What kind of ancient cooking appliance are you retards cooking your chicken on. >DURRRRRRRR YOU'RE EATING IT RAW
Perfect colour, juicy and cooked all the way through to perfection. Cope more.
even with room temperature protein, oil smoking, on cast iron, you will only accomplish a burnt outside and raw inside at the 8 minute mark.
post raw video footage of you cooking a chicken breast (non-butterflied) that totals 8 minutes from hitting the pan to you cutting through. it will be shiny and pink in the middle you larping fuck.
1 year ago
Anonymous
I'm not going to film myself cooking for an anonymous retard, but I bet you can do some searching online and find a cooked chicken breast at 7-8 minutes. Sorry I live with modern appliances, but it's true
Cope. More.
I'm not going to film myself cooking for an anonymous retard, but I bet you can do some searching online and find a cooked chicken breast at 7-8 minutes. Sorry I live with modern appliances, but it's true
Cope. More.
>t. raw chicken enjoyers
1 year ago
Anonymous
Literally took 2 seconds to youtube and find pretty much the exact same method
Cooked all the way through, albeit bland in this guys recipe
Cope more poorfag
1 year ago
Anonymous
>he thinks a single youtube video proves him right
kek. how retarded must you be to think i can't source cooking directions for my side?
do me a favor and take out a timer/your phone and flip at 4 minutes the next time you cook unaltered chicken breast (butterflying and/or pounding is altering), finish up at exactly 8 minutes, and don't check your internal temp. it's cooked through, right? you know without a doubt that it is and, look, you even have a single youtube video saying you're right. close your eyes and eat the entire thing. it'll be perfectly safe, it's fully cooked bro. enjoy the food poisoning retard.
1 year ago
Anonymous
Its ok to be proven wrong anonymously. You can walk away and no one will care, you don't have to argue about someone cooking chicken faster than you can. It's not a dick measuring contest
Put chicken and Italian dressing in a zip loc bag. Leave overnight. Put chicken in oven. Use a meat thermometer and take out when it reaches 165 degrees.
I always end up overcooking it in the PAN cause I'm never sure when the optimal time to take it off the heat is.
But I did make some fajitas that had just the right amount of crispiness.
Also got some round eye beef that I would usually make a stew with, but its the fucking southeast summer and I don't wanna.
>Pre heat to 350f >Season >Sear on high heat for 2-3 mins per side >Toss into over for 20ish minutes, better yet use a thermo and take it out when center hits 155-160 >Cover with foil, let rest for 5-10 minutes
>take chicken breast out of package >trim any bullshit off (sometimes bones and shitty tendons remain) >place chicken in very big bowl >warm up a little water >add 1/4C kosher salt (or 2-3tbsp table salt) and 1 tbsp lemon juice >dump salty water over chicken, add cold water from tap to completely submerge >let sit at room temp for 30 min to 1 hour >remove chicken from brine >preheat oven to 450°F (fuck whatever it is in Celsius) >pat down chicken with paper towel >season one side of chicken >optional - on unseasoned side, brush with 0.25 tbsp melted butter before seasoning >roast chicken for 16-20 minutes (internal temp on thickest part of chicken should be 165°F)
Delicious, moist chicken. Beautiful coloring if using the butter. Scales great for meal prep.
tbh I just buy rotisserie chickens and rip them into pieces with my bare hands and fill up a few containers. Places like Sam's Club and Costco sell them under $5/whole chicken.
Just throw cover it in some Hispanicy blend of seasonings and salt and throw it in the oven on 350 for some odd time till it’s cooked.
Apply heat. Either directly or indirectly.
Coat thawed chicken breasts in thin layer of olive oil, apply a crust of any salt and seasoning mixture to both sides. Preheat oven to 400F. Chicken goes in for 23 minutes. Let it rest 5 minutes, then slice and serve
you're welcome
>leave out til it reaches room temperature
>season with nice blend
>pan - hot. Oil, in
>cook for 4 minutes on high heat
>turn and cook for another 4 minutes
>Right? Bloody delicious
>4 minutes per side
that's some thin ass chicken anon. no one needs tips on cooking chicken tenderloins, they generally ask for help when cooking a thick breast or bone-in thighs because it's more complicated balancing the heat.
4 minutes is enough for breast on high heat
Mmm, medium-rare chicken
What kind of ancient cooking appliance are you retards cooking your chicken on.
>DURRRRRRRR YOU'RE EATING IT RAW
Perfect colour, juicy and cooked all the way through to perfection. Cope more.
even with room temperature protein, oil smoking, on cast iron, you will only accomplish a burnt outside and raw inside at the 8 minute mark.
post raw video footage of you cooking a chicken breast (non-butterflied) that totals 8 minutes from hitting the pan to you cutting through. it will be shiny and pink in the middle you larping fuck.
I'm not going to film myself cooking for an anonymous retard, but I bet you can do some searching online and find a cooked chicken breast at 7-8 minutes. Sorry I live with modern appliances, but it's true
Cope. More.
post intestine
ask me how i know you either have never cooked a chicken breast and/or you consistently eat raw chicken. ask me.
8 minutes a long time you fucking retard, 4 minutes a side is more than enough. Wtf are you idiots on about
>t. raw chicken enjoyers
Literally took 2 seconds to youtube and find pretty much the exact same method
Cooked all the way through, albeit bland in this guys recipe
Cope more poorfag
>he thinks a single youtube video proves him right
kek. how retarded must you be to think i can't source cooking directions for my side?
do me a favor and take out a timer/your phone and flip at 4 minutes the next time you cook unaltered chicken breast (butterflying and/or pounding is altering), finish up at exactly 8 minutes, and don't check your internal temp. it's cooked through, right? you know without a doubt that it is and, look, you even have a single youtube video saying you're right. close your eyes and eat the entire thing. it'll be perfectly safe, it's fully cooked bro. enjoy the food poisoning retard.
Its ok to be proven wrong anonymously. You can walk away and no one will care, you don't have to argue about someone cooking chicken faster than you can. It's not a dick measuring contest
Just cut the breast in half
Put chicken and Italian dressing in a zip loc bag. Leave overnight. Put chicken in oven. Use a meat thermometer and take out when it reaches 165 degrees.
I always end up overcooking it in the PAN cause I'm never sure when the optimal time to take it off the heat is.
But I did make some fajitas that had just the right amount of crispiness.
Also got some round eye beef that I would usually make a stew with, but its the fucking southeast summer and I don't wanna.
Slice it thin, marinate in toasted sesame oil and chili garlic sauce, and stir fry that shit.
Dump in in a crockpot and cook it on low for 6 hrs, or high for 3
Sear then bake.
>Pre heat to 350f
>Season
>Sear on high heat for 2-3 mins per side
>Toss into over for 20ish minutes, better yet use a thermo and take it out when center hits 155-160
>Cover with foil, let rest for 5-10 minutes
>take chicken breast out of package
>trim any bullshit off (sometimes bones and shitty tendons remain)
>place chicken in very big bowl
>warm up a little water
>add 1/4C kosher salt (or 2-3tbsp table salt) and 1 tbsp lemon juice
>dump salty water over chicken, add cold water from tap to completely submerge
>let sit at room temp for 30 min to 1 hour
>remove chicken from brine
>preheat oven to 450°F (fuck whatever it is in Celsius)
>pat down chicken with paper towel
>season one side of chicken
>optional - on unseasoned side, brush with 0.25 tbsp melted butter before seasoning
>roast chicken for 16-20 minutes (internal temp on thickest part of chicken should be 165°F)
Delicious, moist chicken. Beautiful coloring if using the butter. Scales great for meal prep.
Just get an air fryer. Spray no stick spray, season and then put in at 400 for 21 minutes. It's the easiest thing in the world.
tbh I just buy rotisserie chickens and rip them into pieces with my bare hands and fill up a few containers. Places like Sam's Club and Costco sell them under $5/whole chicken.