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-   -   Help! Chicken Breasts (bone-in with skin) How to prepare (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/821331-help-chicken-breasts-bone-skin-how-prepare.html)

Randy 01-21-2014 06:50 AM

Help! Chicken Breasts (bone-in with skin) How to prepare
so they're not dry....but the skin's not soggy. I don't want to use pork skins for this meal.

Is it possible to cook them some way for a while (bake?) and then ramp up the heat (stove top?) to finish off the skin and make it crispier?

Thanks in advance!

rosethorns 01-21-2014 07:10 AM

You fry them just long enough to brown your skin ( put your on seasonings first)then put in a baking pan and bake for about 40 minutes @ 350. It depends on how big your chicken breasts are. You may need longer but don't let them get dry.

Hope that helps.

grneyedldy 01-21-2014 07:12 AM

Depending on the size.....I bake them at 375 for 40 mins, then turn the oven up to 400 for 10 -15 mins more. Some of the ones I buy are huge. HTH

Charski 01-21-2014 09:05 AM

You can brine the breasts (there are tons of brine recipes online) and then when time to cook, rinse well, dry the skins with paper towels, rub with a little fat of your choice, season and bake. The brine keeps the meat moist and tender and the drying/rubbing with a little bit of fat helps crisp up the skin.

Ntombi 01-21-2014 10:26 AM

I do the same as Esther.

Season well, brown the skin side using high heat on top of the stove, then flip and put the whole pan into the oven at 375* until done (time depends on their size, but 30 minutes is usually the minimum). They come out juicy with a nice crisp skin. It's by far my favorite way to eat chicken breast.

I use either my cast iron skillet or stainless steel, and I use bacon fat, but you can use any oil you like. If I'm going to make a pan sauce after the chicken is done, stainless is better.

lterry913 01-21-2014 10:57 AM

Brush with melted butter, a little vinegar and a dash of worchesteshire...yum...crispy and tasty...butter browns so it will have good color...you could always crisp in pan first as suggested above then baste with flavor.

Randy 01-21-2014 11:40 AM

Thanks for the suggestions!

These all sound very good.......

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