|01-21-2014, 05:50 AM||#1|
Senior LCF Member
Join Date: Jul 2002
Location: Middle Georgia
Stats: 277/234/187 (5'11", 58)
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!
Re-start 5/11/15 @ 268
|01-21-2014, 06:10 AM||#2|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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.
May we all live our life as long as we want!
|01-21-2014, 08:05 AM||#4|
Join Date: Sep 2004
Start Date: May 2003
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.
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~
Veni, vidi, velcro - I came, I saw, I stuck.
I reject your reality and substitute my own! ~~ Adam on Mythbusters
|01-21-2014, 09:26 AM||#5|
Join Date: Aug 2002
Location: Boston, then OH, then NYC, now SoCal. Whew!
Stats: Restart: 360/284.4/190
WOE: Atkins for weight loss, NK for maintenance.
Start Date: Restarted: 1-3-13 Original: 8-23-02
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.
Ntombi: 5'6˝" 40 years old
Started Atkins 8-23-02 325+
bought scale 9-7-02: 318/259.6/180?
Diagnosed with Multiple Sclerosis (and other conditions) Summer 2005 after years of misdiagnoses--> food plan went out the window!
Restarted--again--January 3, 2013.
Last edited by Ntombi; 01-21-2014 at 09:27 AM..
|01-21-2014, 09:57 AM||#6|
Major LCF Poster!
Join Date: Mar 2011
Stats: 5' 11" 238/174/170
Start Date: 12/1/2010
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.
Control breeds Confidence.
Being fat is Hard...Dieting is Hard... Pick your hard
Live, Laugh, Love and...LEARN from mistakes
65 pounds lost so far and not looking back