Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home

Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read

Forum Jump
Thread Tools Display Modes
Old 01-21-2014, 06:50 AM   #1
Senior LCF Member
Randy's Avatar
Join Date: Jul 2002
Location: Middle Georgia
Posts: 435
Gallery: Randy
Stats: 277/239/187 (5'11", 59)
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 1/3/17 @ 249
Randy is offline   Reply With Quote

Sponsored Links
Old 01-21-2014, 07:10 AM   #2
rosethorns's Avatar
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,530
Gallery: rosethorns
Stats: 252/140/150
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!
rosethorns is offline   Reply With Quote
Old 01-21-2014, 07:12 AM   #3
Major LCF Poster!
grneyedldy's Avatar
Join Date: Oct 2013
Posts: 2,734
Gallery: grneyedldy
Stats: 180/134/120
Start Date: 9/2/2013
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
grneyedldy is online now   Reply With Quote
Old 01-21-2014, 09:05 AM   #4
Gadget Gal
Charski's Avatar
Join Date: Sep 2004
Posts: 23,991
Gallery: Charski
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
Charski is offline   Reply With Quote
Old 01-21-2014, 10:26 AM   #5
Ntombi's Avatar
Join Date: Aug 2002
Location: Boston, then OH, then NYC, now SoCal. Whew!
Posts: 3,249
Gallery: Ntombi
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.
<-- Buddy
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 10:27 AM..
Ntombi is offline   Reply With Quote
Old 01-21-2014, 10:57 AM   #6
Major LCF Poster!
lterry913's Avatar
Join Date: Mar 2011
Location: Ohio
Posts: 1,658
Gallery: lterry913
Stats: 5' 11" 238/174/170
WOE: Atkins
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
lterry913 is offline   Reply With Quote
Old 01-21-2014, 11:40 AM   #7
Senior LCF Member
Randy's Avatar
Join Date: Jul 2002
Location: Middle Georgia
Posts: 435
Gallery: Randy
Stats: 277/239/187 (5'11", 59)
Thanks for the suggestions!

These all sound very good.......
Re-start 1/3/17 @ 249
Randy is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -7. The time now is 11:32 AM.

Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.