Cooking Boneless Chicken Breast 3 ways

Boneless chicken breast in a product that is very easy to use, there e so many ways to use it is my go to option when I need some thing really quick and it works well with so many things and flavor profiles and by removing the skin makes it super healthy because it has very little fat.

When I go to buy my chicken breast I buy the large family pack for a few reasons one reason is that it is cheaper to buy it in larger quanities and the second reason is I can remove the skin myself and then take them off the bone and then pack them in the portions I want, then I freeze it until I need it.

I think that the chicken wing is the best part of chicken but if you want the best cut I believe the breast is the better choice it's the with meat pat of the chicken but don't get me wrong the thigh is the juicest part but it is dark meat ...Now if I was deep frying some chicken then chicken thighs would be one of my first choices.

Today I want to share with you 3 simple ways to cook using boneless chicken breast that I'm sure you and your family and friends will love and were going to keep it super simple and basic so common and follow me.

To be honest with you boneless chicken breast may be one of the most common used cuts of meats in this world today and one of the reasons for that is because it's not to expensive and it can be used in so many different ways and today were going to start with just a simple way of baking chicken using just simple simple spices.so it can be moist tender and packed with flavor.

To me there are two ways of cooking chicken breast and that is by using dry heat or using moist heat and there is a difference.

Dry heat methods include baking, roasting, grilling, sauteing, and deep frying, now this is just my opinion some people my beg to differ, cooking chicken using a dry heat method ..You should cook your boneless chicken breast on a high heat source for a very short time.

Moist heat method of cooking include microwaving, poaching, baking in parchment, steaming, and slow cooking again that is just my opinion and some people may have a different opinion on what I'm saying. When cooking with low-heat you have to cook it on a low- heat and cook it slow for a longer period of cooking.

Now I believe the dry heat method is the best way of cooking chicken breast because of the fat tissues in the meat that means that chicken breast can be cooked quickly, now to make ta chicken breast super juicy and moist I suggest using a simple brine of sea salt and water for about 1 hour this will make the chicken nice tender and juicy.

Baked Boneless Chicken Breast

It only takes 3 basic ingredients to make simple tasty baked chicken breast

Ingredients

Extra virgin olive oil

Sea salt

Ground black pepper

Methods

Use a brine of sea salt and water for about 1 hour this will make the chicken nice tender and juicy.

pre-heat your oven to 350 degrees using fresh boneless chicken breast rise off the chicken breast and pat very dry then rub your chicken breast in olive oil then sprinkle it with sea salt and ground black pepper very lightly.

using a glassed backing dish grease the dish with a little bit of olive oil place chicken in the baking dish and bake for 25 to 35 minutes or until it reaches a temperature of 160 degrees, If you do have a temp meter just use a knife and stick it in the thickest part of the chicken breast and see it it runs clear juices run out ..if that happens then it's done.

Make sure you let your chicken breast rest a few minutes before cutting and if you want to take it up a notch you could some spices like cumin. blacken spice or fresh herbs like tarragon, and fennel.

These chicken safety tip are provide by: Ohio Poultry Association • 5930 Sharon Woods Boulevard • Columbus, OH 43229

About chicken safety and chicken handling Chicken, like all fresh meats, is perishable and should be handled with care to maintain top quality. Here are some basic things to remember:

Buying and storing chicken safely

• When you're out, grocery shop last. Never leave chicken in a hot car. Refrigerate immediately on reaching home to help maintain the highest quality.
• Refrigerate raw chicken promptly; never leave it on the countertop at room temperature.
• Packaged fresh chicken can be refrigerated in original wrappings in the coldest part of the refrigerator.

Handling

• Cooked, cut-up chicken is at its best refrigerated for no longer than two days; whole cooked chicken, an additional day.
• If chicken is stuffed, remove stuffing to a separate container before refrigerating.
• Freeze uncooked chicken if it is not to be used within two days.
• If chicken parts are wrapped separately in foil before freezing, it is easier to select just the right number and kind of parts for a single meal. Plastic sandwich bags are also good for holding a single chicken part; then gather the individual parts together in a larger plastic freezer bag or wrap in heavy duty foil and label before freezing. Be sure to press air out of package before sealing.
• Cooked chicken should be prepared for freezing the same way except when made with sauce or gravy. Then it's best to pack in a rigid container with a secure, tight-fitting lid. Keep frozen until time to thaw or cook.

Thawing tips

• Thaw chicken in the refrigerator (not on the countertop) or in cold water. It takes approximately 24 hours to thaw a four pound chicken in the refrigerator; cut-up parts, 3-9 hours.
• Chicken may also be safely thawed in cold water. Place chicken in its original wrap or watertight plastic bag in cold water; change water often. It takes about 2 hours to thaw a whole chicken.
• For quick thawing of chicken (raw or cooked), use the microwave. Thawing time varies according to form in which chicken is frozen (whole or parts; number of parts frozen together). Use defrost or medium-low setting. Microwave 2 minutes; let stand 2 minutes. Repeat if needed. Turn chicken and separate parts as it thaws, taking care that it does not begin to cook. Defrosted chicken feels soft and moist and is cold but not hard and stiff.
• It is not recommended that either cooked or uncooked chicken be refrozen once it has been thawed. If improperly stored or handled, quality can be affected.

Cooking tips

• Always cook chicken well-done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for chicken with bone in; 170°F for bone-in parts and 160°F for boneless parts.
• To check visually for doneness without use of a thermometer, pierce chicken with fork; juices should run clear when fork is inserted with ease.
• Never leave chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot (between 140°F and 165°F) or refrigerated at 40°F or less.
• If cooked chicken is to be transported to a picnic or other dining site, place in an insulated container or ice chest until ready to eat. Keep chicken below 40°F or above 140°F.
• When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
• Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken before they come in contact with other raw or cooked foods.

Storing leftovers

• If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.

Marinating boneless chicken breast

Boneless chicken breast to me has a better taste and a great texture if you add it into a simple marinade. What a marinade does is combine acid like lemons, limes, even different types of vinegars but you also have to add a oil base to the marinade like olive oil, vegetable oil, even a super healthy flax seed oil.an to make this marinade taste great we need to add something to give it flavor and for that you can add a lot of things like salt, pepper, mustard, herbs, even fruits today I want to share with you a great tasting marinade that I use on me and my family.

The marinade that I'm going to share with you is a spicy herb marinade that is super simple and easy to prepare.

Marinated Spicy Herb Chicken

Ingredients

3/4 cups of balsamic vinegar

1/2 cup of water

1/2 teaspoon of dried minced onion

1/4 spoon of 1/2 teaspoon of crushed red pepper flakes

1 teaspoon of granulated garlic

1/3 teaspoon of sea salt

1/3 teaspoon of ground black pepper

1/3 teaspoon of Spanish paprika

1/3 teaspoon of crushed dried rosemary

1/4 teaspoon of Mexican chili powder

4 (6 ounce) skinless, boneless chicken breast halves

Methods

To begin lets put together the marinade.......Using A medium size bowl combine all the ingredients on the ingredient list then whisk together very well, pour the mixture into a re-sealable zip lock bag ...(I USE GLAD BAGS THEY ARE VERY STRONG)....add the boneless chicken breast pour the marinade mixture in the zip lock bag squeeze out as much air as you can and then seal the bag.

Marinade the boneless chicken breast in the refrigerator for 30 minutes no longer than one hour. Please remember that chicken shouldn't be marinated longer than it's called for in any chicken recipe. The chicken can become mushy if marinated too long, as the acid breaks down the flesh.

Pre-heat your oven to 400 degrees using a glass baking dish lightly grease the glass baking dish in a little cooking oil or cooking spray, remove the boneless chicken from the marinade and shake off the excess marinade and place into your glass baking dish.

Place your boneless chicken breast into the pre-heated oven then drop the heat down to 350 degrees after the first 5 minutes of cooking but the total cooking tie should be 40 to 45 minutes or until you see the juices run clear from the center of the boneless chicken breast.

To check to see if your juices are clear just poke he center on the chicken with a sharp thin knife if its clear remove the boneless chicken breast from the oven and let it rest for a few minutes to keep the juices inside then serve and enjoy.

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So far I have shared with you 2 of the three ways I like to handle and prepare boneless chicken breast now it's time for the third and final one and the one I love the most ......As they say you always save the best for last and that is crispy chicken and what I'm going to do is prepare it wo ways I'm going to show you how I prepare boneless crispy oven baked chicken breast an then deep fried boneless crispy chicken breast.

First of all let's get things stated by preparing the crispy bake boneless chicken breast.

Boneless Crispy Baked Chicken Breast

Ingredients

4 boneless chicken breast, skin on

2 lemons

3 tablespoons of fresh chopped tarragon

3 tablespoons of extra virgin olive oil

2 teaspoons of smoked paprika

Methods

The first thing were going to do is preheat your oven to 350 degrees make sure your chicken is washed off the pat dry and let them sit on a paper towel.

Now take out your lemons and zest 1 of the lemons then cut both lemons in have and squeeze them both in a medium size bowl after adding you lemons add all of the other ingredients mix well at this point take your chicken breast and make 3 small slits in the skin of the chicken breast then place each breast in your ingredient mixture using your hands mix the chicken an the mixture very well then place some plastic wrap on top of the chicken and let the chicken sit for 30 minutes it can marinate.

After 30 minutes remove the chicken breast from the marinade mixture then whip it all of the liquid off using a paper towel.

using a large sheet pan place the cookie sheet in the bottom of the oven then place a oven rack over top of the sheet pan and place the chicken breast on the rack and bake for 40 to 45 minutes until the chicken is crispy golden brown remove from the oven let the chicken sit on the sheet pan for a few minutes then serve.

By placing the chicken directly on the rack helps your chicken get nice and crispy and you won't even notice the slits you made.........Enjoy.

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I know this blog is talking about using boneless chicken breast 3 different ways but since I showed you how I prepare my boneless crispy baked chicken breast I thought I would show you how to use the same basic ingredients to make some boneless crispy oven fried chicken breast thatwil have your taste buds wanting more.

Boneless Crispy Oven Fried Chicken Breast

Ingredients

4 boneless chicken breast, skin on

2 cups of buttermilk

1 cup of all purpose flour

1 egg

1 tablespoon of water

2 cups of seasoned bread crumbs

3 tablespoons of dry chopped tarragon

2 teaspoons of smoked paprika

1 teaspoon of sea salt

1 teaspoon of ground black pepper

2 tablespoon of peanut oil

Methods

Now let's start off by taking the boneless chicken breast into a large zip lock resealable bag pour in your butter milk make sure the chicken is coated very well with the butter milk squeeze out all that you can from the bag seal it and place in the refrigerator for one hour.

Preheat the oven to 400 degrees

Now place your seasoned bread crumbs into a shallow bowl and do the same to your flour then combine all of the other dry ingredients into the seasoned bread crumb bowl bowl and mix very well set aside using a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.

At this point get your boneless chicken breast out of the refrigerator and remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk . Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil

Bake in the preheated oven for 25 minutes. Turn each chicken breast over and turn your temperature down to 350 and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 35 more minutes....When the chicken is done remove from the oven and let the chicken sit for a few minutes then enjoy.

Cooking Tip: If you want your chicken to be really extra crispy mx a teaspoon of cornstarch into your flour mixture and after the first 25 minutes and you turn the chicken over to continue cooking turn your chicken over every 15 minutes after that until it's done. During this cooking time the butter milk that you soaked your chicken will make that chicken nice and juicy in the inside while it's getting crispy on the outside.