Never Eat a Dry, Boring Chicken Breast Again | What's Eating Dan?

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Dan shows you failproof ways to cook boneless chicken breasts to achieve flavorful, moist, and tender meat-every time.
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Опубликовано:

6 апр 2023

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Комментарии : 511

@DanielJSouza Год назад

Thanks for watching, everyone! Looking forward to your chicken fight answers. And I'm also curious what method from this video appeals to you most? Which will you/do you use.

@c_rolla100 Год назад

the baking soda technique is cool as i've seen it used really before in other recipes. the low oven reverse sear sounds especially awesome though

@kindablue1959 Год назад

I'd like your take on whether wings are white or dark meat. I've seen both in research. Seems wings do a lot of work and would therefore be dark meat, and they do seem to handle longer cooking times, so I think they act and taste more like dark meat. But Buffalo Wild Wings says their 'Boneless chicken wings' are white meat. What's up with that? Thanks for your knowledge drops!

@akiraigarashi2874 Год назад

Want to try making the fish sauce + ginger chicken sometime

@daveincl Год назад

I usually sous vide then brown in a ripping hot skillet. I need to try the reverse sear oven method. This is a great video!

@ohadhefets9973 Год назад

I usually brine my chicken breasts, but I'll try dry salting. Not sure if there's a difference

@lasaldude Год назад

Dan and Lan need their own channel. Their in-depth guides are in a league of their own.

@goofyfish Год назад

No. Doubt.

@peterheinzo515 Год назад

yes please. i booarked both their playlists, recommend you do that

@lombmusic07 Год назад

Yes the yawn league

@sankimalu Год назад

Thank you Dan for always keep us ‘abreast’ of the latest cooking tips…

@tommeyer9391 Год назад

It took a lot of pluck to tackle cooking chicken breasts properly

@donnacreamer4123 Год назад

I’ll be crowing about this video to friends and family.

@tommeyer9391 Год назад

@@donnacreamer4123 can't wait to see what Dan hatches up next. His recipes are so clutch

@breinich2 Год назад

Just like These tips, Dan is never dry or boring. Love your videos.

@cathylynn57 11 месяцев назад

Thanks! Great information delivered clearly and happily! Keep it up.

@galleta_2024 Год назад

A huge thanks for the links as I was taking notes but not fast enough. Looking forward to trying your suggestions. Cheers

@broosewee Год назад

Definitely need to try these techniques. Thanks Dan!

@Wellbaby94 Год назад

Thank you, thank you! I love having the science of cooking explained.

@donm5088 Год назад

Great video. Absolutely love the in depth scientific explanations!!

@chriholt Год назад

Yet again, Dan the man hits it out of the park - great tips all!

@SewAndTellwithDori Год назад

LOVE, LOVE, LOVE Dan's videos!!!!

@deeharrison3036 Год назад

I use the baking soda and brining methods all the time. Always comes out perfect. Thanks for all these other ideas too!

@nik_evdokimov 3 месяца назад

Great video and interesting techniques!

@courtneyboyle3467 7 месяцев назад

Love your episodes, I always learn something!

@veersstreams9065 Год назад

I would challenge the giga-chicken in hopes of hosting a feast with the spoils (and lots of materials to practice new recipes with). Sous vide is consistent and simple, which I like! Going to try the butter+flour+... coating for my next sear, but I intend to try all of these techniques. Thank you!

@margie9026 Месяц назад

Excellent!!! Thank you!!

@selewachm Год назад

Excellent as usual!!

@williamlouis5011 7 месяцев назад

Thanks for all the good advice Dan

@sallylarhette7083 Год назад

Fabulous cooking lesson!

@ellentierney1253 9 месяцев назад

Your videos are always so informative and so entertaining !!!

@jefferyzielke7665 Год назад

Superb video. Excellent presentation and excellent writing.

@symbioticpeace Год назад

I tried the "low oven, pan-seared" method tonight. These were ssoo good! The flavor and texture was great. I have a sous vide and love it, but this method rivals even that in terms of a hot cooking method (I love sous vide for chicken I will use in cold applications). If you get a chance, try the low oven, pan-seared method. Note: Three minutes per side was perfect for my electric coil stove when it came to the searing portion.

@DanielSouza-rn1cs Год назад

Great to hear!

@ThatsItOfCourse Месяц назад

Can you tell me what the ingredient measurements in that butter slather? How much butter, flour & corn starch? I cannot see the recipe on line without joining the ATK

@curiousguy310 Год назад

Great tips!

@brianandtamiolson2330 Год назад

I learn so much from your videos and I just love your style❤️

@mikegrier2829 9 месяцев назад

Tried it tonight - worked beautifully. I was watching the video after I put the chicken breasts in the oven at 350°F. I just temped them and took them out sooner, 155 or a tad more. Really makes a big difference.

@chryzparnell9488 8 месяцев назад

One of the best episodes ever! Not because subject matter but delivery of the experience 😊 👍 thanks,!

@juliastockhausen7173 Год назад

Great presentation. I'm not a foody but your video gives insight into why it's a thing!

@PioneerFoodBrokerage Год назад

Chef, this video is simply a jewel of learning. Thank you and the ATK team.

@adedow1333 Год назад

This is awesome, Dan. Thanks! As to the sizing of chicken vs horses, Sir Robin ran away!

@timothyfinlay5062 Год назад

Ran across this by accident. Dan's segments on ATK always fascinated me. I can't wait to watch all the episodes I've missed. These videos are priceless. I was always jealous that Dan remained so thin being around all that food. I didn't remain thin...at least you're showing a little S&P in the hair, and I'm reassured your not a Bot. Keep up the great work! And honor your parents. As I've gotten older I've realized that I am their child and I relish that.

@crabc Год назад

Thanks ❤

@apendol1 Год назад

Definitely going to try the sear at the end, thanks Dan! No wonder my favorite recipe is thighs right now...Love a lemon-wine-caper braise on those.

@josephinflorida Год назад

Excellent video with great advice on how to get simple chicken breast cooked right.

@lizoconnor2752 Год назад

Dan...you the chef man! This will help me deal with what's in the supermarket chicken offerings..😕

@jeangribi3565 Месяц назад

I have just found this channel and am very impressed with the What's Eating Dan episodes. I have already shared the temp info with a friend. You asked for other topics. I have the same "dry" problem with pork, especially pork chops. Please do an episode on pork chops like this chicken breast. Thanks

@savannarichard6059 4 месяца назад

Love your recipes an advice

@pamxer3458 Год назад

Thanks, Dan, for that great information about chicken! My husband always makes it dry. I will try the low oven pan seared one first! You are too cute❤ and it's never too late to say thank you to your parents 😊

@debbybrady1246 9 месяцев назад

Thanks for this video. My hubby doesn't like dark meat but has had to stop eating chicken breasts due to dentures. I'm going to try these methods to hopefully make them more tender.

@timivers8823 Год назад

Thank you for the science!

@lisas525 Год назад

Thank you thank you thank you!

@JK-zz4ip Год назад

I especially liked the conversation bit at the end. I think a horse sized chicken would be terrifying but you could probably redirect it's rath quite easy or tame it enough to exit the fight if needed. I'm afraid if encountered a hundred chicken sized horses I would just try to make pets out them, perhaps train hamsters to ride them.

@user-fk8rb8ue5h Год назад

Thanks for giving us some good brining ratios.

@6718005 Год назад

So clukin' informative

@mtviewuser 4 месяца назад

Dan is the reason i am hooked to this channel. There is some thing about a geek explaining why things are what they are.

@RBonfas Год назад

This is probably top 5 best content I've ever seen on the webs.

@gugion 9 месяцев назад

How much of the butter, baking soda, pepper, and corn starch for the searing?

@bobcoats2708 Год назад

Okay, that was not the video to watch while I’m fasting 😂. Thanks Dan. Can’t wait to try these techniques.

@bonniecomar Год назад

I will try the chemical technique. Thank you for this video it was fun and informative.

@KCNwokoye 8 месяцев назад

So good!

@MatthewChamblin Год назад

Great episode. You still haven't thanked your poor, neglected parents.

@jack-terry Год назад

That's funny

@sauravbasu8805 Год назад

Your humour is black.

@bonusroundsteve Год назад

You are teaching me so much.

@davidhalldurham Год назад

Another EXCELLENT video, ATK! I learned so much. Thank you!

@donnacreamer4123 Год назад

The ATK podcast “Proof” is really great if you like culinary science and stories behind foods around the world. It’s one of my all time favorite podcasts.

@stacyhackney6100 Год назад

Thank you

@qtancourt371 7 месяцев назад

A great video. And I fell in love with Dan 🥰

@lloydltolbert 20 дней назад

good job!

@dankw2011 Год назад

Thanks for the video! Very very good information! I tried out the flour/cornstarch/butter mixture but I found the end texture felt a bit "gummy", it got really nice colour, but the crispness was missing a bit. Did I mess up my ratios maybe? The initial cook in the oven at 275 for 30 min worked to the exact temperature of your video. The end result was a perfectly juicy chicken breast.

@Piboon11 Год назад

Thanks, Dan, for these useful tips! Now I know the secrets to the juicy tender chicken breasts sold at 7-Eleven in Thailand. Sending you and the ATK team so many thanks, and wishing the Academy Awards Committee had given you an Oscar for Best Actor. XXX

@Bipolar.Baddie Год назад

Chicken breast seasoning tip: gochugaru is a type of korean chili flakes that do SO WELL when they're lightly toasted. It's a weird combo, but I love salt, gochugaru, a tiny bit of sichuan pepper, untoasted sesame seeds, and fennel seeds. It's like sweet italian sausage and gochujang had a baby.

@matroxman11 5 месяцев назад

That sounds dank as hell my guy

@robylove9190 Год назад

Thanks, Dan.

@user-ze4vq8oc8n Год назад

Great info and education Dan. Please keep use educated so we can continue to eat healthy good tasting food.

@pudicus2 Год назад

I love Dan’s videos

@kelladehabermann2466 Год назад

Hi Dan, Can you please give us the measurements for the butter, flour, and cornstarch, for the reverse sear chicken and also for the Lemon and chive pan sauce? Thanks

@aaronbailey9454 Год назад

The link to all the recipes is in the description

@rpastore5429 Год назад

So, what the science is saying is we need to make tiny bench press machines for chickens to use. 😉 I plan on trying your approach this week and I'm looking forward to it. So far the only method I have that seemed to preserve moisture is egg and breadcrumb (and not over cooking that). I think the baking soda will be my first try. Thanks Dan!

@ChakrunaBlue Год назад

You are the best Dan!!! You should have your own channel

@PokhrajRoy. Год назад

Dan is so articulate and cool. So articulate and cool. So articulate…and cool. Sorry, I got stuck in a loop too Lmao

@DanielJSouza Год назад

LOL

@marlanebozzi7002 Год назад

Dan is the best!

@MegaDeKay Год назад

An easy way to get a good sear on Sous Vide chicken or other protein needing some Maillard reaction love is to sandwich it between the griddle plates of a panini press or Griddler waffle iron after brushing the meat with a high temp flavorless oil like safflower oil. I'll throw the meat into the fridge between the cooking and the sear to further minimize the chance of overcooking. You'd have to be insane to want to take on a seven foot tall chicken that weighed north of a thousand pounds. I'd take my chances with a bunch of mini-horses all day long.

@neurodiversemom3578 Год назад

Lol am totally listening to this in the car and I’m buckled up!

@jbt6007 Год назад

You looked so happy hugging your chicken dishes Dan! I can't wait to try these tips.

@arby1322 Год назад

I agree. I thought he was going to say “The best thing about all these chicken dishes, is that they are ALL MINE!”

@ohwowoh7281 Год назад

I love your scientific and approachable way of cooking!

@elsafischer3247 Год назад

Please don’t go away I enjoy your videos

@MovableNu Год назад

I *finally* bought a sous vide wand because of ATK’s suggestion & my desire to cook boneless, skinless chicken breast in batches that I actually want to eat. Thank you! You’ve saved my dinner making life! 👍🏾

@convincedquaker 11 месяцев назад

Try 140/2

@wasafatmahbouba Год назад

Thank you goed video

@NC-qc7wd Год назад

Fab and your face at the end of the segment is like Master Face, priceless.

@dwaycardinals Год назад

Awesome video! 👍

@travisbalthasar9544 Год назад

Wow Dan just made the third variation and WOW! So good, love the simple process. I topped it off of a sauté of scallions lemon avo oil and layered on top. So refreshing of a dish. Ty. Love to know the ratio of butter flour cornstarch btw I subbed arrowroot flour instead of cornstarch and worked nicely.

@gregg48 Год назад

Butter: 2T; Flour: 1T; Cornstarch: 1tsp; Pepper: 1/2tsp

@travisbalthasar9544 Год назад

@@gregg48 thanks Greg!

@ThatsItOfCourse Месяц назад

@@gregg48 thank you!!!

@adamgoodrich80 Год назад

Can I combine the baking soda and brining methods?

@kurtpenner2362 Год назад

Dan, you know my pain. How I have suffered with dry overcooked chicken. This the conversation I have been waiting for.

@bobmcgrath5198 Год назад

dr deb here, love this video, dan! i don’t fight people and certainly not animals, but i do find the idea of a huge chicken way more terrifying than the thought of a herd of tiny horses. I’ll invite them over for some juicy chicken dinner!💙💙

@dansmith-sl2bi Год назад

Great clip. ✌😊

@tangojuli209 Год назад

Love your videos Dan. I'm too old to JUST be getting this now. I didn't understand I was supposed to be dumping all that salt on poultry for other than seasoning. Damn. I mentally shuddered at the amts of salt called for sprinkling on chicken n poultry but assumed it was some other reason it dried out.

@BelAge 4 месяца назад

I have HATED chicken breasts all my life and was never able to make one taste palatable to me. Your video has changed that. I am now on my second meal made of perfectly tender and juicy chicken breast. Life changing!

@PokhrajRoy. Год назад

If I had a nickel for every time I heard “I prefer chicken thighs because the chicken breast can become dry.”, I’d be able to invest in a chicken farm.

@Packyboy Месяц назад

do so

@HandcraftedHound Год назад

"Buckle up?! Wait a minute, are you watching this in the car? That's so weird." I feel personally attacked! 😆 I have pulled up and played the What's Eating Dan playlist many times while on the road! And yes, with my phone safely in the back seat 😉

@kevincostello720 Год назад

realizes he has never thanked his parents. Still doesn't specifically thank them.

@DWal2 Год назад

Great video with a lot of good tips, but it’s missing the easiest one. The reason it’s so tricky to cook chicken breasts has a lot to do with their thickness. Slice them into cutlets and it’s super simple to get them nicely browned and to the right temp on the stovetop.

@kicsms_science3729 Год назад

I ran into this just last night - the chicken breast was so thick that brining, dry rub, etc. didn’t penetrate very far. I should’ve done what you said and cut it down.

@kristenberry3110 Год назад

LOVE DAN!

@moccabrown Год назад

I have been doing sous vide chicken breast for a very long time and I am happy with the results. But I find the low temperature oven reverse sear method most interesting. I will definitely give that a try. Chicken fight: I will pick 100 chicken sized horse.

@mrca2004 Месяц назад

I have been making a Culinary Institute chicken marsala recipe for 10 years and the chicken was either dry and just wouldn't brown. I followed your sous vide 155 degrees for 2 hours, cooled it in the frig then later dropped the bag in 110 degree water to get center up to speed, took it out, dried thoroughly, salt, pepper and had pan rocket hot added oil and it almost immetiatly came to smoke point added chicken a minute or so on one side with a gorgeous crust, turned it, reduced heat to medium and in another minute had gorgeous browning on both sides. Chicken moist, tender, with my cream thickened marsala sauce. I like that I can sous vide the chicken in advance, store it in the frig then bring back to temp and sear the next day for fast prep for guests. Best chicken breasts I have ever made!

@Pastry626 Год назад

May we get the recipe please?👀 😁 This cute little dish looks so good 😋

@Tonyhouse1168 7 месяцев назад

It’s in the description

@misswoltzen Год назад

I've never heard of sous vide before. Do you buy that thing? I'm really interested in trying it.

@raymondroan873 Год назад

More Sam cooking and technique videos. Her smile slays me.

@lisaeastes3104 Год назад

My mouth is watering 😋

@cosbycary Год назад

Definitely chicken size horses would be much easier to deal with, although I’d try to love them not fight. I’ve lived with some pretty feisty chickens and would NOT like to see them larger! (Your food tips are great too) 😂

@mahamzahid7846 Год назад

Can you brine and use baking soda at the same time? Like add baking soda to the brine?

@glennzanotti3346 Год назад

You didn't mention butterflying the chicken breasts to make them one even thickness. That way, the ends don't overcook while waiting for the thick centers to reach a safe temperature.

@heatmiser9925 Год назад

I needed this today Dan, just a little brightness in a rather dark time. Thanks love the videos!

@sus1221 Год назад

The low oven reverse sear (Pan-seared Chicken breast recipe) is KILLER. I love the flavor of the browned butter you get in the crust....plus love that I can transfer the raw chicken directly from the grocery store packaging into the baking dish - no need to worry about getting raw chicken all over a separate cutting board.

@exek337 Год назад

can't answer I'm laughing LOL -- loved this

@natep136 Год назад

Is there an amount of salt when salting chicken, and generally, other meat, that helps dissolve myosin to a point that it it'll retain more moisture when compared to other salt amounts?