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:

26 сен 2024

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Комментарии : 520

@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

@kindabluejazz 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

@wakidattamimi488 13 дней назад

Agree they are just this Chanel mpv

@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

@BelAge 8 месяцев 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!

@mohammedalibabylonia9410 День назад

I did too, but I came to find out that with whatever left from the chicken’s fat in the pan you can make a pan sauce using butter, flour, ginger, wine etc.

@SewAndTellwithDori Год назад

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

@chriholt Год назад

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

@Wellbaby94 Год назад

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

@breinich2 Год назад

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

@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!

@broosewee Год назад

Definitely need to try these techniques. Thanks Dan!

@jeangribi3565 5 месяцев 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

@gugion Год назад

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

@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!”

@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.

@adedow1333 Год назад

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

@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

@aaronbailey23 Год назад

The link to all the recipes is in the description

@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.

@ohwowoh7281 Год назад

I love your scientific and approachable way of cooking!

@lizoconnor2752 Год назад

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

@kr4dh4x0r Год назад

Great video Dan! Now I have some more good ideas. I've been brining all my chicken in leftover pickle juice. I think the idea you've given me to try but didn't say outright is that I will now add a little baking soda to my pickle juice brine before putting the chicken in it. Oh wait, that might make a nice pickle volcano.

@JK-zz4ip Год назад

Omg, I tried this once (just the pickle juice brine) and I totally messed it up. The chicken tasted just like a dill pickle and even had a green hue. Maybe I left it too long?

@kr4dh4x0r Год назад

@@JK-zz4ip it doesn't need a long time and depends heavily on which type of pickle juice. Maybe use one with less dill flavor or make your own brine for pickles. I recently made my own pickle brine and can't wait to finish the vegetables I put in it so I can use it on chicken. Also I did this to chicken I ended up breading and frying into nuggies.

@DanielSouza-rn1cs Год назад

I’d recommend doing the baking soda treatment separately. As you note, the combo of acid and base. You need the baking soda to remain alkaline so it can do it works.

@kr4dh4x0r Год назад

@@DanielSouza-rn1cs I think you're right on this. Brine the chicken, take it out, dry it off, then use the baking soda just before cooking.

@cathylynn57 Год назад

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

@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 5 месяцев назад

@@gregg48 thank you!!!

@donm5088 Год назад

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

@heatmiser9925 Год назад

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

@JordiH69 Месяц назад

The science behind the cooking makes this channel special. Thank you.

@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

@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

@mikegrier2829 Год 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.

@nik_evdokimov 6 месяцев назад

Great video and interesting techniques!

@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.

@mtviewuser 7 месяцев 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.

@crabc Год назад

Thanks ❤

@chryzparnell9488 Год назад

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

@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.

@juliastockhausen7173 Год назад

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

@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.

@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!

@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.

@debbybrady1246 Год 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.

@williamlouis5011 10 месяцев назад

Thanks for all the good advice Dan

@courtneyboyle3467 10 месяцев назад

Love your episodes, I always learn something!

@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 5 месяцев 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

@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.

@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.

@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 😊

@margie9026 4 месяца назад

Excellent!!! Thank you!!

@mahamzahid7846 Год назад

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

@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

@lisas525 Год назад

Thank you thank you thank you!

@jefferyzielke7665 Год назад

Superb video. Excellent presentation and excellent writing.

@selewachm Год назад

Excellent as usual!!

@mrca2004 5 месяцев 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!

@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.

@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 5 месяцев назад

do so

@isahunnybee 2 месяца назад

I MUCH prefer the breast to any dark meat. I'll eat dark meat if given it while eating out to be polite but not at home! And when making chicken at home, it's never dry!😊

@josephinflorida Год назад

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

@sallylarhette7083 Год назад

Fabulous cooking lesson!

@kurtpenner2362 Год назад

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

@lloydltolbert 3 месяца назад

good job!

@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.

@karlbrundage7472 3 месяца назад

All good here, but I am hooked on boneless-skinless chicken thighs in a teriyaki marinade and then grilled over applewood charcoal. Breasts also work, if they've been pounded and marinated for at least 24 hours.............................

@PioneerFoodBrokerage Год назад

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

@robylove9190 Год назад

Thanks, Dan.

@macuisinesanssulfites4101 Год назад

I recently pan-fried boneless pork chops and they turned out dry. I’m guessing these tips would help there too. Will be testing them. Thank you!

@convincedquaker Год назад

Sous vide 👍

@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) 😂

@ELFKidsVideos Год назад

Great content. Maybe slow down the cuts and pans a bit? Felt kinda dizzy. Lol

@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!💙💙

@marlanebozzi7002 Год назад

Dan is the best!

@brianandtamiolson2330 Год назад

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

@Pastry626 Год назад

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

@Tonyhouse1168 10 месяцев назад

It’s in the description

@curiousguy310 Год назад

Great tips!

@DennisNowland Год назад

Thanks for giving us some good brining ratios.

@creamyhorror Год назад

Ethan Chlebowski researched and tested this topic in a video a month ago. His conclusion was to thin the chicken breast in order to achieve a low, even temperature (155F in the center) and minimise the cooking time (7 - 8 mins in the pan). (You had the same conclusion as him - an optimum temp of 155F.) Targeting a lower temp in the center results in lower temps in the outer regions, which results in less moisture loss and a juicier chicken breast.

@shrinkled Год назад

I really have to try that cornstarch flour butter combination

@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 Год назад

Try 140/2

@barbeeperrance4549 4 месяца назад

Does browning under the broiler ever work, after foil wrapped low-temp roasting? And barbecue sauce, when and how is it best added?

@hydnumrepandum214 10 месяцев назад

Using baking soda, along with cornstarch on thin strips of meat is called "velveting". We velvet all our meats when adding it to a sauce of noodle dish! It could be an entire episode for Dan.

@adamgoodrich80 Год назад

for wet brine, is that TABLE salt or KOSHER salt?

@KillerCornMuffin Год назад

Chickens are just pint sized dinosaurs, I ain't messing with a horse sized one. Gimme the mini horses.

@stacyhackney6100 Год назад

Thank you

@HarupertBeagleton-dz5gw 10 месяцев назад

I used his method of not over cooking chicken breast and never had a problem. I high heat it in a pan with butter and then under an oven broiler for a couple minutes on a rack. Steam is the enemy of tenderness and rack keeps it from coming in contact with a pan.

@timivers8823 Год назад

Thank you for the science!

@adamgoodrich80 Год назад

Can I combine the baking soda and brining methods?

@NC-qc7wd Год назад

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

@ChakrunaBlue Год назад

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

@Dj992Music 11 месяцев назад

what is the difference between the low temperature oven method and just simply boiling the chicken in a pot of water instead before searing?

@savannarichard6059 7 месяцев назад

Love your recipes an advice

@JB-gi5ph Год назад

Dan: Brightest spot on the internet. I'm trying all of those this week!

@DanielJSouza Год назад

Awe, thank you!

@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!

@erics667 Год назад

Dry Brine is also a good option. And MOSDEF 100 chicken sized horses. All day.

@cassiekv11 Год назад

Definitely 100 little horses. Lol! Also, I probably won't soux vide, but definitely grill or skillet fry my chicken. Thank you so much!

@qtancourt371 10 месяцев назад

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

@annashostak7935 Год назад

100 chicken sized horses, for sure. Though I don’t think I’d be fighting them - I’d be too busy squealing over how cute they were!

@WalterBurton Год назад

A lot easier to just put a chicken breast in a quart ziploc with some water and a rough tablespoon or so of salt and stick in the fridge in the morning, then cook it however that evening. If you have pickle juice, put that in the ziploc instead. No need to measure anything precisely in either case. Just be reasonable.

@stephenseidl3389 Год назад

One horse-sized chicken. I feel like 100 of anything is going to be tough to fend off. I've done both wet and dry brining and I prefer dry, but both work great. I like to put a dry brine on a whole chicken and let it sit on an elevated rack overnight. Giving the salt enough time on the skin makes it super crispy when you bake it.

@pudicus2 Год назад

I love Dan’s videos

@MARLENEMCHUGH Год назад

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

@kevincostello720 Год назад

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

@BakedandCooked Год назад

I don't know when I last bought chicken breast I switched to thighs at least a decade ago(because Flavor). The reverse oven sear looks interesting for breasts though. I usually wet brine a whole bird for roasting next time I make a batch of thighs I will definitely brine them.

@BakedandCooked Год назад

Almost forgot, I don't know why a herd of small horses is angry with me but I rather fight them. I would take the thigh of an 1800 pound chicken though.