Move those fricking eggs away from the heat you brainlet moron Black person subhuman
have a nice day, you literally do not deserve the right to breathe.
Add a sauce then? Even a high calorie sauce isn't adding more than 200 calories per pound of chicken. You can spring for the 800 calorie good tasting pound of chicken over the 600 calorie dry garbage. If 200 calories is really making or breaking your diet, go run an extra 2 miles a day.
nta but I usually do chicken breast + 10% fat cooking cream + cheese + peas + corn + mushroom, it's incredibly tasty, good macros and micros too, I do only eat twice a day though.
I recently made a very good chicken.
Started by frying onions, then added chicken, fried both until golden color.
Afterwards filled the pan with some boiled water, which softened the onions that stuck to the bottom of the pan, and simmered it for 20 minutes or so, until liquid evaporated.
Ended up with golden brown juicy chicken, coated in sweet-sour onion.
butterfly cut, spread, beat, and thin them to an equally thick piece
coat in flour, eggs, and breadcrumbs
fry in a stick of butter or a glass of olive oil over high heat (will get a lil more acidic/rancid taste)
the ultimate meal of carbs, protein, and fat
i have a storebought one and a homemade one and the former tastes like plastic bread but it fulls you up, and the latter is so tasty you wanna cook up some more and die half n hour later with a pot belly full of chicken breast
1) mix 2tbsp flower and 1tbsp lemon pepper seasoning into a bowl
2) cut up the chicken into pieces
3) coat the chicken with your seasoning
4) put 1tsbp olive oil onto a skillet, put stove on medium heat
5) once skillet is hot cook chicken for ~5min on medium heat
6) after 5min flip chicken and cook for another 5min
7) take chicken off skillet temporarily
8) melt ½ tbsp butter and minced onion onto the pan
9) pour 1 cup low sodium chicken broth onto pan and 2 tsp of lemon juice onto the pan
10) put heat on low and put chicken back in pan. Let it marinade for ~1min30s or so and flip
I make my chicken like this and it's still healthy without being dry as shit, you can use salt free lemon pepper seasoning too. 2tbsp of flour is 57 calories and most of the flour doesn't stick to the chicken, so it's even lower than that.
Get a meat thermometer that has a sensor you put in the oven. Shit will alarm immediately when it hits the right temperature.
Take the meat out, plate and let rest for at least 5 minutes.
Will be as juicy as possible. Learn to brine if you want to step up your game but get the basics down first.
Easy recipe is to salt & pepper chicken breast, put a ribbon of mayo on top, cover that with a nice gooey cheese like guerrier. Bake at 275 til done.
meat thermometer is the way to go. cooking the breast to 145 then taking out to rest.
Get a meat thermometer that has a sensor you put in the oven. Shit will alarm immediately when it hits the right temperature.
Take the meat out, plate and let rest for at least 5 minutes.
Will be as juicy as possible. Learn to brine if you want to step up your game but get the basics down first.
Easy recipe is to salt & pepper chicken breast, put a ribbon of mayo on top, cover that with a nice gooey cheese like guerrier. Bake at 275 til done.
i like dry food
i just dice chicken, fry it with no oil or anything extra, add a tablespoon of vindaloo/madras paste per 500g for a few mins, boil in 250ml of water then serve with some rice (about 1:1 by cooked weight)
theres only 65kj in the vindaloo paste which is like 15 calories and the rest is chicken and rice and i just drink a liter of water with it
very easy to control your bulk/cut like this
>put some salt in container >mix it into water >put chicken in the salt water and let it chill for a few hours >bake chicken with a meat thermometer in it so you can pop it out at 165.
Nice and joocy
you don't have to wait for your chicken to hit 165F btw, it's a function of temperature and time. See the chart here: https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
~10 minutes is enough time to cook it at lower temperature so that its still juicy and safe to eat, and not dry as shit
Marinate it
Just buy thighs. They're a bit fattier, but taste way less dry.
Cook the chicken breast in two strips of bacon fat with a lid on a pan and the meat won't turn out dry.
Move those fricking eggs away from the heat you brainlet moron Black person subhuman
have a nice day, you literally do not deserve the right to breathe.
calm down chuddy
Add a sauce then? Even a high calorie sauce isn't adding more than 200 calories per pound of chicken. You can spring for the 800 calorie good tasting pound of chicken over the 600 calorie dry garbage. If 200 calories is really making or breaking your diet, go run an extra 2 miles a day.
Sauce recommendations?
nta but I usually do chicken breast + 10% fat cooking cream + cheese + peas + corn + mushroom, it's incredibly tasty, good macros and micros too, I do only eat twice a day though.
If you bake em right they are still juicy
try chicken sashimi, it’s way more moist if you just eat it raw
keep the skin and fat in the chicken, put whatever seasoning you want and then straight to the oven
Cook with coconut oil and lemon juice (concentrated.)
Brine them, season and grill.
Which is more likely, one of the most commonly consumed proteins being shit or you just being bad at cooking?
>butterfly
>salt and pepper
>tiny bit of butter
>cook until lightly browned and crispy on each side
wa la
Marinate in mojo. Grill at low temp. Grill veg. Make your own sauce, a few carbs will not kill you.
Slow cook the chicken.
Will be super tender.
>slow cooking lean meat
you're an idiot
Grill skin side down in cast iron with olive oil and seasoning until brown and then bake in oven at 425 deg and 15 minutes.
I recently made a very good chicken.
Started by frying onions, then added chicken, fried both until golden color.
Afterwards filled the pan with some boiled water, which softened the onions that stuck to the bottom of the pan, and simmered it for 20 minutes or so, until liquid evaporated.
Ended up with golden brown juicy chicken, coated in sweet-sour onion.
>marinate and airfry
you can tenderise it with baking soda
butterfly cut, spread, beat, and thin them to an equally thick piece
coat in flour, eggs, and breadcrumbs
fry in a stick of butter or a glass of olive oil over high heat (will get a lil more acidic/rancid taste)
the ultimate meal of carbs, protein, and fat
i have a storebought one and a homemade one and the former tastes like plastic bread but it fulls you up, and the latter is so tasty you wanna cook up some more and die half n hour later with a pot belly full of chicken breast
1) mix 2tbsp flower and 1tbsp lemon pepper seasoning into a bowl
2) cut up the chicken into pieces
3) coat the chicken with your seasoning
4) put 1tsbp olive oil onto a skillet, put stove on medium heat
5) once skillet is hot cook chicken for ~5min on medium heat
6) after 5min flip chicken and cook for another 5min
7) take chicken off skillet temporarily
8) melt ½ tbsp butter and minced onion onto the pan
9) pour 1 cup low sodium chicken broth onto pan and 2 tsp of lemon juice onto the pan
10) put heat on low and put chicken back in pan. Let it marinade for ~1min30s or so and flip
I make my chicken like this and it's still healthy without being dry as shit, you can use salt free lemon pepper seasoning too. 2tbsp of flour is 57 calories and most of the flour doesn't stick to the chicken, so it's even lower than that.
Based based. I’m going to try this. Thanks anon!
What type of flowers did you use? Were the fresh cut?
flour honey my bad
Idk man I grill all my chicken usually at very low temps ~275-300 and it comes out good for me
Instant pot
5 minutes per pound, nr
1-2 cups of chicken stock
Use a hand blender to shred
I bought a meat thermometer and I refuse to cook meat without it now
You'd be surprised how easy they are to overcook man. Just poke it in the meat then take it out at the right temp ez
meat thermometer is the way to go. cooking the breast to 145 then taking out to rest.
just poach it
Stop overcooking it.
Get a meat thermometer that has a sensor you put in the oven. Shit will alarm immediately when it hits the right temperature.
Take the meat out, plate and let rest for at least 5 minutes.
Will be as juicy as possible. Learn to brine if you want to step up your game but get the basics down first.
Easy recipe is to salt & pepper chicken breast, put a ribbon of mayo on top, cover that with a nice gooey cheese like guerrier. Bake at 275 til done.
>guerrier
did you voice narrate this post?
>did I proofread before hitting post?
Yeah?
I do mine medium rare.
Learn to cook?
I don't eat meat.
i like dry food
i just dice chicken, fry it with no oil or anything extra, add a tablespoon of vindaloo/madras paste per 500g for a few mins, boil in 250ml of water then serve with some rice (about 1:1 by cooked weight)
theres only 65kj in the vindaloo paste which is like 15 calories and the rest is chicken and rice and i just drink a liter of water with it
very easy to control your bulk/cut like this
Marinate in salty water
Buy a meat thermometer and cook to 165 F
Let rest 5 mins
Enjoy
Wrong board
Not if you soak it in buttermilk and deep fry it. Made this tonight. R8H8
Not a veggie in sight. This is carb heavy.
>corn is a starch
>potatoes are a starch
If it's dry, then you're overcooking it.
Sous vide it moron.
>put some salt in container
>mix it into water
>put chicken in the salt water and let it chill for a few hours
>bake chicken with a meat thermometer in it so you can pop it out at 165.
Nice and joocy
you don't have to wait for your chicken to hit 165F btw, it's a function of temperature and time. See the chart here: https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/
~10 minutes is enough time to cook it at lower temperature so that its still juicy and safe to eat, and not dry as shit
Then make a sauce