Never Eat a Dry, Boring Chicken Breast Again

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

Рет қаралды 342,197

Жыл бұрын

Dan shows you failproof ways to cook boneless chicken breasts to achieve flavorful, moist, and tender meat-every time.
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Пікірлер: 510

@DanielJSouza Жыл бұрын

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 Жыл бұрын

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 Жыл бұрын

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 Жыл бұрын

Want to try making the fish sauce + ginger chicken sometime

@daveincl Жыл бұрын

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 Жыл бұрын

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

@lasaldude Жыл бұрын

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

@goofyfish Жыл бұрын

No. Doubt.

@peterheinzo515 Жыл бұрын

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

@lombmusic07 Жыл бұрын

Yes the yawn league

@sankimalu Жыл бұрын

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

@tommeyer9391 Жыл бұрын

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

@donnacreamer4123 Жыл бұрын

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

@tommeyer9391 Жыл бұрын

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

@breinich2 Жыл бұрын

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

@cathylynn57 11 ай бұрын

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

@broosewee Жыл бұрын

Definitely need to try these techniques. Thanks Dan!

@donm5088 Жыл бұрын

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

@galleta_2024 Жыл бұрын

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

@nik_evdokimov 3 ай бұрын

Great video and interesting techniques!

@Wellbaby94 Жыл бұрын

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

@chriholt Жыл бұрын

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

@SewAndTellwithDori Жыл бұрын

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

@courtneyboyle3467 7 ай бұрын

Love your episodes, I always learn something!

@sallylarhette7083 Жыл бұрын

Fabulous cooking lesson!

@deeharrison3036 Жыл бұрын

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

@jefferyzielke7665 Жыл бұрын

Superb video. Excellent presentation and excellent writing.

@selewachm Жыл бұрын

Excellent as usual!!

@margie9026 Ай бұрын

Excellent!!! Thank you!!

@ellentierney1253 9 ай бұрын

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

@williamlouis5011 7 ай бұрын

Thanks for all the good advice Dan

@curiousguy310 Жыл бұрын

Great tips!

@veersstreams9065 Жыл бұрын

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!

@brianandtamiolson2330 Жыл бұрын

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

@chryzparnell9488 8 ай бұрын

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

@juliastockhausen7173 Жыл бұрын

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

@josephinflorida Жыл бұрын

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

@symbioticpeace Жыл бұрын

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 Жыл бұрын

Great to hear!

@ThatsItOfCourse Ай бұрын

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

@PioneerFoodBrokerage Жыл бұрын

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

@jeangribi3565 Ай бұрын

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

@apendol1 Жыл бұрын

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.

@adedow1333 Жыл бұрын

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

@gugion 9 ай бұрын

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

@savannarichard6059 4 ай бұрын

Love your recipes an advice

@davidhalldurham Жыл бұрын

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

@donnacreamer4123 Жыл бұрын

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.

@lizoconnor2752 Жыл бұрын

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

@dankw2011 Жыл бұрын

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.

@user-fk8rb8ue5h Жыл бұрын

Thanks for giving us some good brining ratios.

@pamxer3458 Жыл бұрын

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 ай бұрын

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.

@6718005 Жыл бұрын

So clukin' informative

@crabc Жыл бұрын

Thanks ❤

@timivers8823 Жыл бұрын

Thank you for the science!

@bonniecomar Жыл бұрын

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

@timothyfinlay5062 Жыл бұрын

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.

@Piboon11 Жыл бұрын

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

@mikegrier2829 8 ай бұрын

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.

@qtancourt371 7 ай бұрын

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

@RBonfas Жыл бұрын

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

@kelladehabermann2466 Жыл бұрын

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 Жыл бұрын

The link to all the recipes is in the description

@adamgoodrich80 Жыл бұрын

Can I combine the baking soda and brining methods?

@mtviewuser 4 ай бұрын

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

@bonusroundsteve Жыл бұрын

You are teaching me so much.

@lloydltolbert 17 күн бұрын

good job!

@travisbalthasar9544 Жыл бұрын

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 Жыл бұрын

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

@travisbalthasar9544 Жыл бұрын

@@gregg48 thanks Greg!

@ThatsItOfCourse Ай бұрын

@@gregg48 thank you!!!

@stacyhackney6100 Жыл бұрын

Thank you

@KCNwokoye 8 ай бұрын

So good!

@mahamzahid7846 Жыл бұрын

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

@pudicus2 Жыл бұрын

I love Dan’s videos

@lisas525 Жыл бұрын

Thank you thank you thank you!

@wasafatmahbouba Жыл бұрын

Thank you goed video

@dwaycardinals Жыл бұрын

Awesome video! 👍

@user-ze4vq8oc8n Жыл бұрын

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

@bobcoats2708 Жыл бұрын

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

@dansmith-sl2bi Жыл бұрын

Great clip. ✌😊

@adamgoodrich80 9 ай бұрын

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

@jbt6007 Жыл бұрын

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

@arby1322 Жыл бұрын

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

@robylove9190 Жыл бұрын

Thanks, Dan.

@JK-zz4ip Жыл бұрын

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.

@MegaDeKay Жыл бұрын

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.

@misswoltzen Жыл бұрын

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

@heatmiser9925 Жыл бұрын

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

@sus1221 Жыл бұрын

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.

@kristenberry3110 Жыл бұрын

LOVE DAN!

@ChakrunaBlue Жыл бұрын

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

@barbeeperrance4549 Ай бұрын

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

@natep136 Жыл бұрын

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?

@ohwowoh7281 Жыл бұрын

I love your scientific and approachable way of cooking!

@rpastore5429 Жыл бұрын

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!

@MovableNu Жыл бұрын

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 ай бұрын

Try 140/2

@marlanebozzi7002 Жыл бұрын

Dan is the best!

@elsafischer3247 Жыл бұрын

Please don’t go away I enjoy your videos

@Pastry626 Жыл бұрын

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

@Tonyhouse1168 7 ай бұрын

It’s in the description

@neurodiversemom3578 Жыл бұрын

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

@tangojuli209 Жыл бұрын

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.

@shadykay51 Жыл бұрын

For the brine - is that 3T of salt regular or kosher?

@NC-qc7wd Жыл бұрын

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

@macuisinesanssulfites4101 Жыл бұрын

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 11 ай бұрын

Sous vide 👍

@Bipolar.Baddie Жыл бұрын

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 4 ай бұрын

That sounds dank as hell my guy

@kurtpenner2362 Жыл бұрын

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

@lisaeastes3104 Жыл бұрын

My mouth is watering 😋

@admccr 3 ай бұрын

What temp should my 5 ply stainless steel skillet be before I add my boneless skinless chicken breast? 250 like the oven?

@MatthewChamblin Жыл бұрын

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

@jack-terry Жыл бұрын

That's funny

@sauravbasu8805 Жыл бұрын

Your humour is black.

@glennzanotti3346 Жыл бұрын

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.

@exek337 Жыл бұрын

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

@BelAge 4 ай бұрын

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!

@DWal2 Жыл бұрын

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 Жыл бұрын

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.

@bobmcgrath5198 Жыл бұрын

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!💙💙