Welcome to episode 3 of Mastering the Basics, where I’m going to teach you basics to become better in the kitchen. No one likes dry chicken, and because chicken breast is so low in fat, if you don’t prepare it right, it will get dry!
Method 1 (cast iron & oven)
1. Preheat oven to 400F.
2. Place chicken on a cutting board and pat dry!
3. Add salt-more than you think you need-and any seasonings (I like cumin & paprika).
4. Add oil to a cast iron skillet and make its HOT before adding the chicken. You know it’s hot when you move the pan and the oil glistens and slides around easily. I use avocado oil.
5. Add chicken and DO NOT TOUCH IT for 4 minutes.
6. Flip to the other side and DO NOT TOUCH IT for 3 minutes more.
7. Transfer the skillet to the oven for 12 minutes.
8. Remove from oven and LET SIT for 5 min before slicing. This is key for max juiciness.
9. Slice and enjoy!
Method 2 (perfect baked chicken)
1. Preheat oven to 450F.
2. Place chicken on a cutting board and pat dry!
3. Rub chicken breast generously with olive oil, then add salt-more than you think you need-and any seasonings (I like cumin & paprika).
4. Place chicken on a parchment-lined baking sheet and add a meat thermometer if you have one.
5. Pull it out of the oven when internal temp hits 160F and let it rest for 5 minutes (and temp will hit 165F), this is approx 15 min.
6. If no thermometer, pull chicken out of the oven after 15 min and let rest for 5 min.
7. Slice and enjoy!
Cutting Board：s.markable.ai/3Xl
Non stick pan：s.markable.ai/DWfn
Quarter sheet：s.markable.ai/E4u8
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