Dan shows you failproof ways to cook boneless chicken breasts to achieve flavorful, moist, and tender meat—every time.
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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.
Dan is the reason i am hooked to this channel. There is some thing about a geek explaining why things are what they are.
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!
When it comes to brining, have you ever brined using onion, garlic or celery salt? Would it be similar to using regular/kosher salt?
Dan, did you say, "every DAMN time"????
Uhm, you still did not thank your mom and dad.😮
Costco chickens aren’t real…
"Chickens are not usually violent by nature" is a phrase said by someone who has never been attacked by an irate chicken on their aunts farm as a child. They are short dinosaurs, and never forget that. I eat them as revenge on the species.
Had the biggest argument about cooking chicken breast to 155°. Turns out we're both right.
You're a very good chef, Dan and I appreciate your lessons on food. Gentle suggestion to forego the cringe whimsy.
If I’m fighting something, I’d rather not think it was cute. Tiny horses are adorable, I’d immediately let them win. A horse-sized chicken? Not cute—very terrifying. That’s an actual fight.
A great video. And I fell in love with Dan 🥰
I’ve lost count of how many horse-sized chikens I’ve had to battle….at least Henrietta was able to wear Belina’s old shoes!!!
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.
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.
Love your episodes, I always learn something!
I don’t need a video that explains why chicken thighs are better…just put the ❤damn recipe out there.
Thanks for all the good advice Dan
People always say there will never be another great Herbalist like the old, which i disagree with because I found a herbalist on YouTube called Dr Aluda that is special and genuine, this herbalist cured my Herpes virus. what we don't know is really bigger than us. he cures HPV too.
Warning! If you buy kosher chicken, DO NOT brine it! It gets waaay too salty! (Ask me how I know 🙄)
Anyone who would rather fight a horse-sized chicken is delusional.
I don't even know if anyone is still watching the comments on this video, but, here goes.
Could a baking soda brine replace a panade in a meatball recipe? Or a meatloaf recipe, or any recipe with ground beef that can tighten up as soon as heat is applied, ruining the mouthfeel/texture?
ALSO, one chicken-sized horse. 😁
what is the difference between the low temperature oven method and just simply boiling the chicken in a pot of water instead before searing?
quit all the cutesy crap please
Id vote Dan for President!
I mean look at our other choices.
so juicy, so flavorful
Can you do baking soda afyer brine?
The horse-chicken would be like a velociraptor. No thanks!
Great content here.
Air chilled chicken breast increases the likelihood of juicy, tender chicken.
So good!
chicken sized horse. horse sized chicken will chase & peck me :'(
One of the best episodes ever! Not because subject matter but delivery of the experience 😊 👍 thanks,!
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.
Dan, I love the kind of analysis you do, but I can't watch your videos because of the annoying, intrusive 'musical' backgrounds. They are silly and distracting.
How much of the butter, baking soda, pepper, and corn starch for the searing?
I've had chicken so I'd want to eat the horses