Chicken cooked perfectly is wonderful…but done wrong, it’s absolutely miserable. Overcooked chicken is dry and tough. Under-cooked…
…well, gross. Just hope you don’t get salmonella.
So how do you get chicken just right? Check out the personal recipes that three pros use when they want to be 100% sure their chicken comes out perfectly.
1. Boneless, skinless chicken breasts
Sliced over a salad, chunked into a soup, or nestled in a sandwich, boneless, skinless chicken breasts are amazingly versatile. But they can be surprisingly tricky to get right: cooked without bone or skin, chicken tends to dry out. Faith Durand, Editor-in-Chief of Kitchn, offers a sure-fire method to get them juicy and perfectly cooked every time. She recommends flattening them to uniform thickness (a smart way to make sure all pieces are cooked evenly), adding just the right seasoning, and then cooking them in a covered pan on your stove top. Check out Faith’s step-by-step instructions here.
2. Roasted whole chicken
Elaine Lemm, a food writer and former chef and restaurateur, offers a recipe for a perfect roast chicken. Do it right and your chicken will be nicely cooked through, with crispy, golden brown skin and juicy, tender meat. Elaine’s method involves careful preparation and provides options to make the promised crispy-skin version as well as a more tender, falls-off-the-bone chicken. Best of all, her instructions are wonderfully clear and easy to follow. Enjoy!
3. Fried chicken
Fried chicken is perhaps the favorite dish served in the Southern USA. And there’s a lot to love — great fried chicken offers a perfect bite: a crunchy, sizzly coating plus hot, juicy, and oh-so-tender meat provides a mouth-watering combination. But be careful – it can be easy to overcook fried chicken, or to end up with a soggy, greasy coating. Atlanta-based Darius “DariousCooks” Williams gets rants and raves over his recipe for “perfect fried chicken.” He gives simple instructions for cooking it right, and offers a creative spice mix to put some extra zing into the classic crunch.