The most tender chicken breast award goes to the Italians who butterfly, pound flour egg, and then dredge in seasoned breadcrumb, then cooked quickly in a mix of olive oil and butter. Nothing comes close.
@@keenbean8428 she didnt have to just let herself eat some bland ass chicken for no reason, its not like seasoning would have taken away from the instructions?
You can get that color if you marinate the chicken and then after marination you pat dry the chicken and season with salt and pepper if you so choose. Wouldn't marinate with lemon tbh personally tho
I love the flavor of ghee but any time I cook on the stove top with it can’t stand the way my house smells for days! I’ve stuck to roasting in the oven with it instead and avocado oil for stove.
Yes you can but remember that it’s still cooking, so by the time she lets it rest I’ll reach that temp, and it’s still juicy if you cook it to $165 it gets dry cuz it’s chicken breast
@@lilmarky3700 The internal temperature does not rise by 10 degrees off the heat. The most is probably 3-5 degrees once off the pan. There's a good reason why the FDA recommends 165 F.
@@Axiarusyeah, I don't even put mine in a pan anymore. Just set it in the counter and wait 'til the next day. Perfectly cooked chicken every time. Somehow resting at room temperature brings things to 165°. You gotta be careful tho, it can overcook if you're not paying attention.
Technically 165 is the temp at which salmonella instantaneously dies. In reality, they start dying at lower temps - the temps just need to be held for a certain period of time. At 155 I think you only need to hold temp for about 60 sec to kill all salmonella. The FDA has a chart somewhere showing how long it needs to be held at various temps below 165.
Couple things to try, leave the chicken out for a few minutes to let it come closer to room temp (doesn't have to be exactly room temp). This is just a me thing, but I always pat the chicken dry like the vid suggests. This is a must, your pan needs to be hot enough. If you need a gauge, try the Leidenfrost effect. Basically, drop a couple droplets of water and it shouldn't "splatter" or evaporate. Instead the water droplets will form marbles and you can slide the droplets around freely. Once you get the hang of it, it will just be instinct at that point. I hope these things help. Just wanted to elaborate on the "preheated properly".
When you try it with wet chicken it makes the oil not work as much. The oil slides away, and then you get direct contact- chicken to pan. You’d want it to be dry so that the oil doesn’t avoid the chicken. Because of oil and liquid science. When the chicken is dry, it allows the oil to make contact w the chicken. The oil is the barrier between the chicken and the pan. You want the chicken to be cooking and sliding on the oil.
Scary? Salt and pepper does the job. Plus the flavor of the ghee, and the flavor of the pan sauce... the sear also gives a depth of flavor. What's so scary about that?
Man I've seen you in other threads. Just Google it. I assure you it doesn't have to be 165 in fact at 165 it's juicy for like 5 minutes and you can't reheat it without it tasting dry. 155 is money and let it rest 10 minutes. It's a game changer
155 is cooked when rested for 5 minutes. I can’t remember the exact time it takes for all bacteria to die at 155 but it’s safe to consume. 165 is when all bacteria dies instantly. As long as you can maintain a constant 150-155 for a couple minutes, all the bacteria will die and still leaving the chicken juicy.
@@jacksonmurphy2575 And even if it doesn't carry over to 165 the bacteria will be killed off after 50 seconds of being held at 155. It will still be safe to eat if you pull it at 155, taking it to 165 is just the temperature where bacteria is instantly killed off.
many restaurants do this, by the time the chicken is done resting the residual heat will bring the temp up to a safe 165. however i usually prefer to cook it to 165 anyways to be extra safe
Not going to be one of the noobs calling out 155 degrees but there's no shot this is done in 10 minutes. Literally just did 10.5 mins and it was 115 degrees inside on medium with allclad stainless steel
I took a cooking class, and the chef told us to make our our pan (and then our oil) was HOT before we put it in. (Stainless steel I believe the water droplets should "dance" instead of evaporating.) When the pan is hot enough at the start, the chicken cooks quickly. About 5 mins per side. (You cam lower the burner once you've achieved the required temp)
@@adamcontreras1486 An hour? You must have been cooking from frozen. 😂 If you’re cooking a chicken breast like in the video, bring it to around room temperature before you begin to cook it. That is a big time saver. Also, in the event you’re cooking the entire thing, take a moment to look at it in profile: you’ve got a very thick side and a very thin side. Unless you cut it roughly in half or pound it out with a meat mallet to make its thickness more uniform, cooking it solely in a skillet (bottom-up heat) is not the ideal method.
@@poopfacemctavish7080 I never cook from frozen. It was, however, refrigerated prior, and with chicken, I normally let it sit 15 minutes prior to cooking.
Preparation is key, not even mentioned. Brime the chicken in salt water for 15 minutes first. Rinse, pat dry THEN follow through for a moist perfect chicken.
How is stainless steel essential for browning? Did the guy at the stainless steel cookware store tell you that? Cast iron will always take the cake over stainless for browning Source: 15 years chef
The most tender chicken breast award goes to the Italians who butterfly, pound flour egg, and then dredge in seasoned breadcrumb, then cooked quickly in a mix of olive oil and butter. Nothing comes close.
Paprika, onion powder, lemon pepper seasoning, oregano, parsley, basil, tajin, cunjun powder, curry. So many spices girl, game changer
This is about techniques not seasoning. You season how you like it or do you not know which to use and that's why you commented this
@@keenbean8428 she didnt have to just let herself eat some bland ass chicken for no reason, its not like seasoning would have taken away from the instructions?
@@MoonlightAcid1 ok sorry didn't realize you police the seasoning other people put on their food. Why does it affect you?
the seasonings don't burn?
@@brettschaft3097 no they’re fine
She called the chicken a pervert at the start
Shout out to all my fellow pervs out there we are now Chicken Breast
Lol
Lol ~perfect~
💀💀💀
Came here for my dinner recipe stayed for the comment 😂😂😂
So it won't get that color if I add lemon to marinade the chicken?
You can get that color if you marinate the chicken and then after marination you pat dry the chicken and season with salt and pepper if you so choose. Wouldn't marinate with lemon tbh personally tho
@@LowercaseKevwhy would you dry a marinated piece of meat? No Diddy
@@scatman1009 so it can season better
lol 155 is the perfect temp to remove, honestly these noobie cooks in the chat 😆
no when it’s resting it also cooks it through
it’s gonna be dry if u remove at 165
155-158 is prime
@@mrtarzan7078that was what they were saying friend
Minimum 165 is safest for chicken
Thanks. This looks great!
i love your content! makes me consider going back to school for culinary 🔥
So when do you add salt ?
How many minutes each side ?
Can it be regular butter? Does it have to be ghee?
How do you make the sauce afterwards?
😂😅😂😅😅😅😅😂😅😂😅I just asked my daughter, what kind of aftermath chicken is this.😅😂😅😂😅😅😅😅😅
were you running out of seasoning?
Now Dex.😂😅😅😂😅😂😅😂😅😂💀
Is it tender? Or rubbery
That chicken is seasoned so unevenly.
Fantastic, thank you.
I love the flavor of ghee but any time I cook on the stove top with it can’t stand the way my house smells for days! I’ve stuck to roasting in the oven with it instead and avocado oil for stove.
155 internal temp? It’s meant to be 165
Salt and pepper? Thats it?
That's all you need for some recipes. The ghee, caramelization, and pan sauce adds all you need for a simple recipe like this.
Who thinks that’s just a tablespoon of oil?
Not this guy.
155?
Yes
We fittin to die.😂😅😅😅😅💀
Seems like more and more people are adopting the good health Ghee
155 degrees that chicken is still cluckin
Finally someone who understands 155
I thought all poultry should reach a safe minimum internal temperature of 165 °F
carry over cooking
Yes you can but remember that it’s still cooking, so by the time she lets it rest I’ll reach that temp, and it’s still juicy if you cook it to $165 it gets dry cuz it’s chicken breast
@@lilmarky3700 The internal temperature does not rise by 10 degrees off the heat. The most is probably 3-5 degrees once off the pan. There's a good reason why the FDA recommends 165 F.
Where’s the seasoning instructions 💀💀💀 I know how to cook a chicken
Then you should be watching a "How to Season Chicken" video instead.
i ilke it ❤
You should talk about Pounding it to even thickness throughout the breast so the tail end isn't dried out
Will that steel pan work out
?
00:00
Chicken is considered cooked at 165...
It’ll continue to rise in temperature as it rests.
Thank you
155? No thanks
Cooks while its resting.
@@Axiarusyeah, I don't even put mine in a pan anymore. Just set it in the counter and wait 'til the next day. Perfectly cooked chicken every time. Somehow resting at room temperature brings things to 165°. You gotta be careful tho, it can overcook if you're not paying attention.
Thank you!!
Nice raw under seasoned chicken
How is it raw?
155 internal is not raw, goofball.
It's not raw. Take it off at 155 and let it rest to 165
Technically 165 is the temp at which salmonella instantaneously dies. In reality, they start dying at lower temps - the temps just need to be held for a certain period of time. At 155 I think you only need to hold temp for about 60 sec to kill all salmonella. The FDA has a chart somewhere showing how long it needs to be held at various temps below 165.
@@krystal6808 I would love to see somebody film a thermometer in a resting chicken breast at 155° and see it rise to 165° with no additional heat.
165
how is it already sliding when she put it in, my chicken will stick immediately
Pan has to be preheated properly or it will absolutely stick
Couple things to try, leave the chicken out for a few minutes to let it come closer to room temp (doesn't have to be exactly room temp). This is just a me thing, but I always pat the chicken dry like the vid suggests. This is a must, your pan needs to be hot enough. If you need a gauge, try the Leidenfrost effect. Basically, drop a couple droplets of water and it shouldn't "splatter" or evaporate. Instead the water droplets will form marbles and you can slide the droplets around freely. Once you get the hang of it, it will just be instinct at that point. I hope these things help. Just wanted to elaborate on the "preheated properly".
She cooked that chicken way to fast
Instructions unclear. Burnt my house down
In india we don't measure internal temperature anybody know why?
because yall stink
Why?
Because your chicken won't get you sick if it is slightly undercooked unlike in the US
Because yall know how to cook
Umm…
What
155😵💫😵💫 salt and pepper 😵💫😵💫 yea im out ✌🏽
Don’t be silly, it cooks while resting- this is standard
Did you was the chicken before cooking. I dont see any spices. 😂😂😂
girl where is your seasoning
155? uh....
Unseasoned ass chicken😭
So put lots of seasoning on yours!
@@whoyoukidding1 nah imma do my own thing😎🤙peace and love man
why is she scared of seasoning ?
Tuned out as soon as I heard “salt and pepper the chicken”
Why do you dry the chicken before you cook it?
The chicken doesn’t brown as well with the excess moisture
@@lollollolnothanksyea it will
@@MexhomieXlll I’d like to hear your answer then
@@MexhomieXlll It will eventually, but first the water must be boiled away, which risks overcooking the middle before the outside is done
When you try it with wet chicken it makes the oil not work as much. The oil slides away, and then you get direct contact- chicken to pan. You’d want it to be dry so that the oil doesn’t avoid the chicken. Because of oil and liquid science. When the chicken is dry, it allows the oil to make contact w the chicken. The oil is the barrier between the chicken and the pan. You want the chicken to be cooking and sliding on the oil.
This is to much seasoning. You need to just little seasoning.
-British dude
Im not an expert. But I'm pretty sure the temp for poultry and fish is 165 . 155 is beef. Someone is going to get poisoned 😢😢
You cook beef to 155??? That must be some gray meat.
The lack of seasoning is soooo scary
Scary? Salt and pepper does the job. Plus the flavor of the ghee, and the flavor of the pan sauce... the sear also gives a depth of flavor. What's so scary about that?
This is a "How to pan sear chicken" video, not a "How to season chicken" video.
That is some awful vocal fry
I'm going to stick with Andy Cooks, thanks.
Use thigh fillets.
Breast fillets are very overrated, they're dry, stringy and bland.
I’m pretty sure you meant 165 internal. 155 would be raw.
It continues to cook off the pan
165f = 0 seconds, 155f = 48 seconds.
Man I've seen you in other threads. Just Google it. I assure you it doesn't have to be 165 in fact at 165 it's juicy for like 5 minutes and you can't reheat it without it tasting dry. 155 is money and let it rest 10 minutes. It's a game changer
Wrong
Raw? LOL!
Thanks
But look dead raw to me
Oh so you went over to her house and sliced the chicken? It looked RAW? Next time go F off for 10 minutes and let it rest
@@all_Lime_everything thanks for the advice 😂
Idk but I remember yo mom made it better than this shit.
I remember the night when we made you kyle ❤️
i think ur dead raw blind
155 is cooked when rested for 5 minutes. I can’t remember the exact time it takes for all bacteria to die at 155 but it’s safe to consume. 165 is when all bacteria dies instantly. As long as you can maintain a constant 150-155 for a couple minutes, all the bacteria will die and still leaving the chicken juicy.
165 is correct, wake up
Meat continues to cook after you remove it from heat, there’s no need to be so brash
@@jacksonmurphy2575 And even if it doesn't carry over to 165 the bacteria will be killed off after 50 seconds of being held at 155. It will still be safe to eat if you pull it at 155, taking it to 165 is just the temperature where bacteria is instantly killed off.
Always lay away, chicken should always be cooked this way.
165*
Did you say 155°? Ew...
many restaurants do this, by the time the chicken is done resting the residual heat will bring the temp up to a safe 165. however i usually prefer to cook it to 165 anyways to be extra safe
@@officialronycore Oh.. I cook to 165 too. Thank you for your informative and polite reply, take care!
Ikr... That's way too hot. 95° is much better. 👍
Chicken doesn’t have to be cooked to 165. It can be 155 as long as it’s 155 for 20 seconds, it can be even lower too. There’s charts online.
@@DrewTheConqueror There isn’t a single chart that would back up what you’re saying.
All poultry should be cooked to 165 internal for optimal safety.
Froggy voice😂
Better known as vocal fry.
ur explaining is so bad
Not going to be one of the noobs calling out 155 degrees but there's no shot this is done in 10 minutes. Literally just did 10.5 mins and it was 115 degrees inside on medium with allclad stainless steel
Medium diff temps, diff thickness of chicken, diff pan thickness, etc..
Took me an hour to get to 170 on med-high today. Not sure how 10 mins makes 155
I took a cooking class, and the chef told us to make our our pan (and then our oil) was HOT before we put it in. (Stainless steel I believe the water droplets should "dance" instead of evaporating.) When the pan is hot enough at the start, the chicken cooks quickly. About 5 mins per side. (You cam lower the burner once you've achieved the required temp)
@@adamcontreras1486 An hour? You must have been cooking from frozen. 😂
If you’re cooking a chicken breast like in the video, bring it to around room temperature before you begin to cook it. That is a big time saver. Also, in the event you’re cooking the entire thing, take a moment to look at it in profile: you’ve got a very thick side and a very thin side. Unless you cut it roughly in half or pound it out with a meat mallet to make its thickness more uniform, cooking it solely in a skillet (bottom-up heat) is not the ideal method.
@@poopfacemctavish7080 I never cook from frozen. It was, however, refrigerated prior, and with chicken, I normally let it sit 15 minutes prior to cooking.
Preparation is key, not even mentioned. Brime the chicken in salt water for 15 minutes first. Rinse, pat dry THEN follow through for a moist perfect chicken.
Whenever I do this my chicken is burnt
How is stainless steel essential for browning? Did the guy at the stainless steel cookware store tell you that?
Cast iron will always take the cake over stainless for browning
Source: 15 years chef
1) Cast Iron 2) Stainless Steel (in that order). Yep, I agree with you but lots of people don't own (or are intimidated for some reason) cast iron.
Very nice 😊