How can I prep and cook different cuts of chicken (tenders, chunks, breasts, stuffed etc.), using di

Discussion in 'Food & Cooking' started by moosedaddy, Sep 29, 2015.

  1. moosedaddy

    moosedaddy

    Messages:
    2
    Likes Received:
    10
    Exp:
    Cook At Home
    Basically, I want to be able to prepare and cook/bake different cuts of chicken without drying them out.

    For the different cuts of chicken that I'm interested in:

    Chunks (stir fry)

    Tenders 

    Breast halves 

    Stuffed Chicken 

    For the different methods of cooking:

    Stir Fry 

    Pan Fry 

    Baking, especially stuffed chicken
     
  2. mike9

    mike9

    Messages:
    2,523
    Likes Received:
    465
    Exp:
    Former Chef
    You'll notice that chicken thighs are the most popular for wok dishes as it has more fat in it and there is usually a liquid/sauce component involved.  Breasts you need to be on top of and I usually pound, coat with a binder then breadcrumbs and bake.  Cordon Bleu is a nice example.  Frying works too if that's your thing.  For whole roast chicken I don't stuff I prefer to bake the stuffing on the side.  Chicken is not turkey and the white meat can dry out waiting for the stuffing to finish cooking to a safe temperature.  I don't like tenders - IMO they are over priced and you gotta get the tendon out - I'll pass.
     
    Last edited: Sep 30, 2015