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

2
10
Joined Sep 29, 2015
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
 
3,248
1,130
Joined Jul 13, 2012
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.
 
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