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Tasty 101: How To Cook Perfect Chicken Breast Every Time
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I need measurements. Also in the ladt one is it fresh herbs or can use dried rosemary
Please try speaking little slow as you are too fast can't get what you are saying
It is not clear the amount of spices that should be put in 1:40
Dont know why people like chicken breast, ate it everytime, always dry.
Best in Indian style
you cant just use ANY combination of spices to get a PERFECT chicken recipe
This girl has no idea what she’s saying
She says to add oil in the marinade in her marinade videos but tell here not to use oil
I just put a lot of olive oil on it!!
Where are the actual measurements for the ingredients for the marinade?
The first part of the video with the chicken in the sticks, I didnt use the sticks but I chicken in small trays instead with the rest of the marinade seasonings in it, put it in the over for the same 425 degrees for 20mins and my god it was perfect! I didnt have the red peppers but used pepper flanks, it was so delicious with a side of white rice and steamed broccoli
Was it pepper or black pepper?
With so much effort you put into the thighs, the chicken breasts would taste amazing too lol tasty u funny
I actually like chicken breasts more than bone in
All this chicken is cooked for way, way too long… at best, not necessary, and at worst dry and chewy. 25 minutes in an oven for small skewered pieces? They take 10 to 15 minutes, max, better under a really hot grill to get colour.
6-10 minutes PER SIDE for a breast? That's a recipe for dry chicken!
Let the breast come close to room temperature first, then rub both sides with plenty of olive oil, salt, pepper and any other seasonings you like (oregano works well), then sear, upper side down for 3 minutes in a hot pan, not moving it or messing it about. Turn the breasts over to see the golden brown colour, and pop the whole pan into a hot oven for 5 minutes. Remove it, cover the chicken with foil and rest for 5 minutes, the residual heat in the outer layer is still permeating into the centre so it's not quite finished cooking yet. After 5 minutes you can carve, and spoon the resting juices over the carved breasts. Juicy, tender chicken guaranteed, 8 minutes actual cooking time, maximum.
I love this!! I only wish that I knew the proportions to the rub!
This Is alexis?
when you make chicken thighs make sure that you deglaze the pan to dissolve all the flavors that are stuck to the pan this is because if you use an alcohol (ethanol in most cases) it will allow all the resting juices and residue to dissolve in it, as you stir the pan the juices with be absorbed back into the chicken and the alcohol will just evaporate as it is highly volatile leaving you off with a flavorsome piece of chicken and a delicious sauce that you can add some chicken stock and tomato sauce ( also tomato puree ) to
Every time I see videos saying chicken takes 5-10 mins to cook I’m always like BS
The person who is doing this video is alexis from tasty (I saw her in chef out of water (tasty))
Thanks Tasty, you just made my day/ week [of meal preps]
ummm, how about some more exact measurements please and thank you? lol thanks for the vid.+
It looks delicios. Thank you.
1:27 anyone know the measurements for the spices?
💓🌷💓
I like buying the boneless but skin on chicken breasts bc personally i feel like the skin helps it lock in all the flavor😋
That pan has a serious cleaning issue 🙁
I’m Asian, and chicken breast and juicy/flavorful never goes together. In fact, as uncle roger says: “Chicken breast is the worst part of chicken! It’s so… tasteless! You might as well eat cardboard.”
I never have the same marinade I use what comes to my head. It always comes out good if you think about what will come together good.
I was 12 year old and my signature cook was chicken and never use a chiken breast on skewer its gonna dry and its kinda hard to eat and those pan seard chicken looks kinda dry
Looks dry tho
tips for those making the spice rub one.
1. pound it with a meat mallet
2. take it out at 155
3. maybe butterfly it if you want to go crazy
4. dont put salt in your spice rub, add to meat so you can see how much you need
Hey in the video on marinading they literally said fat(oil) is a part of marinade… Here they are saying avoid oil!! .. wtf?
2:03 Is that the Jeep symbol I see etched into the handle! Pretty neat!
One of the recipes used chicken thighs
some people still think they can make chicken breast "juicy". Haizzzzzzzzzz. If chicken breast can be juicy, there is no such thing called "gravy"
Add sugar and a bit of honey
Sorry but wouldnt spice rub penetrate well if you give the raw chicken cuts first??
Marinating actually does very little for the meat. Overdoing it can actually do more harm than good. A dry brine is the best solution. It's only salt that penetrates into meat.
My chicken secret is cooking it with avocado oil mmmmhmmm
Wao it looks very yummy 😋
I Don’t think salt should be part of a dry rub. because if you only put dry rub on your meet you won’t know how much salt you put. I could be a smaller amount and since the only way to put more salt is with more rub it will be over seasoned. Salt should be separate
is it lodge cast iron pan and what would the size be ?
Looks so yummy
In your other video you said use olive oil for marinading ( along with sugar, acid, seasoning), in this your don't olive oil because oil and meat don't get along?? 😐
The first chicken looks kinda dry.
delicious….😋😋😋😋
In this video she says dont use oil, and in another video (marinade video) she says oil is essential lol, make up your mind woman…
Ukrainian Food 101. All over the country. Most decadent tasting foods. How to dip your feed into this new cuisine. Can you make plenty of episodes? To understand how to do the basic recipes and spices.
When you're able to.