![]() A regular meat thermometer will work, though. For best results, I recommend a probe thermometer, which will beep when the right internal temperature is reached and doesn’t require you to keep checking. Since chicken breast is naturally lean, baked chicken breast recipes are more prone to drying out than other cuts. ![]() Why? A shorter cook time gives less time for the moisture to evaporate from the chicken, meaning a juicier result. However, the best way to bake chicken in my experience is under high heat - 450 degrees F. If you go looking for healthy chicken breast recipes, you’ll find all kinds of temperatures ranging from 325 degrees up to 450 degrees. You could also use a large baking sheet (line with parchment paper or foil for easier cleanup). If you don’t have a large enough pan, use multiple pans. ( This one is my favorite.) If the chicken breasts are too crowded, the cook time will be much longer and the chicken may dry out. Use a baking dish large enough for pieces to fit without touching, or just barely touching. A good rule of thumb for poultry is 1 teaspoon of salt per pound of meat, but since we are using a salt water brine, I used half of this amount. You might need more seasoning than you think, and salt is the most important. Drying the chicken after brining (or even if you skip the brine) not only helps the seasonings stick, it also helps the chicken stay juicy during baking. Brining chicken is the absolute best way to guarantee juicy results. If you do only one thing to your meat, this is it. Use these simple tips to learn how to make chicken breast perfectly every time.
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