Never Eat a Dry, Boring Chicken Breast Again | What's Eating Dan?

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America's Test Kitchen

America's Test Kitchen

Жыл бұрын

Dan shows you failproof ways to cook boneless chicken breasts to achieve flavorful, moist, and tender meat-every time.
Browse all What's Eating Dan? recipes: cooks.io/3mgU5uH
Get our Pan-Seared Chicken Breasts: cooks.io/414ELQD
Get our Grilled Chicken Breasts recipe: cooks.io/3nPXbGn
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Get our Vietnamese-Style Caramel Chicken recipe: cooks.io/3UhbsIm
Get our Warm Tomato-Ginger Vinaigrette recipe: cooks.io/3zFftwA
FSIS Cooking Guideline for Meat and Poultry Products: bit.ly/3Mkw80b
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Пікірлер: 506
@DanielJSouza
@DanielJSouza Жыл бұрын
Thanks for watching, everyone! Looking forward to your chicken fight answers. And I'm also curious what method from this video appeals to you most? Which will you/do you use.
@c_rolla100
@c_rolla100 Жыл бұрын
the baking soda technique is cool as i've seen it used really before in other recipes. the low oven reverse sear sounds especially awesome though
@kindablue1959
@kindablue1959 Жыл бұрын
I'd like your take on whether wings are white or dark meat. I've seen both in research. Seems wings do a lot of work and would therefore be dark meat, and they do seem to handle longer cooking times, so I think they act and taste more like dark meat. But Buffalo Wild Wings says their 'Boneless chicken wings' are white meat. What's up with that? Thanks for your knowledge drops!
@akiraigarashi2874
@akiraigarashi2874 Жыл бұрын
Want to try making the fish sauce + ginger chicken sometime
@daveincl
@daveincl Жыл бұрын
I usually sous vide then brown in a ripping hot skillet. I need to try the reverse sear oven method. This is a great video!
@ohadhefets9973
@ohadhefets9973 Жыл бұрын
I usually brine my chicken breasts, but I'll try dry salting. Not sure if there's a difference
@lasaldude
@lasaldude Жыл бұрын
Dan and Lan need their own channel. Their in-depth guides are in a league of their own.
@goofyfish
@goofyfish Жыл бұрын
No. Doubt.
@peterheinzo515
@peterheinzo515 Жыл бұрын
yes please. i booarked both their playlists, recommend you do that
@lombmusic07
@lombmusic07 11 ай бұрын
Yes the yawn league
@sankimalu
@sankimalu Жыл бұрын
Thank you Dan for always keep us ‘abreast’ of the latest cooking tips…
@tommeyer9391
@tommeyer9391 Жыл бұрын
It took a lot of pluck to tackle cooking chicken breasts properly
@donnacreamer4123
@donnacreamer4123 Жыл бұрын
I’ll be crowing about this video to friends and family.
@tommeyer9391
@tommeyer9391 Жыл бұрын
@@donnacreamer4123 can't wait to see what Dan hatches up next. His recipes are so clutch
@Wellbaby94
@Wellbaby94 Жыл бұрын
Thank you, thank you! I love having the science of cooking explained.
@chriholt
@chriholt Жыл бұрын
Yet again, Dan the man hits it out of the park - great tips all!
@cathylynn57
@cathylynn57 11 ай бұрын
Thanks! Great information delivered clearly and happily! Keep it up.
@breinich2
@breinich2 Жыл бұрын
Just like These tips, Dan is never dry or boring. Love your videos.
@SewAndTellwithDori
@SewAndTellwithDori Жыл бұрын
LOVE, LOVE, LOVE Dan's videos!!!!
@broosewee
@broosewee Жыл бұрын
Definitely need to try these techniques. Thanks Dan!
@donm5088
@donm5088 Жыл бұрын
Great video. Absolutely love the in depth scientific explanations!!
@nik_evdokimov
@nik_evdokimov 2 ай бұрын
Great video and interesting techniques!
@galleta_2024
@galleta_2024 Жыл бұрын
A huge thanks for the links as I was taking notes but not fast enough. Looking forward to trying your suggestions. Cheers
@deeharrison3036
@deeharrison3036 Жыл бұрын
I use the baking soda and brining methods all the time. Always comes out perfect. Thanks for all these other ideas too!
@sallylarhette7083
@sallylarhette7083 Жыл бұрын
Fabulous cooking lesson!
@jefferyzielke7665
@jefferyzielke7665 Жыл бұрын
Superb video. Excellent presentation and excellent writing.
@veersstreams9065
@veersstreams9065 Жыл бұрын
I would challenge the giga-chicken in hopes of hosting a feast with the spoils (and lots of materials to practice new recipes with). Sous vide is consistent and simple, which I like! Going to try the butter+flour+... coating for my next sear, but I intend to try all of these techniques. Thank you!
@courtneyboyle3467
@courtneyboyle3467 6 ай бұрын
Love your episodes, I always learn something!
@margie9026
@margie9026 21 күн бұрын
Excellent!!! Thank you!!
@selewachm
@selewachm Жыл бұрын
Excellent as usual!!
@williamlouis5011
@williamlouis5011 7 ай бұрын
Thanks for all the good advice Dan
@adedow1333
@adedow1333 Жыл бұрын
This is awesome, Dan. Thanks! As to the sizing of chicken vs horses, Sir Robin ran away!
@davidhalldurham
@davidhalldurham Жыл бұрын
Another EXCELLENT video, ATK! I learned so much. Thank you!
@donnacreamer4123
@donnacreamer4123 Жыл бұрын
The ATK podcast “Proof” is really great if you like culinary science and stories behind foods around the world. It’s one of my all time favorite podcasts.
@chryzparnell9488
@chryzparnell9488 8 ай бұрын
One of the best episodes ever! Not because subject matter but delivery of the experience 😊 👍 thanks,!
@timothyfinlay5062
@timothyfinlay5062 Жыл бұрын
Ran across this by accident. Dan's segments on ATK always fascinated me. I can't wait to watch all the episodes I've missed. These videos are priceless. I was always jealous that Dan remained so thin being around all that food. I didn't remain thin...at least you're showing a little S&P in the hair, and I'm reassured your not a Bot. Keep up the great work! And honor your parents. As I've gotten older I've realized that I am their child and I relish that.
@PioneerFoodBrokerage
@PioneerFoodBrokerage Жыл бұрын
Chef, this video is simply a jewel of learning. Thank you and the ATK team.
@ellentierney1253
@ellentierney1253 9 ай бұрын
Your videos are always so informative and so entertaining !!!
@symbioticpeace
@symbioticpeace Жыл бұрын
I tried the "low oven, pan-seared" method tonight. These were ssoo good! The flavor and texture was great. I have a sous vide and love it, but this method rivals even that in terms of a hot cooking method (I love sous vide for chicken I will use in cold applications). If you get a chance, try the low oven, pan-seared method. Note: Three minutes per side was perfect for my electric coil stove when it came to the searing portion.
@DanielSouza-rn1cs
@DanielSouza-rn1cs Жыл бұрын
Great to hear!
@ThatsItOfCourse
@ThatsItOfCourse Ай бұрын
Can you tell me what the ingredient measurements in that butter slather? How much butter, flour & corn starch? I cannot see the recipe on line without joining the ATK
@lizoconnor2752
@lizoconnor2752 Жыл бұрын
Dan...you the chef man! This will help me deal with what's in the supermarket chicken offerings..😕
@juliastockhausen7173
@juliastockhausen7173 Жыл бұрын
Great presentation. I'm not a foody but your video gives insight into why it's a thing!
@curiousguy310
@curiousguy310 Жыл бұрын
Great tips!
@brianandtamiolson2330
@brianandtamiolson2330 Жыл бұрын
I learn so much from your videos and I just love your style❤️
@josephinflorida
@josephinflorida Жыл бұрын
Excellent video with great advice on how to get simple chicken breast cooked right.
@jeangribi3565
@jeangribi3565 Ай бұрын
I have just found this channel and am very impressed with the What's Eating Dan episodes. I have already shared the temp info with a friend. You asked for other topics. I have the same "dry" problem with pork, especially pork chops. Please do an episode on pork chops like this chicken breast. Thanks
@apendol1
@apendol1 Жыл бұрын
Definitely going to try the sear at the end, thanks Dan! No wonder my favorite recipe is thighs right now...Love a lemon-wine-caper braise on those.
@gugion
@gugion 8 ай бұрын
How much of the butter, baking soda, pepper, and corn starch for the searing?
@crabc
@crabc Жыл бұрын
Thanks ❤
@mikegrier2829
@mikegrier2829 8 ай бұрын
Tried it tonight - worked beautifully. I was watching the video after I put the chicken breasts in the oven at 350°F. I just temped them and took them out sooner, 155 or a tad more. Really makes a big difference.
@pamxer3458
@pamxer3458 Жыл бұрын
Thanks, Dan, for that great information about chicken! My husband always makes it dry. I will try the low oven pan seared one first! You are too cute❤ and it's never too late to say thank you to your parents 😊
@RBonfas
@RBonfas Жыл бұрын
This is probably top 5 best content I've ever seen on the webs.
@mtviewuser
@mtviewuser 4 ай бұрын
Dan is the reason i am hooked to this channel. There is some thing about a geek explaining why things are what they are.
@jbt6007
@jbt6007 Жыл бұрын
You looked so happy hugging your chicken dishes Dan! I can't wait to try these tips.
@arby1322
@arby1322 Жыл бұрын
I agree. I thought he was going to say “The best thing about all these chicken dishes, is that they are ALL MINE!”
@6718005
@6718005 Жыл бұрын
So clukin' informative
@kelladehabermann2466
@kelladehabermann2466 Жыл бұрын
Hi Dan, Can you please give us the measurements for the butter, flour, and cornstarch, for the reverse sear chicken and also for the Lemon and chive pan sauce? Thanks
@aaronbailey9454
@aaronbailey9454 Жыл бұрын
The link to all the recipes is in the description
@user-fk8rb8ue5h
@user-fk8rb8ue5h Жыл бұрын
Thanks for giving us some good brining ratios.
@savannarichard6059
@savannarichard6059 3 ай бұрын
Love your recipes an advice
@timivers8823
@timivers8823 Жыл бұрын
Thank you for the science!
@lisas525
@lisas525 Жыл бұрын
Thank you thank you thank you!
@pudicus2
@pudicus2 Жыл бұрын
I love Dan’s videos
@bonusroundsteve
@bonusroundsteve Жыл бұрын
You are teaching me so much.
@lloydltolbert
@lloydltolbert 8 күн бұрын
good job!
@debbybrady1246
@debbybrady1246 9 ай бұрын
Thanks for this video. My hubby doesn't like dark meat but has had to stop eating chicken breasts due to dentures. I'm going to try these methods to hopefully make them more tender.
@bobcoats2708
@bobcoats2708 Жыл бұрын
Okay, that was not the video to watch while I’m fasting 😂. Thanks Dan. Can’t wait to try these techniques.
@ohwowoh7281
@ohwowoh7281 Жыл бұрын
I love your scientific and approachable way of cooking!
@ChakrunaBlue
@ChakrunaBlue Жыл бұрын
You are the best Dan!!! You should have your own channel
@qtancourt371
@qtancourt371 6 ай бұрын
A great video. And I fell in love with Dan 🥰
@Piboon11
@Piboon11 Жыл бұрын
Thanks, Dan, for these useful tips! Now I know the secrets to the juicy tender chicken breasts sold at 7-Eleven in Thailand. Sending you and the ATK team so many thanks, and wishing the Academy Awards Committee had given you an Oscar for Best Actor. XXX
@heatmiser9925
@heatmiser9925 Жыл бұрын
I needed this today Dan, just a little brightness in a rather dark time. Thanks love the videos!
@travisbalthasar9544
@travisbalthasar9544 Жыл бұрын
Wow Dan just made the third variation and WOW! So good, love the simple process. I topped it off of a sauté of scallions lemon avo oil and layered on top. So refreshing of a dish. Ty. Love to know the ratio of butter flour cornstarch btw I subbed arrowroot flour instead of cornstarch and worked nicely.
@gregg48
@gregg48 Жыл бұрын
Butter: 2T; Flour: 1T; Cornstarch: 1tsp; Pepper: 1/2tsp
@travisbalthasar9544
@travisbalthasar9544 Жыл бұрын
@@gregg48 thanks Greg!
@ThatsItOfCourse
@ThatsItOfCourse Ай бұрын
@@gregg48 thank you!!!
@adamgoodrich80
@adamgoodrich80 Жыл бұрын
Can I combine the baking soda and brining methods?
@marlanebozzi7002
@marlanebozzi7002 Жыл бұрын
Dan is the best!
@KCNwokoye
@KCNwokoye 8 ай бұрын
So good!
@JK-zz4ip
@JK-zz4ip Жыл бұрын
I especially liked the conversation bit at the end. I think a horse sized chicken would be terrifying but you could probably redirect it's rath quite easy or tame it enough to exit the fight if needed. I'm afraid if encountered a hundred chicken sized horses I would just try to make pets out them, perhaps train hamsters to ride them.
@dankw2011
@dankw2011 Жыл бұрын
Thanks for the video! Very very good information! I tried out the flour/cornstarch/butter mixture but I found the end texture felt a bit "gummy", it got really nice colour, but the crispness was missing a bit. Did I mess up my ratios maybe? The initial cook in the oven at 275 for 30 min worked to the exact temperature of your video. The end result was a perfectly juicy chicken breast.
@robylove9190
@robylove9190 Жыл бұрын
Thanks, Dan.
@dansmith-sl2bi
@dansmith-sl2bi Жыл бұрын
Great clip. ✌😊
@bonniecomar
@bonniecomar Жыл бұрын
I will try the chemical technique. Thank you for this video it was fun and informative.
@elsafischer3247
@elsafischer3247 Жыл бұрын
Please don’t go away I enjoy your videos
@stacyhackney6100
@stacyhackney6100 Жыл бұрын
Thank you
@MatthewChamblin
@MatthewChamblin Жыл бұрын
Great episode. You still haven't thanked your poor, neglected parents.
@jack-terry
@jack-terry Жыл бұрын
That's funny
@sauravbasu8805
@sauravbasu8805 Жыл бұрын
Your humour is black.
@dwaycardinals
@dwaycardinals Жыл бұрын
Awesome video! 👍
@kristenberry3110
@kristenberry3110 Жыл бұрын
LOVE DAN!
@Bipolar.Baddie
@Bipolar.Baddie Жыл бұрын
Chicken breast seasoning tip: gochugaru is a type of korean chili flakes that do SO WELL when they're lightly toasted. It's a weird combo, but I love salt, gochugaru, a tiny bit of sichuan pepper, untoasted sesame seeds, and fennel seeds. It's like sweet italian sausage and gochujang had a baby.
@matroxman11
@matroxman11 4 ай бұрын
That sounds dank as hell my guy
@MovableNu
@MovableNu Жыл бұрын
I *finally* bought a sous vide wand because of ATK’s suggestion & my desire to cook boneless, skinless chicken breast in batches that I actually want to eat. Thank you! You’ve saved my dinner making life! 👍🏾
@convincedquaker
@convincedquaker 10 ай бұрын
Try 140/2
@wasafatmahbouba
@wasafatmahbouba Жыл бұрын
Thank you goed video
@NC-qc7wd
@NC-qc7wd Жыл бұрын
Fab and your face at the end of the segment is like Master Face, priceless.
@raymondroan873
@raymondroan873 Жыл бұрын
More Sam cooking and technique videos. Her smile slays me.
@lisaeastes3104
@lisaeastes3104 Жыл бұрын
My mouth is watering 😋
@Pastry626
@Pastry626 Жыл бұрын
May we get the recipe please?👀 😁 This cute little dish looks so good 😋
@Tonyhouse1168
@Tonyhouse1168 7 ай бұрын
It’s in the description
@rpastore5429
@rpastore5429 Жыл бұрын
So, what the science is saying is we need to make tiny bench press machines for chickens to use. 😉 I plan on trying your approach this week and I'm looking forward to it. So far the only method I have that seemed to preserve moisture is egg and breadcrumb (and not over cooking that). I think the baking soda will be my first try. Thanks Dan!
@adamgoodrich80
@adamgoodrich80 9 ай бұрын
for wet brine, is that TABLE salt or KOSHER salt?
@misswoltzen
@misswoltzen Жыл бұрын
I've never heard of sous vide before. Do you buy that thing? I'm really interested in trying it.
@kurtpenner2362
@kurtpenner2362 Жыл бұрын
Dan, you know my pain. How I have suffered with dry overcooked chicken. This the conversation I have been waiting for.
@neurodiversemom3578
@neurodiversemom3578 Жыл бұрын
Lol am totally listening to this in the car and I’m buckled up!
@sus1221
@sus1221 Жыл бұрын
The low oven reverse sear (Pan-seared Chicken breast recipe) is KILLER. I love the flavor of the browned butter you get in the crust....plus love that I can transfer the raw chicken directly from the grocery store packaging into the baking dish - no need to worry about getting raw chicken all over a separate cutting board.
@user-ze4vq8oc8n
@user-ze4vq8oc8n Жыл бұрын
Great info and education Dan. Please keep use educated so we can continue to eat healthy good tasting food.
@exek337
@exek337 Жыл бұрын
can't answer I'm laughing LOL -- loved this
@bobmcgrath5198
@bobmcgrath5198 Жыл бұрын
dr deb here, love this video, dan! i don’t fight people and certainly not animals, but i do find the idea of a huge chicken way more terrifying than the thought of a herd of tiny horses. I’ll invite them over for some juicy chicken dinner!💙💙
@mahamzahid7846
@mahamzahid7846 Жыл бұрын
Can you brine and use baking soda at the same time? Like add baking soda to the brine?
@MegaDeKay
@MegaDeKay Жыл бұрын
An easy way to get a good sear on Sous Vide chicken or other protein needing some Maillard reaction love is to sandwich it between the griddle plates of a panini press or Griddler waffle iron after brushing the meat with a high temp flavorless oil like safflower oil. I'll throw the meat into the fridge between the cooking and the sear to further minimize the chance of overcooking. You'd have to be insane to want to take on a seven foot tall chicken that weighed north of a thousand pounds. I'd take my chances with a bunch of mini-horses all day long.
@macuisinesanssulfites4101
@macuisinesanssulfites4101 Жыл бұрын
I recently pan-fried boneless pork chops and they turned out dry. I’m guessing these tips would help there too. Will be testing them. Thank you!
@convincedquaker
@convincedquaker 10 ай бұрын
Sous vide 👍
@BelAge
@BelAge 4 ай бұрын
I have HATED chicken breasts all my life and was never able to make one taste palatable to me. Your video has changed that. I am now on my second meal made of perfectly tender and juicy chicken breast. Life changing!
@shadykay51
@shadykay51 Жыл бұрын
For the brine - is that 3T of salt regular or kosher?
@HandcraftedHound
@HandcraftedHound Жыл бұрын
"Buckle up?! Wait a minute, are you watching this in the car? That's so weird." I feel personally attacked! 😆 I have pulled up and played the What's Eating Dan playlist many times while on the road! And yes, with my phone safely in the back seat 😉
@barbeeperrance4549
@barbeeperrance4549 26 күн бұрын
Does browning under the broiler ever work, after foil wrapped low-temp roasting? And barbecue sauce, when and how is it best added?
@admccr
@admccr 3 ай бұрын
What temp should my 5 ply stainless steel skillet be before I add my boneless skinless chicken breast? 250 like the oven?
@glennzanotti3346
@glennzanotti3346 Жыл бұрын
You didn't mention butterflying the chicken breasts to make them one even thickness. That way, the ends don't overcook while waiting for the thick centers to reach a safe temperature.
@jeffweber8244
@jeffweber8244 7 ай бұрын
Great content here.
@DWal2
@DWal2 Жыл бұрын
Great video with a lot of good tips, but it’s missing the easiest one. The reason it’s so tricky to cook chicken breasts has a lot to do with their thickness. Slice them into cutlets and it’s super simple to get them nicely browned and to the right temp on the stovetop.
@kicsms_science3729
@kicsms_science3729 11 ай бұрын
I ran into this just last night - the chicken breast was so thick that brining, dry rub, etc. didn’t penetrate very far. I should’ve done what you said and cut it down.
@lindauhley3221
@lindauhley3221 Жыл бұрын
So juicy, so flavorful. Dan, you make science and cooking fun!
@subodhpareek18
@subodhpareek18 Жыл бұрын
dan's my spirit animal
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