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

[@DanielJSouza]

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]

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

[@kindabluejazz]

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]

Want to try making the fish sauce + ginger chicken sometime

[@daveincl]

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]

I usually brine my chicken breasts, but I'll try dry salting. Not sure if there's a difference

[@lasaldude]

Dan and Lan need their own channel. Their in-depth guides are in a league of their own.

[@goofyfish]

No. Doubt.

[@peterheinzo515]

yes please. i booarked both their playlists, recommend you do that

[@wakidattamimi488]

Agree they are just this Chanel mpv

[@joannaedwards6325]

And they don't seem like phony snobs like J.C.D. I like Bridget but Julia? Not so much as she steals Chef Jacques Pepin's sign off phrase of "HAPPY COOKING".... makes her a thief in my book. 😝 Dan and Lan are NATURAL 😄.

[@sankimalu]

Thank you Dan for always keep us ‘abreast’ of the latest cooking tips…

[@tommeyer9391]

It took a lot of pluck to tackle cooking chicken breasts properly

[@donnacreamer4123]

I’ll be crowing about this video to friends and family.

[@tommeyer9391]

@@donnacreamer4123 can't wait to see what Dan hatches up next. His recipes are so clutch

[@BelAge]

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!

[@mohammedalibabylonia9410]

I did too, but I came to find out that with whatever left from the chicken’s fat in the pan you can make a pan sauce using butter, flour, ginger, wine etc.

[@Wellbaby94]

Thank you, thank you! I love having the science of cooking explained.

[@SewAndTellwithDori]

LOVE, LOVE, LOVE Dan's videos!!!!

[@chriholt]

Yet again, Dan the man hits it out of the park - great tips all!

[@breinich2]

Just like These tips, Dan is never dry or boring. Love your videos.

[@symbioticpeace]

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]

Great to hear!

[@ThatsItOfCourse]

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

[@deeharrison3036]

I use the baking soda and brining methods all the time. Always comes out perfect. Thanks for all these other ideas too!

[@mikegrier2829]

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.

[@cathylynn57]

Thanks! Great information delivered clearly and happily! Keep it up.

[@gugion]

How much of the butter, baking soda, pepper, and corn starch for the searing?

[@akikalliatakis9892]

I’m afraid if you want to actually read the recipe, ATK forces you to sign up for PAID membership without any choice. You’re on your own.

[@broosewee]

Definitely need to try these techniques. Thanks Dan!

[@adedow1333]

This is awesome, Dan. Thanks! As to the sizing of chicken vs horses, Sir Robin ran away!

[@jeangribi3565]

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

[@RBonfas]

This is probably top 5 best content I've ever seen on the webs.

[@kelladehabermann2466]

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

[@aaronbailey23]

The link to all the recipes is in the description

[@davidhalldurham]

Another EXCELLENT video, ATK! I learned so much. Thank you!

[@donnacreamer4123]

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.

[@jbt6007]

You looked so happy hugging your chicken dishes Dan! I can't wait to try these tips.

[@arby1322]

I agree. I thought he was going to say “The best thing about all these chicken dishes, is that they are ALL MINE!”

[@galleta_2024]

A huge thanks for the links as I was taking notes but not fast enough. Looking forward to trying your suggestions. Cheers

[@travisbalthasar9544]

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]

Butter: 2T; Flour: 1T; Cornstarch: 1tsp; Pepper: 1/2tsp

[@travisbalthasar9544]

@@gregg48 thanks Greg!

[@ThatsItOfCourse]

@@gregg48 thank you!!!

[@kr4dh4x0r]

Great video Dan! Now I have some more good ideas. I've been brining all my chicken in leftover pickle juice. I think the idea you've given me to try but didn't say outright is that I will now add a little baking soda to my pickle juice brine before putting the chicken in it. Oh wait, that might make a nice pickle volcano.

[@JK-zz4ip]

Omg, I tried this once (just the pickle juice brine) and I totally messed it up. The chicken tasted just like a dill pickle and even had a green hue. Maybe I left it too long?

[@kr4dh4x0r]

@@JK-zz4ip it doesn't need a long time and depends heavily on which type of pickle juice. Maybe use one with less dill flavor or make your own brine for pickles. I recently made my own pickle brine and can't wait to finish the vegetables I put in it so I can use it on chicken. Also I did this to chicken I ended up breading and frying into nuggies.

[@DanielSouza-rn1cs]

I’d recommend doing the baking soda treatment separately. As you note, the combo of acid and base. You need the baking soda to remain alkaline so it can do it works.

[@kr4dh4x0r]

@@DanielSouza-rn1cs I think you're right on this. Brine the chicken, take it out, dry it off, then use the baking soda just before cooking.

[@donm5088]

Great video. Absolutely love the in depth scientific explanations!!

[@mtviewuser]

Dan is the reason i am hooked to this channel. There is some thing about a geek explaining why things are what they are.

[@sus1221]

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.

[@puttsky7]

That would require skipping the brining step tho, which is arguably the most important part

[@JordiH69]

The science behind the cooking makes this channel special. Thank you.

[@nik_evdokimov]

Great video and interesting techniques!

[@timothyfinlay5062]

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.

[@Piboon11]

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

[@Bipolar.Baddie]

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]

That sounds dank as hell my guy

[@HandcraftedHound]

"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 😉

[@lizoconnor2752]

Dan...you the chef man! This will help me deal with what's in the supermarket chicken offerings..😕

[@MatthewChamblin]

Great episode. You still haven't thanked your poor, neglected parents.

[@jack-terry]

That's funny

[@sauravbasu8805]

Your humour is black.

[@jefferyzielke7665]

Superb video. Excellent presentation and excellent writing.

[@debbybrady1246]

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.

[@heatmiser9925]

I needed this today Dan, just a little brightness in a rather dark time. Thanks love the videos!

[@chryzparnell9488]

One of the best episodes ever! Not because subject matter but delivery of the experience 😊 👍 thanks,!

[@MegaDeKay]

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.

[@apendol1]

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.

[@juliastockhausen7173]

Great presentation. I'm not a foody but your video gives insight into why it's a thing!

[@veersstreams9065]

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!

[@teddymartinii1979]

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.

[@ellentierney1253]

Your videos are always so informative and so entertaining !!!

[@ohwowoh7281]

I love your scientific and approachable way of cooking!

[@Frenchie100]

2:21 A simple question about the "simple way", just applying salt and letting the chicken breast sit: Using the amount of salt you did in the video, do you then rinse the salt off before cooking, or do you just throw them into the pan as-is? Love your videos! :)

[@mrca2004]

I have been making a Culinary Institute chicken marsala recipe for 10 years and the chicken was either dry and just wouldn't brown. I followed your sous vide 155 degrees for 2 hours, cooled it in the frig then later dropped the bag in 110 degree water to get center up to speed, took it out, dried thoroughly, salt, pepper and had pan rocket hot added oil and it almost immetiatly came to smoke point added chicken a minute or so on one side with a gorgeous crust, turned it, reduced heat to medium and in another minute had gorgeous browning on both sides. Chicken moist, tender, with my cream thickened marsala sauce. I like that I can sous vide the chicken in advance, store it in the frig then bring back to temp and sear the next day for fast prep for guests. Best chicken breasts I have ever made!

[@courtneyboyle3467]

Love your episodes, I always learn something!

[@dankw2011]

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.

[@ELFKidsVideos]

Great content. Maybe slow down the cuts and pans a bit? Felt kinda dizzy. Lol

[@williamlouis5011]

Thanks for all the good advice Dan

[@DWal2]

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]

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.

[@macuisinesanssulfites4101]

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]

Sous vide 👍

[@kurtpenner2362]

Dan, you know my pain. How I have suffered with dry overcooked chicken. This the conversation I have been waiting for.

[@barbeeperrance4549]

Does browning under the broiler ever work, after foil wrapped low-temp roasting? And barbecue sauce, when and how is it best added?

[@moccabrown]

I have been doing sous vide chicken breast for a very long time and I am happy with the results. But I find the low temperature oven reverse sear method most interesting. I will definitely give that a try. Chicken fight: I will pick 100 chicken sized horse.

[@raymondroan873]

More Sam cooking and technique videos. Her smile slays me.

[@robylove9190]

Thanks, Dan.

[@josephinflorida]

Excellent video with great advice on how to get simple chicken breast cooked right.

[@JK-zz4ip]

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.

[@hydnumrepandum214]

Using baking soda, along with cornstarch on thin strips of meat is called "velveting". We velvet all our meats when adding it to a sauce of noodle dish! It could be an entire episode for Dan.

[@adamgoodrich80]

Can I combine the baking soda and brining methods?

[@bonniecomar]

I will try the chemical technique. Thank you for this video it was fun and informative.

[@Hoshi-yj7cw]

Horse size chicken all the way. 100 little horses are too many to keep track of. Plus chickens aren’t too smart 😂 So I cook chicken breast on medium with the lid on. I make sure there’s enough oil to coat the pan and cook each side for about 7 minutes, (more or less depending on the size). I let it rest for 5 minutes then serve. My husband loves the way I make chicken and it never comes out dry 😋

[@sallylarhette7083]

Fabulous cooking lesson!

[@elsafischer3247]

Please don’t go away I enjoy your videos

[@cosbycary]

Definitely chicken size horses would be much easier to deal with, although I’d try to love them not fight. I’ve lived with some pretty feisty chickens and would NOT like to see them larger! (Your food tips are great too) 😂

[@bobmcgrath5198]

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!💙💙

[@pamxer3458]

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 😊

[@PioneerFoodBrokerage]

Chef, this video is simply a jewel of learning. Thank you and the ATK team.

[@karlbrundage7472]

All good here, but I am hooked on boneless-skinless chicken thighs in a teriyaki marinade and then grilled over applewood charcoal. Breasts also work, if they've been pounded and marinated for at least 24 hours.............................

[@ChakrunaBlue]

You are the best Dan!!! You should have your own channel

[@KCNwokoye]

So good!

[@dirtyketchup]

PAN-SEARED BONELESS CHICKEN BREAST RECIPE: Ingredients: Chicken Breasts - 4 Butter (Unsalted), melted - 2 tbsp APF - 1 tbsp Cornstarch - 1 tsp Black Pepper - 1/2 tsp Vegetable Oil - 1 tbsp Method: - Poke fork 5-6 times through thickest parts of each breast - Preheat oven to 275ºF - Generously sprinkle kosher salt over each breast and let dry brine in baking dish at room temp for 20 minutes, skinned side down - Once done brining, cover the dish with a lid or tightly tent with foil, and bake for ≈30 minutes (or until the breasts reach 135º internal (they will continue to carryover cook). Once the breasts reach desired temperature, take out of the oven and remove from the baking dish to a plate - Preheat 12” skillet on medium heat. - In a small bowl, mix together the melted butter, flour, cornstarch and black pepper. - Pat dry the chicken breasts and then brush their flat sides with the butter mixture. - put vegetable oil in the hot pan, turn the heat up to medium high, and place the chicken breasts buttered side down in the pan to brown. While the first side is browning, brush the remaining butter mixture on the other side of the breasts. When ready, flip the breasts to brown the 2nd side, and then remove from heat to rest on the plate for 5-10 minutes.

[@Pastry626]

May we get the recipe please?👀 😁 This cute little dish looks so good 😋

[@Tonyhouse1168]

It’s in the description

[@selewachm]

Excellent as usual!!

[@DennisNowland]

Thanks for giving us some good brining ratios.

[@PokhrajRoy.]

Dan is so articulate and cool. So articulate and cool. So articulate…and cool. Sorry, I got stuck in a loop too Lmao

[@DanielJSouza]

LOL

[@HarupertBeagleton-dz5gw]

I used his method of not over cooking chicken breast and never had a problem. I high heat it in a pan with butter and then under an oven broiler for a couple minutes on a rack. Steam is the enemy of tenderness and rack keeps it from coming in contact with a pan.

[@adamgoodrich80]

for wet brine, is that TABLE salt or KOSHER salt?

[@admccr]

What temp should my 5 ply stainless steel skillet be before I add my boneless skinless chicken breast? 250 like the oven?

[@jq7136]

?? 1st choice - after 45m salt do you rinse it off before cooking? I’m for quickest, easiest: salt/wait/George grill-? # mins?8?

[@DanielJSouza]

No need to rinse it off. Will taste great.

[@jq7136]

@@DanielJSouza Tks Dan, have you used a George Foreman grill? I wonder what the best minutes is to get that temperature you need? In the past on his grill my chicken would get done in 5 to 8 minutes. You said when you brine the chicken you rinse it before cooking, so why did you not rinse it with just salt and waiting 45 minutes? I’m just trying to understand. Thank you for your answer so quick I appreciate your videos!

[@DanielJSouza]

@@jq7136 No need to rinse for brined chicken either. IF you take it out of the brine at the recommend time it will be nicely seasoned. And for the salted one, we are just using the amount of salt we would use to season right before cooking, but letting it sit for 45 minutes so that it penetrates further into the chicken.

[@bobcoats2708]

Okay, that was not the video to watch while I’m fasting 😂. Thanks Dan. Can’t wait to try these techniques.

[@NC-qc7wd]

Fab and your face at the end of the segment is like Master Face, priceless.

[@JamesCSLiu]

I have been getting used to the velveting technique used in Chinese cooking. Woks of Life suggests letting sliced breast sit in water and soy or oyster sauce until the liquid is absorbed, then adding cornstarch and vegetable oil. The results have been eye opening, but what’s happening chemically? Is the soy soak a mini brining?

[@TravisSimpson-w3i]

When it comes to brining, have you ever brined using onion, garlic or celery salt? Would it be similar to using regular/kosher salt?

[@rpastore5429]

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!

[@marlanebozzi7002]

Dan is the best!

[@crabc]

Thanks ❤

[@mahamzahid7846]

Can you brine and use baking soda at the same time? Like add baking soda to the brine?

[@MovableNu]

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]

Try 140/2

[@margie9026]

Excellent!!! Thank you!!

[@creamyhorror]

Ethan Chlebowski researched and tested this topic in a video a month ago. His conclusion was to thin the chicken breast in order to achieve a low, even temperature (155F in the center) and minimise the cooking time (7 - 8 mins in the pan). (You had the same conclusion as him - an optimum temp of 155F.) Targeting a lower temp in the center results in lower temps in the outer regions, which results in less moisture loss and a juicier chicken breast.

[@Pammellam]

Chicken sized horses would be so cute! Of course, here in Japan we eat horse meat, sashimi style raw or in simmered dishes.

[@mipogrow]

I don't know when I last bought chicken breast I switched to thighs at least a decade ago(because Flavor). The reverse oven sear looks interesting for breasts though. I usually wet brine a whole bird for roasting next time I make a batch of thighs I will definitely brine them.

[@mipogrow]

Almost forgot, I don't know why a herd of small horses is angry with me but I rather fight them. I would take the thigh of an 1800 pound chicken though.

[@dirtyketchup]

VIETNAMESE-STYLE CARAMEL CHICKEN WITH BROCCOLI RECIPE: Ingredients: Baking Soda - 1 tbsp Boneless, Skinless Thighs - 2 lbs Sugar - 7 tbsp Fish Sauce - 1/4 Cup Ginger, grated - 2 tbsp Broccoli - 1 lb Cornstarch - 2 tsp Pepper - 1/2 tsp Cilantro, chopped - 1/2 Cup Method: - Cut thighs into very large bite-sized pieces - In a mixing bowl, dissolve baking soda in 1.25 cups of water, and toss chicken in the mixture, and leave to marinate for 15 minutes. Once timer is up, rinse and drain chicken and set aside. - In large, wide saucepan, mix sugar and 3 tbsp water. Bring to a boil without stirring, and let cook until it turns golden. Put 3/4 of water in microwave safe container and microwave on high until it is simmering. - Reduce heat and continue cooking, occasionally swirling and tilting the pan and letting the caramel pool to one side to prevent burning, until sugar darkens and reached 390ºF. Immediately start to gently pour in the hot water from the microwave to stop the cooking process. The caramel will bubble vigorously as it cools. Stir in fish sauce and ginger. - Add chicken to the caramel and bring to a simmer. Simmer covered for ≈ 30 minutes until chicken reaches 205º internal. - While chicken cooks, separate broccoli florets into 1” pieces. Peel the stem and slice into 1/4 slices. Steam the broccoli until al dente and set aside. - Once the chicken is tender enough, remove and set aside with the broccoli. Reduce the caramel sauce to 1.25 cups. Make slurry with the cornstarch and 1 tbsp water, and add to the sauce to thicken. Add pepper and final taste for salt. Serve over rice and sprinkle with cilantro.

[@johnny39302]

The time vs temp chart! I’ve been searching all over for a copy! Can you pls post the link to it?

[@convincedquaker]

Google Dr. Douglas Baldwin's "A Practical Guide to Sous Vide Cooking."

[@dirtyketchup]

GRILLED BONELESS, SKINLESS CHICKEN BREASTS RECIPE: Ingredients: Chicken Breasts - 4 Water - 1/3 Cup Fish Sauce - 3 tbsp Honey - 2 tbsp Salt - 1/4 tsp Pepper - 1/4 tsp Vegetable Oil - 1 tbsp Method: - Pound breasts flat to 1/2 inch. Generously sprinkle kosher salt on breasts and dry brine for 20 minutes at room temp. - In a wide bowl, whisk together water, fish sauce, honey, salt, and pepper - Place chicken in marinade (with any salt still clinging to their surface) and leave for 30 minutes at room temp. - Preheat grill - Take chicken out of marinade (do not pat dry) and brush it down with the vegetable oil. - Cook on grill over strong heat, being sure to get good grill marks on each side - once good grill marks are achieved, check temperature. If meat is not finished cooking, move to a slightly cooler zone and continue cooking until desired temperature is reached. - Lightly tent and let rest for 5-10 minutes before serving

[@Dj992Music]

what is the difference between the low temperature oven method and just simply boiling the chicken in a pot of water instead before searing?

[@brianandtamiolson2330]

I learn so much from your videos and I just love your style❤️