Say Goodbye to Dry Chicken Breast | 3 Foolproof Methods

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Life is too short to eat dry chicken, here are 3 simple techniques to make your next chicken breast as tender and juicy as possible.
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Poached Chicken Breast:
Bring a pot of chicken stock to a rolling boil, drop in 2-5 chicken breasts, and simmer for a few minutes before turning the heat off completely, covering it with a lid, and leaving for 1 hour.
Note: if you are doing only 1 chicken breast skip the initial step of simmering for a few minutes first.
Sous Vide Chicken Breast:
Put 2 chicken breasts into a medium or large food saver bag with a light coating of olive oil, salt, pepper, a sprig of rosemary, and a few slices of lemon. Cook at 140 degrees (60 Celsius) for 1 hour before removing, drying, and searing in oil over high heat for 90 seconds per side.
Pan Fried Chicken Breast:
pound out your chicken breast until it's roughly 1/2 inch thick, season it with your favorite flavors, drop it into a lightly oiled grill or regular pan, and follow the steps below.
1. cook for 90 seconds before doing a quarter turn.
2. cook for another 90 seconds before flipping to the other side
3. cook for 90 seconds before doing a quarter turn.
4. cook for a final 90 seconds.
5. remove and rest the chicken for 3-4 minutes before slicing and serving.
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[@thatdudecancook]

Life is far too short to be choking down some dry chicken on a regular basis, I hope these 3 foolproof chicken breast techniques help to avoid that problem!! HAPPY COOKING!!

[@terriroberts8594]

That’s my motto.

[@rugerrell868]

Thanks again Chef for the wonderful video! Just to be clear though that pole volt kick was epic 🤘🏿

[@freddiefalseflagger7545]

Not gonna lie brotha, that second breast was overcooked.

[@cwins91]

Was that a Warriors of Virtue reference with the staff and leaves?? 😂🤣

[@rugerrell868]

@cody winstead I must be truly getting old that is a classic one of my favorites how could I have missed that

[@AntwonDaBusiness]

How did you and Ethan chlebowski both release seemingly the same video within literal minutes of each other? Haha. The chances of that are crazy haha

[@thatdudecancook]

Insane right!

[@IamKryptonite]

There was an embargo on chicken haha

[@teknophyle1]

surely just a coincidence but last week Ethan did say he was working on a "chicken science" video. 🤔😆

[@robertdinicola9225]

I saw that

[@kmorri9]

@@teknophyle1 yeah but Sonny presumably filmed this around the same time that Ethan did. With editing and all that jazz, it's not like he heard Ethan say it and then randomly decided to film. The videos were also pretty different from each other.

[@triggeredsnowflake2507]

Sonny, I've learned more from this channel than anywhere else. Keep teaching us the techniques we didn't know we needed!

[@thatdudecancook]

Many thanks 🙏

[@GuidoLoko]

I just came across his channel tonight and excited to try out lots of recipes and cool hacks that I’ve never heard about 👍🏼👍🏼

[@metalboy27]

My new fridge sucks and the water line keeps freezing, so I'm especially taking note of the fridge abuse techniques.

[@TheBlaert]

Great stuff as usual. My favourite way is to mix a little oil, salt, pepper, whatever dried herbs I have (thyme, rosemary, basil etc), paprika and brown sugar. Mix together, slather over the chicken and cook at a high heat (200 C for 20-22 mins). Then add butter to make a sauce from the juices. Foolproof and amazing

[@diceymaan]

Tried sous vide chicken in a restaurant once. I didn't know chicken could be so soft and tender. Just a completely different level!

[@jimcole2648]

Sous vide for even temp and a quick fry or broil for color is amazing. The sous vide can really add flavor to a bland chicken.

[@john1956c]

About once a week I make a simple dinner for myself of sautéed chicken breast. I found that quite often it would be a bit tough, but still flavorful. However, for the past year or so I start to pound my chicken thin so that I can cook them on high heat and fast. The result for me it always tender and flavorful. Easy, peasy...

[@thegodofpez]

That new wave music in the beginning needs to become your new theme song, Sonny. Badass 80s synth vibe + badass cooking/tips = Extra badass.

[@thatdudecancook]

80's Synth is just the best! I agree its a great intro track

[@Swhoody]

I second that🔥💯

[@smotwani]

@@thatdudecancook What's the song????

[@StigaWorldCup]

The song is Racing Hearts by Mattie Maguire

[@thegodofpez]

@@StigaWorldCup Thanks! 🤟🍻

[@henrytheturnip]

Another advantage of the sous vide chicken breast - if you don't break the bag seal, the cooked breast will stay safe to eat and ready to use for over 4 weeks in the fridge. Of course you need the bag to be vacuum sealed, the ziploc method won't work for this. I usually have at least 4 breasts in the fridge at a time, ready for salads and sandwiches, or a quick reheat for dinner.

[@jacobvasquez7913]

Everything you post, I literally want to try! I never liked cooking until I found your channel and now I look forward to all the new recipes!

[@thatdudecancook]

I love that!

[@danielhicks1682]

Thank you for always making me smile! You are a great man.

[@PazmanBC]

All great methods! What I like to do is use the searing / oven method. I salt lightly, sear presentation side in neutral oil, baste the tops with melted butter & sprinkle on some jerk seasoning. Then in a 400 degree oven for 8-10 minutes depending on the thickness of the breast. Perfect chicken every time!

[@Pokerus2719.]

I happened to get Fly by Jing in Costco the other month. Love it and cool to see you sponsored by them

[@d3et1roi3t]

I have to say this is the first sponsor portion on a video I actually watched. bravo!

[@pucky8231]

I really enjoy how much love the Szechuan inspired sauces are getting.

[@ricksanchez4901]

Just ordered the triple threat box as well as 3 bags of soup dumplings, cant wait to try

[@SuitedCynic]

My favorite way is to cook it in a cast iron pan like you would a steak: heavy sear on one side, flip, baste and finish the cooking in the oven. It's stupendously juicy, super delicious plus you have your pan sauce ready by the time the chicken has rested. 2nd favorite way would be sous-vide because you can easily make this and keep the rest in the fridge for a couple of days no problem for chicken salad, chicken pie filling, searing .. you name it =)

[@Zstray17]

The random shit you do to your fridge is so freaking funny I find myself anxiously awaiting what you’ll do next thru out the vid

[@garthvanguilder9588]

seasoned, sous vide.....floured, egg wash, panko/bread crumbs and flash fried........delectable!!!!!

[@patriciastaton6182]

Thank you

[@SuzanneBaruch]

People don't talk about poached chicken breast as much as they used to, but it really deserves serious attention from the home cook. It gives you perfectly cooked, moist, flavorful chicken every single time with almost no effort.

[@thatdudecancook]

Well said Suzanne!

[@MrSuperman2312]

I have all 3 of those in my kitchen and they are unbelievable 🎉

[@vandalsgarage]

Sous Vide/seared chicken breast is foolproof, and a total game changer. A bonus is that you can slice slicing the breast meat deli-thin for sandwiches. When we buy chicken breasts I freeze them in bags that can just be popped directly into the Sous Vide. 135* for a couple of hours generally does it, and I can completely ignore the sous vide while I'm getting other meal prep done. Just before serving, pull the breasts, sear them off and make a quick pan sauce, voilà. Dinner.

[@Eric1SanDiego1]

Holy Zarquon's Singing Fish, this is good chicken. I used the sous-vide method with Rosemary Salt (IYKYK), some lemon slices, and sage leaves, because those were the only herbs I had and Sonny tells us to never let anything stop us from cooking. I'm making a Chicken Ceasar Salad from scratch using Joshua Weissman's recipe. Both of ya'll are excellent KZbin chefs!

[@CraftyZA]

I do that last whacked and pan fried with garlic, butter, and lemon juice + zest. Epic every time. I'm thinking this sponsor version.... Imagine slices of fly by jing chicken on a bowl of ramen. A simple tare. like seriously simple. straight up 30ml of your fav teriyaki (add more soy sauce if needed). Fly by Jing chili crisp as the oil component, then some szechuan chicken broth for extra numbing goodness. Nice noodles, maybe some pan fried bokchoi, scallions, crisped up chicken skin, .... just a starting point for ideas.... I will totally to a ramen with this...

[@Pnut123e4]

Sous Vide eeeeeverytime for me! Always 100% same perfection.

[@robertm4347]

Love the music.

[@hotdevilus]

I needed this video badly ...I was badly thirsty for it

[@000585677]

Thanks much! Also, someone needs to edit together a supercut of all the fridge combat scenes :)

[@disordot1119]

I've been cooking with Sichuan peppercorns since the 80's. Hard to find them outside oriental food stores. I've been buying Fly by Jing for a couple years... Amazing Sichuan flavor profile from Fly by Jing. They have a new salad dressing that is a symphony of flavors... And your three cooking techniques for cooking chicken breasts are excellent... Many people haven't truly experienced chicken breast that is really juicy and not merely moist...

[@johnpinneriv9958]

The same chicken?? I think it's done by now, bro.

[@greyknightus7]

Just got a sous vide set up and can't wait to try chicken confit...

[@tsusec]

Thank you Antonino Giovanni Ribisi lookalike for this awsome cooking video.

[@PlantainEars]

Love it. I don't quite understand why you hate that refrigerator so much but it's funny.

[@24kachina]

I sous vide simply in vacuum sealed or Ziptop bag and just raising an enamel stock pot of water on the stove - temp with digital therm and your gpod.

[@MikeInSolitude]

Ur sense of humor is so funny 😆

[@ElDuardo01]

I'm digging the music

[@619mom8]

That first chicken breast yes it’s Tuesday because it’s still undercooked. I love your videos I love your cooking style you can tell by watching these are delicious yet you make it all look so effortless. Great job great content. Thank you

[@MrBritishComedy]

No, it's not. Sous Vide kills any bacteria as you cook it over an extended period of time. That allows you to make it safe at lower temperatures compared to traditional methods.

[@moonriverman9515]

Go ahead big bro!! Cheers

[@bfaxi1909]

I love sous vide for steak but always seem to mess up chicken. I’ve been doing it at 160 and it gets a strange texture, I’ll have to try the lower temp

[@karlsteeves8116]

Can attest, the flattened cast iron chicken is ny favorite method. Even more than grilling. 3 min each side is ideal! Comes out SO flavorful, SO juicy.

[@puertorock17603]

Yes! Let's GO!

[@nancyeaton731]

Yay, Sonny uses sous vide! It’s a great way to make chicken breasts.

[@Thompson010Smith]

Hello Nancy How are you doing today?

[@TacticsUnseen]

Are bpo free bags good for it?

[@clinthurtig3331]

Could you make some videos about how to take care of your steel pans?

[@NWGR]

Sous vide is it for me. Perfect chicken breasts every single time. I cook mine at 140f as well, though I let it go for 2 hours. Perfect steaks too.

[@maxst.germain8714]

Fire!

[@tom69pl]

For the third recipe , was your chicken room temp or out the fridge ?

[@yechielyosef]

Best jumping-side kick ever

[@asmith4326]

I've got another method for you:. Beat it down to even it out (but I've skipped that before) and dry brine/ marinate it for a bit. Even 15 minutes makes it better. Med high pan, neutral oil. Add bscb, don't touch for 1 min. Flip, cover tightly, reduce heat to low, set timer for 15 minutes and DON'T LIFT THE LID. After 15 minutes, remove from heat, set timer for 15 minutes, and DON'T LIFT THE LID. Perfect every time. Just remember, NO PEEKING!

[@fightingwords8955]

HELL YEAH DUDE 😋

[@DillyWilly33]

Good, Gooder, Goodest

[@Ahglock]

I wonder if you could sous vide a whole spatch cocked chicken. Roast chicken gets away from me a lot, one minute i look and the internal is 120, next time I check its 180. But if the whole thing could be sous vided and then flamed off to brown the skin that would be pretty nifty.

[@nerdymb3370]

I'm a little late on some of these videos but I watch multiple videos daily. Not sure if you've done the Alice Springs Chicken take the OB has but I find it to be much better at home. Not sure if you would be up for it but I would like to see your take on it!!!! YKILY !!!

[@bennickerson9581]

You should make the Montclair egg shop's Egg Shop Ham & Cheese Potato Pancakes. They are the best potato pancake I have ever had

[@francoishardyy]

thank you for working with cheap cuts at many of your videos.

[@darinbeepath629]

Perfection ....😎💪👌👏

[@CordellBM]

Your measurement systems are mind boggling

[@b.mccarthy1105]

Dude! You are phenomenal! I have not missed a video! You should go on tour! Seriously! I’d pay Fo sho!!🤣🤣. And yea I bought 60 bucks worth of “Fly by Jing”. I can’t wait to cook with it. Keep it up. “YOU KNOW I Love YOU!!❤️❤️❤️🙏🏻🙏🏻🤣🤣🤣🤣

[@thatdudecancook]

Happy to help!

[@ThatDonovanKid]

The great chicken breast video race of 2023. Ethan Chlebowski vs. ThatDudeCanCook. Godspeed, gentlemen.

[@JustinJelinek]

If you're using a ziploc bag for sous vide, make sure to use freezer bags and not regular storage bags.

[@earlryu5601]

Manz started airbending against that fridge

[@fhertlein]

My mum-in-law (who I adore and love) would tell me when cooking chicken, "...are you sure you shouldn't cook it a few more minutes?" even though it was temped, fluids running clear, etc.

[@GregBman]

can you make juicy chicken from frozen?

[@wolvenmeck]

Relatively new to ThatDude's videos. I have a nagging question. What does ThatDude have against the refrigerator? 😁🤣🤔

[@kam7056]

Thank you for this valuable culinary lesson ❤👨‍🍳🐓🔪

[@ginger_nosoul]

I love how he always says other options, its not DO EXACTLY WHAT I DO AND NOTHING ELSE! 🤣🤣🤣

[@DarksouIjah]

How do you know how long certain foods will take via sous vide? Is there a general guide?

[@uziboozy4540]

Depends on which cut of meat and size

[@DarksouIjah]

@@uziboozy4540 Uh yeah. So there’s a general guide then?

[@StrikingBBQ]

Was the nine minute pan fried breast cold or room temp?

[@JenFine223]

Where did you find that plastic container to put the chicken in

[@raishmamaraj9019]

I'll take a #3 please.

[@SamplersAndThings]

Sous vide is the best

[@martymcfly6098]

Season, sous vide 140 degrees for 90 minutes, quick sear and the best chicken breast I have ever had.......

[@beboogonnn]

What is the 3rd method exactly? Just frying it? I'm not really sure where the technique to keep it moist comes in

[@stevekullens4898]

I'm surprised that you didn't mention meat thermometers. I couldn't get my chicken to the right temperature without one.

[@martyncardno2172]

I has to watch the fridge 3 times. 😂😂

[@malamstafakhoshnaw6992]

Just learned that my name is a spice as well. Kool

[@NateB1976]

Oh yeah man!!! Can’t wait to spend more than an hour and at least half that amount of time in set up/prep to cook two whole chicken breasts. Ha!!!

[@gamer-fl6ef]

So the refrigerator survives any punches or kicks today

[@redeye1016]

Hi Sonny! Did you flatten out those chicken breasts before you sous vide ? They looked flatter than the ones I’m used to in the UK, but I wasn’t sure if that was just how they are prepared in the US or whether you’d evened out the thickness prior

[@Smartacus420]

Thats how it looks when not pumped full of chemicals and water

[@gadgetguy03]

I imagine a lot was compressed with the vacuum seal

[@samriddhibhatnagar840]

Delicious goodness ❤️😀

[@Vendzor]

Did you and Ethan Chlebowski coordinate these chicken breast videos? Hahaha

[@christocanoid]

1000th like!

[@Rayman4505]

What’s up dude!!!!!

[@rodneypratt4324]

Please cover like the chef says my wife did a overnighter and all the water was straightened out when I woke up in the morning and we had to throw the meat away so yes please cover he is absolutely correct

[@MrAndy76101]

I will be trying 2 and 3. 1 looks amazing, but 2 is the simple version of it :)

[@SclountDraxxer]

No salt brine?

[@fallingwickets]

your sear each side and then oven at 350 until 155'sh is THE best way...should be the benchmark for foolproof

[@gra22]

when u cook something really really really amazing you should throw a battle ax at your fridge and have it in a slow motion shot. that be cool and funny

[@isaidwhatisaid-lm6ol]

I like how you cook, but I came to see you beat the copper out of that refrigerator 💯😂😂😂😂😂😂😂

[@Grayald]

It was so good He went Donatello on that fridge.

[@lindalove7193]

When I make chicken soup, I bring all the vegetables to a near-done consistency, turn the fire off, then drop my chicken breasts in the pot for 20 minutes. It's done! Moist and cooked through. I think an hour is way too long.

[@Thompson010Smith]

Hello Linda How are you doing today?

[@angeldibwOlder]

The chances of that are crazy haha

[@MrBritishComedy]

Sous vide wins any time over whatever is being advertised and promoted in this video 😉

[@darrylskylar8757]

Can someone tell me what’s up with the refrigerator? I just started watching his awesome videos and I always see him beating the fridge and never knew why.

[@risin-]

because he's a raving maniac........but I like his style!...

[@MbisonBalrog]

It’s all about the stiffness of 🍖 when press down stiffer the meat the dryer it is

[@dontcry_rndm7897]

meanwhile me who's making the same dry chicken i struggle to eat everytime T-T (thanks for the recipe tho:)

[@tatyanareshke3265]

Pan seared one for meee

[@gorilla_with_jetpack4102]

Mr. ThatDudeCanCook, can you make a video on how to cook Chicken Leg Quarters? I have failed on every attempt I've made. I can cook red meat perfectly fine, but this particular cut of chicken I have no idea what to do. It's either undercooked or overcooked. WHAT'S THE SECRET!

[@GilbertMartinezHarpsichord]

my NAME is GILBERT, and when you "introduced" the pepper, I SPIT out my coffee. I am further disturbed that I sorta resemble said pepper grinder.

[@manofhonor1685]

I only buy thighs cause I hate dry chicken! Ill try this out