Best methods for decent boneless chicken breast?

jason.r.whitworth

My girlfriend would like a supply of boneless skinless chicken breasts to eat throughout the week for salads, to take for easy lunch with some side veggies, etc... i realize that this is one of the least exciting meats available. (i have tried to get her on board with chicken thighs...)

Anyway I have tried different methods of cooking them including sous vide and then searing but they always seem to be so-so at best.

I would love to hear what advanced methods or techniques people use to make these worth eating (especially from chris or grant!).

Sous vide? Brining? Marinade? Jaccarding? Pounded flat like cutlets or left thick?

I can do pretty much anything except grill them (we live in NYC..)

Any help would be appreciated!

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Mason_Perry_34060

Sous vide then room temp, then panko breaded and quick fried in HOT oil, it's the best fried chicken I have ever had (I guess you could do a buffalo chicken salad?) and it is not at all greasy.

Frankly I hate chicken since it has zero flavor after being engineered to yeild more meat and go into any dish... But my wife loves it so I have a feeling I will be cooking more bland white meat chicken, I must say that I do enjoy it in home made Matzo ball soup which is good cold weather food. I tend to under cook the matzo's if she will be taking them to work and reheating later.

Jack_Mayer_85396

@Jason SV the breasts (seasoned any way you like) and then quick chill and then into the fridge. I'll never cook chicken for chicken salad any other way. The possibilities for the salad are almost limitless. Good luck and let us know how it goes!

grant

I would sous vide all of them plain in olive oil at 65c for 45 min. No salt. Chill them all for the week. As you need them, take one out, season with salt and pepper, rub with harissa, lemon and pepper, argon oil and vinegar or fresh chopped herbs etc.. Even plain and treat like sashimi, slice thin, dip in soy with a little wasabi. Then they are great in any salad.

Good luck.

jason.r.whitworth

Thanks to All!

@grant is "argon oil" a typo?

I found this online... "argan oil"

http://www.sptimes.com/2002/04/17/Taste/The_ancient_taste_of_.shtml

Sumit__65166

@jason

my go to recipe for chicken (breast and thigh). it's a recipe for karaage chicken but works brilliantly in sous vide!

100ml usukuchi soy sauce (saltier but lighter colour soy sauce. preferably made in japan.)

50ml sake

30ml ginger juice (grate your ginger, and squeeze the juice and pass thru sieve)

30g chopped spring onion (both green and white part)

500-800g of chicken breast with skin.

*for hainanese chicken, add 1-2 star anise, 1-2 cloves of crushed garlic, and instead of sake use chinese shaoxing wine. just ensure garlic doesn't endup in the bag. i use corn fed chicken breast with skin

marinate your chicken for 3hrs or up to 6hrs. i've even done up to 12hrs. however, the longer your marinate the stronger the taste will be.

remove the chicken from the marinade, and discard everything. sous vide temp according to your liking.

the juice you get in the bag after the chicken is cooked is gold!!

if you debone your chicken, you can use bones to create a stock for hainanese chicken rice. serve this with hainanese chicken rice along with ginger and spring onion sauce, ginger sauce, chilli sauce or all of them

you can make a simple asain salad to go with this too.