I've been cooking my chicken for like 20+ min on a hot pan, as long as it didn't fully burn its fine right?

Only today did I find out that this is the reason my chicken is insanely dry..... So how the hell am I suppose to cook chicken then?

>>21471187 (OP)
Brine to retain moisture while cooking

Or use chickens thighs

>>21471220
>use trash cuts only fit for animals

Kill yourself.

>>21471187 (OP)
Low and slow is how you pan fry chicken but thats too low and slow. Turn up the heat a bit and add either brine or some sort of fat (olive oil or butter) to keep it moist and keep the outside from burning.

>>21471187 (OP)
Cook it on medium-low with some butter in the pan until it's white on both sides. Then cut one open to check if is done. If not, cook a couple more minutes or do each side.

>>21471331
or so*

>>21471187 (OP)
Based on two or three breasts: the best way is to wrap in kitchen foil (sealed but with some space at the top, like a little dome) with some butter, then whatever you want: garlic, spices, herbs and cook for 40 minutes in the middle shelf at 200C or the equivalent. Absolutely failsafe. No touching it, just a timer. The chicken will be moist, you'll have a lot of juices to help enhance whatever you're making with it. If I'm cooking rice, I'll stir the juice right in. I made a salad the other day and I added it to some mayonnaise and jalapeño pickle juice, basically emulsifying it to make a thinner dressing. Trust me, it's the easiest thing to do

>>21471367
This is the way

>>21471187 (OP)
Marinate it and then add some oil to the pan and go low and slow.
Marinade is there to make meat juicier more tender and have a better taste.

>>21471331
I like to make incision before cooking it just to be sure

shouldn't take 20 minutes to cook chicken
keep chicken in large pieces when cooking don't cut it until after its cooked and rested
make sure you take it out of fridge like 20 minutes before cooking so its not cold on the inside
use oil and hot enough pan. should be like 10 minutes tops , if they are smaller / tender pieces should be less
easiest possible way is to bake them like earlier dude

Slice it thinner

Place your hand on top and slice through the middle to make breast fillets. They'll cook far quicker.

>>21471187 (OP)
add a splash of water and cover to cook it through, then cook it open to caramelize the juices
also brine

>>21471187 (OP)
On medium heat with oil.

>>21471367
I do something similar, it can't go wrong

>>21471367
>wrap in foil
enjoy your micrometals

>>21471187 (OP)
Cook it on one side until you see the white spread halfway up, cook the same amount on the other side.
Don't cover it with a lid.

>>21471187 (OP)
get a meat tenderizer and beat your meat a bit until it's more flat and uniform, makes it easier to get even cook. also get a meat thermometer. you could also try alternative cooking methods like air fryer, instapot, etc.

>>21472404
low and slow for a meat w/o fat or connective tissue. lol ok retard

absolute lowest effort chicken (or any meat for that matter)
use an airfryer on the lowest setting for like 40 minutes, and then finish it on the pan on high
or finish in the fryer on high
I winged it with pork ribs recently after not having cooked pork in like 3 months and it was perfect

cram