theonetrueaussie Posted November 14, 2019 Share Posted November 14, 2019 I have travelled all over the world and never had any trouble cooking chicken breast till I came here and even then it was fine till about 6 months ago. I buy my chicken from central festival shopping center and for the life of me no matter How I cook it, in the frying pan, oven it always comes out hard and chewy. I have bought both the s-pure and the normal chicken and have problems with both....Anyone having the same problem and any solutions?? 1 1 Link to comment Share on other sites More sharing options...
CGW Posted November 14, 2019 Share Posted November 14, 2019 6 minutes ago, theonetrueaussie said: I have bought both the s-pure and the normal chicken and have problems with both....Anyone having the same problem and any solutions? Glad someone else is having this problem, something they are feeding to the chickens? - plastic?? - solution - give up on quick cooking chicken - I slow cook it now. 1 Link to comment Share on other sites More sharing options...
timendres Posted November 14, 2019 Share Posted November 14, 2019 We just cooked some breasts in one of those air fryers, and it was good. We get the meat from Tops, if that matters. No brand. Link to comment Share on other sites More sharing options...
scubascuba3 Posted November 14, 2019 Share Posted November 14, 2019 in a slow cooker its very soft, but even when i get Big C Extra to cook it for me it's fine Link to comment Share on other sites More sharing options...
ukrules Posted November 14, 2019 Share Posted November 14, 2019 We know they pump it full of water, maybe they've reduced the amount of water they inject? 1 Link to comment Share on other sites More sharing options...
Popular Post bobbin Posted November 14, 2019 Popular Post Share Posted November 14, 2019 Perfect moist chicken breasts... Requires pot/pan with lid. Heat pan/pot to medium hot. A little oil to prevent sticking. Add chicken breast/s. Turn over after 5/6 minutes and cook another 5 minutes. This without lid. Turn off heat source and apply lid. Wait 10 minutes. Done. Voila, no more dry chicken breasts! 3 4 Link to comment Share on other sites More sharing options...
Popular Post xylophone Posted November 14, 2019 Popular Post Share Posted November 14, 2019 I have experienced this from time to time, so now if I'm cooking chicken I do it this way: – I put the chicken breast in a saucepan of water with a pinch of salt and anything else I wish to add, like a bay leaf, a little bit of garlic, or some chopped shallots..........you can experiment with the additional things you put in with the chicken initially, such as a little bit of chicken stock, white wine or whatever takes your fancy. Bring the water to the boil, with the lid on the saucepan, and once the water is boiling, turn off the heat and leave it in the pan for 15 minutes. Nice and tender. 3 1 Link to comment Share on other sites More sharing options...
Popular Post CharlieH Posted November 14, 2019 Popular Post Share Posted November 14, 2019 Steam it ! Buy a steamer it's healthier and you can add the veggies all together, done in around 20 minutes. Also great for fish and many others. Like this https://s.lazada.co.th/s.ZsMlZ If the chicken is too tough etc by using other methods it's usually as a result of cooking it too hot too fast. 4 Link to comment Share on other sites More sharing options...
Vacuum Posted November 14, 2019 Share Posted November 14, 2019 Have you tried steaming in your rice cooker? Link to comment Share on other sites More sharing options...
SteveK Posted November 14, 2019 Share Posted November 14, 2019 (edited) The chicken breasts here never seem to come out as well as in my home country. So no wonder they all choose the legs and thighs. I pound them flat and cook in breadcrumbs to make schnitzel, can't tell that the meat is poor quality then. Edited November 14, 2019 by SteveK 1 1 Link to comment Share on other sites More sharing options...
KhaoTan Posted November 14, 2019 Share Posted November 14, 2019 Firstly, if the chicken breast is frozen you need to take it out a day in advance to let it thaw slowly in the fridge. If you thaw it too quickly it will be tough. Secondly, try marinating it overnight in milk or mimic buttermilk by adding a tiny bit of lemon juice or vinegar to the milk. Don't overcook it and keep moisture in by using a lid or baking with foil over the top. 1 Link to comment Share on other sites More sharing options...
Puchaiyank Posted November 14, 2019 Share Posted November 14, 2019 Some good suggestions here already...if you boil your chicken in water, and it is still tough...do not purchase anymore from that place...they may be using chickens from an egg production farm...once the chickens are too old to produce eggs anymore...they may be passing them on to be slaughtered for food...meat will be tough and chewy... I have bought my cooking chickens from Big-C and Makro without any problem...???? 1 Link to comment Share on other sites More sharing options...
Popular Post grollies Posted November 14, 2019 Popular Post Share Posted November 14, 2019 Try placing your chicken meat in brine and soak overnight in the fridge. 4 Link to comment Share on other sites More sharing options...
Pilotman Posted November 14, 2019 Share Posted November 14, 2019 (edited) skin it, marinade in olive oil, sesame oil, black pepper, Maggi seasoning, soya sauce and lea and Perrin sauce, garlic powder. swish it all around so all of the chicken is covered then place in the fridge for at least 3 hours, preferably overnight, then to cook, place in an oven at 200 degrees, in the marinade. Maybe add a little more olive oil. Cook for one hour for breast or legs, one hour 30 for a whole chicken. I love it done this way. Edited November 14, 2019 by Pilotman 1 Link to comment Share on other sites More sharing options...
worgeordie Posted November 14, 2019 Share Posted November 14, 2019 Yes I have seen a change in chicken breasts,use to buy a 2 Kg block ,frozen at Makro and just chop off what I needed,I have not bought any for over year,as something changed, it was very tough and rubbery,i usually just use it cut in strips or pieces in currys,stir frys etc, so i changed to chicken fillets, but even buying a couple of breasts of unfrozen ones ,there is definitely a change in the texture,probably growing them on too quickly, regards worgeordie Link to comment Share on other sites More sharing options...
kingdong Posted November 15, 2019 Share Posted November 15, 2019 I live in UK but bring over a small George foreman grill, i do 2 medium chicken breasts in ten minutes 1 Link to comment Share on other sites More sharing options...
moe666 Posted November 15, 2019 Share Posted November 15, 2019 Flatten the breast between two sheets of plastic, a bit of lime juice and garlic let set for an hour, throw on the bar-b-q but do not over cook keep an eye on it 1 Link to comment Share on other sites More sharing options...
HarrySeaman Posted November 15, 2019 Share Posted November 15, 2019 This method works perfectly. Ingredients 4 x 150g skinless boneless chicken breasts, preferably free-range for quality and taste 250 ml buttermilk 2 cloves of garlic 120 g panko breadcrumbs Method Put a sheet of plastic wrap or baking paper over the chicken breasts and press down firmly with the palm of your hand (or smack them with your fist) to slightly flatten each chicken breast to make them the same thickness from end to end. Place them in a bowl, pour over the buttermilk and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight. When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook. Fry in a large frying pan on a medium low heat with 1 tablespoon of olive oil 4 to 7 minutes on each side or until the side is nicely browned. The frying time depends on how hot your frying pan is. Notes: Panko Breadcrumbs: Panko Breadcrumbs are Japanese style breadcrumbs made with crust free bread. If desired use dried bread with the crust to make your breadcrumbs. Buttermilk: Add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 minutes to make a substitute for buttermilk. Link to comment Share on other sites More sharing options...
legend49 Posted November 15, 2019 Share Posted November 15, 2019 20 hours ago, ukrules said: We know they pump it full of water, maybe they've reduced the amount of water they inject? Water interesting. KFC uses fat. Link to comment Share on other sites More sharing options...
sandrabbit Posted November 15, 2019 Share Posted November 15, 2019 We stopped buying the chicken breasts from Tesco's as they came out a bit tough, we buy local free range chicken now which is tastier and there is a lot of fat left in the baking tray as compared to the Tesco's chicken plus considerably cheaper. I use the BBC good food meat cooking timer which recommends cooking chicken breast for about 20mins at 180C in a fan oven and they come out perfectly cooked all the way through although if you like the skin crispy they will have to be cooked longer. https://www.bbcgoodfood.com/roast-timer Link to comment Share on other sites More sharing options...
ukrules Posted November 15, 2019 Share Posted November 15, 2019 55 minutes ago, legend49 said: Water interesting. KFC uses fat. Well it's salted water, or brine as they call it. Google 'why do they brine poultry' and you will see this : The verb “brine” means to treat with or steep in brine. The salt has two effects on poultry: “It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. There you have it - no brine = dry chicken. 2 Link to comment Share on other sites More sharing options...
Jaxxper Posted November 15, 2019 Share Posted November 15, 2019 No problems with the chicken we use. Mostly comes from MAKRO. Link to comment Share on other sites More sharing options...
TTL2 Posted November 15, 2019 Share Posted November 15, 2019 Tough chicken meat have less fat and less water in reality. Instant cook on cold or frozen chicken meat causes hard cooked meat. Link to comment Share on other sites More sharing options...
Thingamabob Posted November 15, 2019 Share Posted November 15, 2019 Eating animals is disgusting. Selfish and cruel. 7 1 Link to comment Share on other sites More sharing options...
sawadee1947 Posted November 15, 2019 Share Posted November 15, 2019 First you should see a dentist... ???? Link to comment Share on other sites More sharing options...
Pdavies99 Posted November 15, 2019 Share Posted November 15, 2019 I buy my chicken, fresh at BIg C, I have never had a problem. I give the breast a light bashing, then marinate in Olive oil and vinegar, salt and pepper then fry it, always great. If you want you can buy some Meat Tenderiser powder and mix in the marinade, even more tender (If possible!) 1 Link to comment Share on other sites More sharing options...
Pilotman Posted November 15, 2019 Share Posted November 15, 2019 8 hours ago, kingdong said: I live in UK but bring over a small George foreman grill, i do 2 medium chicken breasts in ten minutes that's a sure way to end up with a slice of rubber, instead of nicely seasoned and tender chicken. Sorry, but those grills are for the lazy cook not the cook who wants the best end result. I see that after the initial splurge, sales of them fell away to near zero. No surprise really. A poor man's BBQ process. 1 Link to comment Share on other sites More sharing options...
Pilotman Posted November 15, 2019 Share Posted November 15, 2019 35 minutes ago, Thingamabob said: Eating animals is disgusting. Selfish and cruel. no, it's delicious. 1 Link to comment Share on other sites More sharing options...
wgdanson Posted November 15, 2019 Share Posted November 15, 2019 3 hours ago, legend49 said: Water interesting. KFC uses fat. Wonder what Dolly Parton uses! LOL 1 1 Link to comment Share on other sites More sharing options...
Thingamabob Posted November 15, 2019 Share Posted November 15, 2019 15 minutes ago, Pilotman said: no, it's delicious. .....which goesto prove my point. 3 Link to comment Share on other sites More sharing options...
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