French-style chicken | Chicken recipes | Jamie magazine recipes (2024)

FAQs

How to cook chicken like a pro? ›

Preheat oven to 425 degrees. Place chicken, with marinade, breast-side up, on a baking sheet. Roast in middle to upper third of oven until golden and an instant-read thermometer inserted into the thickest part of thigh reads 150 degrees, about 35 minutes. Let chicken rest 10 minutes before slicing and serving.

Most recipes use butter or oil for cooking chicken, but mayo is the better fat option when it comes to producing juicy chicken. While it cooks, the chicken will absorb fat from the egg and oil in the mayo, keeping it moist while adding flavor.

The slightly acidic buttermilk helps tenderise the chicken by breaking down some of the proteins in the meat. Because buttermilk is nice and thick, it also sticks well to the chicken, meaning you get a great coating when you dip it into the flour.

Flavor Trick #1: Marinate Whole or Sliced Chicken Breasts for 30 to 90 Minutes Before Cooking. Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat.

Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds.

Make sure your chicken breast is well-seasoned before adding it to the pan. Cook each side evenly until brown. Once done, bake the chicken breast in a pre-heated oven until juices run clear. The crispy skin from the sear will help keep juices intact while baking cooks the insides through without drying them out.

It is very important to marinate chicken whenever you plan to cook with high, direct heat such as grilling or pan searing, as these techniques tend to dry out the meat as it cooks. A marinade is an acidic solution that gets a head start on breaking down the structure of a protein before it is cooked.

What happens if you cook chicken too long? ›

Chicken breast is the particular cut that is very prone to drying out and becoming tough. No one likes to bite into a piece of overcooked meat. When you cook chicken breast way past its recommended internal temperature, it will become overcooked and dry because the meat is so lean.

Brining the meat in a salty/sugary/acidic solution will go a long way in adding flavor and making the meat moist and tender. Brining + slow cooking = tenderest meat.

Preheat oven to 400F. Allow chicken to come to room temperature before preparing. Stand the chicken neck side down on a sheet tray with the legs upwards and facing you. Season the cavity of the chicken with 1 to 2 tablespoons of lemon salt.

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