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Discussion in 'Food Forum' started by AndABeer, Apr 18, 2008.

  1. AndABeer

    AndABeer Proud pappy

    Apr 16, 2000
    Lakeland, TN
    So I am at Red Robin of all places a couple weeks ago and order their Bruchetta (sp?) Chicken Burger. I am pretty sure that it was a regular ole chicken breast (not processed), but it was the juicest and most tender piece of chicken I have had in a while if not ever. So what is the secret to melt in your mouth chicken?

    I have tried poaching since then thinking that would be the safest way for a restaurant to cook moist chicken and getting it done through out. But that hasn't yielded the results I am looking for.

    How do y'all do it?:dunno:
  2. Garweh

    Garweh CLM

    Aug 12, 2002
    Upstate New York
    Couple of tricks to cooking tender chicken breasts. First trick is that the breast must be of uniform thickness. So, pound it flat with a mallet, the bottom of a pot, a wine bottle, etc. About 1/4 to 1/2 inch depending on your preference. Bread the breasts, let them rest in the fridge for about 1/2 hour after breading and then pan fry in hot oil for 4 to 5 minutes per side (golden brown). DO NOT overcook!

    Second trick is to brine the breasts in a salt water solution for about 3 hours prior to cooking. This will season the chicken and keep it moist. You can add herbs and spices to the brine to flavor the chicken. I brine whole chickens for about 12 hours. Never dry when finished roasting.

  3. JohniusMaximus


    May 12, 2004
    If it's to be fried I marinate in buttermilk. If not it will be brined. There are a lot of brine recipes out there. I'll have to dig into my recipe files before I post one. They're all pretty similar though. Salt, seasonings, and liquid. I know for chicken I really like an apple cider brine.
  4. fastsix

    fastsix Señor Member

    Feb 22, 2008
    Seattle, WA
    Just leave out the sauce in the recipe below and you'll have it more or less.

    Brine + sear + finish in the oven

    Honestly brining is too much effort for me, but it does make a difference. Finishing things in the oven after you've browned them in a pan is pretty common and works well to keep them from drying out. Works with chicken, meat, and fish. Just make sure your pan is ovenproof. Plastic handles generally can handle 350-400 degrees or so, best just to get an all metal pan.
  5. AndABeer

    AndABeer Proud pappy

    Apr 16, 2000
    Lakeland, TN
    poached a few breasts in a pineapple, soy, honey, rooster sauce, sake mix

    didn't suck
  6. stooxie

    stooxie NRA Life Member

    Apr 10, 2005
    Northern Virginia
    You can be pretty sure that Red Robin brines the heck out of them with a good mixture of sodium phosphate and salt.
  7. rhikdavis

    rhikdavis U.S. Veteran

    Jul 22, 2002
    In Remembrance
  8. Minuteman

    Minuteman Jeff Gannon???

    Start with high quality meat, marinade/brine, and don't over cook it.
  9. Minuteman

    Minuteman Jeff Gannon???

    The trick to cooking any meat, or even nice vegatables, is you just barely cook it till it's just comes up to sufficient temp that it is no longer raw/rare; or you have to go all the way the other direction and cook the hell out of it (with enough liquid) until it's starting to fall apart.
    In between is no good.