Boneless chicken brining failed.

Nathan

Nathan

SF VIP
Location
High Desert- Calif.
I usually buy chicken breasts with skin on in order to insure that it is tender and juicy. But, the skin on chicken our local grocery store sells also has some rib bone attached, which makes separating the meat from the bone more involved. I've shied away from boneless chicken breast, mainly because it's 2 or 3 times more expensive, and because I've never mastered cooking the skinless without drying them out.
I heard that brining boneless chicken breasts would produce moist & juicy chicken, so I followed these instructions--> https://fortheloveofcooking.net/2015/05/brined-and-baked-chicken-breasts.html

So, the instructions said to bake @450 F. for 20-25 minutes, checking for internal temperature to reach 165 F. Was only getting to 140 F or so, put back in oven for 10 more minutes. Checked temperature, still hadn't reached 165 F. so back in the oven for another 5 minutes. For a total of 40 minutes back time the internal temperature go to 160 F, so I called it, and took out to settle for 10 minutes.
The chicken was juicy, but was noticeably not tender, almost rubbery.... :confused:

Only thing I can think of, is that I forgot to rinse the breasts after the brining. would that make any difference?
 

Not rinsing the chicken might affect the taste but not the texture unless you brine it too long. Then it might be a little mushy. It's probably the chicken itself. I prefer bone in skin on breasts. It doesn't bother me to cook it and then remove the skin and take it off the bone. Cooking with skin and bones intact make the meat tastier. 😋

"The types of chicken you buy at the store can also make a difference. “Woody breast” and “white striping” are two conditions farmed poultry can experience that affect the texture of the meat.

According to a 2016 review, woody breasts occur when the chicken has a tougher consistency due to bulging muscles. These are harder to chew than non-woody chicken in the same way The Rock is tricky to eat without at least mayo.

White striping is a condition that creates white fatty stripes that run parallel to the chicken muscle fibers on the breast, thigh, and tender muscles.

https://greatist.com/eat/rubbery-chicken

Bella✌️
 
Bella said:
Not rinsing the chicken might affect the taste but not the texture unless you brine it too long. Then it might be a little mushy. It's probably the chicken itself. I prefer bone in skin on breasts. It doesn't bother me to cook it and then remove the skin and take it off the bone. Cooking with skin and bones intact make the meat tastier. 😋

"The types of chicken you buy at the store can also make a difference. “Woody breast” and “white striping” are two conditions farmed poultry can experience that affect the texture of the meat.

According to a 2016 review, woody breasts occur when the chicken has a tougher consistency due to bulging muscles. These are harder to chew than non-woody chicken in the same way The Rock is tricky to eat without at least mayo.

White striping is a condition that creates white fatty stripes that run parallel to the chicken muscle fibers on the breast, thigh, and tender muscles.

https://greatist.com/eat/rubbery-chicken

Bella✌️
Click to expand...
Interesting, so much I didn't know about chicken breasts. :unsure:

For my next 'experiment' I'm going to try pan frying. I'll have to cut them thin, as they are 1-12" thick and I'm sure not cook thoroughly pan fried.

I remember my grandmother used to beat chicken with the edge of a porcelain dinner dish...
 

Nathan said:
Interesting, so much I didn't know about chicken breasts. :unsure:

For my next 'experiment' I'm going to try pan frying. I'll have to cut them thin, as they are 1-12" thick and I'm sure not cook thoroughly pan fried.

I remember my grandmother used to beat chicken with the edge of a porcelain dinner dish...
Click to expand...
Pounding is good, lol. Take a look at a few other suggestions that might help. :)

How to tenderize chicken breast: 5 easy methods > https://avantgardekitchen.com/how-to-tenderize-chicken-breast/
 
Nathan: Poached chicken: I ALWAYS use bone in/skin on breasts to poach. Poached chicken is a favourite.


Here is an easy method:
Bring enough water or broth to a boil to submerge chicken. (DO NOT ADD SALT as the salt will dry out the chicken.)

1. Bring a pot of water or broth to a rolling boil. submerge the chicken (whole, breasts or hindquarters) into the boiling water or broth.
2. Bring the water/broth with chicken to a gentle simmer (small bubbles)
3. Turn off the source of heat. Wait 20 minutes. The chicken stays in the pot with the liquid.
4. repeat steps 2 to 3 times (depending on the size or amount of chicken pieces)

The chicken will be done but moist. The water (broth) can be used for soups and/or frozen for the next "poached chicken" ADVENTURE!!
 
Somehow the idea of brining in salt water does not appeal to me, it's a piece of chicken after all, not a salt water fish.

I always buy boneless skinless breasts, the difference on a sale price is $1.00 pound and to me avoiding all that messy dissecting is worth the difference in price.

I pound it out with a mallet and then cheat and coat it in a mix of one part shake and bake to 2 parts panko. Lightly brown it in canola oil, then let it simmer in an orange juice/honey mix till tender. Sometimes add cubed sweet potatoes. When the juice gets thick it makes a sublime gravy.
 
BC Flash said:
Nathan: Poached chicken: I ALWAYS use bone in/skin on breasts to poach. Poached chicken is a favourite.


Here is an easy method:
Bring enough water or broth to a boil to submerge chicken. (DO NOT ADD SALT as the salt will dry out the chicken.)

1. Bring a pot of water or broth to a rolling boil. submerge the chicken (whole, breasts or hindquarters) into the boiling water or broth.
2. Bring the water/broth with chicken to a gentle simmer (small bubbles)
3. Turn off the source of heat. Wait 20 minutes. The chicken stays in the pot with the liquid.
4. repeat steps 2 to 3 times (depending on the size or amount of chicken pieces)

The chicken will be done but moist. The water (broth) can be used for soups and/or frozen for the next "poached chicken" ADVENTURE!!
Click to expand...
Poached chicken, I have would never have thought. I can do that!
 
Lee said:
I always buy boneless skinless breasts, the difference on a sale price is $1.00 pound and to me avoiding all that messy dissecting is worth the difference in price.
Click to expand...
Agreed. My husband won’t order chicken in a restaurant if the bones haven’t been removed.

Usually I cut a breast into small pieces and then add a sauce.

If anyone would like a demo on how to overcook a full chicken breast, stop into my house the next time I’m doing it. I have to make certain I’ve cooked it until anything deadly is very dead. 🙄

@Bella. That was any excellent article. Guess I’ll have to buy some Kosher salt.
 

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