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Cheated tonight with dinner at the Great Darke County Fair! We talk about trying something else, but we end up eating at Bowman's for their plate sized pork tenderloin ... plus a side of fries. We walked for a while & I decided I wanted a fair waffle for dessert. They didn't sell them in singles so I had to get three 😁 ... messy but worth it.

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Lilac said:
Cheated tonight with dinner at the Great Darke County Fair! We talk about trying something else, but we end up eating at Bowman's for their plate sized pork tenderloin ... plus a side of fries. We walked for a while & I decided I wanted a fair waffle for dessert. They didn't sell them in singles so I had to get three 😁 ... messy but worth it.

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Yum.......my!!
 
Lilac said:
Cheated tonight with dinner at the Great Darke County Fair! We talk about trying something else, but we end up eating at Bowman's for their plate sized pork tenderloin ... plus a side of fries. We walked for a while & I decided I wanted a fair waffle for dessert. They didn't sell them in singles so I had to get three 😁 ... messy but worth it.

View attachment 444242View attachment 444243
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What’s in the second photo please?
I can’t figure it out.
 
Marry Me Chicken

Marry-Me-Chicken-22.jpg
 
Anyone have any ideas on how to cook boneless/skinless chicken breasts that aren't dry when they are done? I love chicken chunks, but I'm tired of them drying out. Maybe it's just the chicken that is out there now.

I love using bone-in/skin-on breasts because the meat has so much flavor & are moist. Lately, I've used more leg/thighs in recipes.
 
Lilac said:
Anyone have any ideas on how to cook boneless/skinless chicken breasts that aren't dry when they are done? I love chicken chunks, but I'm tired of them drying out. Maybe it's just the chicken that is out there now.

I love using bone-in/skin-on breasts because the meat has so much flavor & are moist. Lately, I've used more leg/thighs in recipes.
Click to expand...
I've been coating/rubbing mine with mayonnaise first. Then I coat them in panko and parm cheese that I have in a ziplock. Bake at 350* for may be 40mins or 'til done. They are so moist! 🐔
 
Jazzy1 said:
Marry Me Chicken
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Thanks for the reminder. I haven’t made this in ages. It was always a hit with company.

Lilac said:
Anyone have any ideas on how to cook boneless/skinless chicken breasts that aren't dry when they are done? I love chicken chunks, but I'm tired of them drying out. Maybe it's just the chicken that is out there now.
Click to expand...
Just watched a reel from American’s Test Kitchen. They said to use a good quality thermometer. I’m guilty of overcooking because of fear of killing people.

I swear it’s partially the quality of the chicken a lot of the time.
 
@Jules, I think the quality has gone down too because they seem to be so small & when you just buy parts, they seem smaller.

Most whole birds are around 4# if I'm lucky most times. I remember you could find them around 6# or bigger without any problems & they had some fat under the skin for basting while they cooked.
 
Lilac said:
Anyone have any ideas on how to cook boneless/skinless chicken breasts that aren't dry when they are done? I love chicken chunks, but I'm tired of them drying out. Maybe it's just the chicken that is out there now.

I love using bone-in/skin-on breasts because the meat has so much flavor & are moist. Lately, I've used more leg/thighs in recipes.
Click to expand...
Marinade, make kabobs, and grill.
 
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