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Chicken. Whats your cut?

pheenix

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May 6, 2011
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572
I marinate the thighs a bit then cook them in cast iron pan. Few min on each side then 30 min in the oven. Has a nice crust, delicious.
 

Rot-Iron66

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Jan 27, 2016
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Local butcher shop does marinated breasts and thighs with some unique sauces that tenderize, etc.
No price hike compared to local market, and quality is 10x better. Mainly breasts, but throw in thighs once in a while...
 

Mason4fitness

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Sep 24, 2019
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I was thinking about an air fryer. Looks like a lot of you guys use them already. Are they worth it?


Air fryer makes prep even easier and food tastier.
It took me awhile to figure out my instapot. I thought that was great and I still use it for rice but the AF is the way to go for sweet potatoes and chicken. I havent cooked much else in it yet.
 

beastmode121

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Jan 23, 2014
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chicken on the pan; sear it, apply salt and pepper and whatever seasoning your heart desires then oven for 8 min at 325..

juicy
 

FK86

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Sep 17, 2017
Messages
758
I've been eating chicken breast for lunch five days a week for almost a year. I never get sick of it because of how I cook it.

- Thaw overnight if frozen. Once they're no longer hard add sea salt to both sides and let it sit in the fridge for an additional 4+ hours. This gets rid of excess water and tenderizes the meat, changing the texture.

- When it's time to cook, preheat the oven to 425. While that's happening, add pepper and garlic powder to the chicken.

- Pour two tbsp of avocado oil into a cast iron skillet on high and wait until the pan starts smoking.

- Sear a minute on each side then transfer the pan into the oven for 10-12 minutes. To avoid excess smoking during the sear; I do 30 seconds, reduce heat to medium, another 30 seconds, flip, 30 seconds, turn the burner off, 30 seconds.

The chicken breasts I get are from Costco and are 8-10 oz in weight. Picture with jasmine rice attached. I'll add Frank's Buffalo sauce to that later on for more flavour.
 

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