Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make baked chicken in the oven that is still juicy and tender and tas-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make baked chicken in the oven that is still juicy and tender and tas),it will help you,my kids.
please give specifics, I am not a chef
Answers:
I bake the chicken on a rack so any fat drips off.
KFC (K's nonFried Chicken) - I had this for dinner last night YUM! :)
? tbsp salt
1tbsp celery salt
1 tbsp pepper
2tbsp dry mustard
4 tbsp paprika
1 tbsp garlic
3 tbsp accent
1 tsp ginger
? tsp basil
? tsp thyme
? tsp oregano
Use 3 tbsp spice mix to 1 cup flour. Shake in bag with chicken. Place chicken on rack on foil lined pan.
Sprinkle with seasoned salt and remaining flour. Cover loosely with foil.
Bake at 350 1/2-hr. Remove foil bake 1 hr more or until golden brown
This recipe, even though it is creamy, comes from a low fat healthy cookbook
CHICKEN WITH PAPRIKA IN VEGETABLE CREAM SAUCE
4 chicken breasts or legs
flour for dusting
1 tbsp oil
2 tsp crushed garlic
1 c chicken stock
? c each onion, red or green pepper and mushrooms
2 tsp paprika
2 tsp flour
? c light sour cream
Dust chicken with flour. In large non-stick skillet sprayed with non-stick veg spray, sauté chicken until browned on both sides, approx. 10 min. Remove and set aside. In same skillet, hat oil; sauté garlic, onion, peppers and mushrooms until softened, approx. 5 min. add chicken stock. Return chicken to pan; sprinkle chicken with paprika. Cover and simmer for 20-30 min or until chicken is no longer pink and juices run clear. Remove chicken to serving platter. Mix flour with sour cream until well combined; add to skillet and cook on low heat, stirring until thickened, 3-4 min. Pour over chicken. Remove skin before eating.
http://www.rosereisman.com/show.php?page=home
http://www.chapters.indigo.ca/books/item/books-978189650300?Ntt=rose+reisman&N=35&Lang=en&zxac=1
Other Answers:
Are you talking about whole roasting chickens? or seperated lets and thighs?
For whole roasting chickens, lift up the skin and put some soya sauce under it, and replace it. Also don't bake it too long. The worst thing you can do to chicken is overbake it.
For thighs and legs it's really good to dip them in a cornflake/flour/salt mixture. The cornflakes get nice and crunchy, making the skin really, really good.
Most of all, if you want good chicken just don't overbake it. Bake it just long enough so it doesn't realease too much red juice when poked with a fork.
make sure you don't over cook it and make sure you spray olive oil before baking
be more specific about the chicken.
Breading helps keep it moist. Bread bone-in breast with flour, or bread crumbs, salt, pepper etc. Bake on cookie sheet at 350 degrees for about 50 mins. Use a probe themometor to measure the eternal temp. Cook to 155 degrees remove from oven and rest. The temp will rise up to 160. Yummy!!!
ok here is the recipe my husband uses.
crispy oven fried chicken
1 cup of corn meal 1 cup of flour
3 tsp chilli powder 1 tsp oregano
1/4 tsp of pepper chicken 2/3 cups melted butter
combine all dry ingredients.dip chicken in milk,then roll in cornmeal mixture.drizzle with butter.bake uncovered at 375 for 50-55 minutes,or until juices run clear.
wrap the top of the pan with foil
The way I make baked chicken (BBQ) is by using a glass pan large enough to hold the pieces, then I spray the pan with PAM non-stick spray so the chicken won't stick, once that is done I place in the chicken inside the pan, mind you I have had the oven pre-heating at 450 degrees this entire time. I then cover the pan with aluminum foil so then the moisture doesn't escape.
That's how I keep the chicken juicy and tender, just cover the pan with foil to keep moisture in. You can find some good recipes on the net.
Source(s):
http://www.cooksrecipes.com/poultry-recipes/baked-chicken-recipes.html
http://www.foodnetwork.com/food/mh_chicken/0,1977,FOOD_10265,00.html
http://web.foodnetwork.com/food/web/powerSearch/0,,Poultry___Easy_Dinner_1,00.html
i have worked with chefs from around the world. cook chicken at lower temp for longer period of time.season to taste.forget all that other horseshit you read!
shake and bake its yummy or grill it on the georege forman grill gets rid of the fat just add some spices, they don't add any fat and it taste good.
If you're not talking about a whole chicken you place the pieces in a baking dish. If you want to add vegetables, cut up whatever veggies you like(carrots, celery, potatoes, zuccini, onion, whatever). Season with whatever seasoning you like and fill the dish about half way with water or beer (I like beer best). Cover with foil. Bake at 350 for about an hour. Remove the foil and keep in oven if you want the skin to get crispy. To test the chicken to check for done, insert a fork. If the juices run clear, it's done, if the juice is pink or red, cook it longer. Your chicken should come out moist and tender and if you added the veggies, you have a whole meal with only 1 pan to clean.
Source(s):
That's what is in my oven right now.
Season your chiken pieces well. Place skin side up in a preheated 425o oven for 20 min. This will brown the skin and seal in juices. Then reduce heat to 300o-325o and finish cooking slowly, about another 60-75 min. Baste a couple times w/ pan juices during this time to keep skin moist. I usually flip the pieces over once during this time too, so the underside can get soem color. Then flip back to skin side up the last 30 min or so. Baste w/ pan juices just before serving. You can also use your pan juices to make an awesome chicken gravy. Or, reduce the juices and whisk in a little apricot jam for an apricot glaze for your chicken.
slow bake the chicken at moderate temperature, be careful not to undercook it though its not beef, you cant eat it rare youll die..anyways..breast will cook faster than dark meat, dont over salt the chicken it will take the moisture out. the best way to cook dark meat and have it juicy is ..take boneless skin on thigh, take a meat mallet or whatever you have simular to it give it a few good puonds and stuff the inside with a tomato onion garlic etc mixture roll the chicken back up season top of chicken with salt pepper and paprika drizzle a little olive oil over and bake it...garanteed juicy chicken.
Source(s):
ai bachelors executive pastry chef, bachelors culinary
brine it first
if it is breasts or other parts: brine in salt and sugar water (1/4 c.salt and sugar to 1 qt water) for 1 hr and then do whatever you do to it to season it (YOU DO NTO NEED TO SALT IT!) and then bake it however you would like.
agreed with dustogump: low temperature, longer baking time
i work in kitchen too so i know.. i think the exact temp is around 210C for 20-30mins
dustogump has the right idea, also don't poke at it alot with a knife and/or fork
try this one one jar of apricot preserves one pack of Lipton onion soup mix and a bottle of Russian dressing. mix all together put over your uncooked chicken and bake for about an hour great with rice.i prefer to bake my chicken a little first then drain the juices off then put mixture on top its up to u enjoy..
you can use some chicken broth that comes in a can. use about one third of the can after you have seasoned the chicken. put the chicken in a preheated oven set to 350.
bake for 45 minutes to an our depending ON amount of chicken. the broth will allow the chicken to cook in moist heat. you should also use aluminum foil to cover
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make baked chicken in the oven that is still juicy and tender and tas-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make baked chicken in the oven that is still juicy and tender and tas),it will help you,my kids.
please give specifics, I am not a chef
Answers:
I bake the chicken on a rack so any fat drips off.
KFC (K's nonFried Chicken) - I had this for dinner last night YUM! :)
? tbsp salt
1tbsp celery salt
1 tbsp pepper
2tbsp dry mustard
4 tbsp paprika
1 tbsp garlic
3 tbsp accent
1 tsp ginger
? tsp basil
? tsp thyme
? tsp oregano
Use 3 tbsp spice mix to 1 cup flour. Shake in bag with chicken. Place chicken on rack on foil lined pan.
Sprinkle with seasoned salt and remaining flour. Cover loosely with foil.
Bake at 350 1/2-hr. Remove foil bake 1 hr more or until golden brown
This recipe, even though it is creamy, comes from a low fat healthy cookbook
CHICKEN WITH PAPRIKA IN VEGETABLE CREAM SAUCE
4 chicken breasts or legs
flour for dusting
1 tbsp oil
2 tsp crushed garlic
1 c chicken stock
? c each onion, red or green pepper and mushrooms
2 tsp paprika
2 tsp flour
? c light sour cream
Dust chicken with flour. In large non-stick skillet sprayed with non-stick veg spray, sauté chicken until browned on both sides, approx. 10 min. Remove and set aside. In same skillet, hat oil; sauté garlic, onion, peppers and mushrooms until softened, approx. 5 min. add chicken stock. Return chicken to pan; sprinkle chicken with paprika. Cover and simmer for 20-30 min or until chicken is no longer pink and juices run clear. Remove chicken to serving platter. Mix flour with sour cream until well combined; add to skillet and cook on low heat, stirring until thickened, 3-4 min. Pour over chicken. Remove skin before eating.
http://www.rosereisman.com/show.php?page=home
http://www.chapters.indigo.ca/books/item/books-978189650300?Ntt=rose+reisman&N=35&Lang=en&zxac=1
Other Answers:
Are you talking about whole roasting chickens? or seperated lets and thighs?
For whole roasting chickens, lift up the skin and put some soya sauce under it, and replace it. Also don't bake it too long. The worst thing you can do to chicken is overbake it.
For thighs and legs it's really good to dip them in a cornflake/flour/salt mixture. The cornflakes get nice and crunchy, making the skin really, really good.
Most of all, if you want good chicken just don't overbake it. Bake it just long enough so it doesn't realease too much red juice when poked with a fork.
make sure you don't over cook it and make sure you spray olive oil before baking
be more specific about the chicken.
Breading helps keep it moist. Bread bone-in breast with flour, or bread crumbs, salt, pepper etc. Bake on cookie sheet at 350 degrees for about 50 mins. Use a probe themometor to measure the eternal temp. Cook to 155 degrees remove from oven and rest. The temp will rise up to 160. Yummy!!!
ok here is the recipe my husband uses.
crispy oven fried chicken
1 cup of corn meal 1 cup of flour
3 tsp chilli powder 1 tsp oregano
1/4 tsp of pepper chicken 2/3 cups melted butter
combine all dry ingredients.dip chicken in milk,then roll in cornmeal mixture.drizzle with butter.bake uncovered at 375 for 50-55 minutes,or until juices run clear.
wrap the top of the pan with foil
The way I make baked chicken (BBQ) is by using a glass pan large enough to hold the pieces, then I spray the pan with PAM non-stick spray so the chicken won't stick, once that is done I place in the chicken inside the pan, mind you I have had the oven pre-heating at 450 degrees this entire time. I then cover the pan with aluminum foil so then the moisture doesn't escape.
That's how I keep the chicken juicy and tender, just cover the pan with foil to keep moisture in. You can find some good recipes on the net.
Source(s):
http://www.cooksrecipes.com/poultry-recipes/baked-chicken-recipes.html
http://www.foodnetwork.com/food/mh_chicken/0,1977,FOOD_10265,00.html
http://web.foodnetwork.com/food/web/powerSearch/0,,Poultry___Easy_Dinner_1,00.html
i have worked with chefs from around the world. cook chicken at lower temp for longer period of time.season to taste.forget all that other horseshit you read!
shake and bake its yummy or grill it on the georege forman grill gets rid of the fat just add some spices, they don't add any fat and it taste good.
If you're not talking about a whole chicken you place the pieces in a baking dish. If you want to add vegetables, cut up whatever veggies you like(carrots, celery, potatoes, zuccini, onion, whatever). Season with whatever seasoning you like and fill the dish about half way with water or beer (I like beer best). Cover with foil. Bake at 350 for about an hour. Remove the foil and keep in oven if you want the skin to get crispy. To test the chicken to check for done, insert a fork. If the juices run clear, it's done, if the juice is pink or red, cook it longer. Your chicken should come out moist and tender and if you added the veggies, you have a whole meal with only 1 pan to clean.
Source(s):
That's what is in my oven right now.
Season your chiken pieces well. Place skin side up in a preheated 425o oven for 20 min. This will brown the skin and seal in juices. Then reduce heat to 300o-325o and finish cooking slowly, about another 60-75 min. Baste a couple times w/ pan juices during this time to keep skin moist. I usually flip the pieces over once during this time too, so the underside can get soem color. Then flip back to skin side up the last 30 min or so. Baste w/ pan juices just before serving. You can also use your pan juices to make an awesome chicken gravy. Or, reduce the juices and whisk in a little apricot jam for an apricot glaze for your chicken.
slow bake the chicken at moderate temperature, be careful not to undercook it though its not beef, you cant eat it rare youll die..anyways..breast will cook faster than dark meat, dont over salt the chicken it will take the moisture out. the best way to cook dark meat and have it juicy is ..take boneless skin on thigh, take a meat mallet or whatever you have simular to it give it a few good puonds and stuff the inside with a tomato onion garlic etc mixture roll the chicken back up season top of chicken with salt pepper and paprika drizzle a little olive oil over and bake it...garanteed juicy chicken.
Source(s):
ai bachelors executive pastry chef, bachelors culinary
brine it first
if it is breasts or other parts: brine in salt and sugar water (1/4 c.salt and sugar to 1 qt water) for 1 hr and then do whatever you do to it to season it (YOU DO NTO NEED TO SALT IT!) and then bake it however you would like.
agreed with dustogump: low temperature, longer baking time
i work in kitchen too so i know.. i think the exact temp is around 210C for 20-30mins
dustogump has the right idea, also don't poke at it alot with a knife and/or fork
try this one one jar of apricot preserves one pack of Lipton onion soup mix and a bottle of Russian dressing. mix all together put over your uncooked chicken and bake for about an hour great with rice.i prefer to bake my chicken a little first then drain the juices off then put mixture on top its up to u enjoy..
you can use some chicken broth that comes in a can. use about one third of the can after you have seasoned the chicken. put the chicken in a preheated oven set to 350.
bake for 45 minutes to an our depending ON amount of chicken. the broth will allow the chicken to cook in moist heat. you should also use aluminum foil to cover
correctness,It's Non-profit and only for informational purposes.
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