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How can I prep and cook different cuts of chicken (tenders, chunks, breasts, stuffed etc.), using different cooking methods (pan fry, bake, stir fry, etc.), without sacrificing the quality of the chicken?

post #1 of 2
Thread Starter 

Basically, I want to be able to prepare and cook/bake different cuts of chicken without drying them out.

 

For the different cuts of chicken that I'm interested in:

 

Chunks (stir fry)

 

Tenders 

 

Breast halves 

 

Stuffed Chicken 

 

For the different methods of cooking:

 

Stir Fry 

 

Pan Fry 

 

Baking, especially stuffed chicken

 

 

 

 

post #2 of 2

You'll notice that chicken thighs are the most popular for wok dishes as it has more fat in it and there is usually a liquid/sauce component involved.  Breasts you need to be on top of and I usually pound, coat with a binder then breadcrumbs and bake.  Cordon Bleu is a nice example.  Frying works too if that's your thing.  For whole roast chicken I don't stuff I prefer to bake the stuffing on the side.  Chicken is not turkey and the white meat can dry out waiting for the stuffing to finish cooking to a safe temperature.  I don't like tenders - IMO they are over priced and you gotta get the tendon out - I'll pass.

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How can I prep and cook different cuts of chicken (tenders, chunks, breasts, stuffed etc.), using different cooking methods (pan fry, bake, stir fry, etc.), without sacrificing the quality of the chicken?