Iβm getting really bored of baking chicken and wondering if pan frying it would be fine? It should be just as healthy as long as Iβm not adding anything extra than I would baking it? Would probably just put a tbsp of coconut oil.
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Thread: Pan-fry vs Baking chicken
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11-18-2017, 10:39 AM #1Registered User
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Pan-fry vs Baking chicken
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11-18-2017, 12:17 PM #2Common sense/moderation.
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A better question.
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11-18-2017, 02:12 PM #3π Ύπ Όπ ΄π Άπ ° ππ ΄π °π Ώπ Ύπ ½
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I have plenty of fat and carbs to spare in my balanced diet to eat a variety of meats prepared in a number of ways.
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11-18-2017, 02:38 PM #4Registered User
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My most used method to cook chicken is to pan fry.
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11-18-2017, 02:53 PM #5Yeah! Science B!tch
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Also cutting the chicken differently can help to be used in different ways.
Dice the chicken add some herbs and spices then add it to a salad or chuck in veggies and you got a stir fry
Cut it like tenderloins add some marinade you got home made tenders.
Also i pan fry 95% of my chicken.You Cant Always Get What You Want.
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11-18-2017, 03:05 PM #6Verified Aesthetic
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You should quickly take the word "unhealthy" out of your vocabulary in a dietary setting, you'll be much better off.Originally Posted by MattManYo
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11-18-2017, 03:08 PM #7Registered User
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Butterfly, season and pan sear in olive oil. Money
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11-18-2017, 03:52 PM #8Unregistered User
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It might make it taste good, and that would remove all the brotrients.Originally Posted by gbullock32
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11-18-2017, 05:00 PM #9Banned
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I cook all my meats in a pan.
Teaspoon of olive oil, marinate the chicken and let it sit for a half hour then just watch that baby sizzle. Be sure to add the olive oil and heat the pan AFTER the half hour is up lol
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11-19-2017, 08:24 PM #10Registered User
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If you can take the extra calories, why wouldn't it?Originally Posted by MattManYo
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11-19-2017, 10:51 PM #11Registered User
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Just cut the breast into chunks so that they will cook faster and won't get dry.
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11-20-2017, 01:44 AM #12Registered User
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Pan frying is actually quite ok since you can get the most calories, while it is still quite good to eat.
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11-20-2017, 02:47 AM #13Registered User
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As long as you allow for the oil used (which not all of it is absorbed into the food anyway) in your calorie allowance, then why wouldn't it be okay?
Honestly I can't remember the last time I even baked chicken - pan fry is the way to go.
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11-20-2017, 08:39 PM #14Registered User
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nothing wrong with pan frying
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11-21-2017, 10:01 AM #15Super Spreader
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I prefer skillet frying over pan frying
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11-21-2017, 11:32 AM #16Registered User
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I very much prefer baking just because it's more convenient for me - no cleaning up, plus less smoke involved. Although I do feel that panfrying gives you more recipe options. As long as you can fit it within your meal plan then whatever works
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11-21-2017, 11:40 AM #17This.Originally Posted by desslok
Do yourself a favor and try this.
Buy chicken quarters (drum and thigh still connected)
Preheat oven to 425. Stick your skillet in to get it hot.
Use your finger to make a pocket under the skin of the chicken. Put a tab of butter under the skin on each the thigh and drum. Add aromatics. I use diced garlic, chili pepper and thyme. Rub outside with olive oil and season with salt and pepper.
Put skillet on medium high burner. When hot add chicken skin side down. Put a pc of tinfoil over chicken and weight it down with another heavy cast iron skillet. Make sure the tin foil isn't sealing the skillet. You are trying to fry not steam the chicken. Set timer for about 10-12 mins depending how hot the pan is.
Remove weight and tin foil. Flip chicken and stick in the oven for an additional 10-12 mins.
The skin should be perfectly golden brown and crispy.we have not spent the last 65 million or so years finely honing our physiology to watch Oprah. Like it or not, we are the product of a very long process of adaptation to a harsh physical existence, and the past couple centuries of comparative ease and plenty are not enough time to change our genome. We humans are at our best when our existence mirrors, or at least simulates, the one we are still genetically adapted to live. And that is the purpose of exercise. - Mark Rippetoe
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11-21-2017, 11:00 PM #18That sounds fantastic and I do something similar when I want to indulge. No way I could do that daily, or do it in a large enough batch to last a week.Originally Posted by Jesse_l_g
My go-to options for chicken:
- Filleted breasts - tenderize to uniform 1cm thickness, marinate overnight, slap on gas BBQ
- Quarters - slow cook in crockpot with dry rub on a bed of onions for 4-5hr, finish in the oven under the grill for 5min to get skin crispy
Both quick and easy, conducive to big batches, and taste great for days.
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