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  1. #61
    Registered User JPeeper's Avatar
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    You got to cook it properly or it will always be dry, there's next to no fat. Like someone mentioned, as soon as it is cooked throughout take it off and will be really juicy.
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  2. #62
    Registered User Mercworx's Avatar
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    Has to be prepared right. Best lazy way of doing it is just on super low heat on the stove with a lid on top. Season doesnt really get baked into it though.
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  3. #63
    Registered User MBisonSon's Avatar
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    Learn how to cook you half-assing pleb.
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  4. #64
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    The only time I like chicken breast is when I roast a whole chicken. Store bought roasters (rotisserie) are dry AF so we don't buy those and individual chicken breasts are so huge these days that they often end up dry from the outside in.
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  5. #65
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    Originally Posted by SmillironS View Post
    When I do eat chicken breast it’s skinless as well so I brine it. Learn how to brine it and cook it in a smoker, knockout good stuff.
    I will never smoke skinless chicken breasts without brining again since the first time I tried this, makes a world of difference. And you don't even have to do an overnight brine like with a large full size bird, just make a concentrate and about 45 minutes is all it takes. Smoke in the 250-300* range until about 155* IT = hnnnnnnnngh.
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  6. #66
    Nuke Wuhan Ratfish's Avatar
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    you could cook it in an instant pot and shred it

    tbh though, only povertycels eat chicken breast instead of wild shrimp dedsrs

    shrimp tastes 6 gorillion (never forget) times better and the micros are far better as wellski
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