Claire Whitley | Crumbs
Cooking is a skill that people either have or don’t. Some people are just born with it, while others have to take cooking classes or just eat Top Ramen every day. Not everyone is a good cook, and some people are bad cooks. However, it doesn’t take much to perfect the basics, especially one step at a time.
First, poultry. Specifically chicken since it is super cheap and easy to buy with the large bags of flash frozen breasts at Winco. There are several methods to cook chicken and it all depends on the meal at hand, or the time a cook has to make dinner.
There are some tips not mentioned in this beginning guide such as barbequing, slow cooking and grilling.
Oven baked
This is one of the simplest ways to cook chicken. Just put chicken on a baking tray and pop it in the oven. However, it is one of the easiest to overcook. While it will take about 20 minutes to cook at 350 degrees Fahrenheit, it is best to keep an eye on it. Check it occasionally to make sure it isn’t overcooked or undercooked.
Pan fried
For pasta fans, I suggest using any pan fried methods, since they are generally faster and on the stove top ready to combine with sauce and noodles. While many health food people frown about the term fried, it is easy to make “fried” healthier.
For chicken alfredo, I usually fry chicken in a tablespoon or two of olive oil. It is healthier than canola oil or butter, and doesn’t add too much “fried” flavor to anything.
Fried chicken on the other hand needs canola oil or a fatter type of oil. Without the fat, the breading won’t be as crispy and crunchy.
Oven fried
I use oven frying every time I make chicken parmesan. It is really easy, and I can throw chicken in the oven without having to keep too close of an eye on it.
All it takes is a wire cooling rack and a rimmed baking tray in addition to drizzles of oil.
The oven is usually turned up to a higher temperature, at least 400 degrees Fahrenheit, and most recipes call for turning the chicken at least once during the cooking process. I personally suggest turning it a couple of times, especially with any bread crumbs or coating on it, just so it won’t get stuck to the wire rack.
For all of these tips, the biggest thing to know is when chicken is done. Raw poultry is never a good thing, and chicken is one of the worst raw foods to eat. However, chicken is also very bad when dry. There has to be a perfect balance between juicy and done.
The easiest way to tell when chicken is done is to just cut into it and check to see the meat is white all the way through. After this check, I always cook chicken another minute just to make sure it is done.
Generally, I only bring out the knife if I’m unsure the chicken is done. I first check it by pressing on it, or squeezing the chicken with tongs. It should be mostly firm, with just a bit of give.
For the first couple of times cooking chicken, I suggest practicing the firmness method in addition to cutting open whatever is in the pan. It will help associate the two which will make the latter method easier.
Claire Whitley can be reached at [email protected]