A lot of people seem to love the chicken I make, whether it’s grilled or fried or whatever. Here’s the secret, though it’s not one for any of the hypochondriacs out there: I simply undercook it. Not by a lot mind you, but if you cook chicken too long, it — surprise! — gets tough and dry. And so I always make sure there’s still a hint of pink in the meat when I’m done.
Sure, there are a lot of health concerns about undercooked meat, especially with chicken. But sometimes there’s such a thing as too cautious, I think. I’ve been doing it this way for years, with nary a side effect… except for the super delicious chicken in my belly.
A few other chicken-related tips…
- When seasoning your chicken, you don’t need to go overboard. I find that a blend of good ol’ Lawry’s “Seasoned Salt” and garlic powder/salt work just fine.
- If you’re frying or cooking chicken over the stove, use lots of butter in your pan. Also, spread a little butter over the chicken when you’re done as well. Keeps it nice and moist, and besides, there’s never such a thing as too much butter.
- Cook the chicken fast, on a high temperature. This sears and blackens the outside, while keeping the inside nice and moist. Keep flipping and moving the chicken around, so it doesn’t get too blackened.
On a somewhat related note, I was surprised to find that there was no “Meat” category on this blog. Obviously, no men were involved in the set-up of “Needs More Butter.” This glaring oversight has since been rectified.