![](\"https:\/\/www.simplyrecipes.com\/thmb\/sPu8-5WJj7mkuhEUr-oN0uR2Qvo=\/4316x2877\/simply-recipes-avoid-dry-chicken-breast-lead-01-896d5cf29a5f4c4c914c0f17c10601a6.jpg\")
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Chicken is the most frequently consumed animal protein in America. It\u2019s versatile, comparatively affordable, and easy to make. Well, most<\/em> cuts of chicken are easy to cook. Chicken breasts are the exception. Although they are the most popular part of the bird, chicken breasts often turn out dry.\n<\/p>\n I\u2019ve tried a plethora of methods of avoiding dryness\u2014brining, marinating, pounding thin\u2014with limited success. In hopes of churning out some tender, juicy chicken, I reached out to Meathead Goldwyn to get some insider tips.\n<\/p>\n One of only 40 living Barbecue Hall of Famers, the publisher of the largest and most popular barbecue and grilling website in the world, and the author of a New York Times Bestselling cookbook, I trust Meathead implicitly to give me the very best advice.\n<\/p>\n <\/p>\n Put simply, it\u2019s pretty tricky to avoid dryness because of the physical structure of the breast muscle. \u201cChicken breasts tend to be dry because there is little fat in these muscles,\u201d explains Meathead. \u201cFat is important because it melts during cooking, creating moisture and flavor.\u201d\n<\/p>\n Higher in protein and lower in fat than other parts of the chicken, the breast can tighten when it\u2019s cooked, squeezing out excess moisture and resulting in dryness.\u00a0\n<\/p>\n Simply Recipes \/ Getty images<\/p>\n <\/span> <\/p>\n It\u2019s pretty straightforward, says Meathead, \u201cJust use a good digital thermometer.\u201d Preparation methods can certainly help\u2014Meathead likes dry brining, scoring, and pounding (\u201cChicken breasts are thick on one end and thin on the other, so pounding is a good strategy because it allows the meat to cook evenly on all sides\u201d). That said, if you overcook the chicken, it will all be wasted effort. Cooking the breast to the correct temperature and avoiding overcooking is the ticket to a perfect result.\n<\/p>\n USDA guidelines recommend cooking chicken to a 165\u00b0F internal temperature for safety. \u201cCook it between 155\u00b0F and 160\u00b0F; it will continue to cook from residual heat even after you take it from the pan or oven,\u201d says Meathead. \u201cYou can get a good digital [thermometer] for $30. It will become the most valuable tool in your kitchen.\u201d We recently consulted some of our most trusted food editors about the best thermometer, and they all came back with the same recommendation.\n<\/p>\n \u201cAlso,\u201d recommends Meathead, \u201cdial back the temperature. Heat shrinks proteins, and that squeezes out moisture. Lower the cooking heat, and you will lose less moisture. I cook at 225\u00b0F.\u201d This is why, if you want to get fancy with it, he says \u201csous vide is a great cooking strategy\u201d because \u201cit cooks at a very low temperature, and the results are moist and tender.\u201d\n<\/p>\n No matter if you go on a culinary adventure and test out a sous vide method or stick with a tried-and-true roast, as long as you\u2019re probing it with a thermometer and not overcooking, your chicken breasts will turn out nice and juicy!\n<\/p>\n<\/div>\n #Avoid #Dry #Chicken #Breasts #Chef<\/p>\n","protected":false},"excerpt":{"rendered":" Chicken is the most frequently consumed animal protein in America. It\u2019s versatile, comparatively affordable, and easy to make. Well, most cuts of chicken are easy to cook. Chicken breasts are the exception. Although they are the most popular part of the bird, chicken breasts often turn out dry. I\u2019ve tried a plethora of methods of […]<\/p>\n","protected":false},"author":1,"featured_media":751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[225,521,44,13,667],"class_list":["post-750","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-avoid","tag-breasts","tag-chef","tag-chicken","tag-dry"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=750"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/750\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/751"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Why Does Chicken Breast Often Turn Out Dry? <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Avoid Dry Chicken Breast\u00a0 <\/span> <\/h2>\n