tough chicken

[ashley]

Most of the time when I use skinless/boneless chicken breasts in a recipe they turn out really tough. They aren't overcooked - just not very tender. Does anyone have a solution for this? Someone told me soaking them in buttermilk overnight helps, but I haven't tried that. Any suggestions would be appreciated!

[sherri]

I have tried the buttermilk before and it does make it tender.
Are you cooking the chicken by itself? If so make sure the chicken is covered in the oven in a pan. I used to have the same problem, but now I always put a cover on the chicken and it turns out great

[ElinorC]

I have found that if you dredge the breasts in flour before sauteing them, the flour forms a crust and keeps the juices in the chicken. Also don't cook them on a high heat and after browning, cover with a lid.

[funnybone]

The key is to pound the breasts. DOn't use a meat mallet with those prickly knobs on it. Instead, use the bottom of a heavy small saucepan or skillet. I fin it works better and takes less wacks. I always pound between plastic wrap too. I love chicken breasts and make them far too often I think, but never have them tough. Also, med. high heat is best.

Another method I use is to bake the chicken after it has been breaded (I only use milk and breadcrumbs with some herbs) and bake at 400F for about 25 minutes (30 minutes if larger or thicker). Always juicy.

[laden]

I have wondered about this many times. One thing I've noticed is different brands produce different results.

When I use chicken breasts from Sam's or Costco they are usually very large and thick. But when I purchase Butterball brand at the grocery they are smaller and thinner. Another thing I've noticed is that Butterball uses an injection of broth and salt solution. I'm not sure if it's the solution or that they are younger, smaller, but it really makes a huge difference.

Anybody else have thoughts on this?

[KellyD]

I agree with Laden - I now only buy Butterball chicken breasts. I'd had the same problem with tough chicken, and I used to buy in bulk at Costco, or the supermarket brand. I'm sure someone will point out that whatever they're injecting it with is bad for us, but they consistently taste good, so I'll take that over tough any day!

[Jewel]

I have always bought boneless/skinless Chicken Breasts in bulk because I use them so much. One of these days my husband is going to cluck.

I've found that pounding them is my secret. Last night I made Parmesan & Herb Baked Chicken, and I pounded the breasts to a uniform thickness, which was around a half inch thick, before the seasoned flour, egg wash, and breading. 25-30 minutes at 375 deg, and we were eating tender and juicy chicken!
When you flatten them a bit, you not only tenderize, but you also make them cook quicker, which keeps them from drying out. If you're baking without breading, always cover your dish! Any casserole with chicken gets covered except for the last 5 minutes to brown.