On Tuesday, January 8, 2013 6:11:17 PM UTC-6, Dave Smith wrote:
> On 08/01/2013 6:42 PM, notbob wrote:
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> > On 2013-01-08, jmcquown > wrote:
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> >
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> >> I prefer thighs myself, but over the years I've put boneless skinless
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> >> breasts to the test and most came out very tasty.
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> >
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> > The problem with chkn brsts is they tend to be dry. The trick is
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> > cooking them while retaining some internal moisture. The way I do it
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> > it to pan fry jes enough to put some brown on the meat, then bake at 325F for
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> > about 20-25 mins. Thoroughly cooked, yet moist. I'm happy with some
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> > creole spice and S&P. One might even pull out of oven and return to
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> > stovetop and make a wine reduction sauce.
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> >
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>
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> The trick can be described as to cook them without overcooking. Chicken
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> breast meat can be nice and tasty and tender when cooked properly, but
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> it gets dry and tough when overcooked. I know that a lot of people do
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> not like chicken dark meat, which I consider to the their problem, but I
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> find that chicken legs to be very resistant to overcooking. You can
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> cook the daylights out of them and get a crisp skin, but the meat will
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> still be nice and juicy.

I love drumsticks. Nothing is better for floured fried chicken, though I'd rather have wings naked fried.

--Bryan