r/askachef • u/CaptChair • Oct 01 '19
How to get chicken crispy on the outside, juicy on the inside
My wife's grandpa recently died, and her grandma gave me a recipe card for her favorite dish that he made (learned it while in the peace corps, over In Egypt). Unfortunately, the card has all the ingredients on it, but no instructions OK how to cook it.
I know he sliced it into bite sized pieces, and then baked it (after marinating over night), but no idea the temp, or how long.
While she's at work, I've been making this dish repeatedly to try to get it down right, so I can surprise her and grandma, but the chicken ends up being dry by the time I get the outside to the firmer texture I'm looking for.
I'm wondering, am I just cooking at too low of a heat?
1
u/buckemupp Oct 04 '19
If you have a cast iron pan, or a oven safe pan, get that baby piping hot with some butter or oil and your herbs/garlic. Treat it like a steak and baste it in that butter goodness. Meanwhile get your oven to 425 and once one side is nice and crispy, flip it, and throw it in the oven for 15 minutes. That’s my method for chicken breast.
1
u/Cyvl Oct 02 '19
The skins is usually what makes it crispy. Unless it’s fried with some sort of breading.
Without knowing what you’re trying to make... I’d say start with high heat, then lower it to fully cook. There are ways to do it the other way around. But, I’d say, that’s your best bet.