Can not get chicken breast cooked fully without a rubbery texture. : AskCulinary
I have grilled chicken breast tons of times and never had a problem, and usually able to “eye ball” it and not use a thermometer. Im having to cook for myself for the first time consistently and now need to cook indoors when its cold. I like chicken breast, and having it prepared for when I get home, or to throw into an instant-pot recipe.
I have been trying to pan fry. (and failed many times)
I turn the stove top on low, add the cooking oil I’m using (I have tried butter, olive oil, and coconut oil)
While the oil heats I remove the chicken breast from the fridge. I buy individually wrapped ones. Before I open the plastic I make a fist and try to flatten it as much as possible.
Then open the chicken, leave the water behind in the bag, and once spreading the oil over the pan, I add the chicken to the pan.
First few times I tried to cook on high, oil splatters everywhere so I got one of those oil splatter covers.
It burnt thoose times mostly.
Next time I didn’t leave it on heat as long. I only flip the chicken once. While it cooks I sometimes move the pan with my wrist so the chicken doesn’t stick because I think that will burn it. I add salt while it fries.
Doing that it was undercooked so I bought a meat thermometer.
This latest time I used coconut oil (loved the smell while cooking). Cooked on medium heat. When I noticed a lot of white around the edges I flipped it. That side had a pretty moderate light brown glaze in some spots. As it got close to when I thought it was done I stuck the thermometer in the thickest part. Saw it pass 165F, pulled it out and turned the heat off.
Let it cool.
Put it in fridge.
Went to heat today (a day after cooking) in the microwave. It was super “rubbery”.
Im getting so frustrated trying to make chicken without a grill