how can I cook chicken to the proper internal temperature without burning it?

Question

I was a vegetarian as a teen and just started cooking meat. Is there some special trick to get it to the right internal temperature as not to get sick and have it be cooked just right, not burnt? I usually cook mine in the frying pan.

Answer 1

Check out this video for understanding how to saute** chicken breasts in a skillet... what to look for before turning, temps needed, etc.:

http://rouxbe.com/cooking-school/lessons/170-pan-frying (may take a short while to load... also, wait after each segment and next segment will start playing automatically)



(and how to cook moist chicken breasts:)

https://answersrip.com/question/index?qid=20090614115430AAzxP84



**sometimes called "pan frying," but "frying" usually implies enough oil to come at least halfway or more up the food



Many chefs also "finish in the oven," which means they'll put the chicken (or fish, etc) in the oven just after browning both sides to finish the cooking at a more even heat all around. ("pan roasting")

Answer 2

Start the burner off on Medium high. Cook just long enough to brown on each side, about 2-3 minutes. This will not only give the meat color, but will sear in the juices. Check the temperature. If it is below 160, put it back in the pan and cover. Cook on med-low for 4 more minutes and check temp again. The cooking temperature for chicken is 165, but it will carryover cook after you take it off the pan. Always let meat rest a few minutes before cutting into it.

Answer 3

The best way to fry chicken is to put your chicken in a plastic bag with flour. Shake the chicken till couted all over. Next, place chicken in a frying pan with oil that has been heated over medium high heat. Cook chicken on the first side till golden brown, flip and do the same on the other side. The chicken should only take about 10 minutes to cook. Add salt and pepper to flour mixture if you want.

If you are cooking bone-in-chicken do the same thing except after browning put a lid on the pan and turn your heat down a notch.(ABOUT A 4 ON A SCALE OF 10) Cook another 15 minutes flipping halfway through.

Answer 4

After attending a ServSafe class, I can without a doubt tell you the proper temperature would be 165 degrees. I'm currently looking at my notes from the class. When reheating in the microwave for next day use, the proper temperature would be 165 as well.

Answer 5

If you want to cook it in the frying pan first do it on a very slow flame. And when it looks like its all done put the heat up to make it crispy. This way the meat will be cooked proper. Or the safest way is if you boil the meat first in the water, and after that just fry it on the frying pan for this crispy and tasty look.

Answer 6

use a meat thermometer with what ever method you use it will tell you on the face what temp. you should have next to the meat you are preparing. trial and error in cooking but the more you try the better you will become at cooking. welcome back.