The Sum of Awe
Brought to you by the moment that spacetime began.
I had them at the usual run time and heat in the air fryer, but they came out flimsy and chewy/soft
They are not pink in the inside
They are not pink in the inside
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If chicken strips are flimsy and soft are they bad?
- Thread starter The Sum of Awe
- Start date
Viker
Häxan
They're safe but just kinda gross still. Really good chicken is moist, sturdy and stringy (unprocessed).
The Sum of Awe
Brought to you by the moment that spacetime began.
Thanks. You’re right they are gross. This is a brand I always buy though, and I cooked them the same as I have done a couple times successfully before. I wonder why they turned out that way
Shadow Wolf
Certified People sTabber
Get a food thermometer and take the guess work out of it.
Subduction Zone
Veteran Member
For larger pieces of meat I swear by them. Unless I am cooking sous vide. But for turkey I have a thermometer where the probe stays in the meat with a wire going to the main unit. And even then I move it when it hits the done temperature to make sure that I did not misplace it when I started. The same thermometer can be used for a pork roast which if it is pork shoulder gets well done or pork loin a bit less. And of course if I get a beef rib roast it is a must. Plus it has Bluetooth.
amorphous_constellation
Well-Known Member
Depends on your taste, I like crispier food if possible.
If you did everything the same way and they turned out differently I would leave them alone. Something's off there.
Viker
Häxan
Close to being freezer burnt, likely.
exchemist
Veteran Member
My advice would be to chuck them out and eat proper pieces of recognisable chicken. Industrial processed food that has been screwed around with is highly likely to shorten your life and make you fat - a well as tasting ghastly.
The Sum of Awe
Brought to you by the moment that spacetime began.
How do I know what is processed and what isn’t? This is the brand https://www.doordash.com/convenienc..._product_id=40488&utm_source=Google&utm_term=
exchemist
Veteran Member
The fact that it is a "brand" tells you all you need to know. Chickens don't come branded, nor coated in some dodgy brown covering of unknown composition.
They actually look like fish fingers for someone who hates fish.
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The Sum of Awe
Brought to you by the moment that spacetime began.
Maybe I should buy straight from the deli then.The fact that it is a "brand" tells you all you need to know. Chickens don't come branded, nor coated in some dodgy brown covering of unknown composition.
They actually look like fish fingers for someone who hates fish.
exchemist
Veteran Member
Not sure why the deli. In my country (UK) the deli deals in cooked products, not raw ones. If you want chicken, you can buy it at the butcher or in the supermarket and cook it how you like. Doing that does involves a bit more cookery, but it's not rocket science and it will taste better and be healthier.
The Sum of Awe
Brought to you by the moment that spacetime began.
What do you mean by a bit more cookery? I assume you'd have to do the breading yourself (how do you do that anyways? cover in flower is all right?)
Secret Chief
nirvana is samsara
Bad for the chicken.
exchemist
Veteran Member
Well you can put breadcrumbs on, if you dip the pieces in beaten egg first so they stick - same as you do with frying fish in breadcrumbs. Have to be a little careful with the cooking time, as it will depend on the thickness of the pieces. With breadcrumbs you don't want to have to cook for too long or they will burn, so need thinnish pieces of chicken breast or something, I suppose. I generally do something different though. I like to fry chicken pieces, usually thighs, which you find in the supermarket, with the skin on, so it goes crisp and the flavour goes into the meat (most of the flavour is in the fat under the skin). So I heat some oil in a heavy pan with a lid and put them in with the lid on at low heat so they part fry / part steam. I turn them 3 times, allowing 8-10 minutes per side, by which time they are golden all over. I put some slices of garlic in the oil and some thyme on the chicken.
(Optional extra: you can also tip the oil out at the end and put a splash of balsamic vinegar in the pan to deglaze it and gets the bits stuck to the pan off into a little sauce to go over. Since fried chicken is a bit oily, it cuts it a bit, which is nice)
It all takes about the same time (30 mins) as it takes to cook a few potatoes to go with it - and some vegetable on the side, or a bit of salad.
This is how most Egyptians make chicken strips at home, and they come out very tasty!
exchemist
Veteran Member
By mentioning Egypt, you have incidentally reminded me that it is a long time since I last made baba ghanoush.......
Shadow Wolf
Certified People sTabber
Actually it doesn't because some brands sell whole, clean, unprocessed, unbleached chicken.
Shadow Wolf
Certified People sTabber
Dip in flour, dip in egg (or one of a few alternatives), coat in bread crumbs, while gently pressing crumbs into whatever being breaded.
I like to keep a small pile of flour off to the side so when I'm done I can rub my hands in that, with the flour helping to clean off most the mess on my hands.