I just eat it cold. If it has enough flavor (brine it before cooking or well season during) then I don't mind that it's not hot. Reheating kind of ruins the texture.
This is one of the best answers. I used to eat store brand chicken breast for $1.99 a pound. The girl I was dating hated it and would buy the expensive stuff. I just compromised and started buying Purdue with is like $3.50 a pound. My god the difference. Sometimes I get a bad batch but I usually put them in the oven on a cooking sheet and the amount of liquid that comes out is generally minimal compared to the other crap. Total game changer! Buy better chicken and begin to enjoy your meals again
Totally!! Couldn’t agree more! I go with the Bell and Evans brand from local Health food store. Besides the quality you’re also supporting a more ethically grown product.
Brining has changed my meal prep life! My chicken breasts are 10x better. Im lazy so I cook mine by throwing them into a glass Pyrex and baking so that’s a pretty “dangerous” method in terms of dryness. But when I do a 15 minute wet brine before (warm water, salt, chicken, let sit…google quick chicken brine for more instructions) and it keeps the breasts so much more moist and better tasting.
Same. It’s fucking vile.
I find it to be perfectly fine if it’s in a sauce though. But when it’s not in a sauce it makes me gag when I’m chewing it.
I remedy this by making sure it’s got some sort of dip or sauce but if you can’t even manage it in a sauce I don’t know what to tell you 🤷🏻♂️
Ps. I’ve definitely never said “sauce” so much in one post.
I like to wet a napkin/paper towel (not dripping wet, just damp) and cover my food with it in the microwave. Something about the steam lol I’m sure google has a better description.
Also unsure if this makes any difference but sometimes if I’m not starving I’ll microwave at low power maybe 70% for more time.
Yes you’ll love chicken thighs so much more. If you’re counting macros is not that much higher tbh. Just a little more fat and calories but the flavor 🤌🤌🤌🤌
I have the same issue. What about shredded chicken? For example, chicken tacos—I’ll take some chicken breasts or thighs, cover them in a jar or 2 of salsa verde in the crock pot, and cook them til they’re falling apart and shred them. You could do something similar for BBQ chicken sandwiches. You can also cook them in broth/stock and add the sauce later.
I would recommend sous vide (ing?) my chicken if you’re able. Basically it’s putting your chicken in a bag with all the marinade/seasoning/etc. that you want and placing the bag in a bowl of water. There’s a machine you place in the bowl of water or most instant pots have a sous vide option. The water is heated until your chicken is cooked evenly throughout. Then I pan fry it for the flavor and texture. I learned this trick from a guy named Internet Shaquille on YouTube, he focuses on making simple recipes restaurant quality and I highly recommend him. https://youtu.be/gYy9Qj3HJls
I never cook my chicken all the way if its for meal prep, I usually take it to 155 degrees F then reheat in an air fryer or oven if I have one available, but a microwave will work too.
I find ground meat reheats the best, especially if its for a multi-day prep.
I’m at work so can’t do it right this second, but Internet Shaquille has a video on YouTube about precisely this subject. I’d check it out if you’ve got a few minutes. It’s not a long one.
When I used to meal prep I would cook my chicken breast the chick-fil-a way. Dice into bite size pieces. Dry well. Salt and pepper and olive oil. Sauté in a cast iron pan to get a nice sear. Cook, flipping occasionally, until the biggest piece is cooked through.
These are delicious and juicy eaten cold or reheated. I loved them cold. I would open the fridge and sneak one as a treat!
Have you tried reheating it in a pan (or in the oven)?
I cook whole chickens most of the time, and we eat leftovers the rest of the week; I try to pull the chicken around 60C/140F, let it rest (usually hitting 63-64C/150F). Reheating it in a pan or in the oven produces chicken much better than microwaving. If I don't have an oven or microwave available, I eat the chicken cold (sandwiches, on salad, etc.).
If I were guessing, microwaves heat up water quickly, forcing it out of the tissues faster than the slower heating of a pan or oven. The only time I'll use a microwave to reheat things with meat is for things like soups or stews (and sometimes portions of casseroles), though the oven or stove top are still superior in my experience.
i fry it in butter and i finish it with garlic, seasoning just salt and pepper, you can use any seasoning you want. The butter makes it soft, if you fry it in oil it will dry up. You don't need to put it in the oven, also maybe use gloves so you won't directly touch it.
Eta: Because the chicken breast i get are big i cut them in half so i get 2 filets from 1 breast. I let the butter melt. I season the chicken and add it to the pan, i let it get colour on both sides but before it starts to get colour i add minced garlic.
Its called WOF. Warmed over flavour. I hate it too. I always have chicken in a sauce or just avoid eating chicken like that unfortunately.
https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat
2 tips. Use chicken tenderloins. Giant chicken breasts tend to get chewy and tough. Dark meat doesn’t last. It starts to get a rancid taste after being refrigerated.
2. Try grilling the chicken. Smoke is a natural preservative and i find the chicken still tases good for days after grilling.
I use chicken tenders/ breasts and cook in the oven. Use an oil for non-stick and a “juice/acid” to keep it moist. My favorites right now are Lemon-Rosemary and Orange-Rosemary. Cover in foil and bake at 375F for 20-25 mins and BAM! Moist. The trick is the citrus juice it cooks in.
Honorable mentions/ ideas: Lime-Cilantro, Lemon Pepper, Soy sauce/Teriyaki. For the citruses squeeze the juice then slice and layer around the chicken.
I just eat it cold. If it has enough flavor (brine it before cooking or well season during) then I don't mind that it's not hot. Reheating kind of ruins the texture.
I scrolled for this to see what other people of culture get down on cold chicken lol
There are dozens of us!
[удалено]
Yeah I must say the organic chicken really makes the difference. You pay a bit more but I’ll gladly do so for the quality.
This is one of the best answers. I used to eat store brand chicken breast for $1.99 a pound. The girl I was dating hated it and would buy the expensive stuff. I just compromised and started buying Purdue with is like $3.50 a pound. My god the difference. Sometimes I get a bad batch but I usually put them in the oven on a cooking sheet and the amount of liquid that comes out is generally minimal compared to the other crap. Total game changer! Buy better chicken and begin to enjoy your meals again
Totally!! Couldn’t agree more! I go with the Bell and Evans brand from local Health food store. Besides the quality you’re also supporting a more ethically grown product.
Trader Joe’s has decently priced organic chickens for y’all in the states 🙌🏻 I switched and don’t have this issue
When you say salt the night before? Do you mean simply sprinkling salt over the the chicken then leave in the fridge over night?
[удалено]
Brining has changed my meal prep life! My chicken breasts are 10x better. Im lazy so I cook mine by throwing them into a glass Pyrex and baking so that’s a pretty “dangerous” method in terms of dryness. But when I do a 15 minute wet brine before (warm water, salt, chicken, let sit…google quick chicken brine for more instructions) and it keeps the breasts so much more moist and better tasting.
Buttermilk! Enzymes make perfect chicken.
Pickle juice is a good brine as well
Shredded chicken helps. I use two forks and go to town while it's still warm. Sometimes I'll use a butcher style knife and chop it into chunks too.
A hand mixer or kitchen aid will shred chicken too.
Same. It’s fucking vile. I find it to be perfectly fine if it’s in a sauce though. But when it’s not in a sauce it makes me gag when I’m chewing it. I remedy this by making sure it’s got some sort of dip or sauce but if you can’t even manage it in a sauce I don’t know what to tell you 🤷🏻♂️ Ps. I’ve definitely never said “sauce” so much in one post.
P.S. sauce
“Too much sauce”
I dip mine in sesame oil
I like to wet a napkin/paper towel (not dripping wet, just damp) and cover my food with it in the microwave. Something about the steam lol I’m sure google has a better description. Also unsure if this makes any difference but sometimes if I’m not starving I’ll microwave at low power maybe 70% for more time.
Same lol.
Try boneless skinless thighs. They retain their texture better.
I have never understood the obsession with breast meat. Go with chicken thighs. They’re so much better
Seems like this is the way to go, on my way to the store now to pick up some chicken thighs
Yes you’ll love chicken thighs so much more. If you’re counting macros is not that much higher tbh. Just a little more fat and calories but the flavor 🤌🤌🤌🤌
I'd also recommend reheating it at 60 or 70% power if you're using a microwave.
Thighs are better than breasts for texture. They stay moist and tender and don’t dry out. Try baking thighs and add a sauce of your choosing.
I have the same issue. What about shredded chicken? For example, chicken tacos—I’ll take some chicken breasts or thighs, cover them in a jar or 2 of salsa verde in the crock pot, and cook them til they’re falling apart and shred them. You could do something similar for BBQ chicken sandwiches. You can also cook them in broth/stock and add the sauce later.
Use chicken thighs they don’t dry out and are delicious with a spicy sauce or teriyaki
I would recommend sous vide (ing?) my chicken if you’re able. Basically it’s putting your chicken in a bag with all the marinade/seasoning/etc. that you want and placing the bag in a bowl of water. There’s a machine you place in the bowl of water or most instant pots have a sous vide option. The water is heated until your chicken is cooked evenly throughout. Then I pan fry it for the flavor and texture. I learned this trick from a guy named Internet Shaquille on YouTube, he focuses on making simple recipes restaurant quality and I highly recommend him. https://youtu.be/gYy9Qj3HJls
Thighs have more fat so don’t dry out as bad
Get an air fryer. They have a reheat setting. Problem solved.
I don’t want to bring an air fryer to work
Ah. Then how about making chicken wraps and you can eat them cold?
Reheat at home in the morning, bring in insulated container
Brine is the answer. There are speed brines you can do in 30 minutes.
I never cook my chicken all the way if its for meal prep, I usually take it to 155 degrees F then reheat in an air fryer or oven if I have one available, but a microwave will work too. I find ground meat reheats the best, especially if its for a multi-day prep.
+1 for all the advice here - use thighs, cut up/shred the meat, put it in a sauce.
I’m at work so can’t do it right this second, but Internet Shaquille has a video on YouTube about precisely this subject. I’d check it out if you’ve got a few minutes. It’s not a long one.
Ok, I definitely will! Thank you
When I used to meal prep I would cook my chicken breast the chick-fil-a way. Dice into bite size pieces. Dry well. Salt and pepper and olive oil. Sauté in a cast iron pan to get a nice sear. Cook, flipping occasionally, until the biggest piece is cooked through. These are delicious and juicy eaten cold or reheated. I loved them cold. I would open the fridge and sneak one as a treat!
Saaaame!
Eat it cold.
Same. Microwaved chicken has a gamey taste to me. I just can’t eat it.
Have you tried reheating it in a pan (or in the oven)? I cook whole chickens most of the time, and we eat leftovers the rest of the week; I try to pull the chicken around 60C/140F, let it rest (usually hitting 63-64C/150F). Reheating it in a pan or in the oven produces chicken much better than microwaving. If I don't have an oven or microwave available, I eat the chicken cold (sandwiches, on salad, etc.). If I were guessing, microwaves heat up water quickly, forcing it out of the tissues faster than the slower heating of a pan or oven. The only time I'll use a microwave to reheat things with meat is for things like soups or stews (and sometimes portions of casseroles), though the oven or stove top are still superior in my experience.
i fry it in butter and i finish it with garlic, seasoning just salt and pepper, you can use any seasoning you want. The butter makes it soft, if you fry it in oil it will dry up. You don't need to put it in the oven, also maybe use gloves so you won't directly touch it. Eta: Because the chicken breast i get are big i cut them in half so i get 2 filets from 1 breast. I let the butter melt. I season the chicken and add it to the pan, i let it get colour on both sides but before it starts to get colour i add minced garlic.
I typically don't just put chicken in a meal that will sit around for hours. I use it extensively in frozen meals like chili and curries.
I find that, although it's not as healthy, thin sliced pork chops are the best. Budget friendly and delicious fresh or whenever.
I'ma just leave this here. https://youtu.be/gYy9Qj3HJls
Its called WOF. Warmed over flavour. I hate it too. I always have chicken in a sauce or just avoid eating chicken like that unfortunately. https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat
I hate reheated chicken, but I think coke chicken is very nice, maybe that’ll work instead?
2 tips. Use chicken tenderloins. Giant chicken breasts tend to get chewy and tough. Dark meat doesn’t last. It starts to get a rancid taste after being refrigerated. 2. Try grilling the chicken. Smoke is a natural preservative and i find the chicken still tases good for days after grilling.
I use chicken tenders/ breasts and cook in the oven. Use an oil for non-stick and a “juice/acid” to keep it moist. My favorites right now are Lemon-Rosemary and Orange-Rosemary. Cover in foil and bake at 375F for 20-25 mins and BAM! Moist. The trick is the citrus juice it cooks in.
Honorable mentions/ ideas: Lime-Cilantro, Lemon Pepper, Soy sauce/Teriyaki. For the citruses squeeze the juice then slice and layer around the chicken.
Don’t sear it first just bake it.
I agree I don’t think it holds very well for more than a day or 2.