Chicken breast - which brand is the most tender in your area?

EggHead_Bubba

We cook a lot of chicken breasts weekly for salads and some meals. I'm always very careful when cooking them at around 275° dome temp and always pull them off at 155° so the residual cooking takes them to 160°. It seems more often than not they end up a little dry. We've had decent luck with Tyson but I'd like to hear from others who are pleased with how their chicken breasts turn out and what brand you use and how you cook them. Thanks!

saluki2007

I personaly dont buy anything Tyson. I've had good luck with Costco and Krogers organic brand. 

RaleighGuy

Try cooking hotter and pulling earlier. If boneless and skinless, I cook at 375-400 and pull at 150 or just a little more. Depending on size, usually takes 30-45 min. This is raised direct. 

EggHead_Bubba

saluki2007 said:

I personaly dont buy anything Tyson. I've had good luck with Costco and Krogers organic brand. 

We have both of those available here, thanks for the suggestion.

Carolina Q

I buy whatever is cheapest and has a low enough sodium content listed. Sometimes Perdue, sometimes store brand. Those are the only ones I ever see. I've only seen Tyson in the frozen section and I never buy that.

I cook a lot of chicken, almost always at 400° raised direct. Whether parts or spatched. Breasts 160-165° thighs/legs, 175-180°. Always juicy and flavorful. Haven't had dry chicken in forever.

fljoemon

The Publix Greenwise Organic one is very tender ... so is WinnDixie Sanderson Farms .. which Publix just repackages and sells them as Greenwise.

Mattman3969

Go a little more south on the bird and get boneless/skinless thighs and all will be good. I've never had good luck with boneless breast unless I brined them for a bit. 

jls9595

I agree with hotter and faster. I do *400 raised direct like others have mentioned. Always juicy no matter what brand I buy. I have a bunch of Sam's brand in the freezer and coincidentally just got done cooking a couple.

Another tip is to pound to even thickness before cooking like I did on these big ladies:

RRP

When I really want tender chicken breasts for a kick butt sandwich on a butter croissant with melted Munster and Havarti cheese I Jaccard them well and then marinate them in Frenches spicy Italian dressing. Those sandwiches ROCK! 

SGH

fljoemon said:

 WinnDixie Sanderson Farms .. 

I find these ^^^^^^^^^^^^^^^^^^^^^ to be very good as well. 

RRP

In case someone isn't familiar with a Jaccard - here is my 48 bladed one that will tenderize any brand chicken breast! Just don't over do it!

Eggcelsior

Bell and Evans. Fantastic flavor. They are based out of Pennsylvania and are also highly rated by sites like cooks illustrated. I used a jaccard to tenderize and help speed cooking or I'll pound it flat and grill if I'm chopping it for fajitas or salad. If I'm braising it, I just season and go.

SGH

RRP said:

In case someone isn't familiar with a Jaccard 

Question my friend. Have you ever tried it on one of those real small, reduced for quick sale flats? Just curious to the out come. 

DoubleEgger

I use Publix Greenwise exclusively with good results. 

RRP

SGH said:

RRP said:

In case someone isn't familiar with a Jaccard 

Question my friend. Have you ever tried it on one of those real small, reduced for quick sale flats? Just curious to the out come. 

No I have not - the only problem I see is "how long has that flat been" sitting out there unsold and handled. Point is the possible problem using a Jaccard is any BAD bacteria sitting on the surface of the meat gets pushed through to the interior of the meat. As long as it is cooked SOON and to the proper internal temperature then you should be OK.

OTOH a Jaccard can ruin an otherwise perfect cut of beef. I once very STUPIDLY Jaccarded a beautiful, dry aged boneless prime rib and it cooked up like 2# of cheap hamburger!

EggHead_Bubba

Awesome tips and advice. Can't wait to try some new things regarding boneless/skinless chicken breasts. Really appreciate all the replies, what a great community we have here!

NDG

+1 for Bell and Evans.  Also Whole Foods brand chicken is very good and very cheap (not all whole foods is overpriced)