Why doesn't my chicken taste as good as restaurant chicken?

NRSPAM
NRSPAM Posts: 961 Member
edited November 8 in Recipes
What am I doing wrong? My chicken never tastes as good as any restaurant I've been to. Any suggestions? I've tried grilled, baked, BBQ'd, boiled, and it just never comes out all that great. I've cooked it with oil, seasonings like paprika, salt, pepper...just about anything I can think of. I've even marinated it. It just tastes different.
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Replies

  • fearlessleader104
    fearlessleader104 Posts: 723 Member
    What do you mean by not taste as good? too dry? seasoning is not enough?

    Where do you buy your chicken? Whole or pieces?
  • NRSPAM
    NRSPAM Posts: 961 Member
    Not sure, exactly. I guess a little dry sometimes, but the taste is not as good, and mine seems tougher. I usually buy chicken breast tenders or regular breast.
  • mtruitt01
    mtruitt01 Posts: 370 Member
    crockpot. with rice.
  • fearlessleader104
    fearlessleader104 Posts: 723 Member
    http://allrecipes.com/recipe/mediterranean-chicken/
  • NRSPAM
    NRSPAM Posts: 961 Member
    That looks yummy!!! Will have to try. Thank you!
  • ninadrunner
    ninadrunner Posts: 14 Member
    Turn your oven on to 350F. Sear your chicken breast first on medium-high heat each side till you get a nice brown sear. Then you finish in the oven till you reach temp 165F (in the middle part of the meat in the center), but depending if you have bone in it takes a bit longer and higher cooking point. I usually cook bone in till 170-180F. If you have blood on the bone you are fine, but most people think it is wrong and will send it back, so to make sure the blood vessel on the bone is cooked out I cook a bit higher for bone in. You can get a cheap thermometer at Walmart for 10 bucks. You don't need anything fancy. Try messing around with this, as I cook for a living and this is how we do it. It all depends on size of chicken, marinate, breading, etc. Figure out your perfect temp when you sear then the rest is easy. This is just one way of doing it as there are many.
  • 970Mikaela1
    970Mikaela1 Posts: 2,013 Member
    Grill on medium low. 8 or ten minutes each side.ish. Finish with the split side up. You will see clear juice in the little split when it's done. Immediately put in a freezer bag then the fridge. awesome every time. Liberally apply your favorite spices.
  • segacs
    segacs Posts: 4,599 Member
    Depends which restaurant chicken. If you're getting the full fat, drenched in oil and sauce restaurant chicken, it's because your chicken doesn't also have a zillion calories.
  • bulbadoof
    bulbadoof Posts: 1,058 Member
    brine before cooking.

    http://www.wikihow.com/Brine-Chicken

    it's a pain in the *kitten* but it makes it so juicy.
    may increase calories/sodium, i'm not sure how much by...
  • SnuggleSmacks
    SnuggleSmacks Posts: 3,731 Member
    edited December 2014
    To grill boneless/skinless chicken, one trick is to make diagonal slashes about 1/4 of the way through...about 3 or 4 slashes on each side. This allows the heat to cook the inside faster so that the outside doesn't get burned. Marinade at least a few hours, preferably overnight. Thrown some wood chips on the coals when you put the chicken on, and close the lid.

    Inside, try putting the breasts in a medium-high skillet to brown both sides, then put the lid on the skillet and put it in the oven at around 375 or 400 until it reaches the proper temp. Also best with marinaded.

    Also, learn to brine. Chicken breasts brine fairly quickly, and the brine will make the chicken extremely moist and flavorful. It's really great for pork as well.
  • WinoGelato
    WinoGelato Posts: 13,454 Member
    Order steak. Problem solved...

    Sorry, that sounded flippant. I just rarely order chicken in restaurants..because I cook it so much at home. Tell us about the restaurant chicken that is so much better? What restaurant? Is it bone in? White meat or dark? How is it advertised in the restaurant?
  • jenilla1
    jenilla1 Posts: 11,118 Member
    Whole chicken, crock pot - you won't be disappointed.
  • SnuggleSmacks
    SnuggleSmacks Posts: 3,731 Member
    Seasoning can make a big difference as well. I use a variety of things, but my go-tos are either Weber Kickin' Chicken (if I'm feeling spicy) or an herbes de provence mix (thyme, lavender, etc.) I have an old spice jar in which I put a half and half mixture of whole wheat flour and corn starch. So, after pounding my chicken to get the thickness more uniform, I sprinkle it heavily with the seasoning on the smooth side, and then sprinkle it very lightly with the flour mixture. I don't want to bread it, just give it a smooth, very light coating. Pat it in along with the seasoning to make sure it sticks.

    When my pan is hot, I put that side down first to sear. When it's browned, flip it and put the lid on and finish in the oven.

    It will end up tasting very similar to a good seasoned fried chicken, even though you've barely used any oil or breading.
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    appreciate the ideas :)
  • ana3067
    ana3067 Posts: 5,623 Member
    NRSPAM wrote: »
    Not sure, exactly. I guess a little dry sometimes, but the taste is not as good, and mine seems tougher. I usually buy chicken breast tenders or regular breast.
    I'd guess you've over-cooking them. Lower the heat and/or cover the meat while you cook it. Mine are never tough but I'm lazy and dont' season so they are boring. I do need to figure out my preferred chicken seasoning.
  • Acg67
    Acg67 Posts: 12,142 Member
    Cook to an internal temp of 140, will stay juicy even without brining
  • Sued0nim
    Sued0nim Posts: 17,456 Member
    Roast chicken - don't overcook it and allow it rest for 20 - 30 minutes before carving

    chicken is easily overcooked and that's when it gets dry
  • Qskim
    Qskim Posts: 1,145 Member
    I poach a whole chook in a huge pot on the stove. Throw herbs and spices into the water. Soy, garlic, ginger is yummy. Scoop off the scum and fat (cos it tastes yuck) while cooking. Takes about an hour at gentle simmer. Can use the water as a broth to drink. Take chook out, cool in alfoil. Stick in fridge. Easy. Sometimes I do this in a shallow pan with chicken breasts. Always moist and tender.
  • queenliz99
    queenliz99 Posts: 15,317 Member
    Try dry brining. It is even better than wet brining and easier too! Crispy on the outside, moist on the inside. I did our turkey this way too.
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  • hoyalawya2003
    hoyalawya2003 Posts: 631 Member
    Brine or marinade, definitely helps with flavor and juiciness.
  • CarrieCans
    CarrieCans Posts: 381 Member
    Next time you go to that favorite restaurant, ask them if they use MSG. That makes all food taste sooooooo different. If they say no, then ask specifically if they use Accent or Sazon Seasonings. They contain MSG.
  • acpgee
    acpgee Posts: 7,956 Member
    Start by searing at high temperature to seal in moisture, and don't overcook. I like to spatchcock a whole chicken (remove the backbone with strong scissors) then lay flat, pulling the legs a little away from the body. This ensures that legs get blasted with heat on both sides so they take the same amount of time to cook as the breasts, which otherwise can be dry when the legs are done. Season with salt and pepper both inside and out. Preheat oven to 225C and pop in for 35 minutes.
  • VeryKatie
    VeryKatie Posts: 5,961 Member
    edited December 2014
    It could very well be the chicken you're buying. I notice a significant difference depending on the brand. Dunn-rite is a good one, maybe try that if you have it (they use rosy chickens though, so you have to cook via thermometer since it looks pink even when cooked through)? Also... perhaps pierce it with a fork or something before marinating. You could also try putting seasonings in a bit of flour and dipping the raw chicken in that first, then frying it. It's pretty flavourful that way (though not exactly low cal).

    My favourite recipe is this one, it's really good, and turns out perfectly every time (moist and extremely hard to overcook). I tend to spoon the sauce on top so that it's not left in the packet. I also check it multiple times while cooking it so I can get it just right.

    http://www.weightwatchers.ca/food/rcp/RecipePage.aspx?recipeid=94401
  • icrushit
    icrushit Posts: 773 Member
    edited December 2014
    I wondered this too, and the most successful I've been so far is with wet brining (didn't realise you could dry brine until this thread actually).

    This helps the chicken especially breasts retain a lot of their moisture and juiciness when cook I find, but sometimes I eat the juiciest, tenderest chicken breasts when I eat them elsewhere, and know they're not cooked individually, but probably en-mass in a tray, most likely in an oven, and wonder how they get the chicken to taste so good.

    Searing on a pan, and cooking until the inner temperature sounds hits the right point, sounds like a good way to go, but wonder what other tricks are going on when you get it elsewhere, as it's not seasoning/ msg with the chicken I've tasted, and it's all skinless chicken breasts too.

    Slow-cooker chicken is really lovely too when I've made it, although never used just breasts, always a whole chicken, or legs/ thighs/ drumsticks with the skin and bone in.
  • ThePhoenixIsRising
    ThePhoenixIsRising Posts: 781 Member
    CarrieCans wrote: »
    Next time you go to that favorite restaurant, ask them if they use MSG. That makes all food taste sooooooo different. If they say no, then ask specifically if they use Accent or Sazon Seasonings. They contain MSG.

    Sazon removed the msg :rage: or last I checked. I haven't found a new seasoning I like! :wtf:
  • queenliz99
    queenliz99 Posts: 15,317 Member
    iloseityes wrote: »
    I wondered this too, and the most successful I've been so far is with wet brining (didn't realise you could dry brine until this thread actually).

    This helps the chicken especially breasts retain a lot of their moisture and juiciness when cook I find, but sometimes I eat the juiciest, tenderest chicken breasts when I eat them elsewhere, and know they're not cooked individually, but probably en-mass in a tray, most likely in an oven, and wonder how they get the chicken to taste so good.

    Searing on a pan, and cooking until the inner temperature sounds hits the right point, sounds like a good way to go, but wonder what other tricks are going on when you get it elsewhere, as it's not seasoning/ msg with the chicken I've tasted, and it's all skinless chicken breasts too.

    Slow-cooker chicken is really lovely too when I've made it, although never used just breasts, always a whole chicken, or legs/ thighs/ drumsticks with the skin and bone in.

    I have done wet brining but it is such a hassle. While googling to find different ways to wet brine I discovered dry brining. I think this way is so much easier. You need to try this method if you like wet brining.
  • CarrieCans
    CarrieCans Posts: 381 Member
    ThePhoenixIsRising wrote: »
    CarrieCans wrote: »
    Next time you go to that favorite restaurant, ask them if they use MSG. That makes all food taste sooooooo different. If they say no, then ask specifically if they use Accent or Sazon Seasonings. They contain MSG.

    Sazon removed the msg :rage: or last I checked. I haven't found a new seasoning I like! :wtf:

    Get some Accent and add the MSG back to the Sazon lol
  • icrushit
    icrushit Posts: 773 Member
    queenliz99 wrote: »

    I have done wet brining but it is such a hassle. While googling to find different ways to wet brine I discovered dry brining. I think this way is so much easier. You need to try this method if you like wet brining.

    Yes, I will :smile: I should google it properly, but is dry brining just salting the food for a period of time, before removing the salt & cooking it ?

    I don't find wet brining such a hassle myself by the way, but then I'm not overly fussy, and just grab a pot, fill with water and dissolve a decent bit of salt into that water with a whisk, and just leave what I want to brine in there for a few hours. I usually just brine smaller portions of chicken (and turkey), but have done whole chickens in the past, just with a bigger pot, and for longer, lol :smile:

  • Francl27
    Francl27 Posts: 26,371 Member
    Your answer - you don't put as much sodium on it.

    The foreman grill still makes a pretty good chicken but yeah, it doesn't compare sadly.

    I've tried the crockpot thing and frankly I hate the texture of most meat that comes out of it (unless I want to make chicken salad or pulled pork really).
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