You eat a lot of chicken. You love chicken. Your whole family loves it. So, you must be doing something right; right? Well, let’s check. So many people make mistakes when preparing and cooking poultry, specifically chicken but other birds as well. You can up your chicken cooking game by learning the top chicken cooking mistakes and adjusting them to meet even the most professional chef’s standards.

Continue below to review some of the most common mistakes made when cooking chicken and how to avoid them.

Chicken Wings Special Indianapolis IN 317-822-5070

Don’t Do This When You Cook Chicken

Rinse With Water

Do you have the urge to rinse your chicken breasts or tenderloins before you cook them? Professional chefs would cringe at the sight. Not only does rinsing do nothing to remove bacteria or otherwise de-sterilize your chicken cuts, but it will pose the risk of splattering raw chicken juices around the sink and surrounding kitchen, thus contaminating the sink, dishes, countertops, and more. Next time, simply pat your chicken with dry paper towel.

Over-Marinate

Many people love the results of a citrus marinade. Something about the citric notes and properties pair so well with chicken. But be careful not to make the mistake of over-marinating in citrus juices. This will only cause the meat to take on a mushy or mealy texture, which is very unappetizing. Over-marination can include marinating for too long or marinating using too much citrus juice.

When using a lime, orange, lemon, or grapefruit-based marinade, stick with a 2-hour marker. Longer does not mean better in all cases of marinading. For buttermilk or yogurt marinades, stick with a 24 hour time limit. Otherwise, you run the risk of over-tenderizing the chicken, which can have an unappealing texture and mouthfeel.

Use Only Boneless Skinless Chicken

So many people love to stick to what they like best, which is often the most convenient cut. Boneless, skinless chicken breasts certainly fit this bill. But do not make the mistake of using boneless skinless chicken for every chicken dish. Some chicken meals are better prepared using darker, richer cuts of the bird, such as slow-cooker recipes, soups, and stews.

Over-Stuff the Frying Pan

If you are cooking chicken in the cast iron or frying pan, do not make the mistake of over-crowding the pan. Putting too many chicken cuts in the pan at one time will do a lot to ruin your meal. First, the heat-distribution will be unbalanced, causing the chicken to cook much slower and unevenly. Also, over-stuffing the pan will prevent you from easily flipping and maneuvering each piece. Next time, use a larger skillet or cook your chicken in multiple rounds.

Use Expensive Olive Oil for Fried Chicken

If you love fried chicken and looking to step your game up next time you make it yourself, do not waste your time on expensive olive oil. Fried chicken does not need a fancy oil to taste great, so do not spend the money on the top shelf stuff. Not only will it likely burn and smoke up your place, but it will do nothing to enhance the flavor. In fact, it can make it taste bitter. Stick with your basic vegetable oil for fried chicken. If you insist on using olive oil, use a light one.

Cut Immediately

Many people make the mistake of cutting into their chicken immediately after cooking it. But this is a big no-no! The juices inside the chicken need time to percolate from the center to the skin. This will give you a juicy, mouthwatering chicken. If you cut into it right away, the juices will just flow out and you will have a dryer result. Instead, transfer the chicken to a wood cutting board and loosely cover it with foil. Let it sit for 15 minutes and then start slicing!

Simultaneously Pan Fry With Vegetables

You do not want to toss in stir-fry veggies with raw chicken into the same pan and cook them. Not only will the cold, raw chicken reduces the heat of the pan, thus increasing cooking times, but the juice will overwhelm the stir-fry vegetables, essentially boiling or steaming them. The result is cold, mushy, soggy stir fry. Instead, cook your chicken first, and just before it is done, toss in the veggies and seasonings.

Are you craving some juicy, delicious chicken entrees made to perfection? Visit English Ivy’s Downtown Pub and Eatery for our famous Monday 50 cent chicken wing special! Wash down your spicy, BBQ, or dry rub chicken wings with a frosty beverage from our Monday drink special menu, like $6 Moscow Mules and ½ Price Premium Wine!

There are several ways to defrost a full, frozen chicken, but only a few will do it the fastest. The amount of time each method ultimately takes will depend on the size of the bird, as well as the cooking method you choose or have available to you. Continue reading to get started!

Downtown Indianapolis Takeout and Carry Out 317-822-5070

How to Quickly Defrost Frozen Chicken

Nothing is more frustrating than getting home after a long day of whatever it is you had to do, only to discover that you forget to defrost the chicken that you are supposed to cook for dinner. Fortunately, there are ways around this dilemma aside from ordering take-out, which is never a bad idea if you ask the rest of the family! But when thawing chicken, it is important to ensure to avoid unhealthy bacteria growth, which chicken is prone to doing if thawed improperly.

So, if you are in a time crunch, rely on these 3 methods of thawing a whole chicken. They are the fastest, and will render the same quality results.

❶ Microwave Thawing

If you have a microwave, especially one from this century, take a closer look at the buttons. You will likely see a defrost button. This button will work for your whole chicken, so long as you do the math right. Read your microwave’s owners’ manual for instructions on how to use the defrost setting. Be sure to stop the process every few minutes to check on the chicken and move it around. For average size whole chickens, you can expect this to take around 45 minutes.

❷ Refrigerator Thawing

Arguably the best option, thawing chicken in the refrigerator works every time. However, you need a day or two to let the chicken fully thaw. So be sure to plan ahead when using this method! Also, it is recommended to place the chicken on a place, even it if is wrapped in plastic. They are prone to leaking as they thaw!

❸ Cold Water Thawing

You should never thaw chicken in a bowl of hot water, but a bowl of COLD water is perfectly effective. Place your chicken in a sealable plastic bag, then place the bag of chicken into a large bowl filled with crisp, cold water. Be sure the chicken is entirely submerged. Allow the thawing process to take anywhere from 2 to 3 hours. It is important, however, to change the cold water every 30 to 45 minutes.

You Can Cook it Frozen of You are Really in a Pinch!

Cooking frozen chicken is usually recommended for slow cooking or braising. Cooking frozen chicken comes out the most successful if you have a pressure cooker or slow cooker. Just be sure the pot is large enough for your chicken, and read the manual before getting started.

⚠ Never thaw chicken in room temperature, or in a bowl of hot water. ⚠

Don’t Have Time to Thaw a Chicken Tonight?

Order Takeout at English Ivy’s Eatery and Pub in Downtown Indianapolis!

Contact English Ivy’s at 317-822-5070 to hear about our delicious dinner and drink specials we offer at our Downtown Indianapolis bar and restaurant! We gladly accept wall-ins, reservations, and even carryout orders. From classic wings and beer, to prime rib, cocktails, stage entertainment, and more, we have exactly what you are looking for in both flavor and fun! With neighborhood prices and the kindliest service around, you will be fully-satisfied with every visit. We look forward to being friends!

English Ivy’s

Tag Archives: chicken dinner

Common Mistakes People Make When Cooking Chicken