![]() ![]() Place the boneless, skinless chicken pieces in a microwave-safe dish, making sure smaller pieces are in the center and larger pieces on the outer edge.Īdd a tablespoon or two of water, this will help keep the chicken moist.Ĭover the dish with a damp paper towel or plastic wrap. Before you put the chicken on a plate and zap it, read the directions below: The microwave is a quick method when you’re short on time although, I don’t recommend it for breaded, bone-in, or skin-on cuts. OVERCOOKED CHICKEN BREAST SKINPlace the chicken pieces into a baking dish, add about 1 cup chicken broth or water to the dish and cover with foil.īake for 15 minutes before removing the foil and baking for another 5 minutes or until the internal temperature reaches 165F and the skin has a little crisp to it. While reheating chicken in the oven takes longer than the microwave and stove-top, it yields the best results and makes the chicken taste like it was baked that day. Not suitable for breaded or basted chicken ![]() Each method comes with pros and cons, which I’ve listed for you below: Oven Prosīest for bone-in, skin-on cuts, and breaded cuts ![]() When it comes to properly reheating the chicken, there are a few ways to do it without drying out the meat on the stove-top, in the oven, or microwave. I’m a major advocate for baking/cooking chicken ahead for quick meals later in the week. ![]()
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