Chicken Science!

Chicken Cuts

100

This part of the chicken has the most protein

Chicken Breast

200

This part of the chicken is commonly used for chicken tenders, fingers, and nuggets

Chicken tenderloin

300

This part of the chicken is a light meat and usually served bone-in with a variety of sauces

Chicken wing

400

This part of the chicken is a dark meat, is served bone-in, can be fried or dipped in sauces

Chicken Drumstick

500

Very similar uses to chicken breast but is a dark meat

Chicken thigh

Tips to Cooking Chicken

100

What temperature should chicken be cooked to?

165°

200

What is a common challenge people face when cooking chicken?

Keeping it from getting dry and tough

300

In the video, what was the bottom line to retaining the juices inside the chicken?

thin-cutting the chicken for even cooking

400

What is the reaction called that causes the outside of chicken to change color and turn crispy?

Maillard reaction

500

What is carry-over cooking?

When meat continues to cook after being removed from heat.

Cooking Methods I

100

Chicken is placed in an oven and cooked, uncovered, for a specific amount of time

Roast or Bake

200

A two-step cooking method that involves first searing chicken in a pan over high heat, and then simmering it in liquid (such as broth or wine) and seasonings over low heat

Braise

300

• Chicken is cooked in more oil and over a slightly lower heat. 

• The oil helps cook the chicken evenly and adds flavor. 

• Chicken is dredged (coated) with flour beforehand to ensure a crispy exterior and moist interior.

Pan Fried

400

• Chicken is placed in a vacuum-sealed bag and cooked in a temperature-controlled water bath for a precise amount of time. 

• The meat is then removed from the bag and seared (or grilled) over high heat on both sides for a few minutes just before serving

Sous Vide

500

Uses induction heat, but within a smaller space, resulting in faster cooking times compared to a conventional oven.

Air Fry

Cooking Methods II

100

• Cooking chicken on a hot grill or over an open flame. 

• This method creates a crispy exterior and juicy interior. 

• Chicken is typically marinated, seasoned and/or basted with a sauce before cooking

Grilled

200

• Chicken is cooked quickly in a hot pan with a small amount of oil. 

• The high heat sears the outside of the chicken, creating a crispy texture, while keeping the inside moist and tender.

Sauté

300

• Small pieces of chicken, often together with chopped vegetables, are quickly cooked in a hot wok or pan with a small amount of oil. 

• The chicken is continually stirred, ensuring that all sides are cooked evenly. 

Stir Fry

400

• Chicken is simmered in liquid (such as water or broth) until fully cooked.

Poached

500

• Chicken is simmered in a liquid (such as broth or sauce) with vegetables and spices for a long period of time. 

• This method results in tender chicken and flavorful broth.

Stew