Why are these always unbelievably dry?
>>22027606it's deep fried chicken tender. there's no way to not make it dry. that's why breast meat sucks unless you cook it under done.
ENTER
>>22027606Would you rather it be soggy slop instead
>>22027606Depends on where you get it. The one I get in my town is pretty damn moist.
>>22027606Supposed to dip
>>22027612tender isnt breast tho. it's a different muscle.
>>22028106Fuck off pseud
Surely you simply slow cook brined chicken until 60c internal temp either in the oven or sous vide, then let it rest a bit and coat it and then coat it and fry it in oil
>>22028106different muscle but they're both attached to each other and are effectively identical
>>22027606The ones from my grocery store are either dry as jerky or soggy. Kills me. I'd rather eat the bland grocery store sushi.
>>22027613I can just imagine that faggot Chris Broad reading the writing on this in some stupid accent and acting like it's good content.
>>22027613holy based, this is exactly what i want. a thin slab of chicken with popcorn chicken texture
>>22028183they're right y'know
>>22027606Because chicken is horrible. No matter how it's cooked.
>>22028450I hate all of those channels so much bros
>>22028217Retard.
>>22027606My homemade ones come out perfectly moist and juicy and all I do is shallow fry in a pan.the main trick is to keep the pan temperature as close to 350F as possible the whole time. 4 minutes on one side, then 4 minutes on the other. done.
>>22027606to compliment the sauce you dip dipshit
>>22027606Funnily enough, McDonald’s McCrispy chicken strips were actually insanely juicy. I was pleasantly surprised when I first bit into it, and now McD’s my go-to chicken strips joint whenever I get the craving
>>22027606Local place (Kickin' Chicken) always has them juicy. I assume brining is a must. See if there's a smaller spot near you.
>>22027606Because they're just like your mom's birth hole.
I've had some very good chicken strips in my life but chicken thighs are better in every way. A beginner cook can make 7/10 fried chicken thighs with minimal effort
>>22029299spotted the wanna be black
>>22029307Is this all you ever think about
I don't think it's possible to deep fry something and have it be juicy
>>22029451deep frying is the best way to preserve juiciness but chicken tenderloins are the most dry fucking shit so what do you expect
>>22027606If you cook tenders dry, you're doing it wrong.
>>22027606Here you go, OP. No dryness, no sharp edges to give your mouth owies
>>22028217This. The tenderloin is part of the breast. And it's inferior anyway because of that fucking rubbery tendon strip. If you go through with a scalpel and cut that vein out the tenderloin is split and effectively ruined and you've spent a lot of time. If you leave it in you've got the whole piece but the tendon is an unwelcome bit people want to spit out. I don't eat chicken strips, and when I have bought tenderloins I just put in the time and cut that shit out of them and use the mangled remains for something that doesn't need to be big.
>>22029192This reads like a fucking ad. You're doing it for free.
>>22029736If /ck/ switched to baby food, there would be no complaints and the board would become boring and dead
>>22029744Half the threads on this board are about pepperoni pizza and mcdonalds. It’s been baby food for over a decade.
>>22029739it's easier to cut tender shaped pieces out of a breast than it is to fuck about with the tendon. What's it even doing in there.
>>22027606Probably overcooked or sits under the heat lamp for far too long. Also cheap ass frozen chicken thrown into a fryer can be another reason. Its never fucking worth it, unless you get them free or something.
>>22027606Chicken strips being dry is a common misconception. It's not the cut of meat—it's how you prepare it. McDonald's McCrispy chicken strips are insanely juicy. The warlocks behind those juice monsters went absolute goblin mode when creating the McCrispy chicken strip. They clap my cheeks every time I bite into one. It's not just tangy dip, the crispy crunch, or the succulent savoryness—it's how they all combine in a symphony of flavor and texture to create the ultimate eating experience.
>>22029915
>>22027613I will forever kneel to Japan for having specifically a boneless friend chicken thigh widely available at decent quality everywhere.
