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Perfect your searing skills with this delicious recipe
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Browning chicken is a crucial component to many chicken recipes. Browning, also called “searing,” is often a primary step that helps to improve the flavor of chicken before it is baked, braised, or simmered. By carefully prepping your chicken and pan, cooking the chicken on each side, and finishing up properly, you can have delicious, perfectly browned chicken for all your recipe needs.
Tips for Browning Chicken
- Trim the fat off of the chicken and wash it in cold water.
- Pat the chicken dry and season it.
- Heat a pan on medium high and add oil or butter.
- Put the chicken in the pan and leave space between each piece.
- Cook the chicken 8-10 minutes without moving it.
- Flip the chicken and cook for another 8-10 minutes.
- Remove the chicken and wait 10 minutes until cutting into it.
Steps
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Bring the chicken to room temperature. Browning works best if the chicken is at room temperature. Before you begin cooking, remove your chicken from the refrigerator and spread it out on a plate. Allow 20-30 minutes for the chicken to sit before you begin cooking. [1] X Research source- Bacteria begins to grow if raw chicken is left unrefrigerated for more than 2 hours.
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Trim and rinse the chicken. The next step in preparing your chicken is to trim any fat using a sharp knife, and discard the fat. Then rinse your pieces of chicken under cold water. [2] X Research sourceAdvertisement -
Pat the chicken dry with paper towels. Your pieces of chicken need to be dry in order to properly brown. Using paper towels, carefully blot each piece of chicken on both sides until it is dry. [3] X Research source
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Heat oil in a skillet. To brown your chicken, you’ll want to use either olive oil, canola oil, corn oil, or butter. [4] X Expert Source Ed Kuoha
Chef Expert Interview. 9 November 2021. Measure out 1-2 Tablespoons of your chosen oil and add it to a heavy skillet. Then heat this over medium-high heat until hot. [5] X Research source- Non-stick pans are not designed to be used for high-heat cooking.
- Instead, use a stainless steel or iron skillet.
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Season the chicken. If your recipe asks you to season the chicken, now is the time to do so. Sprinkle salt, pepper, or other seasoning on each side of each piece of chicken. [6] X Research source
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Place the chicken in the skillet. Use tongs to place the chicken in a single layer without crowding it. If the chicken is too crowded in the pan, it will steam rather than brown. If you have more chicken than will fit in your skillet, brown your chicken in two or more rounds. [7] X Research source
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Cook the chicken for 8-10 minutes on one side. Leave the chicken to cook in the pan on medium-high heat for 8-10 minutes. It is important not to flip, turn, or stir the chicken during this time. [8] X Research source
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Flip the chicken and cook for 8-10 minutes on the other side. Using a set of tongs, carefully flip each piece of chicken. If the chicken sticks to the bottom of the pan, give it another minute before flipping. After your chicken is flipped, give it another 8-10 minutes to brown on the other side. [9] X Research source
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Remove the chicken with tongs. After the chicken has been browned on each side, remove each piece of chicken using tongs. Place your chicken on a clean plate and set it aside. -
Repeat this process with additional pieces of chicken. If you were not able to fit all of your chicken into your skillet without crowding, you’ll need to repeat this process with the rest of your chicken. Begin by adding 1-2 teaspoons of fresh oil to your hot pan, then add your chicken. Cook it on each side, then remove it from the pan. [10] X Research source
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Continue with your recipe. Now that all of your chicken has been browned, you can continue with your recipe. Bake, braise, or simmer the chicken according to your instructions. Chicken is fully cooked when it is no longer pink in the middle and an internal thermometer reads 165 F (73.8 C). [11] X Trustworthy Source FoodSafety.gov Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
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Expert Q&A
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QuestionWhy does my chicken not get brown?Ed Kuoha is a Chef and the Owner of Kuoha Culinary based in Aiea, Hawaii. He has more than 20 years of experience in various culinary kitchens and settings such as Morimoto Waikiki, where he received hands-on training from Iron Chef Morimoto. Chef Ed specializes in small catering events and private chef requests. He holds an Associate’s degree from The Culinary Institute of the Pacific at Kapiolani Community College.You're probably not heating your pan properly, as you'll need high heat and oil to caramelize the chicken and give it that nice brown look.
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QuestionWhen cooking a whole chicken in the oven, my recipe says "uncover and brown for 15 minutes." Is all I have to do uncover it and cook it for another 15 minutes?MaddieCommunity AnswerYes. If the chicken isn't brown after 15 minutes, bake a little longer in 3-to-5-minute increments until brown.
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References
- ↑ https://www.youtube.com/watch?v=NTBRThwL-2c
- ↑ https://www.youtube.com/watch?v=qaGUrhoK3A8
- ↑ https://www.youtube.com/watch?v=JkIjSCksllw
- ↑ Ed Kuoha. Chef. Expert Interview. 9 November 2021.
- ↑ https://www.youtube.com/watch?v=h45dX_uKpL8
- ↑ https://www.youtube.com/watch?v=NTBRThwL-2c
- ↑ https://www.youtube.com/watch?v=h45dX_uKpL8
- ↑ https://www.youtube.com/watch?v=DYdOPjjBvm0
- ↑ https://www.youtube.com/watch?v=dGePtZflzHQ
About This Article
Article Summary
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To brown chicken, heat 1-2 tablespoons of oil in a heavy skillet over medium-high heat. Next, season the chicken and place it in the skillet in a single layer. Then, let the meat cook on the first side for 8-10 minutes without stirring it. Finally, flip the chicken over and cook the other side for 8-10 minutes. Once both sides of the meat are browned, remove the chicken from the skillet with tongs and continue with your recipe. For tips on preparing raw chicken for browning, read on!
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