Submitted by Visitor2 (not verified) on Fri, 05/30/2008 - 11:24am.
This is a rather old post so I'm not sure if the people looking for answers will find my post; but there is a general rule of thumb when it comes to cooking Chicken. Particularly deepfrying (as is done most often when it comes to chicken in Tamil country)
If bone in, chix MUST be cooked atleast 25 minutes to completely cook (particularly in this country with salmonella everywhere and if children are part of the guest list)
If boneless, chicken only takes 5-6 minutes to cook!! Believe it or not!
So now when I make chix curry, I separate the bone-in and boneless pieces, and throw the boneless pieces during the last 10 minutes.. this way I get tender chix pieces every single time. Until I got to this point, the boneless pieces ALMOST ALWAYS were too tough.. and we used to attribute it to "breast pieces".. truth is, no. Boneless chix needs no more than 6 minutes of medium heat to cook.. after that, it starts to get tough.. just like fish..
This is a rather old post
This is a rather old post so I'm not sure if the people looking for answers will find my post; but there is a general rule of thumb when it comes to cooking Chicken. Particularly deepfrying (as is done most often when it comes to chicken in Tamil country)
If bone in, chix MUST be cooked atleast 25 minutes to completely cook (particularly in this country with salmonella everywhere and if children are part of the guest list)
If boneless, chicken only takes 5-6 minutes to cook!! Believe it or not!
So now when I make chix curry, I separate the bone-in and boneless pieces, and throw the boneless pieces during the last 10 minutes.. this way I get tender chix pieces every single time. Until I got to this point, the boneless pieces ALMOST ALWAYS were too tough.. and we used to attribute it to "breast pieces".. truth is, no. Boneless chix needs no more than 6 minutes of medium heat to cook.. after that, it starts to get tough.. just like fish..
- Amala