What is it with chicken breast?

(Alec) #1

Loads of newbies seem to think chicken breast is a good meat to eat… can we have a keto ban on eating chicken breast? I always hated eating it even when I was low fat, high carb.

Give me a luscious thigh any day of the week!

Jalapeño popper chicken casserole
Chicken Breast is Gross
(Brian) #2

I like thighs real well. But I do sometimes make an extremely tender chicken breast sous vide style. It works really well when adding butter on top as a final flavoring before coming off of the sear in the frying pan. Good eats!

(Darlene Horsley) #3

I’m with you! I’ve never cared for it. Same goes for Turkey.

(RL) #4

AMEN!

Chicken thigh >>>>>>>>>>>>>>>>>>>>>>>>Chicken Breast

#5

Why? …because you personally don’t like it?

I LOVE chicken breast. I know it’s not the fattiest cut of chicken but cook it in duck fat and butter. Sooo good. That’s what I’m having tonight for dinner.

(Alec) #6

Ok, agree. As long as it’s covered with duck fat! :smile:

(Roy D Rushing Jr ) #7

I’ve always preferred the thigh to the breast. I got my girlfriend hooked on them a year or so ago. It’s just sweet luck that it’s the preferred part of the chicken for keto.

As for why so many people default to them when starting out with keto, well people are just going to fall back on what they know if there’s any question about food choices in a new diet. They don’t understand, or can’t fully wrap their brains around the fact that they aren’t trying to get the maximum amount of protein for the least amount of calories anymore.

Personally I had already warmed to the idea that fats weren’t to be shunned long before I decided to try a ketogenic diet, but I didn’t comprehend then that this is really only true while restricting carbs. I was probably doing double the damage by combining high fat AND high carbs in my diet.

(Katie) #8

I prefer a lean chicken breast over another cut, and I love to eat butter by the slice and coconut oil by the spoonful.

(Chris W) #9

I enjoy chicken breast cooked for 2-3 hours at 140F in the sous vide, then finished in the deep fryer in lard for a minute or 2, until the outside has a golden tone to it. I’m not sure whether it is the chicken or the lard that makes it work for me, but it tastes great. Chicken thighs, drumsticks and wings cooked the same way are wonderful as well.

That said, Chicken and/or Pork in general does not keep me satiated for as long as Beef and lamb.

(Alec) #10

Chris
I have been thinking about doing deep frying now that I am over the fat is bad thinking. Is lard the way to go in a deep fat fryer? Does it keep OK from fry to fry? Keen on your input.
Cheers
Alec

(Chris W) #11

I use lard because it was relatively easy for me to find good quality lard. Tallow would be good as well. Animal Fats tend to be very heat stable and hold up well. I’ve had good luck using the same lard over and over. Ideally, filter it through cheesecloth and store it in the fridge, but you can get away with leaving it in the fryer if you are going to use it again fairly soon.

(RL) #12

Thighs are so much more forgiving.

You can overcook a thigh and still have a juicy, tender, delicious piece of meat.

If you slightly overcook the breast, you’ve killed that chicken twice with no chance of a resurrection.

(CharleyD) #13

I concur. I’ve only ever had it done right to my tastebuds brined to hell and back.

Gimmie that dark meat any day.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #14

The lean protein of the chicken breast has decent applications as a medium for keto sauces, like carbonara.

If you don’t like em, don’t eat em.

(LeeAnn Brooks) #15

the problem is when they can’t figure out how to up their fat. Often they are just adding dressing to what’s actually a low fat meal.

Breast are okay, but you have to know how to up the fat content. Otherwise they are filling themselves up on low fat protein and are too full to get the fat percents up there.

(Ashley) #16

Can I ask what lard you use?

(Chris W) #17

In Manitoba (Canada) I use lard from Pioneer Meat, unless I have received a gift recently from a local farmer who recently butchered some pigs :slight_smile:

(Ashley) #18

Usa here so I’ll have to look into alternatives.

(Alec) #19

I am going on a lard hunt!

(Brian) #20

That makes for some incredibly tender and juicy chicken. I have one of them that was leftover in the fridge that we’ll be having for supper one night this week.

Only thing different is we don’t have a deep fryer. But we have a big frying pan to sear things off. It get used pretty regularly. :slight_smile: