Searing Chicken In Stainless Steel: Tips And Tricks

Searing chicken in a stainless steel pan is a great way to achieve a juicy and flavourful meal. Stainless steel pans are excellent for heat distribution and durability, helping you to create a golden crust on your chicken. To get started, you'll need to choose the right cut of chicken, ensuring the pieces are of even thickness so they cook evenly. Then, it's time to preheat your pan to medium-high heat and season your chicken with your chosen spices. After seasoning, brush or drizzle the chicken with oil to prevent sticking and promote a golden crust. Once your pan is hot, gently lay each piece of chicken inside, being careful not to overcrowd the pan. Allow the chicken to sear undisturbed for a few minutes, then check if it releases easily from the pan. If so, it's ready to flip!

Choosing the right cut of chicken

When searing chicken in a stainless steel pan, it is important to select the right cut of chicken to ensure even cooking. Here are some tips to help you choose the right cut of chicken:

Type of Dish

The dish you plan to prepare will dictate the type of chicken cut you need. For example, if you are making fried chicken, you will typically use both breast and leg cuts. If you are making a stew or soup, you might opt for darker meat from the leg cut. For dishes like stir-fries and pies, smaller pieces of chicken breast are a good choice.

Cooking Method

The cooking method you intend to use will also influence your choice of chicken cut. Baking, for instance, can be done with almost any cut of chicken, but the cooking time will vary depending on the thickness of the meat. Grilling or barbecuing may require longer cooking times for certain cuts like breasts, while smaller cuts like wings or legs are better for shorter grilling times.

Cooking Time

Consider how much time you have to prepare your meal. Larger and fleshier pieces of chicken, such as breasts or whole birds, will require longer cooking times. If you are short on time, opt for smaller cuts like wings or drumsticks, which can be cooked in less than half an hour.

Cost

Different cuts of chicken vary in price. In general, breast fillet and breast tenderloin are the most expensive, while wings and drumsticks tend to be the cheapest. Buying a whole chicken is often more economical than purchasing individual cuts, and you can always cut it into pieces yourself.

Quality and Freshness

When selecting chicken, it is important to examine the meat for freshness. Avoid chicken that has a chemical smell, as this may indicate the presence of preservatives. Also, look for chicken with a good "use by" or "sell by" date, as this will ensure the meat is fresh and safe to consume.

By considering these factors, you can choose the right cut of chicken for your searing recipe and ensure a delicious and successful outcome.

Preheating the pan

Preheating your pan is crucial to achieving that beautiful sear on your chicken. Here's a comprehensive guide on how to do it:

First, select the right type of pan for searing. A stainless steel skillet or cast iron pan is ideal due to its excellent heat distribution and durability. Ensure the bottom of the pan is heavy to promote even heat distribution.

Next, place your chosen pan on the stovetop and turn the heat to medium-high. It's important to let the pan heat up gradually. As you wait, you can season your chicken and prepare any sides or sauces.

To test if your pan is ready, splash a few drops of water onto the surface. If the water sizzles and evaporates almost instantly, your pan is hot enough. You can also look for a shimmering effect on the pan's surface. This indicates that the pan has reached the optimal temperature.

Once your pan is preheated, it's time to add some oil. Use an oil with a high smoke point, such as vegetable, olive, canola, or peanut oil. Add about a tablespoon of oil and tilt the pan to coat the entire cooking surface evenly.

At this point, you should hear a sizzle as the oil heats up. This is the signal that your pan is ready for the chicken. Remember, a correctly preheated pan and properly heated oil will help ensure your chicken doesn't stick.

Now, gently lay your seasoned chicken pieces into the pan. Be careful not to overcrowd the pan, as this can affect the searing process. Allow each piece of chicken to have enough space for even heat circulation.

With your chicken in the pan, the searing process can begin! Let the chicken cook undisturbed for a few minutes to develop a caramelized exterior and seal in the juices. This initial sear will give your chicken that coveted golden crust.

In summary, preheating your pan is a critical step in searing chicken. By following the steps outlined above, you'll be well on your way to achieving perfectly seared chicken with a gorgeous golden crust.

Seasoning and oiling the chicken

Choose Your Seasonings:

Be generous with your seasonings to enhance the flavour of the chicken. You can opt for a simple combination of salt and pepper or get creative with herbs and spices. Some popular options include paprika, red pepper flakes, Italian seasoning, garlic powder, and Cajun seasoning. Don't be afraid to experiment and find your perfect blend.

Seasoning Technique:

Pat the chicken dry with a paper towel before seasoning. A dry surface will lead to a moister end result as the chicken will brown more quickly. Massage the spices onto both sides of the chicken, ensuring they coat every nook and cranny. Be sure to season the chicken before adding any oil, as this will help the seasonings adhere better. After seasoning, let the chicken rest for 5-10 minutes. Salting breaks down muscle fibres, allowing the meat to retain more juices during cooking.

Oiling the Chicken:

Once seasoned, it's time to lightly brush or drizzle a high smoke-point oil onto the chicken. This step will not only prevent sticking but also promote a gorgeous golden crust. Oils with a high smoke point, such as vegetable, olive, canola, peanut, avocado, or grape seed oil, are ideal for searing.

The Right Order:

There is some debate over whether to season the chicken before or after adding oil. However, most sources recommend seasoning first and then oiling. This order ensures that the seasonings stick to the chicken and are not rinsed off by the oil or juices.

Final Checks:

Before placing the chicken in the pan, ensure that the pieces are of even thickness to allow for even cooking. Additionally, make sure your stainless-steel pan is properly preheated over medium-high heat. The pan is ready when a few drops of water sizzle and evaporate almost instantly.

Now you're ready to add the chicken to the pan and begin the searing process!

Cooking time and temperature

When searing chicken in a stainless steel pan, there are several steps to follow to ensure the chicken is cooked thoroughly while maintaining its juiciness.

Firstly, it is important to preheat the pan to a medium-high heat. You can test whether the pan is hot enough by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is ready.

Next, add a tablespoon or two of oil to the pan. Vegetable, olive, avocado, grapeseed, canola, ghee (clarified butter), or peanut oil are all good choices, as they have a high smoke point. You need just enough oil to fully coat the bottom of the pan and allow the chicken to move freely.

Now it's time to add the chicken to the pan. Lay each piece gently in the pan, being careful not to overcrowd it, as this can affect the temperature of the pan and the cooking time. Allow the chicken to sear undisturbed for a few minutes. This will help develop a caramelised exterior and seal in the juices.

After a few minutes, check the bottom of the chicken. If it releases from the pan with little resistance, it's ready to be flipped. If it's still sticking, give it another minute or two. Then, flip the chicken and let it cook for an additional few minutes.

For thicker pieces of chicken, or to ensure the chicken is cooked through, you can transfer the pan to a preheated oven. Baking the chicken at 375°F (190°C) for 15-20 minutes will complete the cooking process and guarantee a tender result.

Finally, once your chicken is cooked, allow it to rest for a few minutes. This will help the juices redistribute throughout the meat, resulting in a more flavorful and tender bite.

Now, your chicken is ready to serve and savour!

Resting the chicken

The ideal resting time for chicken depends on the size and cut of the meat. Smaller cuts of chicken, such as boneless, skinless chicken breasts, should be rested for about 5-10 minutes. Larger cuts, such as whole roasted chickens or chicken thighs, may require a longer resting time of 15-20 minutes. The cooking method can also impact the resting time. For example, grilled chicken may require a shorter resting time compared to roasted or baked chicken.

While the chicken is resting, it is important to keep it in a warm place to retain the heat and ensure that it stays at a safe temperature. Tenting the chicken with foil can help to achieve this. Additionally, using a resting rack allows air to circulate around the chicken, helping it to cool down evenly and preventing the bottom from becoming soggy.

It is important to resist the temptation to cut into the chicken immediately after cooking. Cutting too soon can cause the juices to run out, resulting in a drier and less flavorful chicken. The resting time allows the internal temperature of the meat to even out, ensuring that the chicken is cooked evenly throughout and preventing undercooked or overcooked spots.

By following the recommended resting times for different cuts of chicken and implementing these tips, you can achieve juicy and tender results every time you cook chicken.

Frequently asked questions