That happens with any meat. It's partly water, but mostly juice, and condensation from cold food hitting the hot pan. Step one is to let the chicken warm up just a little before you cook it-- take it out of the fridge maybe 15-20 mins ahead of time. That's long enough to take the chill off but not long enough to worry about bacteria. Then dry it with a paper towel to get any condensation off of it. And most importantly, give it plenty of room in the pan. If you crowd meat, it sweats. Unless you have a really large skillet, you might only be able to do one breast at a time.
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6 5/11/12 7:24 P
So, I have spent the last 6 years as a poor college student. As such, I bought "cheap" chicken, and noticed that it would lose a lot of water throughout cooking. I also noticed that if I cooked too many breast in a frying pan (nothing but just the chicken, or chicken with some glaze), the water would accumulate and the chicken would kinda boil.
So, like tonight, I was trying to get a good crisp outside and a thick glaze from my marinade, and it became all watery. :(
But, this has started happening with even better, named brand chicken. Am I doing something wrong? As I cook the breast in the stove top frying pan, they lose a lot of water and my chicken isn't coming out with that sear that I want it to. How can I stop this from happening?
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