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?