Jake Harper
There are many reasons why the outside of your chicken may be burning on the stovetop. One of the most common reasons is that the heat is too high, resulting in a burnt exterior and an undercooked interior. Other factors that can contribute to this issue include the type of chicken, the cooking oil used, the thickness of the chicken, and the use of marinades or sauces. To prevent the outside of your chicken from burning, it is recommended to use a lower heat setting, choose a thicker cut of chicken, use an oil with a higher smoke point, and avoid adding sauces or marinades with sugar until after cooking. Additionally, pounding the chicken breast flat or cutting it into smaller pieces can help ensure even cooking.
Why is the outside of my chicken burning on the stovetop?
| Characteristics | Values |
|---|---|
| Type of chicken | Boneless, skinless chicken breasts may burn more easily than bone-in/skin-on breasts. |
| Thickness of chicken | Thick chicken breasts may burn on the outside before cooking thoroughly on the inside. |
| Type of oil | Oils with low smoke points, such as olive oil, may burn at high temperatures. |
| Amount of oil | Insufficient oil may cause burning. |
| Pan type | Thin pans may contribute to burning. |
| Heat level | High heat levels may cause the outside of the chicken to burn before the inside is cooked. |
| Timing | Cooking chicken for too long may result in burning. |
| Sauce | Adding sauce during the cooking process may cause burning. |
| Marinade | Marinades with sugar may burn easily. |
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What You'll Learn
Using skin-on chicken breasts
Cooking chicken breasts with the skin on is a great way to add flavour and moisture to your dish. Here are some tips to ensure your skin-on chicken breasts don't burn on the stovetop:
Firstly, it's important to let your chicken come to room temperature before cooking. If you put cold chicken into hot oil, the temperature of the oil will drop, affecting the crispness of the coating. Leaving your chicken out for 30 minutes before frying will help it cook more evenly.
Next, you'll want to pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides. Some recipes suggest adding fresh herbs at this stage for extra flavour.
Now, heat some oil in an oven-safe skillet over medium-high heat for about 3 minutes. The type of oil you use is important. Avocado oil, for example, has a neutral flavour and a high smoke point, making it ideal for cooking. You'll want to listen to the pan and adjust the heat accordingly. A light to moderate sizzle is ideal. If the pan is silent, it's too cold; if it's snapping and spattering, it's too hot.
Place the chicken breasts in the pan, skin-side down, and cook until the skin is golden brown. This should take around 5 to 6 minutes. Then, flip the chicken breasts and continue cooking for about 5 minutes, or until an instant-read thermometer inserted into the centre of the breast reaches 150°F (66°C).
Finally, add vinegar and cold butter to the pan and shake gently until the butter melts and the internal temperature of the chicken reaches at least 165°F (74°C). This should take around 2 to 3 minutes.
And there you have it! Juicy, flavourful skin-on chicken breasts cooked on the stovetop without burning.
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Lowering the heat
If your chicken is burning on the stovetop, it is likely that the heat is too high. Lowering the heat can help to prevent the outside of the chicken from burning before the inside is cooked.
When cooking chicken on a stovetop, it is important to use the right type of oil and the right amount of heat. Oils have different smoke points, which is the temperature at which the oil starts to burn. Using an oil with a higher smoke point can help to prevent the oil from burning and causing the chicken to stick to the pan. Canola oil, for example, has a higher smoke point than olive oil.
It is also important to use enough oil or cooking fat to convey heat from the pan to the chicken. A light film of oil is usually not enough, unless you are stir-frying bite-sized pieces of chicken. You should aim for a light to moderate sizzle when sautéing chicken. If the pan is silent, the heat is too low, and if it is snapping and spattering, the heat is too high.
In addition to using the right type and amount of oil, you can try the following techniques to prevent the outside of the chicken from burning on the stovetop:
- Use bone-in, skin-on chicken breasts as the extra layer of skin and fat provides protection and moisture.
- Pound chicken breasts flat so that they cook more evenly and quickly, reducing the chance of burning.
- Cut the chicken into smaller, thinner pieces so that it cooks more evenly and quickly, reducing the chance of burning.
- Brine the chicken before cooking to add moisture and protection.
- Finish cooking the chicken in the oven to ensure it is cooked through without burning the outside.
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Using a meat thermometer
One of the most common problems when cooking chicken is burning the outside while the inside remains raw. This is often due to the heat being too high, causing the exterior to burn before the interior is cooked.
There are two types of meat thermometers: analog and digital. Analog thermometers have a needle that moves to point to the temperature, while digital thermometers instantly display the temperature in bold numbers, either in Celsius or Fahrenheit.
To use a meat thermometer, insert the probe into the thickest part of the chicken breast, ensuring you avoid any bones or fatty areas, as these can give a false reading. For whole chickens, the best place to insert the thermometer is into the inner thigh area near the breast. Leave the thermometer in until the temperature reading levels out, then turn off the heat or continue cooking as needed. The USDA recommends a minimum internal temperature of 165°F for chicken.
It is important to note that instant-read thermometers should not be left in the meat while it is cooking, and should only be used towards the end of the minimum cooking time. Oven and grill thermometers, on the other hand, can be left in the food while cooking.
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Brining the chicken
One of the best ways to prevent your chicken from burning on a stovetop is to brine it before cooking. Brining is a technique where chicken or other meat is soaked in a brining solution for a period of time before cooking. The solution is made with salt, water, and sometimes sugar and other seasonings. The salt breaks down the protein structure of the chicken, making it more tender and flavourful, and allowing it to retain moisture during cooking.
To brine chicken, start by making the brine. The basic brine recipe calls for kosher salt, granulated sugar, and cold water. You can also add aromatics like garlic, shallots, herbs, and spices. Whisk the mixture until the salt and sugar have dissolved. Place the chicken in a bowl and pour the brine over it. Cover the bowl with plastic wrap and refrigerate for at least one hour and up to six hours. It is important to keep the chicken refrigerated during brining to prevent the growth of harmful bacteria.
After brining, remove the chicken from the brine and rinse it well under cold water. Pat the chicken dry with paper towels before cooking. You can now cook your chicken using your preferred method. Remember to adjust your cooking time, as brining may affect how long it takes for your chicken to cook through.
Brining is a great way to ensure your chicken stays moist and tender during cooking, especially if you are using skinless, boneless breasts which tend to dry out more easily. However, keep in mind that brining adds salt to the chicken, so be mindful of the amount of additional salt you add during cooking or in your seasoning blends.
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Using the right oil
Oil is an essential component of cooking chicken on a stovetop. It helps to conduct heat evenly across the meat, ensuring that the outside doesn't burn before the inside is cooked. However, not all oils are created equal. Choosing the right type of oil is crucial to achieving perfectly cooked chicken.
Firstly, consider the smoke point of the oil. The smoke point is the temperature at which the oil starts to smoke and burn. Oils with a lower smoke point, such as butter, olive oil, or a butter-oil combination, are not ideal for cooking chicken over high heat as they can burn and smoke easily. Instead, opt for oils with a higher smoke point, such as canola oil or extra light olive oil. These oils can withstand higher temperatures without burning, reducing the likelihood of your chicken turning black.
Additionally, the amount of oil used matters. A light film of oil may not be sufficient to prevent sticking and tearing of the meat, especially if you're not stir-frying bite-sized pieces. Use enough oil to ensure proper heat conduction, creating a more even cook throughout the chicken. However, be mindful not to use too much oil, as it can make your stovetop messy and difficult to clean.
When frying chicken, it's important to let the oil come to temperature before adding the chicken. You'll know the oil is ready when it starts to ripple when the pan is tilted. Adding chicken to oil that is not hot enough can result in a soggy coating, while adding it to oil that is too hot can lead to burning. Therefore, it's crucial to strike a balance by allowing the oil to reach the right temperature first.
In summary, using the right oil and the right amount of it is essential for cooking chicken on a stovetop. Oils with higher smoke points are generally better suited for this cooking method, as they can withstand higher temperatures without burning. Additionally, letting the oil come to temperature before adding chicken is key to achieving a crispy exterior without burning. By choosing the appropriate oil and managing its temperature effectively, you can significantly reduce the chances of your chicken burning on the stovetop.
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Frequently asked questions
The outside of your chicken may be burning because your heat is too high. Lowering the heat will give the heat more time to work its way into the centre of the chicken.
If you are using an electric stove, you should use a medium heat setting. If you are using a gas stove, you should use a medium-high heat setting.
You could try cutting your chicken into thinner slices, or pounding it flat. This will reduce the cooking time and therefore reduce the chance of burning.
You should use an oil with a high smoke point, such as canola oil. Olive oil, for example, has a low smoke point and will burn at a relatively low temperature.
