Browning boneless skinless chicken breasts in a pan

[Beusho]

Just came across this from CI, the browning recipe is at 7:50. It's flour, cornstarch and butter. I tried it with very good results. I also cook for two and try to eat healthy but also work a lot so a quick searing method like this was a game changer for me. What do people here use to brown their boneless skinless breasts?

Here is what I've tried:
1. salting, resting, then flouring, like CI says below it's not a great crust

2. broiling per Bittman...I tried this with a thin coat of mayo as well for the fat,  protein help for a crust with uneven results.

Looking for some help from the science-y deep minds here to optimize this coating, goal being to pan sear boneless skinless breasts with the optimum browning. Thoughts? A little sugar added to the flour? What about something different than corn starch, I don't really understand how the corn starch keeps in moisture as well

 

[KennethT]

I personally like Wondra flour, but also sometimes use a combo of rice flour:starch - either corn starch or potato starch depending on what I have.

[weinoo]

I like high heat.

[liuzhou]

1-10-10 every time.

 

How to Cook Chicken Breasts (Juicy & Tender) | The Kitchn

 

 

Edited February 24 by liuzhou
Corrected link (log)

[weinoo]

Step 4 - sort of confusing, no?

 

Quote

Cook the chicken breasts over medium heat for 1 minute without moving. Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).

 

[liuzhou]

27 minutes ago, weinoo said:

Step 4 - sort of confusing, no?

 

Have you actually tried it? 

 

I didn't write it. But they are definitely seared.

[weinoo]

33 minutes ago, liuzhou said:

 

Have you actually tried it? 

 

I didn't write it. But they are definitely seared.

 

No, I have not, as I don't generally use chicken breast in this manner.

 

I didn't think you wrote the recipe, I was just commenting on how that step I quoted above makes little to no sense to this reader.

[Pete Fred]

On 2/23/2025 at 3:54 PM, liuzhou said:

1-10-10 every time.

 

How to Cook Chicken Breasts (Juicy & Tender) | The Kitchn

 

Just tried this method. It had nice browning and temped at exactly 71C/160F. Sorcery indeed.