I would eat it because I don’t like to waste food, especially when everything is so frigging expensive. But I’d probably find some kind of sauce to coat the chicken in, and would have a couple glasses of cold water on standby to counter the salt. 😂
gbgriff5 on
In almost all circumstances, I’d say no. It’s probably a choking hazard with the dry / too salty combo hahaha
Fit-Dream-4829 on
yes
unraveledflyer on
I’d keep from wasting it by adding it to gravy or bbq sauce. They will add moisture and make it more palatable.
farfaraway on
In the future you should brine your chicken breasts. They will come out much more succulent, no matter the quality of your meat. A weird pro tip is to add pickle juice to your brine. It’s fire, no joke.
Don’t over cook the meat. Just until the breasts firm up, then take them off and let them rest. They will carry over cooking, without getting dry. Getting it just right takes some practice, but is a skill worth learning.
5 Comments
I would eat it because I don’t like to waste food, especially when everything is so frigging expensive. But I’d probably find some kind of sauce to coat the chicken in, and would have a couple glasses of cold water on standby to counter the salt. 😂
In almost all circumstances, I’d say no. It’s probably a choking hazard with the dry / too salty combo hahaha
yes
I’d keep from wasting it by adding it to gravy or bbq sauce. They will add moisture and make it more palatable.
In the future you should brine your chicken breasts. They will come out much more succulent, no matter the quality of your meat. A weird pro tip is to add pickle juice to your brine. It’s fire, no joke.
Don’t over cook the meat. Just until the breasts firm up, then take them off and let them rest. They will carry over cooking, without getting dry. Getting it just right takes some practice, but is a skill worth learning.