93% of People Cook Chicken Breast Wrong - Fix It With My Grandma's Old SOUL FOOD Trick

📖 Get all 305 of Grandma's secrets here: https://earlenetatum.com Sunday I was at my daughter's after church and my grandson cut into a baked chicken breast that came apart in strings. He chewed one bite for as long as it takes to say grace and then asked for gravy on it. That is not on her. That is on what everybody has been told to do with that piece of meat. The breast is the one piece on the bird with nothing on it to hold its water, so the cook has to hold it. I have never put a dry chicken breast on this table in fifty years. This is the skillet the way it sat on Callie Mae's wood stove every Sunday in Leflore County, Mississippi: two breasts, a spoon of grease, salt and black pepper and nothing else. A hard start, one turn, the lid, and five minutes on the board before the knife touches it. And one thing she did to that breast the night before it ever saw the skillet. It cost her nothing and it took her one minute. It is saved for the end. Forty minutes from the icebox to the table, and most of that is waiting. Here is the Sunday, in order: 0:00 A fork that comes out wet 2:50 What a chicken breast is, and why it dries on you 4:47 The three things it needs: a hard start, a short time, and a rest 6:40 Buying it, leveling it, drying it 8:35 Sunday at Callie Mae's: the second skillet 10:24 The grease and the skillet: smooth side down, loud 12:08 The wait and the one turn 13:58 The lid 15:51 How you know it is done: the thumb, the board, the cut 17:41 The three ways I have ruined this 19:27 The thing I kept back: the night before 21:56 The spoon of butter, and Monday's sandwich 23:00 The whole thing in one breath There is a new recipe here every single day. Come back and cook with me. Next time I am frying catfish. Most of you lose the crust in the grease. Hers held on from the skillet to the plate, and it was one thing in that cornmeal that did it.