Chicken Breast Cooking Showdown
Angela Patrone, Senior Lifestyle Reporter, conducted a test comparing three cooking methods for chicken breasts: air fryer, oven, and pan-frying. Each chicken breast was coated in olive oil, Nando's Peri-Peri Rub, and Aromat before cooking.
The results showed pan-frying produced the juiciest and most flavourful chicken, scoring 9.5/10. The air fryer method scored 8.5/10, while the oven method scored 7.5/10.
Air Fryer Method: Quick and Even
For the air fryer, the chicken was cooked at 200°C for 20 minutes without preheating. Smaller breasts would require 16-18 minutes. A meat thermometer confirmed an internal temperature of 74°C. The chicken rested for five minutes before slicing. The result was evenly cooked and juicy, but the air fryer's limited capacity is a drawback. Rating: 8.5/10.
Oven Method: Moist but Pale
The oven was preheated to 200°C Fan. The chicken cooked for 30 minutes total (20 minutes initially, then an additional 10 minutes). After resting for five minutes, the chicken was moist but lacked colour and flavour development. It is suitable for meal prepping but not as a centrepiece. Rating: 7.5/10.
Pan-Frying: Juiciest but Scorched Pan
Pan-frying involved coating the pan with oil, searing the chicken on high heat, covering with a lid for two minutes, flipping, cooking another two minutes, adding water, and covering for five minutes on medium-low heat. After resting, the chicken had a golden-brown crust and was remarkably tender and juicy. The only downside was a severely scorched pan requiring extensive cleaning. Rating: 9.5/10.
