What are the benefits of using butter when cooking chicken?
Butter is a popular choice for cooking chicken and other meats for several reasons:
Adds Flavor
Butter contains milk fat, which gives it a rich, creamy taste. This flavor complements savory items like chicken, beef, and seafood. As butter melts during cooking, the milk solids brown and create nutty, toasted notes. The result is a depth of flavor not achievable with oil alone. Butter’s taste largely comes from the animal fat, while olive oil gets its flavor from plant sources. Many cooks find butter enhances the inherent flavors of meat and poultry.
Keeps Moisture
The milk proteins in butter help retain moisture as it cooks. This keeps chicken and other proteins from drying out. Butter basting, where melted butter is spooned over meat as it cooks, further seals in juices. The milk solids caramelize and form a tasty outer crust. Using butter when pan frying or baking chicken helps ensure it turns out moist and tender.
Promotes Browning
Butter contains milk solids and sugars that brown rapidly at high heat. The Maillard reaction, which creates complex flavors through browning, happens readily when cooking proteins in butter. Especially when pan frying, butter helps chicken develop a beautifully browned and crispy skin. The caramelized milk solids provide appetizing color and texture. This also applies when baking chicken, allowing the exterior to turn an enticing golden brown.
Provides Rich Mouthfeel
The lush fat content of butter translates to a rich mouthfeel when eating chicken and other meats. The creamy fat coating leaves each bite of chicken juicy and satisfying. Mashed potatoes, cooked vegetables, and other side dishes also benefit from a silky texture provided by butter. Unlike watery fats, butter’s thick consistency delivers substantive richness. Many cooks find this makes the dining experience more enjoyable.
Improves Texture
Cooking protein in butter results in a delicate, tender texture. The milk fat penetrates the chicken pieces, keeping them from becoming dry or stringy when cooked over high heat. Butter also crisps the skin nicely when pan frying chicken, thanks to its low smoke point. It quickly browns and crisps before overcooking the interior. The luscious fat prevents tough, rubbery proteins that can occur when cooking lean chicken breasts.
What are the disadvantages of using butter when cooking chicken?
While butter can certainly enhance the flavor, moisture, and texture of chicken, there are a few potential drawbacks to using it:
High in Saturated Fat
Butter consists of about 50% saturated fat, which has been linked to increased cholesterol levels and heart disease risk when consumed in excess. For those looking to lower their saturated fat intake, using olive oil or other plant-based oils instead of butter can help. Chicken cooked in butter instead of oil will have considerably more saturated fat.
Can Burn Easily
Butter has a relatively low smoke point of about 300-350°F. This means it can burn and smoke at typical cooking temperatures. Butter burns quickly when pan frying chicken over high heat. The milk solids brown rapidly and may become acrid tasting if not carefully monitored. Using olive oil, which has a smoke point around 400°F, reduces the chances of burning.
Provides Less Surface Browning
While the milk solids in butter promote flavorful browning, the fat itself does not brown well. Chicken cooked in butter may develop less surface browning compared to oil, which crisps and browns evenly. If desiring deeply browned chicken skin, a pure oil may work better than butter. However, butter can be combined with oil to get the best of both.
Imparts a Richer Flavor
For those who want simple, clean chicken flavor, butter may impart too much richness. The creamy taste can overpower more delicate flavors. Leaner proteins like fish and poultry highlight their subtle flavors when cooked in a more neutral oil. Cooks wanting a blank canvas to layer spices on may prefer oil over strongly flavored butter.
Higher in Calories
Butter contains approximately 100 calories per tablespoon compared to about 120 calories for 2 tablespoons of oil. Chicken cooked in butter absorbs more of these calories than oil, which can lead to higher calorie dishes. For those monitoring their caloric intake, oil generally has fewer calories than the equal amount of butter. However, both should be used in moderation.
How does cooking chicken in butter compare to oil?
Butter and oil each have their advantages and disadvantages for cooking chicken:
Flavor
Butter has a naturally rich, creamy taste, while oil is relatively neutral flavored. Butter can add robust flavor, while oil allows more of the chicken’s natural flavor to shine. Combining the two retains some butter flavor while still browning well.
Browning
Oil typically promotes more even browning, crisping, and crust formation since it has a higher smoke point. Butter can burn at lower temperatures but adds tasty caramelized milk solids. Using some oil for browning along with butter works well.
Moisture Retention
Butter’s milk proteins help keep chicken moist as it cooks. Oil provides minimal moisture retention, so additional care must be taken to prevent drying out. Basting and cooking at lower temperatures improves moisture when cooking solely in oil.
Texture
Butter’s rich fat results in tender, delicate chicken texture. Oil can lead to somewhat drier results, but crispier skin when pan frying. Either oil or butter or a combination are good options.
Health Factors
Butter is higher in saturated fat and calories while oil provides mostly heart-healthy unsaturated fats. Limiting butter intake and portions is important for those concerned about saturated fat. Both should be used in moderation.
What types of butter work best for cooking chicken?
When selecting a butter for cooking, the smoke point and milk solid content are most important:
Clarified Butter / Ghee
Clarified butter has the milk solids removed, so it has a high smoke point of about 450°F. It works well for high heat cooking and frying while providing clean butter flavor. Ghee is a type of clarified butter common in Indian cuisine.
Regular Salted Butter
This is the most common type, with a moderate smoke point of 350°F. It contains salt for flavor and milk solids that provide browning. Good for general baking and cooking uses. Avoid unsalted butter, which burns more readily.
Brown Butter
Browned butter has the milk solids toasted to create deeper nutty flavors. Use for enhanced taste in dishes where bold butter flavor is desirable. Take care not to burn the solids.
Whipped Butter
Whipping incorporates air for a softer texture. Not ideal for high heat cooking since the foam can collapse, but good for basting, spreading, and baking.
European Style Butter
Contains a higher butterfat percentage for richer flavor. Good for low-medium heat cooking and baking chicken or other items where moisture retention is needed.
| Butter Type | Smoke Point | Best Uses |
|---|---|---|
| Clarified Butter / Ghee | 450°F | High heat frying |
| Regular Salted Butter | 350°F | General cooking and baking |
| Brown Butter | 350°F | Enhancing flavor |
| Whipped Butter | 300°F | Low heat uses like basting and spreading |
| European Style Butter | 325°F | Baking and medium-heat cooking |
What are some helpful tips for cooking chicken in butter?
Here are some useful tips to ensure chicken turns out perfectly browned, juicy, and flavorful when cooking with butter:
Choose Quality Butter
Use a high-quality butter with a decent fat content. Budget butters have more water and don’t brown or taste as nicely. Avoid margarine spreads.
Watch the Heat
Use medium-low heat for pan frying to prevent burning. Butter can go from browned to burnt quickly if overheated. For baking, keep heat at 350-375°F.
Combine with Oil
Mixing a small amount of oil with butter allows better heat tolerance and browning while retaining butter’s moisture retention. A 1:4 ratio of oil to butter works well.
Baste Frequently
Spoon melted butter over chicken pieces often as they cook to keep skin and meat juicy. Basting helps form a flavorful, caramelized crust.
Blot Before Serving
Dab chicken with a paper towel after cooking in butter to soak up excess grease for a less oily presentation. This removes extra fat without drying it out.
Let Meat Rest
Allowing cooked chicken to rest 5-10 minutes before cutting retains juices that would otherwise run out onto the plate. The butter distributes through the meat during this time.
Add Herbs and Garlic
Flavor butter by mixing in fresh or dried herbs, garlic, lemon, or other items. As the butter cooks, these flavors infuse into the chicken. Brown butter and sage is a tasty combo.
Use a Meat Thermometer
Check chicken’s internal temperature to determine doneness and avoid overcooking. Butter helps keep chicken moist, so take care not to dry it out. Chicken is safe to eat at 165°F.
Conclusion
Using butter when cooking chicken can provide delicious results by adding rich flavor, keeping the meat moist and juicy, and promoting appetizing browning. However, the lower smoke point means butter can burn more easily than oil if not carefully monitored. Combining a small amount of oil with butter obtains ideal browning and prevents drying out. For the juiciest, most tender and flavorful chicken, basting frequently with butter as it cooks allows the milk proteins to permeate the meat. Letting the chicken rest after cooking gives time for the butter to fully absorb throughout. While both oil and butter have their pros and cons, many cooks agree that a touch of butter can bring out chicken’s best qualities. Moderating butter intake and using healthier overall cooking methods allows enjoying butter’s benefits while avoiding potential health risks. With a few helpful tips, chicken cooked in butter can turn out simply mouthwatering.