Yes. Chicken breast will cook faster if the pieces are smaller. Cook until there is absolutely no hint of pink or 165 degrees in the center. Small digital meat thermometers are great kitchen tools.
Split the whole breast of the chicken between the collar bone and the first rib. This leaves the "pulley bone" or wishbone intact. This is a Southern way of cutting chicken. Rather than splitting the breast along the breast plate from neck to gut. This gives you 11 pieces of chicken rather than 12.... but the choicest breast meat remains with the "pulley bone" and then the remaining breast meat is halved along the breast plate.
A chicken's breast is a whole chicken breast, especially when you have a live chicken or buy a whole chicken. However, the whole chicken breast is usually cut into two halves for use in recipes and when sold in stores as a chicken breast.
The chicken breast (it's considered plural) or las grande tetas
A chicken has one breast but it can be split into 2 or maybe even 4 and when someone would like a whole breast they say "One whole chicken breast, unsplit."
A whole chicken can be cut into the following pieces Breast Breast fillet Leg Thigh Drumstick Wing Oyster
Someone might need a lumpectormy if their surgeon suspects that they have a tumor or cancerous lump in their breast. This is when a section of the breast is removed rather than the whole breast.
You can eat whole grain if you want to eat healthy! Eat a lot of vitamin C (Oranges). YOU CAN EAT SALAD, CHICKEN BREAST MARINATED!
If you're cutting a whole chicken into pieces, a boning knife helps but you can use any good sharp knife.
Before deep frying chicken breast, it should be covered in a breaded or battered coating. You must deep fry chicken breast using a deep fat fryer at a temperature of between 350 and 400 degrees Fahrenheit/175 and 200 degrees Celsius for 6 to 8 minutes.
All but the breast of the chicken is dark meat. It may or may not be cheaper to buy only the breast, depending on individual store prices and quality of the meat, but it would save having to throw the dark meat out. If you only want white meat, you probably should purchase breasts.
Currently in the US, it goes something like this, from cheapest to most expensive: whole chicken whole chicken, cut-up whole legs thighs/drumsticks whole breast split breast skinless thighs/drumsticks boneless, skinless breasts tenders thin-sliced breast Basically, the labor used to cut up and debone and skin a piece of meat is expensive, hence less processing = less expensive, even taking the weight of skin and bones into account. Also, breast meat is more expensive than dark meat, due to market demand, thus legs/thighs/drums are less expensive than breasts. For the least expensive chicken, buy and roast a whole chicken, save the bones in the freezer until you have a few chickens' worth, and use to make stock. That way you pay the least possible for the chicken meat itself, and you can get some use out of the bones.
Four drumsticks to the pounded chicken so total is 800, Four boneless chicken thighs per pound and total is 800. Commercially, a pound of whole chicken wings equates to four of five chicken wings so total is800 to 1000. Breast, when dealing with an average size chicken breast, you will need 4 chicken breasts for a pound so total is 800.