Discussions

Am I just that terrible of a cook??? It seams to me every time I cook the prime chicken it turns out tough.  
I’ve tried cooking it from frozen,thawed,thrawed and tenderized, bbq, and it almost always ends up tough. Do others have the same issue with the “prime chicken breasts “? I find I never ,that I can remember, have an issue with brands from coop or ss.

To Velvet the chicken, cut it up as you would, add baking sofa mix and leave for up to 10 minutes, then wash off and dry. This will give you a very tender chicken.  
 
It is often used in some Chinese restaurants.

A lot of chicken breasts are called seasoned, in reality they are brined in a salt solution, the brine causes changes in the cell structure that allows it to maintain moisture when cooking. If the chicken you are cooking has not been in a brine it will have a tendency to lose moisture when cooking.  
Velveting does help as it also affects the cell structure, another velveting recipe is egg white and corn starch, works great if cooking strips of chicken for a stir fry.

I put my chickens in a salt bath before roasting them and the result is tasty and moist. I use a bowl only big enough for the whole chicken to fit and fill with water plus 1/3 cup salt. A 1/4 sup salt would do as well but i like it salty. Let sit in the salt bath for 24 hours. Remove and season with whatever herbs and spices you favor and roast like normal. Superb result every time.

I would complain to Prime (on-line at their website). They will likely compensate you (if you specify the amount etc. etc.). I know that doesn't help in the matter, when you are about to sit down at the dinner table and the chicken is tough. If you tell them, at least you can get some compensation. It is frustrating but I have always found that most manufacturers will try to 'make it good' as best they can. Good luck and let us know.