am i boiling chicken filets wrong 26

=========================== I never scrub any of my chicken, and I have never gotten sick. I just rinse the chicken off under the faucet. If what you are looking for is tender chicken for chicken salad, I have very good luck cooking boneless or bone-in chicken breasts in the crock pot. I put a cup of water in first. I spray the sides of the crock pot with Pam, so it will be easy to clean up afterward. After the chicken is slow cooked and I have tested it for tenderness, I put it in the fridge for the next day and then cut it up for chicken salad. It always comes out tender, slow cooked. For my chicken salad, I then add Cains Mayonnaise with salt, pepper and either one of the three following variations: green grapes cut in half, or chopped celery, or chopped sweet pickles; I like all three, but not together. You most likely have overcooked your chicken. If it is chicken on the bone, I find that it takes longer than boneless chicken to cook. Boneless chicken cooks fast. If I want some small pieces of boneless chicken right away for some reason such as for adding to a chicken-a- la-king over rice or to be used with a sweet and sour sauce and rice meal, I cut up uncooked boneless breasts into small pieces and just stir fry them in a little water (no oil) in a fry pan. That way they don't get brown or tough. Add more water if it evaporates; you only need about one cup of water. That only takes a few minutes; just test one by slicing it with a fork to see if it cuts easily. It doesn't take long, but for chicken salad I use the crockpot method the day before I need the salad. Another quick chicken dish I have good luck with is chicken nuggets. I cut up uncooked boneless chicken breasts (don't use the chicken fingers or tenderloins, use the beasts) into 2 " chunks and then dip them into a bowl with a batter consisting of 1/2 cup flour mixed with 1/2 cup water, salt, pepper and loads of sesame seeds, all mixed together (no eggs). I then fry them in about 1 -1/2" to 2" inches deep of hot oil in a non stick fry pan for about 10 minutes turning them until they are brown. It might not even take 10 minutes to cook. If you were deep frying it would only take a couple of minutes. When that batch is done I put another batch in the pan and repeat. I place them on a plate which has a paper towel on it and again salt them. Cooking time will vary according to how crowded they are in the pan and how hot the oil is; I cook on medium heat; try not to let them touch each other. These are even good cold. You need an apron for this job because the hot oil splatters. These are just a few simple things I sometimes do with chicken pieces.