What is the cut? You might be buying brined chicken (salt solution).
If it was previously frozen, and not thawed out this might be the problem.
Maybe you are "crowding" the pan? When you put too much protein in the pan too close together, the meat steams instead of searing. It needs space for the moisture to air out.
Or you might have lots of surface moisture. Based on your scant description, I'm guessing this might be your issue.
Regardless, try this next time:
- line a flat plate with paper towels
- take your protein out of the packaging, and pat dry on all sides with other paper towels
- place protein on the lined plate
- turn over and replace towels after 12 or so hours. to avoid this, and the lining, you can put the protein on a rack with a towel underneath so air can circulate under the meat
- put back in your fridge overnight on lowest shelf, uncovered (fridge is a very dry environment)
- next day, surface should be very dry
- take protein out 45 minutes before cooking it
- super hot pan + high smoke point oil + don't crowd it + dry protein surface == nicely seared
note: super hot + nonstick is toxic. use cast iron, or stainless that works with induction. induction should get hot enough to sear at 500-700 degrees
Is your pan induction compatible? If the metal has too much nickel it'll cancel out the magnetic field. Put a magnet to the bottom of your pan and if it grips strongly it should work. Also, do not use a teflon-lined pan. Pans with thick bottoms are better because they retain more heat which is then available to transfer into your meat, and with typical ranges will help avoid hot-spots.
Pre-heat your pan. As your pan heats, toss some water droplets into the pan. Once they immediately form beads and roll around the pan like crazy, your pan is hot enough. But don't let it get too much hotter; if the water droplets disappear in <3 seconds, it's too hot. Pat your slightly-chilled or room-temperature chicken dry with paper towels before putting it down; excess water will prevent the sear, pull moisture out, and boil the chicken. And don't crowd the chicken in the pan, or the close proximity of escaping water vapor will steam the chicken. You can also try adding a light coat of oil to the dry chicken.
Dry the meat with paper towels before.
Use cast iron or carbon steel, get the empty pan ripping hot, pour some canola oil and it should start smoking.
Put your meat in the pan. Dont touch it for a minute.
If it was previously frozen, and not thawed out this might be the problem.
Maybe you are "crowding" the pan? When you put too much protein in the pan too close together, the meat steams instead of searing. It needs space for the moisture to air out.
Or you might have lots of surface moisture. Based on your scant description, I'm guessing this might be your issue.
Regardless, try this next time:
- line a flat plate with paper towels
- take your protein out of the packaging, and pat dry on all sides with other paper towels
- place protein on the lined plate
- turn over and replace towels after 12 or so hours. to avoid this, and the lining, you can put the protein on a rack with a towel underneath so air can circulate under the meat
- put back in your fridge overnight on lowest shelf, uncovered (fridge is a very dry environment)
- next day, surface should be very dry
- take protein out 45 minutes before cooking it
- super hot pan + high smoke point oil + don't crowd it + dry protein surface == nicely seared
note: super hot + nonstick is toxic. use cast iron, or stainless that works with induction. induction should get hot enough to sear at 500-700 degrees