Its no wonder why when it comes to cooking meat, chicken wins the popularity contest, being the most widely consumed meat in the United States. In fact, according to historians, humans have been eating chickens for thousands of years. Chicken is lean, tasty, and relatively inexpensive compared to other meats, and it can be incorporated into a wide variety of different cuisines. It has a mild taste, which makes it easy to pair with other foods and flavors to make a perfect plate for lunch or dinner.
But cooking chicken is not as easy as it may seem. The most common issue with poultry is that it tends to dry out during the cooking process, leaving you with a chewy, tough mouthful of chicken, a reality that is hard to swallow. Fortunately, there are ways to avoid this sad state of affairs.
If you follow some simple tips and tricks, you can avoid ever having to dine on dry chicken again. Youll be making meals in no time that feature this versatile, healthy bird at its juiciest and most delicious.
Make the chicken thinner Thinner breasts or cutlets are less likely to dry out, as they won’t spend as much time in the pan. A simple option is to pound the chicken until it is 1/4 to 1/2 inch thick, using a meat mallet/pounder, heavy skillet or even a hammer. This is best done between parchment paper or plastic wrap.
Know the different cuts
There are two kinds of people in this world: those who like dark meat and those who like white meat. Dark meat chicken, which includes thighs and drumsticks, is so called because it has a slightly deeper color due to its myoglobin content, while white meat, like chicken breast, is lighter in color and contains less fat. Whether youre cooking with chicken thighs, breasts, wings, or drumsticks, its crucial to know how to cook each cut of meat differently in a way that maximizes a juicy, tender flavor.
If youre working with a recipe that requires the chicken to be exposed to high heat over a long period of time, like a sheet pan chicken recipe that requires baking, its usually best to go with dark meat because it is naturally more moist and less likely to dry out under those conditions. Boneless, skinless breasts are better for pan frying because you can use a hot pan to give them a nice outer crust and cook the inside just enough to keep it moist and tender.
Use a meat mallet
When chicken is overcooked, it is not exactly a pleasant experience to chew. The muscle fibers are long and stringy and sometimes it can seem impossible to swallow a bite of chicken without a glass of water to wash it down with. Instead of tiring your jaw out trying to get that lean protein, you can break up the fibers before the cooking process even begins by using a meat mallet so that the chicken melts in your mouth.
The tip to remember when tenderizing a cut of meat with a mallet is that the two different sides (one spiky and one flat) have different applications. The spiky side is usually used for red meat while the flat side is used for chicken. When youre pounding the meat, make sure to do it slowly and lightly so that you avoid turning your piece of chicken into a pile of mush.
DO THIS TO PREVENT YOUR CHICKEN BREAST FROM DRYING OUT DURING COOKING
FAQ
How do you cook chicken on the stove without it getting dry?
How do you keep chicken from drying out in a pan?
What is the best way to cook chicken to keep it moist?
How do I make sure my chicken is cooked but not dry?
How do you keep a chicken breast from drying out?
To prevent the thin end of a chicken breast from drying out, or the thick end from being undercooked, you’ll want to ensure the chicken breasts are an even thickness. To do so, place your chicken between two pieces of plastic wrap on top of a cutting board.
Do eggs from home-raised chickens need to be refrigerated?
Home-raised chickens eggs should be refrigerated once they are free of feathers and poop. Although, unwashed eggs with cuticles intact can safely be stored at room temperature, but, refrigerating them will help them last longer; about 5 or 6 weeks.
How do you keep chicken from flying over the kitchen?
Use a zip top bag or parchment paper to keep the chicken juices from flying all over the kitchen. Place chicken breasts in a single layer in the center of a zip top bag. Press out the air and zip the bag closed. There should be plenty of space for the chicken to expand as you pound it.
Can you cook chicken on a stovetop?
Typically, pan-searing involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop. Flattening the chicken ensures even cooking, then using moderate and consistent heat is critical to preventing the meat from drying out.