If you’re making tacos, burritos, chicken salad, or anything that requires you to have shredded chicken, tear it apart perfectly with a hand mixer. For best results, make sure your chicken is warm when doing this. You’ll have perfectly even shreds in no time.
The knock on chicken breasts is that they can be a bit dull and flavourless. The problem here is that people often choose to lightly season just before it hits the pan. The seasoning simply washes right off. By letting your chicken soak in a saltwater bath you will have flavourful and MOIST chicken every time.
Another thing you can do is what is called a dry brine. Let your chicken “soak” in your spice mixture (or just salt) for a few hours before you let it hit the pan. It will give the chicken sufficient time to absorb these flavours.
Prefer your chicken to be tender? This might sound off, but marinating your chicken in yogurt for a few hours will help tenderize it without you having to beat the shit out of it. The lactic acid within the yogurt helps break down the protein which tenderizes the meat. Add whatever seasoning you wish to the yogurt for extra flavour.
After pan searing your chicken, give it some time to cook in milk or cream. This not only makes for an incredible sauce (with the right added ingredients) but like the yogurt, it helps tenderize.
An easy way to give your roast chicken that stunning crispiness and golden colour is to rub it with mayonnaise before putting it into the oven. Thanks to the consistency, you won’t have to baste or reapply it, making your job a lot easier.
Removing the backbone of the whole chicken (a method known as spatchcocking) will allow you to cook the chicken in a fraction of the time.
Switch things up by cooking your chicken in a panini press. This will cook the chicken evenly and give you those nice crispy lines that are filled with flavour.
Covering your chicken breasts with parchment paper before roasting them will help ensure that the chicken stays juicy and doesn’t dry out.
If you want your chicken to have incredibly crispy skin, make sure that you start cooking it in a cold pan. This will allow time to render out the fat.
Now get cooking!
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