Chicken meat is tender and juicy - but only if you cook it properly.
To keep the meat soft and delicious, you need to avoid popular mistakes, or chicken can become dry and tasteless.
Here are some cooking tips for chicken meat.
Choose the right cut
Different cuts of chicken have different cooking times and methods. Generally, boneless, skinless chicken breasts are lean and tend to dry out more easily, so it's important to cook them carefully.
Marinade or brine
Marinating or brining chicken before cooking can help enhance its flavor, but it can also affect its structure, make it softer. Marinades typically consist of a mixture of oil, acid (such as vinegar or citrus juice), herbs, and spices.
Proper seasoning
Season the chicken generously with salt and any desired herbs or spices before cooking. Spices enhance the flavor and help tenderize the meat’s structure.
Don't overcook
For boneless chicken breasts, cook to an internal temperature of 160°F. For bone-in cuts like thighs or drumsticks, aim for an internal temperature of 165°F. Remove the chicken from the heat as soon as it reaches the desired temperature to prevent overcooking.
Use appropriate cooking methods
Try baking or roasting for bone-in or boneless chicken pieces, Sautéing or pan-frying for boneless chicken breasts or thinly sliced chicken. You can also try braising for amazing tender meat dishes.
