Chicken can be tricky to cook just right. We all want juicy, tender chicken, but it’s easy to accidentally overcook it, resulting in dry, stringy meat. So what’s the secret to getting perfectly cooked chicken every time? There are a few simple techniques you can use to help ensure your chicken stays moist and tender.
Choose the right cut
Not all chicken cuts are created equal when it comes to tenderness. Breast meat is lean and can dry out quickly if overcooked. Thighs and legs have more fat and connective tissue so they tend to stay juicier. For super tender chicken, opt for boneless, skinless chicken thighs. The skin helps keep moisture in, but boneless and skinless thighs cook up just as juicy.
Don’t overcook it
This may seem obvious, but it’s easy to unknowingly overcook chicken. Using a meat thermometer is key – chicken is safe to eat at 165°F, but the meat will be much drier at that temp. For tender, juicy meat, pull it off the heat at 155°F for white meat or 160°F for dark meat. The temperature will continue rising as it rests.
Let it rest
Speaking of resting, it’s crucial to let chicken rest for 5-10 minutes before cutting into it. This allows the juices to redistribute back into the meat. If you cut into it immediately, the juices will spill out onto the cutting board.
Marinade and Brine
Soaking chicken in a marinade or brine before cooking can vastly improve tenderness. Here’s how:
Marinate
Marinades add flavor and moisture to chicken. The acidic ingredients (like vinegar, citrus, yogurt) tenderize the meat while oil and herbs add flavor. Bonus – marinating can help chicken retain even more moisture during cooking.
Brine
A saltwater brine also helps chicken retain moisture and seasons the meat. The salt penetrates the muscle fibers, making it nearly impossible to dry out. Brining for as little 30 minutes makes a big difference.
The Best Cooking Methods for Tender Chicken
Choosing the right cooking technique can ensure your chicken stays tender from start to finish. Here are some foolproof cooking methods:
Poach
Poaching chicken in liquid, like broth or wine, cooks it gently so it turns out very moist and tender. This method works great for boneless, skinless chicken breasts.
Braise
Braising chicken in a flavorful liquid produces extremely tender meat. The chicken gently simmers in a covered pot until the connective tissue breaks down into gelatin. Perfect for tougher cuts like thighs.
Grill
You can grill chicken so it’s tender and juicy, not dried out. Use the indirect heat method – cook it next to, not directly over, the hot coals. Flip frequently and brush with sauce to prevent drying.
Pan Fry
The key to tender, not tough, pan fried chicken is keeping the heat relatively low. You want a gentle sizzle, not a raging boil. Also don’t crowd the pan – cook chicken in a single layer.
Baked
To ensure baked chicken breasts or thighs don’t dry out, coat them with a little oil or melted butter first. Tented foil helps retain moisture – seal the foil tightly so steam can’t escape.
Tenderize with Ingredients
Certain ingredients contain properties that physically break down tough fibers in the chicken, leaving you with silky smooth meat.
Buttermilk
Soaking chicken in buttermilk does wonders for tenderness. The lactic acid gently breaks down the proteins. Bonus, buttermilk also adds great flavor and keeps chicken super moist.
Yogurt
Like buttermilk, the enzymes in plain yogurt tenderize chicken. The tangy taste also serves as a light marinade. For best results, coat chicken in yogurt and let it chill in the fridge for a few hours before cooking.
Fruit Juices
The acids in citrus juices like lemon, lime, orange, and pineapple juice help tenderize chicken. Marinade chicken for about 30 minutes in pure fruit juice for a splash of flavor and tender meat.
Eggs
Beaten eggs are sometimes used as a pre-cook dip or batter for chicken. The proteins help make the meat more tender and also promote delicious browning.
Baking Soda
Baking soda is alkaline and increases the pH of marinades or brines. This reaction helps break down connective tissue for more tender chicken. Use just a small amount – 1/2 tsp per 1 lb of meat.
Tenderize with Mechanical Methods
In addition to ingredients, there are a few mechanical techniques you can use to literally pound or puncture chicken for a tender texture.
Pounding
A meat mallet can be used to gently pound chicken breasts or thighs. This helps break down the tough muscle fibers. Place chicken between two sheets of plastic wrap before pounding to keep things tidy.
Scoring
Using a sharp knife to slice light cuts across the surface of chicken helps seasonings and marinades penetrate further into the meat. Be careful not to cut all the way through. The scores also allow chicken to cook more evenly.
Tenderizing
A blade tenderizer tool (often called a Jaccard) pierces tiny holes in chicken to break up the fibers. Poke both sides while being careful not to over-tenderize the meat into mush.
Grinding
Pre-grinding chicken into a mince lets you control texture precisely. Cook ground chicken in dishes like patties, meatballs, or meat sauce where ultra-tender meat is desired.
Cook Low and Slow
For extremely tender chicken, cook it gently over a long period using moist indirect heat. Here are two classic methods:
Braising
Chicken braised in a flavorful liquid like wine, tomatoes or broth tenderizes through slow simmering. Try coq au vin, chicken cacciatore or chicken adobo.
Barbecuing
Smoked chicken cooked low and slow over indirect heat gets incredibly moist and tender. Brining ensures it stays juicy. Allow 1-2 hours for true barbecue flavor.
My Top Tips for Tender Chicken
Here’s a quick summary of my best tips for guaranteed tender chicken every time:
| Tip | Explanation |
|---|---|
| Use thighs | More fat & connective tissue = tender |
| Don’t overcook | Pull at 155°F white meat, 160°F dark |
| Let it rest | 5-10 minutes allows juices to redistribute |
| Marinate | Tenderizes meat and adds moisture |
| Brine | Helps chicken retain moisture |
| Poach | Gentle cooking = tender |
| Braise | Connective tissue breaks down |
| Buttermilk | Lactic acid tenderizes chicken |
| Score | Allows seasonings to penetrate |
| Grind | Controls texture perfectly |
Conclusion
Cooking tender moist chicken starts with choosing the right cut, technique, and time/temperature. But the secret is keeping it juicy – brining, marinating, not overcooking. Gentle moist cooking methods like poaching, braising and grilling will ensure tender results every time. While a few mechanical tricks like pounding, scoring or grinding chicken can also help tame tough textures. Follow these simple tricks and you’ll never have to suffer through another dried out chicken breast again.