Chicken breasts can stay juicy and tender if you use one of these two methods. When you’re frying or grilling chicken. It’s easy to accidentally make it dry and rubbery. However, that’s not how you want it. Cooked chicken should be tender, easily cut and pleasant on the tongue. But it’s not uncommon to overdo chicken and make it too tough to enjoy. But there are two methods you can use, depending on whether you’re frying or grilling your chicken.
That is according to the cooking experts at Knorr. Chicken dries out fast, but there are ways to stop that. When cooked correctly, you might be surprised at how juicy it can be. Here is everything you need to know.
The experts at Knorr say that if you are cooking your chicken on a grill, then you can weigh down the meat to ensure “crispier skin, mouth-watering grill marks, and juicier cuts”.
In fact, this is a common method in Italian cooking. It works by keeping the chicken breast flat against the grill for even cooking without pushing out any of its juices, covering the meat just enough to prevent moisture from evaporating. To do this, you should wrap the underside of a brick, cast-iron pan, or any other weighted object in foil before applying.
Frying chicken in a pan is one of the most common ways to cook it, but adding an extra step could result in the best dish in the end. This results in chicken that is crispy on the outside but juicy and tender on the inside.
To start, heat some oil on medium-high heat. You should ensure that the chicken breast is well-seasoned before adding it to the pan, then cook each side evenly until browned. Once that’s done, you then bake the chicken breast in a pre-heated oven until juices run clear.
The crispy skin from the sear will help keep juices intact, while baking is a good method for cooking through without drying out the meat.
