If you’re like me, you started out pretty hesitant to cook chicken. With so many E.coli horror stories out there, it’s easier to overcook chicken than serve it raw right? No!
I’ve been there, I know the fear and I’ve tried and tested many ways to cook a perfectly moist and delicious chicken every time!
- Chicken is done when the thickest part reaches 165 degrees. Use a meat thermometer and remove it from the heat about 5–10 degrees before as the internal temperature will continue to climb even after it is removed from the heat.
- When making fried chicken, let the breaded pieces sit for 4–5 minutes before placing in the hot oil. This will give the coating time to set so it won’t fall off the meat.
- Need ground chicken? Cut boneless skinless breasts into 1″ chunks and pulse in a food processor until they reach desired consistency.
- Whether raw or cooked, chicken should never go to waste. Simmer chicken together with veggies to make a homemade chicken stock. Remove the tender meat to use later and store the stock for up to 6 months in the freezer.
- Chicken breasts are much easier to slice into cubes or cutlets if you firm up the meat by freezing for 15 minutes before cutting. Be sure to cut against the grain for the tenderest slices.
- The best and safest way to defrost chicken is in the fridge. Sometimes it can take up to 2 days to fully defrost. Remember to keep it on a plate on the bottom shelf to avoid cross contamination.
- Be sure to sanitize all work surfaces and wash your hands thoroughly after handling any poultry.
- A great way to keep your chicken moist is to soak it in a salt water solution for up to one hour before you cook it. The salt will pull moisture into the cells of the meat, making it moister after cooking.
- As with all meats, be sure to allow your chicken to rest after cooking.
- Anytime you’re cooking a boneless chicken breast, make sure to pound it into a neven thickness before you begin cooking. Otherwise, the thin end will be dried out by the time the thick part is cooked through.