This One Ingredient Will Give You Juicy Chicken Every Time (2024)

FAQs

What is the secret to juicy chicken? ›

Getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.

Brining is especially great for frying chicken. It gives you crispier skin while keeping the meat juicy on the inside. Make your brine by dissolving salt and sugar in water before adding the chicken. Make sure to use lukewarm water.

Salt the chicken generously all over

A generous amount of salt—after you've dried the chicken well with paper towels—will help the interior of the bird stay moist while crisping the skin and enhancing the flavor.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

Using a marinade is a good way to achieve soft and tender chicken, with plain yogurt or buttermilk being the most commonly used marinades. The two contain acids and enzymes that combine to break the proteins and fiber in the chicken.

So there we have it; either brining or marinading your chicken breast, cooking it a lower temp for longer, and letting it rest after it's done can all make the cut as juicy, tender, and delicious as your favourite restaurants do.

Marinating your chicken in something overnight can help make it all the more juicier and tender. You can use a gluten-free, acidic marinade (like olive oil and lemon juice) or something breadier (like baking soda, egg whites, and buttermilk).

Make the chicken thinner

Thinner breasts or cutlets are less likely to dry out, as they won't spend as much time in the pan. A simple option is to pound the chicken until it is 1/4 to 1/2 inch thick, using a meat mallet/pounder, heavy skillet or even a hammer. This is best done between parchment paper or plastic wrap.

The Role of Temperature and Cooking Time

However, if you cook your chicken too low and slow, the fibers will break down, resulting in a mushy, dry texture. The magic number that will let your chicken reach optimal juiciness is 165 degrees Fahrenheit, which typically takes around 20 minutes.

How do you keep chicken from getting watery? ›

Avoiding numerous cycles of freezing and thawing is critical—so if you buy fresh meat, McNeil recommends cooking it within a couple of days. McNeil also suggests patting the raw chicken dry with a paper towel. This ensures that there's no visible liquid on the exterior of the chicken prior to cooking up.

Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Simply heat the chicken breasts quickly on the stovetop then let them poach from the inside out in their juices in a covered pan.

Keep chicken moist

A cooking hack from my catering days of frying and grilling chicken for the masses is poaching. Poach chicken on low heat in a mixture of buttermilk and chicken stock, or just stock. Once cooked through, refrigerate until ready to grill (perfect for overnight).

Make the chicken thinner

Thinner breasts or cutlets are less likely to dry out, as they won't spend as much time in the pan. A simple option is to pound the chicken until it is 1/4 to 1/2 inch thick, using a meat mallet/pounder, heavy skillet or even a hammer. This is best done between parchment paper or plastic wrap.

Why is my chicken breast rubbery? Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken.

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.