Chicken tenderness is a top priority for many home cooks. Extremely tender, melt-in-your-mouth chicken is achievable at home with the right techniques. There are a few key factors that affect chicken tenderness: age of the bird, brining, cooking method, resting time, and temperature. Following specific guidelines around each of these elements will help you achieve the most tender chicken possible. Keep reading to learn tips and tricks to make your chicken unbelievably tender and delicious.
What Makes Chicken Tender?
Chicken tenderness largely comes down to the age of the bird and the cooking method.
Age of the Chicken
Younger chickens have more tender meat. Look for labels like “broiler” or “fryer” which indicate a younger chicken under 13 weeks old. Older chickens like “stewing hens” produce tougher meat and are best used for soups or stews.
Cooking Method
The cooking method makes a big difference in tenderness. Moist-heat cooking methods like poaching, braising, and stewing break down connective tissues in chicken and result in tender meat. Dry-heat methods like roasting, grilling, broiling, and pan frying can toughen chicken if overcooked. Managing temperature and cooking time is key for tender results.
Tips for Tender Chicken
Use these tips and techniques for foolproof tender chicken every time:
Choose Younger Birds
Select package labels indicating a young chicken like “broiler/fryer” for the most tender meat. Older chickens require long, slow cooking to break down connective tissues.
Brine the Chicken
Soaking chicken in a saltwater brine adds moisture and seasons the meat. Brining makes chicken juicier and more tender, especially the breast meat which dries out easily.
Try a Marinade
Marinades tenderize chicken similar to brining. The acid in ingredients like wine, yogurt, citrus juice, and vinegar gently break down protein fibers. Herbs, spices, and oils in marinades add flavor and moisture.
Brown Properly
Browning adds color and develops delicious flavors. Avoid overcrowding the pan when searing chicken. Cook chicken in batches if needed to properly brown without steaming.
Cook to Correct Temperature
Chicken is safest cooked to an internal temperature of 165°F but overcooking will dry out the meat. Use a meat thermometer to monitor temperature for perfectly cooked, tender chicken.
Allow Resting Time
Letting cooked chicken rest 5-10 minutes allows juices to redistribute evenly throughout the meat. Skipping this step results in dry, tough chicken. Keep chicken loosely tented with foil while resting.
Use Gentle Heat for Thick Cuts
Thick chicken pieces like whole legs or bone-in breasts should be cooked gently with moist heat to a lower temperature of 155°F. This prevents overcooking the exterior before the interior finishes.
Cook White and Dark Meat Separately
White and dark chicken meat have different cook times. Cooking them together often leads to dry breast meat. Cook dark and white meat separately for optimal texture.
Hold the Lid for Braising
Partially covering braising chicken keeps it submerged in liquid but allows some evaporation to concentrate flavors. Uncovered braising can dry out chicken.
Shallow Fry for Crisp Skin
Pan frying in just 1/4 inch oil keeps the skin above the oil level for crisping. Deep frying toughens the skin. Maintain oil temperature between 325-375°F.
Use a Meat Thermometer
Taking chicken’s temperature as it cooks prevents overcooking.Aim for 165°F in the thickest part avoiding bones. Check smaller pieces earlier.
Let It Rest
Juices redistribute evenly through the chicken during resting. Skipping this leads to dry meat. Rest chicken 5-10 minutes under loose foil after cooking.
Tenderizing Methods
Use these techniques in combination with proper cooking methods to guarantee ultra tender chicken:
Buttermilk Soak
Covering raw chicken in buttermilk tenderizes the meat thanks to enzymes that break down muscle fibers. Refrigerate buttermilk-marinated chicken up to 24 hrs for tangy flavor and tender texture.
Yogurt Marinade
Like buttermilk, yogurt contains tenderizing enzymes. Coat chicken pieces in yogurt flavored with garlic, herbs, and spices for [insert number] hours prior to cooking for extra juicy, tender meat.
Fruit Juice Marinade
Enzymes in acidic fruit juices like pineapple, papaya, apple, and kiwi also tenderize chicken. Marinate chicken for 1-2 hours in fruit juice before cooking. Pat chicken dry before cooking to improve browning.
Cornstarch Slurry
A cornstarch slurry helps chicken retain moisture as it cooks for tender meat. Mix 2 Tbsp cornstarch with 2 Tbsp water and brush onto raw chicken before cooking. The slurry turns to a protective gel.
Pickle Juice
Brining chicken in tangy pickle juice infuses flavor while keeping the meat juicy and tender. Soak chicken in pickle juice up to 24 hours before cooking. Rinse chicken then pat dry before cooking to improve browning.
Pound It Out
For quick tenderizing, you can pound chicken breasts lightly with a meat mallet to a uniform thickness. Pounding helps break down tough muscle fibers. Be careful not to tear delicate breast meat.
Slicing Against the Grain
Slicing cooked chicken against the direction of muscle fibers shortens them for a more tender bite. Identify the grain before slicing. This is especially helpful for tougher cuts like chicken legs.
Velveting Chicken
Velveting is a Chinese technique of marinating chicken briefly in oil, egg whites, cornstarch, and wine or broth for tender texture. Velveted chicken is then stir-fried or simmered in sauce.
Self-Basting Steaming
Steaming chicken on a bed of aromatics like ginger, scallions, and garlic flavors the meat while keeping it tender. The steam basts the chicken in its juices for moist, tender meat.
Tender Chicken Recipes
Use moist cooking methods and tenderizing techniques in these ultra-tender chicken dish recipes:
Balsamic Chicken
Marinate chicken thighs in balsamic vinegar, olive oil, garlic, and herbs for 8 hours. Roast at 375°F until 165°F for tangy, fall-off-the-bone meat.
Coconut Curry Braised Chicken
Gently simmer chicken legs in an aromatic coconut milk curry sauce until super tender before shredding the meat and serving over rice.
Chicken Cacciatore
Braise bone-in chicken thighs in a tomato and wine sauce with bell peppers, onions, mushrooms, and garlic over low heat for 2 hours until extremely tender.
Chicken Adobo
Marinate chicken legs overnight in a Filipino adobo sauce of vinegar, soy sauce, garlic, and spices. Simmer gently until sauce thickens and chicken is fall-apart tender.
Beer Can Chicken
Cook a whole chicken upright onto an open beer can on the grill. The beer steam bastes the meat while the chicken rotates for even cooking and a super juicy interior.
Buffalo Chicken Wraps
Shred poached chicken and toss in buffalo sauce. Wrap in lettuce leaves or tortillas for amazing texture contrast and tangy flavor in each bite.
Chicken Piccata
Dredge chicken cutlets in flour then sauté. Make a pan sauce of lemon juice, butter and capers to keep the delicate meat moist and tender.
Chicken Paprikash
Hungarian paprikash features chicken braised with onions in a creamy, paprika spiced sauce. The extended cooking time guarantees tender, juicy meat.
Chicken Parmesan
Bread chicken cutlets then sauté until crisp. Smother in tomato sauce and mozzarella cheese and bake for melty, tender chicken parm.
Thai Red Curry Chicken
Quickly poach chicken breast chunks until just cooked then finish simmering in a Thai red curry coconut sauce for moist, tender meat flavored with aromatics.
Conclusion
Chicken is at its best when extremely moist and tender. For foolproof tender chicken, start with younger birds and use smart prep like brining or marinating. Cook with gentle moist heat methods and be careful not to overcook. Allowing chicken to rest before serving also maximizes tenderness. With the proper techniques, you can enjoy unbelievably juicy, tender chicken easily at home.