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When prepared well, chicken can turn a bland dish into a memorable one. One of the best ways to make sure chicken is cooked evenly is to tenderize it first. This method is to gradually thin the meat and prepare it for processing on the stove.
Steps
Use a meat tenderizer
Use marinade
- You should use white yogurt. Flavored yogurt, such as vanilla, can ruin the taste of the chicken.
- Some yogurts flavored with lemon, coconut or other fruit flavors can help make chicken delicious.
- Whole or low-fat yogurt can be used to marinate chicken. Chicken will have a light yogurt flavor, mixed with chili and other spices after being marinated with both types of yogurt.
- Buttermilk is usually milder and doesn’t affect the flavor of the chicken. You can make buttermilk if it’s not available. Simply pour 1 tablespoon of white vinegar into the measuring cup. Fill the cup with low-fat milk. Let the mixture sit for 5-10 minutes until the mixture solidifies. You can use this mixture instead of buttermilk.
- You can season the marinade with spices and salt to make the chicken more savory when marinating.
- Once the chicken is marinated, shake or wash off any leftover buttermilk or yogurt before cooking.
- Using an extremely acidic marinade like vinegar or lemon juice can make the chicken a bit tough. Acidic marinades can give chicken a great flavor, but you’ll have a hard time softening it up with a hammer. This method is suitable for chicken curries. The finished chicken curry won’t have a fruity taste, but you’ll notice this flavor in dishes that don’t have a strong sauce. [3] X Research Sources
- If you want the chicken to be tender, you can use an enzyme marinade found in pineapple or a meat tenderizer. This effectively tenderizes the meat and can cause the meat to “melt”. Of course the tenderizing effect will be as you would expect and this can be applied to chicken dishes that require tender meat.
- Alternatively, you can use fruit juice. If you want the chicken to be as tender as possible and don’t mind using chicken tenders, you can take advantage of the natural enzymes found in some fruits. You can peel and mash kiwis, pineapples or mangoes, then mix them with raw chicken pieces. Cover and put in the fridge for 1 hour.
- Use soda to make marinade. Soft drinks are great marinades, easy to find, readily available, and surprising. Chemically, the high acidity in carbonated soft drinks helps break down the chicken and give it a delicious flavor. Simply pour soda over the chicken and add 1 teaspoon of salt. If there is a shortage of fresh water, you can add more water to the mixture.
- Cpa water like Coca Cpa, Pepsi, RC, etc. tends to tenderize chicken effectively.
- Lemon-flavored soft drinks such as Sprite, Mountain Dew, 7 Up, Sierra Mist, etc. can also tenderize meat.
- Moxie (an uncommon American brand of soda) is also an effective meat tenderizer.
Chicken processing
- Saute chicken. Heat 1 tablespoon oil (olive oil will taste better) in a pan. Season the chicken with your favorite seasonings. Coat the chicken with seasoning, then place the chicken in the pan. Fry the chicken until the meat inside is no longer pink.
- Oven-roasted chicken. Season the chicken and place it on a greased baking tray. Bake the chicken for 30-40 minutes until the meat inside is no longer pink.
- Grilled Chicken: Transfer the seasoned and tenderized chicken to the griddle and roast until the chicken is cooked through.
- Chicken stew: If you know how to stew properly, chicken will almost never be tough. That’s one of the reasons chicken stew is so popular all over the world. You can stew chicken whole or cut into pieces.
- Use a sensor thermometer to measure the cooking temperature of whole chicken by inserting the thermometer deep into the chicken breast. You can use an instant thermometer to measure the doneness of smaller cuts of meat like brisket and thighs.
- Not only is it true, but this advice also ensures you don’t run the risk of contaminating the entire table during the cutting process because cooked chicken often contains a lot of water inside.
- You must also wait for the chicken to cool enough before handling. You run the risk of getting burned if you cut the chicken right out of the oven. Hot chicken will also burn the tongue when eaten.
Choose and cook tender chicken
Advice
- Purchased meat tenderizer can be delicious but is an unnecessary additive if you follow the other steps correctly.
- The FDA recommends that chicken be cooked to 74°C to be safe. However, when grilling whole chicken, you should remove the chicken from the oven after the chicken reaches 68°C. Covering the foil and leaving it as it is will avoid the risk of the inside of the chicken being “overcooked” and exceeding the recommended threshold.
- Fresh chicken is usually softer and more moist than frozen chicken. Freezing can break down meat cells, causing the meat to lose water and become chewier when chewed.
- The gradual process of chicken meat is usually done under 2 layers of wrapping: plastic bags and wax paper. However, you can also place the meat in a ziplock bag (after squeezing out all the air), then use a rolling pin to tenderize the meat.
Warning
- Never eat raw or undercooked chicken.
- Thaw chicken in the refrigerator, do not thaw on the counter. If you want to defrost quickly, place the chicken in a zip-lock bag that has been de-aired, close the bag, and then run cold water over the meat in the sink.
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 20,742 times.
When prepared well, chicken can turn a bland dish into a memorable one. One of the best ways to make sure chicken is cooked evenly is to tenderize it first. This method is to gradually thin the meat and prepare it for processing on the stove.
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