Are you a chicken lover? If you want to serve it always tender and full of juice, it is important to properly prepare it. Therefore, avoid basic mistakes.
Chicken is one of the most popular ingredients in the kitchen. Not only is it relatively cheap, but it also offers a variety of uses. If you want to serve it in the highest quality, full of flavor, avoid unnecessary steps, which often make the chicken dry and tough. So how to achieve the best results?
How to fry chicken breasts in a pan so that they are still juicy? Watch this YouTube video on the Cookrate – Czech channel:
Source: Youtube
The right choice of meat
The basis of success always lies in the choice of quality and fresh meat. Therefore, always buy from a certified butcher or farmer. Better to avoid packages of supermarket chicken that are labeled as “tender” meat. As a rule, it also contains water and salt, the meat is of low quality and is often overpriced.
Working with raw meat
Never wash raw meat in the sink at home. Bacterial contamination of the entire household could occur. Always use a separate container as well as a cutting board when removing the skin or cutting the meat.
Never directly from the fridge to the pan
A very common mistake is heat treatment immediately after removing the meat from the refrigerator. If you want it to be beautifully juicy on your plate, always let the chilled meat rest at room temperature for at least 30 minutes before processing. A large temperature shock reduces the quality of the meat.
Do not poke into the meat
Once the meat starts to fry, never poke it unnecessarily. Use chef’s tweezers or tongs instead of a fork. The meat retains its juice, which would otherwise leak out of the meat unnecessarily.
Beware of high temperatures
Never fry chicken too quickly at high temperatures. It would dry out quickly on the surface, but the inside would be undercooked.
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A very common mistake is heat treatment immediately after removing the meat from the refrigerator.
Give the meat a rest
Let the chicken rest for 5 minutes before serving. The meat will be much more tender and pleasant to the bite.
Don’t overdo it with the spices
If you don’t want to overpower the flavor of the meat itself, use spices sparingly. Salt, pepper and paprika are sufficient. And definitely fresh herbs too.
Resources: www.toprecepty.cz, www.lifee.cz
