Chicken breasts are a midweek staple, but they can quickly turn dry if they’re cooked a little too long. Cooking experts say one simple preparation step done shortly before cooking can help keep the meat noticeably juicier and more tender.
Chicken breasts are a dinnertime essential, whether served alongside potatoes or incorporated into a stir-fry. However, they can rapidly become tough and dried out if overcooked. Even premium-quality chicken can turn dry in a pan or oven without proper care.
Thankfully, there’s a straightforward preparation method that can significantly improve the texture of your meat. It requires minimal time and uses an ingredient you’ve likely got in your cupboard already.
Experts suggest mastering this technique means you’ll never have to endure dry chicken again.
The method is called brining, and according to cooking specialists at The Kitchn, even a relatively brief brine can produce a noticeable improvement, reports the Express.
A standard brine is simply salt mixed into water. The specialists recommend dissolving a quarter cup of kosher salt in four cups of warm water, which is sufficient for approximately four chicken breasts.
After the salt has dissolved, submerge the chicken in the mixture and place it in the fridge.
While traditional brining can take substantially longer, the specialists say chicken breasts can benefit from a quick brine of 15 to 30 minutes.
The salty mixture enables the chicken to absorb some moisture and salt prior to cooking. This approach helps to deliver meat that is “juicy and tender”, especially beneficial for breasts, which have a tendency to dry out quickly.
Take the chicken out of the brine and thoroughly pat it dry using kitchen paper prior to cooking. This step is especially crucial if you’re aiming to brown or crisp the exterior of the chicken.
It’s equally important to bear in mind that you may need to cut down on the quantity of additional salt called for in the recipe.
When cooking the meat, heat a frying pan with olive oil, then add the chicken breasts. Leave them to cook undisturbed for one minute, then turn them over and lower the heat.
Place a lid over the pan, set a timer for 10 minutes and allow them to cook.
Once the 10 minutes are up, switch off the heat, reset the timer for a further 10 minutes and leave them covered throughout. After this time has elapsed, use a thermometer to verify they have reached 74°C.
Carve the chicken, and it should be succulent and tender, ideal for any lunch or dinner.
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