An easy, fast and flavorful shredded chicken recipe that’s incredibly versatile. It’s my favorite method because it keeps the chicken moist, shreds in seconds and infuses more flavor than other methods, such as boiled or poached chicken.
Shredded chicken (also known as pulled chicken) is one of those recipe basics that everyone should learn to master. It’s used in many recipes, from salads to appetizers to main dishes – yet those recipes usually never tell you how to make it. They just tell you you need 3 cups of shredded chicken.
Of course, you could easily buy a rotisserie chicken at the supermarket (or make one yourself) and shred that chicken with two forks. But there’s really no need when I show you how incredibly easy it is to make shredded chicken at home.
Chicken is a lean, versatile protein that’s a staple in many households. However, it can easily become boring and bland if not prepared properly Luckily, there are many simple tricks to make chicken irresistibly juicy, flavorful and delicious every time
Brine the Chicken
Brining is without a doubt one of the best ways to make chicken taste better and stay moist. The raw chicken has to be soaked in a saltwater solution before it is cooked. The salt breaks down the proteins, which helps the chicken keep more of its moisture as it cooks. The salt also enhances the flavor. You can brine whole chickens with bones or breasts and thighs without bones and skin. One quart of water and 1/4 cup of salt make up a basic brine. You can add sugar, herbs, spices, citrus zest, or juice to make it taste better. Brine chicken for 30 minutes to overnight. Rinse and pat dry before cooking.
Marinate the Chicken
Marinating chicken is similar to brining in that it helps infuse flavor and moisture into the meat. The main difference is marinades contain acidic ingredients like vinegar, lemon juice, yogurt or buttermilk. The acids partially break down the proteins on the surface, resulting in a more tender texture. Popular marinade flavors include Mediterranean herbs, Indian spices, Asian sauces and Latin American marinades. Marinate chicken for 30 minutes to overnight. The longer it marinates, the more flavor it will have.
Cook Bone-In, Skin-On Chicken
Chicken cooked on the bone with the skin on retains more moisture and flavor. The bones and collagen-rich skin help keep the delicate breast meat from drying out. The skin also becomes deliciously crispy when cooked. Opt for bone-in chicken breasts, leg quarters, wings or a whole chicken. Remove the skin before eating if you want to avoid excess fat and calories.
Maintain Proper Internal Temperature
A common mistake people make when cooking chicken is cooking it too long. The chicken breasts should be 165°F when cooked through, and the thighs should be 175°F. Any higher and they will dry out. Use an instant-read thermometer to monitor doneness. To get juicy chicken when baking or grilling, take it off the heat when it reads 155°F. The temperature will continue rising to 165°F as it rests.
Tenderize With Acid
Citrus juice, vinegar, or yogurt are all acidic foods that can help break down tough connective tissue in chicken. This results in a more tender, velvety texture. Before you bake chicken, put it in acidic sauces or rub lemon juice on it. A fragrant liquid like wine, stock, or vinegar can also be used to poach chicken to cook it slowly and make it tender.
Pound Chicken Breasts
Because they are so lean, chicken breasts tend to dry out. They cook more evenly when you pound them to a thickness of 1/2 inch. Also, it breaks down tough muscle fibers to make the meat more tender. Put chicken breasts between two pieces of plastic wrap. Use a meat mallet or a heavy skillet to gently pound the breasts until they are the thickness you want.
Cut Against the Grain
Slicing cooked chicken against the grain of the muscle fibers helps make it more tender. The muscle fibers get shortened so they are less likely to be stringy. This is especially helpful for chicken breasts which have long muscle fibers that can get tough when cooked.
Use a Meat Thermometer
Using an instant-read thermometer takes the guesswork out of determining chicken doneness. It provides an accurate reading in just a few seconds so you don’t have to cut into the chicken. Remove chicken from the oven, grill or pan when it is 5 to 10 degrees below the safe final internal temperature. Carryover cooking will finish it off as it rests.
Let It Rest
Allowing chicken to rest after cooking is crucial for juicy meat. As it rests, the juices redistribute throughout the chicken. If you cut into it immediately, the juices will spill out onto the cutting board rather than staying inside the meat. Let chicken rest for 5-10 minutes before slicing into it. The internal temperature will rise another 5-10 degrees during this time.
Use a Meat Mallet
For quick and easy tenderizing, use a meat mallet or heavy skillet to gently pound chicken breasts. This helps break down the tough muscle fibers. It also flattens the breasts so they cook more evenly. Place chicken breasts between two sheets of plastic wrap or in a zip-top bag before lightly pounding them.
Cook Quickly Over High Heat
Cooking chicken over high heat helps it develop a beautifully browned exterior while keeping the inside juicy. This is because there is less time for the moisture to escape. Opt for quick cooking methods like grilling, broiling, sautéing, stir-frying or pan searing. Just don’t overcook it.
Pair With Fats and Acids
Cooking chicken in or basting it with fats like olive oil, butter or bacon grease helps keep it moist and adds flavor. Acidic ingredients like lemon juice, vinegar and tomatoes also enhance juiciness and taste. Roast chicken with lemon wedges, sauté in olive oil with garlic and white wine or coat with your favorite sauce.
The key is using simple prep methods before cooking as well as proper cooking techniques. With these easy tips, you can transform boring, dry chicken into succulent, mouthwatering deliciousness. Say goodbye to bland chicken for good!
How to Store It
Shredded chicken is great for weekly meal prep. Shred a bunch of chicken breasts on Sunday, put them in a container, and use them for healthy meals all week. It will keep for 3-4 days in the fridge and up to 2 months in the freezer.
I frequently make a large batch, freeze it in small containers and then just thaw as needed. It makes my daily recipes a breeze.
Recipes That Use Shredded Chicken
The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What can I add to chicken to make it taste better?
Poultry seasoning. Fresh garlic, parsley, sage, rosemary and thyme. Or sauces others recommend here.
How to make a chicken extra tasty?
Use a brine Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don’t overcook the meat. The brine is mostly made up of salt, sugar, and water. To make it taste better, we love adding garlic, herbs, or whole spices like fennel and cumin.
How to bring out the flavor in chicken?
Marinating not only makes the food taste better, but the healthy fats and acids in most recipes also make the meat more tender. There should be about three parts oil to one part acid in a good marinade. There should also be salt and seasonings like crushed garlic, spices, or white sugar. Oct 13, 2023.