Why Tenderizing Chicken Is Important? Use These Methods

Chicken breast is a tasty meat option when prepared correctly. Chicken breast that has been overdone, however, is flavourless, chewy, and dry. This is due to the elasticization of breast fibres. You will have more flexibility if you use Tenderiznig. Compared to chicken cooked without a marinade, chicken with a marinade won't be as chewy if overcooked. 

When preparing a chicken breast, the term "tenderising" refers to the process of enhancing the meat's tenderness and juicyness through marinating, velveting, pounding, or salting. Ingredients like buttermilk, yoghurt, citrus juice, or vinegar are frequently used by home cooks and chefs because they contain enzymes and acids. They make chicken meat more soft by breaking down the proteins in chicken meat. Before cooking, the meat should be tenderised. In layman's terms, tenderising meat for four hours before to cooking is great, but overnight is even better. 

It's ideal to use boneless, skinless chicken breasts for tenderising white flesh. These are 5 ways to tenderise: 

Dry brine 

A dry brine is a method of tenderising chicken breasts that involves salting the uncooked meat. Chicken breasts lose moisture when they are salted, creating salty moisture. The same moisture is drawn back into the breast, where it softens the strong muscular fibres and makes the meat juicy and tender. Two teaspoons of kosher salt are required to dry brine a pound of chicken breasts. Chicken breasts are put in a container after being salted with kosher salt. Ideally, leave it in the refrigerator for at least four hours. To eliminate extra moisture before cooking, pat the chicken breast dry. 

Wet brine 

25 grams of kosher salt are required per litre of water in the wet brining process for the chicken breast. Combine warm water and kosher salt to dissolve. The chicken breasts should be submerged, and they should soak all night. The breast will get tender in 4 hours if you are pressed for time. Chicken breasts will become delicate and juicy because salty water will dissolve rigid muscle fibres. 


To break down and tenderise proteins in chicken flesh, enzymes and acidic marinades combine effectively. 2 cups of buttermilk should be added to 1 pound of chicken breasts in a bowl. Combine everything with a teaspoon of kosher salt. Chicken breasts ought to be coated in buttermilk. Refrigerate it overnight to tenderise. 

Pound the chicken breast 

Using a meat hammer will help to tenderise chicken breast. The texture of chicken breasts can be evened out and increased in tenderness by using a meat mallet. Chicken breast should be placed on a chopping board and covered with plastic wrap to prevent it from separating. If necessary, lightly pound it to achieve uniform thickness. 

Velveted chicken breast 

Chicken breasts are covered in baking soda as part of the velveting process. About 20 to 30 minutes are needed. The pH of the meat's surface is raised by baking soda, which makes it challenging for the proteins to bind. The chicken breasts have a wonderful texture and become wonderfully soft. Use one teaspoon and a half teaspoons of baking soda per pound of chicken to tenderise chicken breasts. Chicken breasts should be evenly coated with soda after being sprinkled with the soda. Let it 20 to 40 minutes to rest at room temperature. Chicken breasts should be washed in cold water. Chicken breasts should be patted dry to remove extra moisture. 

Cooking at the proper temperature while monitoring the breast's internal temperature is the only way to ensure that the chicken breast is moist and tender if tenderising it is not an option for you. No part of the body should be warmer than 165 degrees Fahrenheit. Between 325 and 425 degrees Fahrenheit is the ideal range for cooking. 

It is much more delightful to eat chicken breasts that are lovely and juicy. Tenderized chicken breasts will also allow you a little scope. Using one of the above-mentioned tenderising techniques is crucial since stir-fried and fried chicken breasts frequently become dry and bland. The chicken becomes more even in texture and juicier after tenderising.