How to Tender Chicken

Use a marinade from white yogurt or buttermilk. Yogurt and buttermilk contain enzymes and acids that help break down the protein in the chicken, making it tender. That’s why many chefs know how to soak chicken in yogurt or buttermilk overnight before frying for a delicious fried chicken beyond imagination. This tip can be applied to tenderize any piece of chicken for any recipe. ^[2]

• 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.

Marinate the meat for 1 hour or more. Marinating overnight is better, but the texture of the meat will be very different even if only marinated with yogurt or buttermilk for an hour or so. During the marinating process, you just need to put the meat in the box, then pour the yogurt or buttermilk on top to cover the meat. Close the box and keep it in the fridge until ready to use.

• 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.

Try other marinades. Different marinades will tenderize the meat in different ways. You can choose from hundreds or even thousands of homemade or purchased salt water or marinades. However, you should know that not all marinades can tenderize meat equally. In fact, some marinades don’t actually help soften the chicken, but rather make the chicken harder.

• 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]
• 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.

Select the processing method. There are many ways to cook chicken such as:

• 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.

Do not cook for too long. When cooking for too long, the water in the chicken will lose all, the protein will shrink and make the meat tough. Cooking experience will help you judge when meat is done, but some professional chefs also use a thermometer to be sure. You can use a meat thermometer to see if the internal temperature of the chicken is done. Most chicken is usually cooked at 74°C.

• 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.

Try “long and low” cooking. While it may seem counterintuitive to the “don’t cook too long” warning, long cooking and simmering can break down the protein, resulting in a tender chicken. Longer cooking and simmering also adds time for the flavors and marinade to soak into the chicken and make it sweeter. This method works well with boneless chicken thighs and other muscle-rich cuts of meat. You can also roast whole chicken this way. ^[4]

Keep meat intact after cooking. You should cover the chicken with large foil and let it sit for 5-10 minutes. This helps to distribute the juice evenly. If you cut the meat right away, the water will flow to the outside instead of soaking into the meat. This step is extremely important for whole or pieces of grilled chicken.

• 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.

Know the source of the meat. It’s difficult to judge the quality of chicken by looking at it, so it’s best to buy it from a trusted store. Store-bought chicken may not live up to the national brand name. Meat purchased from an organic farmer’s market may not be as tender, but the seller can guide you on how to make the best choice.

Note that old chicken is usually tough. In countries like the US, chicken is usually processed at a few weeks of age to ensure tenderness. However, you can stew the “old hens” you raise. As has been suggested, stewing is the ideal way to prepare it because older chicken is usually very tough.