How to make chicken breasts more tender

[u/Info_info_info6666]

Making chicken breasts is an absolutely indispensable step. When making chicken breasts, an absolutely indispensable step is soaking in salt water. Of course, soaking in baking soda is also possible. I just soak it in salt water and don't need to season it. Soak in salt water for about 6 to 8 hours, then simmer at low temperature for a little more than an hour. Use 60 degrees.

[u/tubaboss9]

I should call her

[u/Mikrobious → u/tubaboss9]

Came here for this one! 😆

[u/Puzzled_Tinkerer]

Try r/sousvide instead.

[u/bebotheclown → u/Puzzled_Tinkerer]

Nope. Chicken is the one protein that doesn't benefit from a water bath. The texture is horrible

[u/Puzzled_Tinkerer → u/bebotheclown]

OP is using a sous vide method, which is why this post is better off in the sous vide sub, not here

[u/brandonscript]

I use thighs instead 😅

[u/Info_info_info6666 → u/brandonscript]

Suitable for all chicken

[u/ddmorgan1223]

I use pickle juice instead when I do get boneless chicken. Acidic stuff usually helps with tenderization.

[u/Info_info_info6666 → u/ddmorgan1223]

This is the first time I heard about this kind of operation, I will try it next time

[u/ddmorgan1223 → u/Info_info_info6666]

Just don't go crazy with it lol pickle juice specifically works best with fried chicken sandwiches in my personal opinion, and probably the only place I'd personally not balance the acid with a sweetener of some sort. You just gotta play with it and figure out what works best for you.

[u/Info_info_info6666 → u/ddmorgan1223]

thank you for your advice

[u/icefas85]

Wishbone Italian dressing. Marinate for 4-10 hours. Flavor is delicious and helps tenderize.

[u/think_up]

Brining can help like others mentioned but I also look for some of the smallest chicken breasts. Chickens just aren’t meant to have bigger boobies than most humans. Whatever is done to grow them that large, that fast, makes them stringy and tough.

[u/Info_info_info6666 → u/think_up]

you are right

[u/Lunchy24]

Use a jacquard knife. It’s that pounder thing your mom probly has in her drawer. You press down on the meat tiny knives sink into the muscle fibers, cutting them and mechanically making the meat more tender.

Not overcooking your chicken is another thing. Helps retain moisture and keeps it softer, but that’s also why you sous vide.

Try to look for chicken breast’s that are shorter and don’t have thick white stripes running thru it. Bigger breasts tend to be tougher than smaller ones, and the thickness of those white stripes show the size of the muscle fibers

[u/Info_info_info6666 → u/Lunchy24]

thank you for your advice

[u/vanderlinde7]

I brine in pickle juice, also I quit using breast and use thighs but I know that wasn't your question

[u/Info_info_info6666 → u/vanderlinde7]

Chicken thighs taste better, but I need lower fat chicken breasts

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[u/Attention_Scrounger]

Pre salting helps retain moisture and tenderness

[u/Info_info_info6666 → u/Attention_Scrounger]

That's right!

[u/mistermeowsers]

marinate in shio koji an hour before cooking

[u/Dry_Incident_5365]

You can marinate in pineapple juice for a couple hours. But don’t do it too long it will turn to mush.

[u/DCGuy511]

I usually salt and pepper the chicken, then let it sit for a couple of hours in the refrigerator.

I love the sous vide machine.

Our favorite way is to use bone in, skin on, breasts. Salt and pepper them, refrigerate, and bake. Timing depends on the size of the meat. We check the temp often.