An easy, fast and flavorful shredded chicken recipe that’s incredibly versatile. This way is my favorite because it keeps the chicken moist, shreds quickly, and adds more flavor than other ways, like boiling or poaching.
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.
Many people eat chicken every day because it’s a lean protein that can be used in many ways. But if you don’t cook it right, it can quickly become boring and bland. Luckily, there are many easy ways to make sure your chicken is always juicy, flavorful, and delicious.
Brine the Chicken
Brining is hands down one of the most effective ways to boost flavor and moisture in chicken. It involves soaking the raw chicken in a saltwater solution before cooking. The salt helps denature the proteins allowing the chicken to retain more moisture as it cooks. The salt also enhances the flavor. You can brine whole chickens bone-in pieces and boneless skinless breasts and thighs. A basic brine contains 1/4 cup salt per quart of water. For more flavor, add sugar, spices, herbs, citrus zest or juice. 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
When chicken is cooked on the bone with the skin on, it keeps more of its flavor and moisture. Breast meat doesn’t dry out because of the bones and collagen-rich skin. The skin also becomes deliciously crispy when cooked. You can choose chicken breasts with bones, leg quarters, wings, or a whole chicken. Take off the skin before you eat to avoid extra calories and fat.
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
Using acidic ingredients like citrus juice, vinegar or yogurt helps break down tough connective tissue in chicken. This results in a more tender, velvety texture. Marinate chicken in acidic sauces or rub lemon juice on bone-in chicken before baking. You can also poach chicken in an aromatic liquid like wine, stock or vinegar to gently cook and tenderize it.
Pound Chicken Breasts
Chicken breasts are prone to drying out because they are so lean. Pounding them to an even 1/2-inch thickness helps them cook more evenly. It also tenderizes the meat by breaking down tough muscle fibers. Place chicken breasts between two sheets of plastic wrap and use a meat mallet or heavy skillet to gently pound to the desired thickness.
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
With an instant-read thermometer, you don’t have to guess when the chicken is done. Because it gives you a correct reading in seconds, you don’t have to cut the chicken. It’s safe to take chicken out of the oven, grill, or pan 5 to 10 degrees below the right 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. You can shred several chicken breasts on a Sunday, store them in a container and have healthy meals throughout the 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. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.
How to bring out the flavor in chicken?
Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. 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.