Chicken brisket doesn t have to be dry and tidy. Cooking experts say that 6 things can be soft and juicy.

Although many chefs snatch the chicken breast and insist on using chicken leg meat, chicken breasts don't have to be dry and tiring; if you take a little time to prepare and carefully observe during the cooking process, chicken breasts can become juicy and delicious.

Simply Recipes website Simply Recipes column author Alison Spiegel, who taught chefs and food writers, said that if you can do these six things, you can cook soft, juicy chicken breasts.

{9 Rub the chicken with salt, leave it in the refrigerator for 20 to 30 minutes (up to 24 hours), then pat the salt and cook it; or soak the chicken in salt water, and then leave it in the refrigerator for 24 hours, wipe off the moisture and cook. Regardless of which method is used, salt will change or soften the protein of chicken and cause some moisture to spread out of the surface. This makes the meat tender and re-inject the salt water. Even if you don't cure it one day in advance, you can still use dry salt for 20 minutes, which is just as effective.

2. Use marinade to add flavor

The chicken brisket lacks the thick flavor of chicken legs, so you can try using marinade to make it taste good, preferably overnight. Among them, the most effective one is flavored or original buttermilk, which contains lactic acid that can help chicken breasts absorb moisture and make it more juicy. Food author J. Kenji López-Alt recommends mixing meanidine with half a ratio and marinade. Adding meanidine to chicken can make the marinade more flavorful and make the chicken look beautiful brown.

3. Do not slice too early

Slice the chicken brisket immediately after removing it from the pot. It is a common mistake and will cause the chicken to not be juicy. Smooth the cooked chicken brisket for a while, and the juice inside will not be lost due to early slices.

4. Do not have uneven thicknesses

The whole piece of chicken brisket is different, it is easy to overcook the side. The solution is to beat the chicken breast to make the thickness consistent. When pounding, you can first cover the batter paper or fresh film, and use a meat mallet, rolling stick, etc. to beat the thickest part until it is as thick as the other parts; or, you can cut the chicken brisket into evenly slices.

5. Don't ignore the temperature meter

The chicken brisket is easily overcooked, especially boneless and skinless. Spigge said that no matter how much pounding, salting or marinating is, it cannot save the chicken with a temperature of more than 165° F (about 73℃), this is the function of the temperature meter. When the chicken is about to cook, test its temperature. If it is 10 to 20 degrees lower than the target (usually 165° F), you can turn off the heat first and let it sit for 5 to 10 minutes to allow the remaining temperature to continue to cook the chicken.

6. It is best to choose chicken brisket with skin and bones. Chicken bones and chicken skin can add to the natural flavor of chicken brisket and prevent overcooking or changing firewood; therefore, skin and bones are the best choices when possible. If you only have boneless and skinless chicken breasts, remember all the above precautions and you will be able to lose everything.

Responsible editor: Gu Zihuan