Skinny Taste Style Chicken |Walking on Sunshine Recipes (2024)

FAQs

How do you make chicken super thin? ›

Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick.

Pound the chicken thin.

Pound with the flat side of a meat mallet, rolling pin, or small skillet to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.

Marinate them.

If you're cooking chicken breasts without skin or fat, infuse them with some extra flavor and liquid to keep them tender. Choose your favorite marinade and throw them in a ziploc bag with the marinade. Marinate them overnight before grilling, baking, or searing. The difference is uncanny.

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.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.

If you are big on marinades, shaping the meat in this way will help your marinade affect all of the chicken breasts evenly, rather than not penetrating the breast's thicker meat.

Cook them much beyond 150 to 160°F or so, and they'll take on that dry, chalky texture we're all too familiar with. By pounding the chicken breast flat, you're able to cook the whole thing to the correct final temperature at the same time, leaving you with a juicier breast.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

What can I add to chicken to make it better? ›

Rub a whole chicken with olive oil, garlic, and this traditional mix of spices from southern France: savory, rosemary, marjoram, and thyme. Lavender, fennel, sage, tarragon, and even citrus zest are sometimes added.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Spices: Garlic powder, black pepper, onion powder, and cumin add savoriness and flavor to the chicken. Spices like paprika, chili powder, cayenne pepper, and Cajun seasoning add heat and smokiness to the chicken.

Your pan is probably too small

If your pan is full of water after preparing chicken, you're likely making a few mistakes. According to AUT culinary arts senior lecturer Alan Brown, watery chicken usually indicates that the pan is too small for the amount of meat being cooked (via Stuff).

Chicken skin consists of a thick dermis (inner) layer and a thin epidermis (outer) layer with a lipids content of about 45% (Cliché et al 2003). The lipids of chicken epidermis include wax diesters (34%), triglycerides (32%), sterols (11%), phospholipids (11%), and other minor lipids (Wertz et al 1986).