- 1). Cook the chicken as soon as possible after purchasing it. If possible, do not store the chicken in the refrigerator or freezer for an extended period of time. This will allow the chicken to dry out, making it less tender.
- 2). Do not freeze the chicken before use, if possible. The freezing and thawing process will cause the chicken to lose some of its moisture, making it less tender.
- 3). Keep the chicken packaged well if storing it in the refrigerator or freezer. Wrap the chicken in plastic wrap to give it an airtight seal.
- 4). Do not overcook the chicken. Overcooking the chicken will cause it to dry out and lose its tenderness. Cook bone-in chicken to 180 degrees Fahrenheit and boneless chicken to 170 degrees Fahrenheit. To ensure proper cooking temperature, use a meat thermometer.
- 5). Leave the skin on the chicken during cooking when possible. This will help retain the juices of the chicken while cooking, making the chicken more tender.
- 6). Salt the chicken after cooking it, not before. Salting the chicken before cooking will draw out more of its juices during cooking, causing it to be less tender.
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