July 6th, 2022 at 10:19 am
5 mistakes when cooking chicken and how to avoid them
When cooked the right way, chicken is moist, tender, and flavorful. But if you make some of these common cooking mistakes, you may end up with dry, chewy, and bland chicken — and that simply won’t fly. Cooking chicken can be intimidating, but it doesn’t have to be. Here’s how to fix the most 5 common mistakes when cooking chicken.
1. You Defrost Frozen Chicken at Room Temperature
Keeping chicken at room temperature for even a few hours or overnight allows potentially hazardous bacteria to grow and thrive. Cooking the chicken may not be able to destroy the harmful microorganisms, and this can potentially make someone sick.
Fix it: Instead of leaving your frozen chicken to defrost on the counter, transfer it from the freezer to the refrigerator up to 2 nights before it’s needed.
2. You Don’t Marinate the Chicken
Failing to marinate the chicken ahead of time can result in a bland bird. Even if you season your chicken, dry seasoning doesn’t always stick, which means you won’t get lots of flavors.
Fix it: Make a marinade with rosemary, garlic, onion, and lemon juice and let it marinate in the fridge overnight. The acidity in the lemon juice helps break down the fibers in the chicken, softening tough cuts of meat. It also infuses flavor — the longer you let it marinate, the more intense the flavor.
3. You Don’t Tenderize the Meat
If your chicken comes out tough, it may be because you forgot to pound it out. This tenderizes the meat, making it more enjoyable to eat. If you want tender meat, the best thing you can do is to pound the meat, by pounding the meat, you soften the tissue, leaving a juicy and tender chicken filet.
Fix it: To tenderize your chicken, you’ll need to remove any bones and wrap them in plastic. Use a meat mallet or rolling pin to beat the chicken. Marinate the soft chicken after for the best texture and taste.
4. You Use Really High Heat
This results in an unfortunate combination of chicken that is undercooked internally and overcooked or burned on the outside. Boiling your chicken on high heat can also yield these unwanted results. “It can result in tough, dry, and overcooked chicken if it is sliced too thin.”
Fix it: Don’t be so quick to turn up the flame whether you’re sautéeing or boiling your chicken. If you’re new to cooking chicken, follow a recipe closely. The recipe instructions will let you know the appropriate heat setting and cook time. This applies to all methods of cooking chicken. Turning up the temperature of the oven, for example, won’t yield the results you’re looking for.
5. You Don’t Use a Lid
Another common mistake is cooking without a lid, which results in dry chicken, leaving the lid on to trap some steam, and tenderizing the meat. This also prevents oil and grease from making a mess on your cooking surface.
Fix it: The solution is simple but effective: “Covering with a lid on the pot or pan allows for super moist chicken. This prevents moisture from evaporating and locks in the juiciness of the chicken.
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