How to make the juiciest chicken fillet

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Chicken fillet is often overdried, so many people try not to cook it. Fortunately, there are several tried and tested techniques to preserve juice in dietary white meat. One of them will be discussed.

We have already proved more than once how pre-salting has a positive effect on poultry. The trick of soaking the chicken in brine before cooking will help keep the meat juicy and even prevent it from overcooking.

This time, instead of the usual saline solution on water, we will prepare an analogue on kefir. You can limit yourself to 0.5 liters of kefir mixed with a couple of tablespoons of table salt with a slide, you can supplement everything with mustard, thyme leaves or other aromatic herbs, you can use a universal mixture of spices for poultry.

Marinate the chicken and leave it for at least three hours, or overnight.

Next, dry the meat soaked in kefir with paper towels and beat off. The pieces should be the same thickness. This will cook the chicken evenly.

Heat a skillet over medium heat, add a little vegetable oil. Place the chicken in the skillet and let sit for about a minute on each side, so that it is slightly browned.

After turning, immediately cover the pan, reduce heat to low and cook for 8-10 minutes, depending on the size of the pieces.

Transfer the finished fillet to a warm plate and cover with foil so that the residual heat will bring the meat to full readiness. In this form, the fillet should spend another 5 minutes, after which you can start slicing.