Buzz
Chicken breast is a popular choice for many due to its high protein and low-fat content. Whether you're bored of eating grilled chicken breast daily or simply want a quicker cooking method, experimenting with different preparation techniques, such as slicing the chicken breast, can be both fun and rewarding. You can follow the traditional method of using a knife or opt for the safer kitchen scissors approach.
Steps
Slicing Chicken Breast with a Knife
Choose a sharp knife approximately 20–25 cm in length. A sharper knife reduces the risk of cutting your hand, as it won’t slip during slicing. A longer knife ensures clean, smooth cuts without the need for multiple strokes with a shorter blade. A kitchen knife is sturdy enough to slice through meat with minimal pressure.
- You can easily sharpen your knife using a knife sharpener. Insert the blade into the coarse sharpening slot and pull it toward you a few times with light pressure. Then, switch to the fine sharpening slot for a polished edge.
- Kitchen knives vary widely in price depending on quality and materials. It’s worth exploring kitchenware stores or online shopping platforms to find a knife that suits your needs.
Place the chicken breast in the freezer for about 15 minutes. Since chicken breast can be slippery, freezing it briefly will firm it up, making it easier to handle and reducing the risk of slipping while cutting. You don’t need to wrap it and can leave it in its packaging or remove it.
- If you don’t want to wait for the chicken to firm up in the freezer, pat the breast dry with a paper towel before slicing. This method isn’t as effective but will reduce the slipperiness.
Place the chicken breast on a cutting board. Remove the chicken from the freezer by sliding it from the tray onto the cutting board or using your hands to place it directly. Position the breast in the center of the board. If it slides, it will stay on the board rather than falling onto the counter and getting dirty.
- If you use your hands to place the chicken on the board, avoid touching anything other than the cutting board, the chicken, or the knife. Raw chicken contains bacteria, and you don’t want to spread it around the kitchen.
- Use a separate cutting board for chicken to avoid cross-contamination with other foods.
Now, debone the chicken breast if it still has bones. Use your knife to cut around the rib and breastbone, then gently pull the meat away from the bone. Be sure to cut through any tendons at the bottom.
Secure the chicken breast with your non-dominant hand. Use the hand that isn’t holding the knife, place your palm firmly on the breast, and curl your fingers slightly. This grip minimizes the risk of cutting your hand while slicing.
- For those who are less confident or clumsy with sharp knives, you can purchase cut-resistant gloves from kitchen supply stores or online. These gloves are made from materials similar to bulletproof vests and provide excellent hand protection.
Cut across the grain of the meat. Identify the grain (the small white muscle fibers) and slice perpendicular to it rather than parallel. If the grain runs vertically, cut from left to right. Make long, smooth cuts through the meat in a single motion.
- Cutting across the grain ensures the chicken remains tender after cooking.
Continue slicing the chicken breast into even pieces. Ensure each slice is uniform in thickness and size so they cook evenly. Depending on the thickness, one chicken breast can yield 5 to 7 slices.
- Determine the slice thickness based on the dish you’re preparing. For example, Fajitas require thinner slices of about 1.5 cm, while grilled chicken needs thicker slices of 2.5–5 cm.
Using Kitchen Scissors
Choose detachable kitchen scissors. Kitchen scissors are sharper and sturdier than regular scissors, designed to cut through both meat and bone. Opt for a detachable model, which allows you to separate the blades for thorough cleaning.
- Most kitchen scissors cost between $10–$20 (in the U.S.). You can find them at kitchenware stores or online retailers.
Place the chicken breast in the center of the cutting board. While you can hold the breast while cutting, it’s not recommended. Cutting on a board provides better control and ensures straight, even slices.
- Another option is to cut the chicken directly in the pan you’ll use for cooking. Since you’re using scissors instead of a knife, there’s no risk of damaging the pan, and you’ll save on washing an extra dish!
Debone the chicken breast before slicing. Use the scissors to cut around the rib and breastbone while pulling the meat away from the bone. Then, cut through any tendons.
Identify the grain of the chicken breast and position the scissors perpendicular to it. The grain consists of small white muscle fibers running through the breast. Cutting across the grain, rather than parallel, ensures tender slices.
- Cutting parallel to the grain can result in tougher, chewier meat.
Slice the chicken breast into evenly thick pieces. Use your non-dominant hand to hold the breast steady on the cutting board while the other hand operates the scissors. Pay close attention to ensure straight, even cuts.
- Depending on the size of the breast, you may need to make multiple cuts per slice. For thicker breasts, make several small cuts rather than attempting a single, forceful slice.
What You’ll Need
Slicing Chicken Breast with a Knife
- Plate
- Knife
- Cutting Board
Using Kitchen Scissors
- Kitchen Scissors
- Cutting Board
Tips
- Purchase boneless chicken breasts if you plan to slice them. This eliminates the need for deboning.
- Always wash your hands thoroughly with warm water and soap before and after handling raw chicken to prevent the spread of salmonella bacteria.
