How to Tenderize Chicken

When prepared properly, chicken can go from bland to unforgettable. One of the best ways to ensure your chicken is cooked evenly is by tenderizing it first. This method involves flattening the meat and preparing it for cooking on the stove.

Find a meat tenderizer tool. A meat tenderizer is typically a mallet made of metal or wood with a textured surface, allowing you to pound and soften the meat. You can find these tools in most kitchen supply stores. If you don’t have a specialized tenderizing hammer, a regular clean hammer can work as a substitute, though it may not be as effective since its surface is usually flat.

Tenderize boneless chicken pieces. Boneless chicken breasts or thighs can be softened using a meat mallet. Avoid tenderizing bone-in meat as the mallet may break the bones. If you want to tenderize bone-in chicken, it's best to remove the bones first.

Wrap the meat in a plastic bag. This method helps prevent meat fragments from splattering all over the kitchen counter while tenderizing.

Tenderize the meat. Use a meat tenderizer tool to repeatedly pound the entire surface of the meat. Continue hammering the meat until it’s thin enough for your recipe. This technique is ideal for quick cooking methods like grilling or frying. The tenderizing process breaks down the muscle fibers, allowing the meat to cook faster and more evenly.

Use a marinade made from yogurt or buttermilk. Yogurt and buttermilk contain enzymes and acids that help break down the protein in chicken, making it tender. This is why many chefs soak chicken in yogurt or buttermilk overnight before frying to achieve an unexpectedly delicious fried chicken. This trick works for any piece of chicken and any recipe.

• Use plain yogurt. Flavored yogurts, such as vanilla, can overpower the taste of the chicken.
• Some flavored yogurts, like lemon, coconut, or fruit varieties, can enhance the flavor of the chicken beautifully.
• Both whole milk yogurt and low-fat yogurt can be used to marinate chicken. The chicken will take on a mild yogurt flavor, which blends well with spices and other seasonings.
• Buttermilk is usually milder and doesn’t alter the chicken’s flavor. If you don’t have buttermilk, you can make your own by adding a tablespoon of white vinegar to a measuring cup. Fill the cup with low-fat milk and let the mixture sit for 5-10 minutes until it thickens. This homemade mixture can be used as a substitute for buttermilk.

Marinate the chicken for at least 1 hour or longer. Marinating overnight is ideal, but the texture of the meat will still change significantly after just 1 hour or more in yogurt or buttermilk. To marinate, simply place the chicken in a container, pour enough yogurt or buttermilk over it to cover the meat completely, seal the container, and refrigerate until ready to cook.

• You can season the marinade with spices and salt to enhance the flavor of the chicken while marinating.
• After marinating, make sure to shake off or rinse off any excess buttermilk or yogurt before cooking.

Try different types of marinades. Various marinades tenderize the meat in different ways. You can choose from hundreds, even thousands, of homemade or store-bought marinades. However, not all marinades will tenderize the chicken the same way. In fact, some marinades may not soften the chicken at all and might even make it tougher.

• Using highly acidic marinades, such as vinegar or lemon juice, can make the chicken a bit tough. While acidic marinades add excellent flavor, they may hinder the tenderizing process. These types of marinades work better in dishes like chicken curry, where the sauce is not too heavy and the chicken's texture is less of a concern.
• If you want really tender chicken, try marinating it in an enzyme-rich marinade made from pineapple or tenderizing meat marinade. This method softens the meat effectively and could even make it 'fall apart.' Of course, the results will match your expectations and are ideal for dishes requiring very tender chicken.
• You can also use fruit-based marinades. If you want the chicken as tender as possible and don't mind very soft, almost mushy meat, try using natural enzymes from fruits like kiwi, pineapple, or mango. Simply peel and mash the fruit, mix it with pieces of raw chicken, cover, and refrigerate for an hour.
• Soda can make a great marinade too. Soft drinks are surprisingly effective and easy to find. The high acidity of carbonated soda helps break down the chicken and adds a unique flavor. Simply pour soda over the chicken, add a teaspoon of salt, and marinate. If you're out of soda, you can dilute the mixture with water.
  • Sodas like Coca-Cola, Pepsi, and RC Cola are especially effective for tenderizing chicken.
  • Lemon-lime sodas like Sprite, Mountain Dew, and 7 Up can also work well for this purpose.
  • Even Moxie (a less common American soda brand) can tenderize chicken effectively.

Choose your cooking method. There are many ways to cook chicken, such as:

• Pan-fry the chicken. Heat 1 tablespoon of oil (olive oil is preferable) in a skillet. Season the chicken with your favorite spices. Coat the chicken evenly with the seasoning, then place it in the pan. Cook the chicken until the inside is no longer pink.
• Bake the chicken. Season the chicken and place it on a greased baking tray. Bake for 30-40 minutes until the inside is no longer pink.
• Grill the chicken. Once seasoned and tenderized, transfer the chicken to a grill and cook until done.
• Simmer the chicken. When done correctly, simmered chicken is almost always tender. This is why braised chicken is popular worldwide. You can simmer either whole chicken or pieces of it.

Don’t overcook the chicken. Overcooking causes the water in the chicken to evaporate, and the proteins will contract, making the meat tough. Experienced cooks can often tell when the chicken is done, but even professional chefs use thermometers to ensure accuracy. You can use a meat thermometer to check if the chicken has reached the proper internal temperature. Most chicken is fully cooked when it reaches 74°C.

• Use a probe thermometer to check the internal temperature of a whole chicken by inserting the thermometer deep into the breast. For smaller pieces, like breasts or thighs, you can use an instant-read thermometer.

Try slow cooking on low heat. While this may seem contradictory to the advice of "don’t cook too long," slow cooking on low heat can break down proteins, making the chicken more tender. This method also gives the marinade and spices more time to soak into the chicken, enhancing its flavor and sweetness. It's particularly effective for bone-in chicken thighs and other tougher cuts of meat. You can even roast a whole chicken this way.

Let the chicken rest after cooking. Cover the chicken with a large piece of foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. If you cut the chicken right away, the juices will run out instead of being absorbed back into the meat. This step is crucial for whole roasted chickens or larger pieces.

• This advice is not just accurate, it also saves you from making a mess when slicing, as cooked chicken often retains a lot of internal juices.
• Also, be sure to let the chicken cool down enough before handling. Cutting it immediately after removing from the oven can lead to burns, and hot chicken can burn your tongue when eating.

Know where your meat comes from. It's difficult to judge the quality of chicken by simply looking at it, so it's best to purchase from a trusted source. Chicken from a store may not always match the reputation of a nationally recognized brand. Chicken from an organic farmer’s market might not always be as tender, but the seller can guide you in choosing the best options.

Older chickens tend to be tougher. In countries like the U.S., chickens are usually processed when they're only a few weeks old to ensure tenderness. However, if you're cooking older hens, like those you've raised yourself, slow cooking is the ideal method since older chickens tend to be much tougher.

Consider the cut of meat used. Chicken from muscle-rich areas tends to have more fat, making it more tender and juicy in dishes that feature these cuts. Breast meat and other leaner cuts tend to be tougher. However, you can use buttermilk marinades or tenderizing marinades to soften the meat during cooking.

• Store-bought tenderizing marinades can be delicious but are unnecessary if you follow the right steps.
• The FDA recommends cooking chicken to an internal temperature of 74°C to ensure safety. However, when roasting a whole chicken, it's best to remove it from the oven when the internal temperature reaches 68°C. Cover it with foil and let it rest to avoid the risk of overcooking and exceeding the recommended internal temperature.
• Fresh chicken is usually more tender and moist than frozen chicken. Freezing can break down the meat's cells, causing it to lose moisture and become tougher when chewed.
• Tenderizing chicken is often done under two layers of wrapping: plastic wrap and wax paper. Alternatively, you can place the meat in a ziplock bag (after squeezing out the air), then roll it with a rolling pin to soften the meat.

• Never eat raw or undercooked chicken.
• Thaw chicken in the refrigerator, not on the counter. If you need to thaw it quickly, place the chicken in a ziplock bag with the air removed, seal it, and then run cold water over the meat in the sink.