Mistake #10: Not marinating it
“Marinating chicken adds flavor to a blank canvas. It’s overlooked for white meat sometimes, but it’s a great vessel for new flavors and interesting tastes,” says Lauren Koeppe, celebrity chef and founder of Create Hospitality. Koeppe’s top picks for marinating are fresh or dry herbs like thyme, sage, oregano, or rosemary, along with fresh garlic and a dash of citrus.
Mistake #11: Boiling it in a sauce
“It’s a mistake to boil chicken in a sauce when a gentle poach will keep the chicken tender,” says Waldy Malouf, food & beverage operations senior director for The Culinary Institute of America‘s campus restaurants. Though it may be tempting to boil your chicken in a sauce, a little patience for poaching will result in a tastier finished product.
Mistake #12: Slicing chicken breast along the grain of the meat
“You have to cut the chicken breast against the grain so it remains tender,” Koeppe says. “Look at the grain direction of a chicken breast. Everyone, when they slice a breast, starts at the pointy end and cuts right along the muscle fibers. Don’t do that. Instead, cut slices against the grain (through the middle) and help put an end to dry, stringy chicken.” These are the 7 other cooking mistakes people make when cooking chicken.