Never Skip This Step When Cooking Chicken

I live on my own and sometimes cooking for one can be quite difficult but because I really love chicken and I make chicken quite often when I do not go out to eat junk food, I make sure I always have chicken in my junk food, or made into a burger or some fried chicken from KFC. If I have some spare time, especially when I am not working, I always make chicken myself. Cooking food makes the food more enjoyable and nutritious. Even though I really love eating it and seriously it makes one of my favorite foods, the process…umm…not so much. It’s not that pleasant and easy peasy, ok?

source: Flickr

Well, the preparation of chicken is not as simple as putting it on a pan and praying for the best. Each step of the process is so important, from selecting the appropriate chicken to preparing it to perfection and then storing it properly. The following are some mistakes that I have observed many people make while preparing chicken. So, let me check if you are one of them, haha!

source: Anderson Reserve Store

Buying the Chicken

First of all, let’s go shopping for the chicken. Whenever I go to the supermarket, I find myself in a dilemma as to what to choose. In my opinion, it’s all about the quality. I like purchasing fresh, organic chicken because it does not contain hormones and antibiotics. If you can afford it, choose the organic products as they are healthier for the body.

source: Flickr

Proper Thawing of Chicken

For those of you who purchase frozen chicken and routinely keep it in your freezer—a normal practice for me—proper thawing is an essential step. I remember the one time we were hurriedly going for dinner and I left a frozen chicken breast out on the counter to thaw. It was time-consuming, but also not very safe. The food safety recommendations are clear; never thaw chicken at room temperature because it can allow for the harmful bacteria to multiply. The safest method is to remember to put it in the fridge the night before, but in an emergency you can put the chicken in a plastic bag and submerge it in cold water, changing the water every 30 minutes.

source: Flickr

Cutting Chicken Like a Pro

After defrosting, it is time for cutting. This was always a problem for me until I realized that using a sharp knife and being very careful helped. Ensure that the meat is cut on a clean and separate cutting board to prevent contamination. When cutting, always cut across the grain in order to get tender and juicy pieces of meat. I used to just chop at the chicken breast and it was such a mess, but now I am more patient and careful.

Cooking Chicken to Perfection

Cooking chicken has always been a challenge, and I was no exception in this regard, at least not in the past. There are so many methods: frying, grilling, baking, poaching. All of them are different and have their specifics. Here are some tips:

source: Flickr

Frying: Make sure the oil is hot enough (approximately 350°F). I realized this the hard way when I was left with oily, raw chicken. If you need to, use a thermometer. Dredge your chicken in flour or batter and fry until crispy and brown on the outside and the internal temperature reaches 165°F.
Grilling: Grease the grates of your grill before grilling to avoid food sticking to it. Season your chicken and let it marinate for some time and then cook on the grill on high heat. The pieces of chicken without bones take less time to cook, about 6-8 minutes on each side, while the pieces with bones take more time to cook.
Baking: This method is very helpful, especially when you have a lot of things to do in a day. First, set your oven to 375°F. Season your chicken, put it in a baking dish, and bake for 25-30 minutes for breasts, longer for thighs or drumsticks. First and foremost, the internal temperature should be checked—it should be at least 165°F.

source: Flickr