Brilio.net - Chicken fillet is a practical food ingredient and can be processed into various delicious menus. However, many people complain about the results of chicken fillet dishes that are dry, hard, or lacking in flavor after being cooked. In fact, if cooked with the right technique, chicken fillets can remain juicy, soft, and savory.
Before discussing cooking techniques, it is important to understand that chicken fillets consist of two main parts, namely:
- Chicken breast fillet Low in fat, denser, and often dries out quickly when cooked. This cut is best suited for grilling, stir-frying, or roasting with proper marinade to keep it juicy.
- Chicken thigh fillet Contains more fat, making it more tender and naturally juicy. Suitable for crispy fried chicken, curry, or strong spiced dishes.
To keep chicken fillets juicy and not dry, there are several cooking techniques that can be applied. Here is a complete explanation summarized by BrilioFood from various sources.
1. Choose the right marinating techniqueOne way to keep chicken fillets moist is to marinate them before cooking. Marinating not only adds flavor, but also helps tenderize the meat.
Marinade ingredients that help keep chicken juicy:
- Yogurt or milk Contains enzymes that soften meat fibers and maintain moisture.
- Lemon or lime juice Helps tenderize the chicken without drying it out.
- Olive oil or coconut oil Forms a layer that keeps the meat juices locked in during cooking.
- Spices such as garlic, pepper, and salt Add flavor and aroma.
Tips:
- Marinate the chicken fillet for at least 30 minutes so that the spices are absorbed.
- For maximum results, store in the refrigerator for 36 hours before cooking.
Chicken fillets that are cooked for too long will lose moisture and become dry.
Ideal time to cook chicken fillet:
- Chicken breast fillets: 57 minutes per side if grilled or sauted.
- Chicken thigh fillet: 810 minutes because the texture is thicker and fattier.
Tips:
- Use medium heat when cooking so that the outside doesn't burn quickly while the inside is still raw.
- If using an oven, the ideal temperature is 180C for 2025 minutes.
The slow cooking technique helps maintain the moisture of the chicken fillet by cooking it slowly at a low temperature.
Suitable for:
- Spiced dishes such as curry, rendang, or soy sauce chicken.
- Cook with soup to keep the chicken soft and not dry.
Recipe example:
Slow Cooked Chicken Fillet with Honey Sauce
Material:
- 500 grams of chicken breast or thigh fillet
- 3 tbsp honey
- 2 tbsp sweet soy sauce
- 2 cloves garlic, finely chopped
- tsp salt
- tsp pepper powder
- 200 ml water
How to make:
1. Mix honey, sweet soy sauce, garlic, salt, and pepper. Stir well.
2. Place the chicken fillets in a slow cooker or saucepan over low heat.
3. Add water, then cover and cook for 12 hours until the chicken is tender and the sauce is absorbed.
4. Serve with warm rice.
Cutting chicken fillets immediately after they are cooked will cause the liquid inside to come out, making the meat dry.
Tips:
- Let the chicken fillet sit for 510 minutes after cooking to keep the meat juices locked in.
- If you want neater and juicier cuts, cut against the grain of the meat, not along it.
The sear technique is a cooking method that involves frying chicken fillets in a little oil at high temperature for a few minutes, then lowering the heat to cook them until done.
Advantages of this method:
The outside of the chicken has a slightly crispy texture, but the inside remains juicy.
Speeds up the cooking process without drying out the meat.
Recipe example:
Pan-Seared Chicken Fillet with Black Pepper
Material:
- 500 grams of chicken breast fillet
- tsp salt
- tsp black pepper powder
- 1 tbsp butter
- 2 tbsp olive oil
- 2 cloves of garlic, crushed
How to make:
1. Sprinkle the chicken fillet with salt and black pepper, let stand for 15 minutes.
2. Heat olive oil and butter in a frying pan over high heat.
3. Add chicken fillet, cook for 34 minutes per side until browned.
4. Lower the heat, cook for 5 minutes until cooked through.
5. Remove and let stand before cutting.
If you are worried that the chicken fillet will be too dry, add sauce or broth to make it juicier.
Some sauces that go well:
- Creamy sauce (cheese sauce or carbonara) Suitable for chicken breast so it doesn't feel dry.
- Hot sauce (sambal matah or rica-rica) Helps maintain the moisture of strongly seasoned chicken thigh fillets.
- Sweet and sour sauce or teriyaki sauce Adds a savory and juicy taste to grilled chicken.
Cooking chicken fillets to keep them juicy and tasty requires some proper techniques. Use marinades to maintain moisture, avoid overcooking, and use slow cooking or searing methods to keep the meat from drying out. In addition, add sauce or broth to make the flavor richer and the chicken tender.
Chicken breast fillets are more prone to drying out, so they need methods such as slow cooking or adding sauce. While chicken thigh fillets are naturally juicier, suitable for fried foods or strong-spiced dishes.
By following this technique, chicken fillets can become a favorite menu that is tender, delicious, and remains juicy every time it is cooked.
(brl/tin)
