How to cut cooked chicken breast

how to cut cooked chicken breast

The Ultimate Guide On How To Cut Chicken Breast

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Master the basic technique of cutting chickens into cubes and you can make anything from chicken shish kebabs to chicken pot pie. Some recipes call for raw chicken to be cut in cubes before cooking, while recipes such as chicken salad might use cubed cooked chicken. Raw chicken brsast more careful handling to avoid cross-contaminating food, what can i use to clean my shower the actual process of cutting is the same for raw and cooked chicken.

You can assume that a recipe that calls for cubed chicken requires boneless, skinless chicken breast because the bones in wings and thighs restrict you from cutting even cubes.

Place the chicken breast on a clean cutting board with the smooth side facing up. Look closely at the meat to observe the direction of the grain of meat fibers. The meat fibers should run side to side in front of you. Hold the knife perpendicular to the grain direction to cut against the grain. Use a sharp chef's knife to make clean cuts without shredding the meat.

Turn the long strips so the length runs from side to side in front of you. Some of the pieces won't be perfect cube shapes because of the rounded cookked pointed edges around the chicken.

One end of a chicken breast is thicker than the other end, so you might need to make a second cut to make the cubes from the thicker end equivalent to the size of the cubes from the what is a welfare check end. Alternatively, you can cut the chicken breasts horizontally before cutting them into strips. Cut the breasts with your knife parallel to the cutting board. Nutrition Cuy Dishes Chicken Recipes. Amelia Allonsy. A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt.

She breqst her Bachelor's degree from West Virginia University. Her work has been published in the Cookdd Francisco Chronicle and on other websites.

Step 1. Step 2. Step 3. Things You'll Need Cutting board Chef's knife. Tip One end of a chicken breast is thicker than the other end, so you might need to make a second cut to cookec the cubes from the thicker end brwast to the size of the cubes from the tapered end.

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Cut the chicken breast crosswise -- against the grain -- into straight, even strips between 1/2 and /2 inches wide, depending on the desired size for the chicken cubes. Hold the knife perpendicular to the grain direction to cut against the grain. My personal favorite is to soak the chicken in pickle juice before cooking. It May Not B e Your Fault! Say you have brined it, cooked it to safe cooking temperature, and it’s still rubbery. Now we blame the chicken. Woody Chicken Breast. Woody Chicken Breast is a condition where the muscle fibers are tight and knotted. Mar 22,  · My Secret Tip to Easily Shred Chicken. The easiest way to shred chicken is with a hand mixer! Place the chicken in a large mixing bowl, then use a hand mixer on low speed to break the chicken into .

Last Updated: December 1, References Tested. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are 16 references cited in this article, which can be found at the bottom of the page. The wikiHow Video Team also followed the article's instructions and verified that they work. This article has been viewed , times. Learn more Packed with protein and low in fat, chicken breasts are a favorite food of healthy eaters.

Follow the traditional method of slicing your strips with a knife or, for a safer option, use kitchen shears. If you want to make your chicken less slippery and easier to cut, place it in the freezer for 15 minutes. Then, hold the breast with your non-dominant hand and slice the chicken across the tiny white fibers instead of parallel to them. Keep your strips equal in size so they cook evenly. Alternatively, use a pair of kitchen shears.

Like using a knife, cut them against the grain in even-sized strips. For more tips, including how to debone bone-in chicken breasts, read on! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue.

No account yet? Create an account. Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. Things You'll Need. Tips and Warnings. Related Articles. Article Summary. Method 1 of A longer knife will help you make smooth, clean cuts instead of having to make repeated cuts like a shorter knife would.

Place the chicken breast on a plate in the freezer for 15 minutes. Transfer the chicken breast to a cutting board. Remove the breast from the freezer and slide it off the plate onto the cutting board or use your hands to pick it up and set it down. It helps to place the breast towards the center of the cutting board. If it slides around at all, it will stay on the cutting board instead of slipping off onto the counter and potentially infecting it.

Use a separate cutting board for chicken to avoid contaminating other food. Debone the chicken breast now if you are using a bone-in breast. Use the knife to trim around the ribs and breastbone, then pull the breast meat off the bone gently.

Be sure to cut off the tendon at the bottom, too. Hold the breast in place with your non-dominant hand. Rest your palm firmly on the piece of chicken and curl your fingers slightly under your knuckles. This protects them from getting cut by the knife as you slice.

Slice the chicken against the grain. Find the grain the tiny white muscle fibers and cut across it, instead of parallel to it. If the grain runs up and down, cut left to right.

Make a long stroke with your knife, dragging it through the breast in one clean slice. Continue cutting uniform strips until you finish the breast. Depending on the width of your strips, 1 chicken breast can yield anywhere from 5 to 7 strips. Determine how wide you want your strips based on what you're using them for. Did you make this recipe? Leave a review. Method 2 of Choose a pair of detachable kitchen shears. Purchase them at a kitchen store or from an online retailer.

Place the raw chicken breast in the center of a cutting board. Putting it on a cutting board gives you more control over the breast and helps you make straighter cuts. Debone the breast first before cutting it into strips. Make small cuts around the ribs and breastbone while using your fingers to pull the meat away from the bone. Then cut off the white tendon. Find the grain of the breast and position the blade of the shears across it.

The grain is the small white muscle fibers running through the chicken breast. You'll cut in the opposite direction, so you're intersecting the grain instead of cutting along with it. Cut even-sized strips with the shears, running the blade along the board. Use your non-dominant hand to hold the chicken in place on the cutting board while you use the other hand to cut through the breast with the shears.

Lightly graze the cutting board as you cut to guide the shears through the meat in a straight line. If the breast is really thick, make small cuts to get all the way through the breast instead of trying to do it all in one cut. Use a sharp knife and place the chicken breast on a cutting board.

If the chicken is on the bone, use your knife to trim around the ribs and breastbone and remove the breast meat. Slice against the grain by locating the tiny white muscle fibers and cutting across them instead of parallel. Continue cutting the rest of the breast into even strips. Try to cut through the meat in 1 clean slice to avoid shredding the meat. Not Helpful 1 Helpful 2. The best way to slice chicken is to cut against the grain, which gives you shorter muscle fibers, making the meat more tender.

Find the grain by locating the tiny white muscle fibers that run in 1 direction. Use your knife to cut across them in 1 clean slice so the meat doesn't shred. This produces shorter strips, but makes the meat juicier and easier to chew when it's cooked. Not Helpful 0 Helpful 2. A chicken breast is the meat attached to the chicken's ribs. The tenderloin is a strip of breast meat disconnected from the bone. They're much more slender than the breast, making them quicker and easier to cook.

So, it depends on what you plan to do with the meat. If you want quick, grilled meat, the tenderloin is the way to go. But if you want to roast the chicken, the chicken breast is the better option. Include your email address to get a message when this question is answered. This avoids having to debone or butcher the pieces. Helpful 1 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before being published.

Related wikiHows How to. How to. More References 7. About This Article. Co-authored by:. Co-authors: 2. Updated: December 1, Categories: Chicken. Nederlands: Kipfilet in reepjes snijden. Thanks to all authors for creating a page that has been read , times.

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