To get the most tender results from chicken breast, home cooks should avoid two common methods: frying and boiling. The advice comes from Tracy Tips, a popular YouTuber who shares cooking and DIY hacks, and has been highlighted by food experts.
Why frying and boiling fail
Boiling chicken can produce a chewy, tough texture that feels rubbery on the teeth. Frying, on the other hand, cooks the outside too quickly, leaving the meat tough and chewy while waiting for the inside to cook through.
Chicken is one of the most popular meats for Brits to cook at home, used in dishes such as pasta, curries and soups. When cooked too intensely or too quickly, it can become dry and stringy, detracting from an otherwise well-prepared meal.
The recommended method: hot-water poaching
Instead, Tracy advises bringing water to a boil, removing it from the heat, and using that hot water to cook the chicken breast. She places the chicken in a zip-top bag and submerges it in the water for around 23 to 25 minutes. A thermometer can ensure the water stays at roughly 80C to 85C.
“Cover the pot and let the chicken sit in the hot water for about 23 to 25 minutes,” she said. “This method allows the chicken to cook evenly without using high heat or traditional boiling.”
Finishing with a quick sear
Once the chicken is easily pierced with a fork and no juices seep out, it is done. Tracy then quickly pan-sears it in butter for two to three minutes per side to add extra flavour and crispiness on the outside.
Fans were impressed by the method, with one YouTube comment reading: “This chicken breast tip is fantastic! It looks so tender and juicy.”
