Why fried chicken turns out dry: never cook the meat like this
Chicken is a very dietary and low-fat product. Because of this, despite its good taste, the meat often turns out to be dry. Therefore, it needs to be cooked properly.
The FoodOboz editorial team will tell you what mistakes are most often made when baking and frying chicken. The juiciness of the product is influenced by several nuances.
When to salt chicken correctly
Source: cookingclassy.com
Add salt correctly
Many housewives are convinced that salt can extract all the juices from chicken, so they add salt at the very end of cooking. But this is why chicken often turns out to be dry. In order to properly salt chicken, a spoonful of salt should be dissolved in water. Then put the chicken in the resulting liquid for 30 minutes.
Don't forget about the marinade
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Do not cook without marinade
The flavor of chicken is greatly influenced by the marinade. Don't miss the opportunity to add a marinade based on spices, soy sauce, olive oil, sour cream, or mayonnaise. Thus, the chicken will be very juicy.
Do not fry chicken at high temperatures
Source: yummy.ph
Do not use high temperatures
If you bake chicken at 200 degrees or higher, it will not be juicy. The meat will simply dry out, and it will be impossible to eat. The optimal temperature is 180 degrees.
Delicious chicken meat
Source: valentinascorner.com
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