Chicken is a beloved protein that features in many dishes worldwide due to its versatility and flavor. However, when it comes to chicken, many people tend to be picky about its texture, especially since a lot of restaurants are known for their deliciously tender chicken dishes. As such, understanding how restaurants make chicken tender is an essential aspect of cooking, particularly for home cooks who desire to replicate restaurant-quality chicken dishes in their kitchens.
Besides, understanding how to make tender chicken can improve your cooking skills and take your culinary game to the next level. This article aims to explore various methods and techniques that restaurants use to make chicken tender, such as brining, marinating, cooking techniques, and tenderizers, and provide readers with a comprehensive guide on how to prepare restaurant-quality tender chicken at home.
Brining
One of the most popular methods that restaurants use to make chicken tender is brining. Brining is a process of soaking chicken in a saltwater solution, which helps to break down muscle fibers in the chicken, resulting in a more tender and juicy texture.
Brining is essentially a method of preserving and flavoring food by soaking it in a mixture of salt, sugar, and water. The solution is often referred to as a brine and is typically seasoned with spices, herbs, or other flavorings to enhance the chicken’s taste.
How brining works
When chicken is soaked in a brine solution, the salt in the brine helps to break down muscle fibers in the chicken, which allows the meat to retain moisture and become more tender. The water in the brine solution is also absorbed by the chicken, which results in a juicier texture.
Types of brine
There are two main types of brine: wet brine and dry brine.
- Wet brine: Wet brine is a liquid solution that is made up of salt, sugar, and water. The chicken is submerged in the brine solution for several hours before cooking.
- Dry brine: Dry brine, also known as salt curing, involves rubbing the chicken with a mixture of salt and seasonings and leaving it to rest in the refrigerator for several hours or overnight.
Benefits of brining chicken
Brining chicken has several benefits, including:
- Moisture retention: Brining helps to keep the chicken moist and juicy, which is especially beneficial when cooking lean cuts of chicken.
- Enhanced flavor: The salt and other seasonings in the brine solution help to infuse the chicken with additional flavor, making it more delicious.
- Tenderizes the chicken: The salt in the brine solution breaks down the muscle fibers in the chicken, which results in a more tender texture.
Marinating
Another popular method that restaurants use to make chicken tender is marinating. Marinating involves soaking chicken in a flavorful liquid that usually contains acid, which helps to break down muscle fibers in the chicken, resulting in a more tender and flavorful texture.
Marinating is a technique used to flavor and tenderize chicken by soaking it in a liquid mixture that usually contains acid, such as vinegar or citrus juice, as well as other seasonings like herbs and spices.
How marinating works
The acid in the marinade helps to break down the muscle fibers in the chicken, which results in a more tender texture. Marinating also infuses the chicken with additional flavor, making it more delicious.
Types of marinades
There are two main types of marinades: acidic marinades and enzymatic marinades.
- Acidic marinades: Acidic marinades contain acidic ingredients like citrus juice or vinegar, which help to break down the muscle fibers in the chicken.
- Enzymatic marinades: Enzymatic marinades use ingredients like pineapple, papaya, or kiwi, which contain enzymes that break down protein in the chicken.
Benefits of marinating chicken
Marinating chicken has several benefits, including:
- Enhanced flavor: Marinating infuses the chicken with additional flavor, making it more delicious.
- Tenderizes the chicken: The acid or enzymes in the marinade help to break down the muscle fibers in the chicken, which results in a more tender texture.
Cooking Techniques
Cooking techniques can also play a significant role in making chicken tender. Restaurants often use specialized cooking techniques that apply heat to the chicken in specific ways, resulting in a more tender texture.
Slow-cooking
Slow-cooking is a technique that involves cooking chicken at a low temperature for an extended period, which helps to break down the muscle fibers and connective tissues in the chicken. This results in a more tender and flavorful texture. Slow-cooking methods include braising, stewing, and roasting.
Sous vide
Sous vide is a cooking technique that involves vacuum-sealing chicken in a plastic bag and cooking it in a water bath at a precise temperature. This cooking method results in a perfectly cooked chicken that is evenly cooked throughout, and the chicken retains its moisture, resulting in a more tender texture.
Pressure cooking
Pressure cooking involves cooking chicken in a sealed pot with a small amount of liquid at a high temperature and pressure. This cooking method breaks down the muscle fibers in the chicken, resulting in a more tender texture.
Grilling
Grilling is a cooking technique that involves cooking chicken over high heat. The intense heat sears the surface of the chicken, sealing in moisture and resulting in a tender texture. However, grilling can quickly dry out chicken, so it’s important to keep an eye on it and not overcook it.
Benefits of cooking techniques for tender chicken
Cooking techniques can have several benefits, including:
- Retains moisture: Some cooking techniques, such as sous vide and slow-cooking, help to retain moisture in the chicken, resulting in a more tender texture.
- Breaks down muscle fibers: Techniques like pressure cooking and slow-cooking help to break down muscle fibers in the chicken, resulting in a more tender texture.
Tenderizers
Restaurants often use natural and chemical tenderizers to make chicken more tender. Tenderizers contain enzymes or chemicals that help to break down muscle fibers in the chicken, resulting in a more tender texture.
Natural tenderizers
Natural tenderizers are usually derived from fruits that contain enzymes that help to break down protein in the chicken. Some examples of natural tenderizers include:
- Papaya: Papaya contains papain, an enzyme that breaks down protein in the chicken and helps to tenderize it.
- Pineapple: Pineapple contains bromelain, an enzyme that helps to break down protein in the chicken and tenderize it.
- Kiwi: Kiwi contains actinidin, an enzyme that helps to break down protein in the chicken and tenderize it.
Chemical tenderizers
Chemical tenderizers are usually made up of acids or salts that help to break down muscle fibers in the chicken. Some examples of chemical tenderizers include:
- Baking soda: Baking soda is an alkaline powder that helps to break down muscle fibers in the chicken, resulting in a more tender texture.
- Salt: Salt helps to break down muscle fibers in the chicken and can also enhance the flavor.
How tenderizers work
Tenderizers work by breaking down the protein in the chicken, resulting in a more tender texture. Natural tenderizers contain enzymes that break down the protein, while chemical tenderizers alter the pH level of the chicken, making it more acidic and easier to break down.
Benefits and drawbacks of tenderizers
Tenderizers can have several benefits, including:
More tender chicken: Tenderizers help to break down muscle fibers in the chicken, resulting in a more tender texture.
However, tenderizers also have some drawbacks, including:
- Alters the flavor and texture of the chicken: Some tenderizers can change the flavor and texture of the chicken, resulting in a different taste and texture.
- Health concerns: Chemical tenderizers like sodium tripolyphosphate have been linked to health concerns, such as high blood pressure.
Conclusion
In conclusion, restaurants use several methods and techniques to make chicken tender and juicy, including brining, marinating, cooking techniques, and tenderizers. Home cooks can also utilize these methods and techniques to replicate restaurant-quality chicken dishes in their kitchens.
Brining involves soaking chicken in a saltwater solution to tenderize it, while marinating involves soaking chicken in a flavorful liquid that usually contains acid to break down muscle fibers. Cooking techniques such as slow-cooking, sous vide, pressure cooking, and grilling can also contribute to a more tender texture. Tenderizers like natural enzymes and chemical compounds can also be used to tenderize chicken.
Experimenting with different methods and techniques is the key to finding the best way to make chicken tender that suits your preferences. It’s important to consider the potential drawbacks of tenderizers and choose them carefully.
Future research can focus on exploring the health implications of using tenderizers in chicken dishes and developing more innovative techniques to make chicken tender.
In summary, understanding the methods and techniques that restaurants use to make chicken tender can help you improve your cooking skills and achieve restaurant-quality chicken dishes in your home kitchen.
