This Just Maika Cooking: Cook’s Notebook section will focus on everything related to prepping chicken connected to all my recipe posts, updated frequently.
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Perfect Slices Every Time
Half-thawed chicken breasts are much easier to slice into even pieces. You can achieve this by letting frozen chicken breast thaw in your refrigerator the night before. Even pieces are essential to ensure equal cooking time and portion control. Butterfly the tip of the chicken breast by slicing it only halfway. Look at the last three pictures to get a better overview. This method was used in the Chicken Stir-Fry in Spicy Hoisin Sauce recipe.
The knife goes easily through when slicing half-thawed chicken breast.
Thus giving you more control of the knife when you slice.
To make the tip as uniform as the slices, you will butterfly it.
Do this by gently slicing it in half while keeping it intact.
Then you can press it flat.
Paudin Santoku Knife
This 7-inch Paudin Santoku Knife is well-made. It's also super solid and multi-functional. It is made with high-carbon steel, so it will not rust. In addition, slicing meat like fish is easier with the grooves; it doesn’t stick to the knife.
The handle also has an excellent grip and is not heavy. And it’s beautiful! This size is also perfect for cutting large-to-small ingredients.
Furthermore, the blade has a little curve, making slicing easier with a rocking motion. This was also excellent for prepping and cutting vegetables for the Israeli Couscous and Roasted Vegetables Recipe.
Not only do I still have it, and it's still going strong, but also I love it.
Butterfly Chicken Breast
Butterflied chicken breast is a versatile ingredient that can be used in various delicious dishes. It's perfect for grilling, as the flattened shape allows for even cooking and quick preparation.
You can also stuff it with cheese, herbs, and vegetables to create flavorful, gourmet chicken roulades. Butterflied chicken breasts can be breaded and fried to make crispy and tender chicken cutlets, served on sandwiches or with pasta.
Additionally, they're an excellent choice for marinating and cooking in stir-fries or sautés, adding a protein boost to your favorite stir-fry recipes.
Place the chicken breast flat on a cutting board at a 45-degree angle, with the thickest part at the top. If you cut with your left hand, the chicken breast will face the opposite direction.
Hold your whole hand on the chicken breast to hold it steady. Then, take your knife and begin slicing from the thickest part to the thinnest while keeping the long side away from you intact.
While slicing, you will try to feel where the knife is, ensuring it stays in the center.
Don't worry about not getting it right on your first try. Practice makes perfect.
You can take it a step further by pounding out the thickest part of the chicken. You can use a meat pounder with plastic wrap on the chicken. Just ensure to flip before pounding, and pound the skin side of the chicken to prevent tearing.
Don't stop there! Learn how to Bread your chicken cutlets.
Benefits of Butterflying Chicken Breast
It’s all about reducing that cooking time and having the ability to sear the chicken on high heat, quickly cooking it and making it super juicy. Making this perfect for breaded chicken breast, the chicken will be done while it is golden brown when frying with no need to finish it in the oven.
Small Chicken Cutlets
Small chicken cutlets can be quickly pan-fried or grilled for a speedy weeknight dinner, making delicious chicken sandwiches or wraps.
They're also excellent for making bite-sized appetizers by breading and frying them as chicken tenders or nuggets, making them perfect for dipping in your favorite sauces.
Small chicken cutlets can also be diced or sliced to top salads, pasta dishes, or stir-fries, adding a flavorful and protein-packed element to your meals.
Try using this method in the Loaded Lemon Pepper Chicken Pasta recipe.
Lay your chicken breast flat horizontally on a cutting board for raw chicken.
If you are right-handed, you will lay the thickest part of the chicken breast on the right side.
Begin by placing your knife blade towards the middle of the thick side of the chicken breast.
Lay your hand horizontally flat on top of the chicken breast, matching the orientation of the chicken breast.
As you slice the chicken, you will use the feeling from the hand laying on the chicken breast to remain in the center to cut two even slices. Note: This will take practice; you may not get it right the first time, but don’t worry. Take it further by pounding the chicken out for uniform cooking.
After you have divided the chicken breast entirely, you can either continue to make small portions by cutting it into thirds or use a half-sized portion, depending on your preference and the recipe you are cooking. For example, this half-sized portion would be suitable for Chicken Parmesan.
Or you can continue to make small cutlet pieces by dividing each piece into three or two pieces. This would be great for stir-fries or tossing into pasta.
Why Cut into Cutlets?
This is great for faster and even cooking. Even pieces cook simultaneously, so you won’t have to worry about undercooked one piece. And the thin slices make it easier to cook dishes in less time.
Breaded Chicken Cutlets
In this short cooking video, I'll take you through the easy process of creating crispy, golden-brown chicken breast by breading it with panko breadcrumbs. Join me as I share my step-by-step guide to achieving the perfect crunchy coating, making this dish a family favorite for any meal.
Pounding Out Chicken
In this informative cooking video, we'll explore the culinary technique of pounding chicken breast and discover its numerous benefits in preparing tender and evenly cooked chicken dishes.
Join me as I demonstrate how this simple method can transform your chicken recipes and elevate your culinary skills.
Shredding Chicken
In this practical cooking tutorial video, I'll show two efficient methods for quickly shredding chicken, making meal prep a breeze. I'll demonstrate these techniques to help you effortlessly transform tender, cooked chicken into versatile, shredded goodness for a variety of recipes. Like the Pumpkin Gnocchi Chicken Soup recipe.
Cut: Large Chunks
Using large chicken chunks in a recipe provides a hearty and satisfying texture, offering a substantial bite that can make a dish more filling and satisfying. These sizeable chicken pieces also retain moisture better during cooking, ensuring a juicy and flavorful outcome in your culinary creations.
In addition, this method would be the beginning step of making ground chicken before adding it to your meat grinder or food processor, just like in the Chicken Meatballs & Israeli Couscous Vegetable Soup.
Cut: Small Dice
Small-dicing chicken breasts offer quicker cooking times and even distribution of chicken in dishes like stir-fries and casseroles. The smaller pieces absorb flavors and seasonings more efficiently, resulting in a well-balanced and flavorful dish.
Spatchcock Chicken
Spatchcocking, also known as butterflying, is a method of preparing poultry that involves removing the backbone and flattening the bird to cook it more evenly and quickly. Here are the steps to spatchcock a whole chicken:
Before Starting:
- Prepare your workspace: Ensure your cutting board and tools are clean and ready. Also, wash your hands thoroughly and/or wear gloves.
- Inspect the chicken: Place the whole chicken breast-side down on the cutting board. Ensure it's properly thawed and free of any giblets or innards. If there are giblets inside the chicken cavity, remove them.
Remove the Backbone
Start by locating the neck and tail ends of the chicken. The neck end will have a small skin flap and excess fat, while the tail end is the more pointed part.
Using kitchen shears or a sharp knife, cut along one side of the backbone from the tail end to the neck end.
Stay as close to the backbone as possible, and be careful not to cut into the meat.
Repeat the same cut on the other side of the backbone to completely remove it.
Flatten the Chicken
You can save the backbone for making stock or discard it.
After removing the backbone, open the chicken up like a book. Use the palms of your hands to press down firmly on the breastbone to flatten the chicken. This helps the chicken cook more evenly.
Extra Tips
- Trim Any Excess Fat and Skin - If there is any excess fat or skin, you can trim it to your liking. And be careful not to cut into the meat too much.
- Tuck the Wingtips - The wingtips can sometimes burn during roasting, so you can tuck them behind the breast to prevent this. Just fold each wingtip under the breast. This can be a little tricky, but it doesn't have to be perfectly even on both sides.
- Optional: Tie the legs - If you'd like, you can use cooking twine to tie the legs together to help the chicken maintain its flattened shape and cook evenly. Just cross the legs and tie them together securely.
Now your spatchcocked chicken is ready to be roasted, grilled, or cooked using your preferred method. This method ensures even cooking and shorter cooking times, making it a popular choice for those who want to cook a whole chicken quickly and evenly.
Quick Spatchcock Chicken Video Tutorial
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Cross-Contamination
- Slice chicken on a cutting board for raw poultry to help prevent cross-contamination between raw and cooked ingredients.
- If you didn’t wear gloves, ensure to thoroughly wash your hands with comfortably hot water for a minimum of 20 seconds with antibacterial soap to prevent any possible food-borne disease from spreading.
- In addition, sanitize your sink, cutting board, and knife after every use when cutting raw meats.
- I usually sanitize with Pine Sol diluted with water in a spray bottle.
- The video above was shot about a year ago after posting this tip; because I wear rings, I make sure to use gloves now since bacteria may not be washed away if you wear rings.
- Take your rings off, or wear gloves just to be safe!
Food Safety First!
These flexible color-coded cutting mats are super helpful when preventing cross-contamination. Additionally, I often use yellow for poultry, green for fruits, and red for red meat!
The other colors are also used respectively. And because I have a wooden cutting board and don’t want raw juices seeping into the wood or eating a garlicky banana.
The thin and flexible material also makes them easy to clean and store conveniently, using the LIVOD Cabinet Door Organizer to store them.
Stop Your Cutting Board from Slipping
This is an important one, especially when it comes to safety. Placing a grip liner or a damp kitchen or paper towel directly flat under your cutting board is always a good practice to prevent your cutting board from slipping, which will prevent fewer kitchen knife accidents.
Searing Chicken
Dry it Off!
To prevent chicken breasts from sticking to the pan when searing, start by ensuring the meat is dry before placing it in the hot pan. Pat the chicken breasts with paper towels to remove any excess moisture and allow seasoning to adhere.
Preheating Technique
Next, preheat the pan over medium-high heat before adding any oil, and then add a high smoke point oil such as vegetable or grapeseed oil. Adding the oil to the hot pan helps create a barrier. Learn more about hot smoke points oils.
Less is More
Allow the oil to heat up right before it smokes, and gently place the chicken breasts in the pan. Avoid overcrowding the pan to allow for even heat distribution and a better sear. The more you add, the colder the pan will get.
Finally, resist the temptation to move the chicken around too much once it's in the pan; let it develop a golden crust before flipping. Depending on the meat, this usually takes about 2 to 3 minutes.
Video Overview
These steps, combined with using the right oil and proper preheating skills, will help you achieve a beautifully seared chicken without the frustration of sticking!
Sealing Bags: Marination
Using sealing bags helps create less mess in the kitchen by having fewer dishes and utensils to wash, even gloves to rub the chicken. Place everything in the bag, let the air out, and seal it well. And the best part is the message! You can then place it in the fridge or freezer.
Plus, it is a great way to meal prep. Make a bunch of these with your favorite marinade ahead of time and freeze. Take them out. Thaw in the fridge, remove from the bag, and cook! Super easy!
Air Fryer Gochujang Chicken Wings
Chicken Recipes
Choose a quick and easy recipe to get started.
- Quick Air Fryer Lime Chicken Wings with Spicy Green Sauce
- Crispy Air Fryer Honey Jerk Rubbed Chicken Wings
- Best Air Fryer Caribbean Style Citrus Chicken Wings
- Easy Air Fryer Sticky Date Teriyaki Chicken Wings
Cook's Notebook
Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.
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