3 “secrets” of cooking the perfect chicken fillet

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Baked chicken fillet is a healthy and nutritious dish. Gourmets also want the dish to turn out tasty and with a ruddy crust. At the same time, it is desirable that the inner part of the fillet retains softness and juiciness.

Details

However, the peculiarity of chicken meat is that under the influence of high temperatures it often becomes dry and rubber.

However, professional cooks rarely face such problems, because they know several interesting tricks.

If you use all their life hacks, the dish will remain juicy and acquire a blush crust.

Pre-soak the meat

You should not limit yourself to simply washing raw meat under running water. The product should be kept in water for at least a quarter of an hour.

At the same time, the chicken fillet should not be in plain, but in salted water.

Do not bake for a long time< /p>

The duration of cooking chicken fillet should not be too long. It is desirable that the indicator does not exceed the mark of 40 minutes.

It is better to make the temperature in the oven higher than to drag out the baking of the dish.

The sooner the chicken is ready, the better: increase the chances that the dish will retain tenderness and juiciness. At the same time, an appetizing crust will appear.

Do not rush to cut the finished dish

Despite the appetizing appearance of the freshly prepared chicken fillet, do not rush to start its use. In the first minutes, the dish should not be cut into small pieces.

The dish should begin to cool in its entirety. Moreover, it is advisable not to remove the foil from the meat.

You can start eating the dish only 10 minutes after cooking.