Chefs have revealed the secrets of keeping chicken fillet juicy

Working with chicken fillet can be quite difficult. The reason lies in the specificity of this part of the chicken. The fillet is dietary and dry, there is no fat layer in it. But you can work with it so that it does not become too dry after cooking.

Details

Traditionally, you can use citrus juice or soy sauce for pickling. They do a good job of softening the fibers. And at the same time, the juiciness will be better.

Fate the chicken fillet correctly. First, it must be wrapped in cling film. Then beat gently, evenly.

Best preserves the juiciness of the breading. It performs a protective function. Does not allow meat juice to flow out. And we are not talking about simple breading in flour and breadcrumbs, egg. Fillet needs batter. It seals in the juices, so they stay inside.

Yummy!