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Tenderized Chicken

grenada

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Does anyone here tenderize their chicken with a mallet/ hammer like kitchen tool. It takes a little bit of extra time to prepare but the taste, and texture makes such a huge difference in "palatbiliy."
 

j4ever

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Does anyone here tenderize their chicken with a mallet/ hammer like kitchen tool. It takes a little bit of extra time to prepare but the taste, and texture makes such a huge difference in "palatbiliy."
i have been doing that for years, sometimes i also tenderize it then cut in 1 inch cubes, that way i can just mix chicken meat, rice and a veggie together and put some soy sauce on it.
 

RedBird

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Absolutely !!
Or I do a lot of shredded chicken.
Try shredded chicken white rice.. couple tablespoons of cream of chicken or chicken gravy ...mix......sprinkle some pepper. Done and done.
I never eat just whole chicken breasts ever never never ever I always pound it out or shred it.
 

Scuncknuts

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Butterfly cut and tenderized is my favorite way for chicken breast. I usually only eat bone and skin in chicken thigh, I just love the taste.
 

Luv2test

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I just started using pineapple puree/juice as a tenderizer. Salt, pepper garlic, oregano, lemon or lime juice and pineapple juice. I thought it would be too sweet when I first tried it, but it loses most of sweetness.
The pineapple has enzymes in it that break down meat. Works great for beef too.
 

RedBird

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Here is plain old boiled check breast. Boiled and seasoning with carrots over rice. It can't get more tender then this. Boil tell it cuts with a spoon. Then boil more 20200508_165055_compress42.jpg
 

j4ever

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Absolutely !!
Or I do a lot of shredded chicken.
Try shredded chicken white rice.. couple tablespoons of cream of chicken or chicken gravy ...mix......sprinkle some pepper. Done and done.
I never eat just whole chicken breasts ever never never ever I always pound it out or shred it.
i have thrown 2 pounds chicken breast in crockpot, cook 3-4 hours and shred with fork then dump in some bbq sauce
 

grenada

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If you want to shred without the manual labor, put it in a mixer like the ones you use for dough mixing. it shreds it pretty good.

I love this tenderizer but its too much labor for weekly cooking if I am working and dont have too many hours to clean and cook. Will have to goback to boring old tenderloins blah!!
 

old timer

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I had the head come off of my 8 lb hammer. We keep it in the kitchen for that very purpose. Chicken is pounded flat to about 1/2 to 3/4 inch thick, and it's so tender, you can eat it on a bun like a hamburger. Delicious.
 
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