Why Chicken Turns Out Rubbery and Without a Crust: Almost Everyone Makes These 4 Mistakes

It would seem that there is nothing complicated in preparing the most common chicken meat.

However, almost everyone has encountered the problem that the finished dish turns out to be too tough and without a golden crust.

Culinary expert of HERE NEWS, chef and fourth-class baker Yulia Arkhipova will tell you about the most common mistakes made when preparing poultry.

Firstly, it is considered wrong to wash the chicken and immediately start cooking it. The carcass must be thoroughly dried before this, otherwise it is better not to expect any golden brown crust during the cooking process.

Secondly, do not be lazy to beat the chicken fillet before cooking. Despite the fact that raw meat itself is very tender and soft, during the cooking process the chicken breast becomes tough.

That is why the beaten pieces of fillet turn out tender and fry faster.

Thirdly, you should not move the meat while frying, because this will disrupt the caramelized layer on its surface.

Fourthly, any meat should "rest" before eating, and chicken is no exception. Leave it for 15 minutes, and during that time all the juices will be distributed evenly.