Emily Carter
Whether you're making stir fry, fajitas, or chicken tenders, cutting chicken is a fundamental skill in the kitchen. The way you slice your chicken can have a significant impact on the tenderness and overall eating experience. So, should you cut chicken with or against the grain? Let's find out.
| Characteristics | Values |
|---|---|
| Knife | A sharp chef's knife is required |
| Cutting board | A plastic cutting board is recommended |
| Cutting direction | Against the grain, but not 100% against it |
| Slice thickness | 1/4-inch thick slices |
| Texture | Tender |
| Cooking time | Reduced |
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What You'll Learn
Cutting chicken into cubes
Next, lay the chicken breast parallel to your body and apply pressure to the top of the breast fillet. Start cutting the breast horizontally, from the thickest part to the thinnest, to create two evenly-thick pieces. Then, cut 3-4 evenly spaced strips from the thickest part of the fillet to the thinnest. Be careful not to make them too small, as they will shrink during cooking. Cut these strips into 4 or 5 cubes, depending on your desired size.
If you are cutting chicken thighs into cubes, start by removing the fat from the end of the thigh fillets. Place the fillet in front of you and cut it down the centre, creating two strips. Cut each strip into cubes, making them as big or small as you like.
To make the process easier, use a sharp knife and a sturdy cutting board. If you find the chicken slippery, pat it dry with a paper towel before cutting.
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Cutting chicken into strips
Cutting chicken breasts into strips is an efficient way to cook great-tasting chicken quickly. It is important to cut chicken against the grain, as cutting with the grain makes the meat chewier and tougher.
To cut chicken into strips, place the chicken breasts on a plastic cutting board and hold them in place with your non-dominant hand. With a sharp knife, slice the chicken breasts against the grain into the specified or preferred thickness. The thickness of each slice should be based on the recipe or your preference. For example, fajitas use thinner strips that are about 1/2 inch wide, while fried chicken strips should be cut 1 to 2 inches wide.
When cutting, locate the tiny white muscle fibers and cut across them instead of parallel to produce shorter strips. This will make the meat juicier, easier to chew, and more tender when cooked. Make your strips equal in size so they cook evenly. You can also use kitchen shears to cut the chicken into strips. Lightly graze the cutting board as you cut to guide the shears through the meat in a straight line.
If you want to make your chicken less slippery and easier to cut, place it in the freezer for about 15 minutes before slicing.
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How to cut chicken for stir fry
Cutting chicken for a stir-fry is easy. First, you'll want to cut the chicken into thin strips, slicing with the grain. You can cut the chicken into matchstick-size pieces to ensure it cooks quickly and evenly. To do this, cut the chicken breast into slices about 1/4-inch thick, then stack a few slices and cut them lengthwise into matchstick-like strips.
If you want to cut the chicken into cubes, start by slicing the chicken into wider strips, then cut each strip crosswise into cubes. You can also slice the wider strips in half lengthwise before cutting them crosswise to make smaller cubes.
Before slicing, place the chicken in the freezer for about 15 minutes to make it easier to slice. You can also velvet the chicken by marinating it in egg whites and cornstarch, which will give it a smooth texture and keep it moist. Alternatively, you can deep-fry the chicken pieces after letting them sit in a mixture of oil, salt, and ginger-garlic paste for 30 minutes.
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How to cut chicken for fajitas
Chicken fajitas are a delicious and easy meal to make at home. Here is a step-by-step guide on how to cut chicken for fajitas, ensuring tender and juicy meat:
First, prepare your chicken breasts by slicing them in half horizontally. This will help create thinner pieces of chicken, which are ideal for fajitas as they cook evenly and are less likely to dry out. Aim for a centre thickness of about 1/2 to 3/4 of an inch. You can also use chicken thighs; just be aware that they may take a little longer to cook.
Next, prepare a spicy marinade with ingredients like chili powder, cilantro, and jalapeño. Marinate the chicken for at least 30 minutes, but for the best results, leave it for an hour or more. However, don't marinate for longer than 24 hours, as the lime juice in the marinade will start to "cook" the chicken.
Now, it's time to cook the chicken. Heat a tablespoon of oil in a large cast-iron pan over high heat. Once the oil is smoking hot, carefully lay the chicken pieces in the pan. Depending on the size of your pan, you may need to cook the chicken in batches. Let the chicken cook undisturbed for 2-3 minutes until well-seared, then turn the pieces over and cook for another 2-3 minutes.
Once both sides are nicely seared, transfer the chicken to a cutting board and cover with aluminium foil to rest for about 5 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
Finally, cut the chicken across the grain. Slicing against the grain ensures the meat is easier to chew and more tender. Your chicken is now ready to be served in warm tortillas with your favourite fajita toppings!
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How to cut chicken for chicken tenders
To cut chicken for chicken tenders, you'll want to cut the meat across or against the grain. This will make the tenders easier to chew and more tender. First, find the grain of the meat by looking at the tiny white muscle fibres that run in one direction. Then, use a sharp chef's knife that is at least 8 to 10 inches long to cut across the fibres in one clean slice. This will produce shorter strips of meat that are juicier and more tender when cooked. If your chicken is slippery, you can place it in the freezer for 15 minutes before cutting to make it easier to handle.
When cutting, hold the chicken breast with your non-dominant hand and slice against the grain, creating even-sized strips. You can also use kitchen shears to cut the meat into strips. Just be sure to cut against the grain for the best results. The tenderloin, a strip of breast meat disconnected from the bone, is a good choice for chicken tenders as it is slender and cooks quickly. However, if you prefer to roast your chicken, a chicken breast is a better option.
It's important to note that cutting against the grain of the meat will result in shorter muscle fibres. This is what makes the meat more tender and easier to chew. So, if you're looking for juicy, tender chicken tenders, be sure to cut your chicken against the grain!
In summary, to cut chicken for chicken tenders, use a sharp knife to slice across the tiny white muscle fibres that make up the grain of the meat. Cut against the grain to create shorter strips that are more tender and easier to chew. Use a chicken tenderloin for quick cooking, or a chicken breast if you prefer to roast your meat. By following these simple steps, you'll end up with delicious and tender chicken tenders!
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Frequently asked questions
Cutting chicken against the grain will make it more tender than cutting it with the grain.
The grain of a chicken breast runs from the top (where the wings attach or the more rounded end) to the bottom (where the breast meets the legs or the more pointy end).
You can cut the chicken into strips and use them for stir-fry or fajitas.
Slice thinner strips across the breast from the top (rounded part) to the bottom (pointy part).
