Keep Refrigerated Chicken Moist: Tips And Tricks

Keeping chicken moist can be a challenge, especially when it's been sitting in the fridge overnight. Chicken is a versatile protein that features in many dishes, but it has a reputation for drying out and becoming chewy and tough. To avoid this, there are several methods you can use to keep your chicken juicy and tender, from brining and marinating to cooking techniques and storage solutions. So, if you're looking to keep your refrigerated chicken from drying out, read on for some helpful tips and tricks.

Characteristics of keeping refrigerated chicken from drying out overnight

Marinade chicken in salt, lemon juice, and oil

Marinating chicken in salt, lemon juice, and oil is a great way to keep it from drying out overnight in the refrigerator. This method not only adds flavour to the chicken but also helps retain moisture and keeps the meat juicy.

The first step is to make the marinade. In a bowl, combine lemon juice, lemon zest, olive oil, salt, and pepper. You can also add other ingredients like garlic, mustard, red pepper flakes, or Italian herb seasoning to enhance the flavour. Whisk the ingredients until they are well combined and the salt has dissolved.

Once the marinade is ready, it's time to add the chicken. Place the chicken breasts, thighs, drumsticks, or wings into a large resealable plastic bag or an airtight container. Pour the marinade over the chicken, ensuring that it is fully coated. Seal the bag or container and place it in the refrigerator.

For best results, marinate the chicken for at least 20 minutes to two hours. However, some sources recommend marinating for up to six hours to allow the chicken enough time to absorb the flavours and moisture. It is important to note that marinating chicken in lemon juice for too long can make the meat tough, rubbery, or mushy, so it is best not to exceed the recommended time.

After marinating, remove the chicken from the refrigerator and let it sit for a few minutes to bring it to room temperature. This ensures that the chicken cooks evenly and helps prevent drying out. Then, cook the chicken using your preferred method, such as grilling, pan-searing, or baking.

By marinating chicken in salt, lemon juice, and oil, you can effectively retain moisture and create juicy and flavourful results.

Brine chicken in salt water

Brining chicken in saltwater is a great way to keep it moist and tender, especially when frying. It is a simple process that can be done overnight and will ensure your chicken is juicy and flavoursome.

Firstly, make your brine. The ratio of salt to water is important. A good starting point is 1/4-1/2 cup of salt per quart of water. It is important to use kosher or non-iodized salt, not table salt, as it has a noticeably different level of saltiness. You can add other aromatics to your brine, such as black peppercorns, sliced onions, citrus wedges, hot sauce, or garlic. For an extra crispy skin, some people add a dash of vinegar to their brine.

Next, you need to bring half the amount of water you are using to a boil. This will be enough to dissolve the salt and create a brine strong enough to flavour and moisten your chicken without making it too salty. Once the salt has dissolved, add the rest of the water, which should be lukewarm. Check the temperature of the brine before adding the chicken, as adding the chicken to a warm brine could encourage bacteria growth.

Now, add your chicken to the brine and place the whole mixture in the refrigerator. Leave it for a minimum of 2 hours. The longer you leave it, the saltier it will be. You can leave it overnight, but only if you are using a low ratio of salt to water.

Finally, remove the chicken from the brine and pat it dry before cooking. This will ensure that the chicken gets a tasty browning when cooked and doesn't steam.

Sear chicken in a pan, then finish in the oven

To keep refrigerated chicken from drying out overnight, there are several methods you can try. One popular method is brining, which involves dissolving salt and sugar in lukewarm water and soaking the chicken for at least 15 minutes or a few hours. This technique is especially effective for frying chicken, resulting in crispy skin and juicy meat. Another option is to use a marinade, which adds moisture and flavour to the chicken. For best results, leave the chicken in the marinade overnight. Additionally, you can try velveting, which involves marinating the chicken in salt and lemon juice for an hour before cooking. The salt draws out moisture, and the lemon juice helps the chicken absorb it back, resulting in moist meat with a hint of lemon flavour.

Now, for the requested paragraphs on "Sear chicken in a pan, then finish in the oven":

Searing chicken in a pan and then finishing it in the oven is a quick and easy way to achieve juicy and tender results. This method is perfect for a weeknight dinner, as it requires minimal preparation and hands-on cooking time. Here's a step-by-step guide to help you master this cooking technique:

• Prepare the Chicken: Start by preheating your oven to a temperature between 375°F and 410°F, depending on your recipe and oven. While the oven is heating up, season your chicken breasts generously with salt, pepper, and other desired seasonings like minced garlic, paprika, or Italian seasoning. You can also try pounding the chicken breasts to an even thickness of around 1/4 inch to ensure uniform cooking.
• Sear the Chicken: Heat a cast iron skillet or a heavy, oven-proof pan over medium-high to high heat. Add butter and/or olive oil to the pan. Once the butter has melted and turned dark brown, carefully place the chicken breasts into the pan, skin-side down. Sear for about 2 minutes or until the skin develops a dark golden brown colour. Then, flip the breasts and sear the other side for an additional 2 minutes.
• Finish in the Oven: After searing, transfer the skillet directly into the preheated oven, ensuring it is oven-safe. Alternatively, you can move the chicken breasts to a preheated baking sheet or oven-safe pan if your skillet is not oven-safe. Bake the chicken for approximately 15 to 20 minutes, depending on the thickness of the breasts. The ideal internal temperature for chicken breasts is 165°F.
• Rest and Serve: Once the chicken has reached the desired internal temperature, remove it from the oven and let it rest for at least 5 minutes. Cover the chicken with foil to retain moisture during this resting period. This step allows the juices to redistribute throughout the meat, making it juicier and easier to slice. Finally, serve the chicken breasts with your choice of sides, such as rice, sautéed broccoli, or garlic mashed potatoes.

By following these steps, you can enjoy delicious, juicy chicken with a crispy exterior and tender interior. The searing process adds flavour and texture, while finishing the chicken in the oven ensures even cooking without drying out the meat. This method is a great way to elevate your weeknight dinners and impress your family and friends with restaurant-quality chicken dishes.

Cook chicken low and slow

Cooking chicken low and slow is a great way to ensure that your chicken is moist and tender. This technique is especially useful for whole roast chickens, but it can also be applied to chicken breasts.

First, you'll want to brine the chicken. Brining gives chicken a crispier skin while keeping the meat juicy. To brine, dissolve salt and sugar in lukewarm water, and submerge the chicken for a minimum of 15 minutes or up to a few hours. You can also add vinegar to your brine for extra flavour.

Next, prepare a dry rub to season your chicken. A typical dry rub consists of brown sugar, paprika, chilli powder, garlic powder, ground cumin, nutmeg, salt, and black pepper. You can adjust the spices to your taste.

Then, preheat your oven to a low temperature. Some sources recommend 250°F for 2 to 3 hours, while others suggest 300°F for 3 hours. You can also use a slow cooker on low for 5 to 7 hours.

Finally, place your chicken in the oven and let it cook slowly. This technique may seem counterintuitive, but the low temperature will ensure that your chicken stays moist and doesn't dry out.

If you're cooking chicken breasts, you can also try the sear-and-bake method. First, brown the chicken in a pan on medium-high heat, then finish it in the oven. This method gives you a crispy exterior while keeping the meat juicy.

Remember, the key to keeping chicken moist is to avoid overcooking it. By cooking low and slow, you can achieve perfectly cooked, tender, and juicy chicken every time.

Store chicken in an airtight container

To keep your chicken from drying out overnight in the refrigerator, it is important to store it in an airtight container. This could be a Tupperware container or a plastic sandwich bag. By sealing the chicken in an airtight container, you prevent the air circulating in the fridge from stripping the meat of its moisture.

It is recommended that cooked chicken is stored in the refrigerator within 2 hours of cooking. It is best to use the chicken within 3 to 4 days, as it can go bad despite these recommendations. To ensure the chicken is safe to eat, check for colour changes, foul odours, and textural changes in the meat.

To further prevent your chicken from drying out, you can wrap it in plastic or parchment paper and pound it with a rolling pin, a jar, or a wine bottle until it reaches an even thickness. Cooking at a lower temperature for a longer period of time can also help retain moisture.

Frequently asked questions