Jake Harper
Cutting chicken against the grain is a technique used to make the meat more tender. All muscle matter has a grain to it, and the orientation of your knife to this grain will determine the length of the muscle fibers in a slice of meat, which will impact how tender or tough the meat is. Cutting across the grain shortens the muscle fibers, while cutting with the grain leaves longer fibers that are chewier and stringier. Chicken is generally a tender meat, but cutting against the grain will improve its texture.
| Characteristics | Values |
|---|---|
| Knife type | Sharp chef's knife |
| Cutting board type | Plastic |
| Cutting technique | Perpendicular to the direction of the muscle fibers |
| Thickness of slices | 1/4-inch |
| Tenderizing technique | Pounding the chicken breast flat between two sheets of parchment paper |
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What You'll Learn
Identify the grain or muscle fibres in the chicken breast
To identify the grain or muscle fibres in a chicken breast, you will need a sharp knife. A boning knife is ideal.
The muscle fibres in a chicken breast are the little white "lines" you see running through the meat. If you are unsure, line the blade of your knife parallel with these lines. These are the muscle fibres or the grain.
Chicken breast muscle is usually considered a relatively homogeneous white muscle. However, there is a gradation of fibre structure across the muscle. The bulk of the muscle stains conventionally for Type-II fibres, but there are also Type-I fibres in smaller quantities.
The muscle fibres in chicken breasts are influenced by factors such as age and location within the muscle. For example, the pectoralis minor muscle has more intermediate fibres than the pectoralis major.
It's important to identify the grain or muscle fibres when cutting chicken because cutting against the grain will result in more tender meat.
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Choose a sharp knife
When cutting chicken, it's essential to use a sharp knife. A sharp knife will help you cut through the meat with precision and ease, ensuring that you can effectively cut against the grain.
A dull knife can not only make it more challenging to slice through the meat but also increase the risk of injury. Chicken, especially when raw, can be slippery, and a sharp knife will help you maintain control and stability during the cutting process.
The type of knife you choose is also important. A chef's knife is a popular choice for cutting chicken, as it is designed for slicing and dicing meat. It is typically 8 to 10 inches in length, with a smooth blade that can easily glide through the meat.
If you're looking for a more specialized knife, a boning knife, such as the Wusthof boning knife, can be a great option. This type of knife is specifically designed for separating meat from the bone, so it can be useful if you're working with bone-in chicken cuts.
Additionally, consider the material of the knife. Stainless steel knives are a common choice as they are durable and corrosion-resistant. However, some chefs prefer carbon steel knives as they can hold an incredibly sharp edge.
By choosing a sharp, suitable knife, you'll be well on your way to successfully cutting chicken against the grain, resulting in tender and delicious meat.
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Hold the chicken breast with your non-knife hand
Holding the chicken breast securely is a crucial step in cutting across the grain. Place the chicken breast on a plastic cutting board, which helps to hold the meat in place. With your non-knife hand, hold the chicken breast in place, curling your fingertips under your knuckles to avoid any accidents.
It is important to keep a firm grip on the chicken breast as you begin to cut. This ensures that you are in control of the knife and the meat, allowing for precise and even slices. A good grip also helps to stabilise the chicken, especially when cutting against the grain, which requires a perpendicular cut to the muscle fibres.
The placement of your non-knife hand should be such that you have a comfortable and steady grip on the meat. You may place your hand on top of the chicken breast, near the area where you will insert the knife. This provides a good anchor point for your knife hand to work against.
For larger chicken breasts, you may need to adjust your grip as you cut to maintain stability. Always be mindful of your fingertips and keep them clear of the knife's path. It is a good idea to curl your fingertips under your knuckles or keep them flat against the meat, away from the cutting direction.
By holding the chicken breast securely with your non-knife hand, you create the necessary stability and control for cutting across the grain effectively and safely.
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Slice the chicken against the grain or perpendicular to the muscle fibres
When preparing chicken, it's important to cut against the grain to ensure the meat stays tender. Meat has a fibre direction, and cutting at a 90-degree angle to this direction will make the cooked meat feel more tender.
To cut chicken against the grain, or perpendicular to the muscle fibres, first identify the grain or muscle fibres in the chicken breast. Choose a sharp knife, like a chef's knife or a boning knife, and hold the chicken breast with your non-knife hand, curling your fingertips under your knuckles to avoid cutting yourself. Then, start slicing the chicken against the grain or perpendicular to the muscle fibres. Cutting in this direction will shorten the muscle fibres, making the meat more tender.
The thickness of each slice can vary depending on your recipe or personal preference. For a stir-fry, slice the chicken breast into 1/4-inch thick slices, and then cut each slice into smaller, cubed pieces. If you want to dice the chicken, cut the chicken breast into wider strips first, then cut each strip crosswise into cubes. For smaller cubes, slice the strips in half lengthwise first, then cut them crosswise.
Chicken breast is a little different from other meats because you don't want to cut 100% against the grain, as it can become too tender. Instead, cut at a sharp bias against the grain. If you're butterflying the chicken breast to thin or flatten it, you can place your hand on top of the breast and carefully insert the knife blade into the long side closest to your thumb.
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Cutting chicken breast while it's frozen is easier
To cut chicken breast for stir-fries, first slice the chicken into wider strips. Then, cut each strip crosswise into cubes. For smaller cubes, slice the strips in half lengthwise, then cut them crosswise.
Chicken breast is different from other meats because you don't want to cut 100% against the grain. Instead, you should cut at a sharp bias against it. Hold the chicken breast with your non-knife hand, curling your fingertips under your knuckles, and slice the chicken with long, even strokes into slices about 1/4-inch thick.
To butterfly a chicken breast, place your hand on top of it and carefully insert the edge of the knife blade into the long side of the breast closest to your thumb. The blade should be parallel to your hand and in the middle of the breast. Slice across the chicken breast almost all the way through, stopping before reaching the other side. Carefully wiggle the knife out and open the chicken breast, pressing it flat.
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Frequently asked questions
Cutting across the grain means cutting perpendicular to the direction of the muscle fibres. In other words, cutting against the grain shortens the muscle fibres, making the meat more tender.
Cutting chicken across the grain helps to keep the meat tender and improves the texture. It also reduces cooking time and makes it easier to eat.
The grain in a chicken breast refers to the direction of the muscle fibres. You can identify the grain by looking for the lines or patterns in the meat. The grain may not be uniform across the entire breast, so take note of the changes in direction.
It is recommended to use a sharp chef's knife, such as an 8 to 10-inch chef's knife or a boning knife. A dull knife can make it difficult to cut the meat and may increase the risk of injury.
The thickness of the slices depends on the recipe and your preference. For stir-fries, slices are typically cut into 1/4-inch thick strips, while diced chicken may require smaller cubes of about 1-inch in size.
