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Drew Hawkins1 Community Answer Use a sharp knife and place the chicken breast on a cutting board. If the chicken is on the bone, use your knife to trim around the ribs and breastbone and remove the breast meat. Slice against the grain by locating the tiny white muscle fibers and cutting across them instead of parallel. Continue cutting the rest of the breast into even strips. Try to cut through the meat in 1 clean slice to avoid shredding the meat. Drew Hawkins1 Community Answer The best way to slice chicken is to cut against the grain, which gives you shorter muscle fibers, making the meat more tender. Find the grain by locating the tiny white muscle fibers that run in 1 direction. Use your knife to cut across them in 1 clean slice so the meat doesnt shred. This produces shorter strips, but makes the meat juicier and easier to chew when its cooked. Drew Hawkins1 Community Answer A chicken breast is the meat attached to the chickens ribs. The tenderloin is a strip of breast meat disconnected from the bone. Theyre much more slender than the breast, making them quicker and easier to cook. So, it depends on what you plan to do with the meat. If you want quick, grilled meat, the tenderloin is the way to go. But if you want to roast the chicken, the chicken breast is the better option. Ask a Question 200 characters left Include your email address to get a message when this question is answered.
Slicing Chicken with a Knife
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1 Choose a sharp chefs knife that’s 8 to 10 inches (20 to 25 cm) long. The sharper the knifethe less chance you’ll have of injuring yourself because the knife won’t slide around as much. A longer knife will help you make smooth