Many people love chicken fillet for its health benefits and lack of fat, but it has a significant drawback - noticeable dryness of the meat.
However, if fried correctly, the chicken will always remain juicy.
What rules are important to know?
Meat processing
Not all housewives remember that chicken fillet can be beaten to make it juicier and improve its texture. To do this, hide the meat under cling film and carefully go over it with a hammer.
After this, you can proceed to the remaining procedures.
Marinade
Don't think that chicken fillet can do without marinade: thanks to this trick, the meat will turn out juicy, tasty and soft.
You can choose any base for the marinade. The best quality options are natural yogurt, soy sauce or even regular vegetable oil with lemon juice.
Proper frying
It is important to have time to “seal” the juice inside the fillet piece when frying, so you need to fry the breast for a couple of minutes over high heat on each side.
Once the crust turns golden brown, you can reduce the heat and fry the meat until done.
