Pre-pounding chicken
I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. When done once, pounding chicken isn't that hard or that of a hassle. When done regularly though, I feel that things can be done more efficiently. Is there a problem with pounding chicken at least a day or so before breading and cooking them (such as the chicken easily drying)?
Best Answer
If you cover it well before refrigeration, it should be no problem.
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Should you beat chicken before cooking?
Pound chicken breasts to an even thickness before cooking them. When each piece of chicken is a different size, they will cook at an uneven rate. If you don't pound them out, some breasts will cook faster than others, leaving the thinner breasts dried out, while the thicker ones can be undercooked.What does pounding do to chicken?
Tenderer meat: Pounding chicken breaks down the fibers between the flesh, making the chicken extra tender. Chicken cutlets, fried chicken, and many other chicken breast recipes benefit from the meat being as tender as possible.Should you brine chicken before pounding?
To even out the meat, pound it to about 1/2-inch thickness. This will give the breast a uniform thickness and break up the meat, which will allow the brine to permeate the meat quickly. You will find it best to place the chicken between plastic wrap before pounding it.Should I butterfly chicken breast before pounding?
Working from the center out, pound with the smooth side of a mallet until meat is 1/8 to 1/4 inch thick. Butterflying a turkey or chicken breast ensures that the meat cooks evenly. Martha will teach you how.Learn How Now: How to Prepare a Chicken Breast
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Answer 2
As long as you keep the chicken wrapped up tight there should be no problem. I worked in a kitchen and pounded chicken in batches of 16 or 20, just use plastic wrap when you pound and wrap up the remainder like a burrito.
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