[Cat Man]

Marinating the chx in a 3.25% fat buttermilk for a couple hours turns any chx into tender and juicy heaven

Cat Man

[Bazza]

I believe over cooking is the problem. I nearly always poach chicken breast in stock, then depending on its use it can be pan-fried for colour or char-grilled etc. It is always juicy and moist and never loses its flavour. Also I find free range not only taste better they cook better too.

[Avocado]

[quote=foodpump;135565]The Chinese and most oriental cuisines employ a technique called "velveting" where the meat is coated with a slurry of eggwhite and cornstarch. [quote]

Then you mix it. Then you keep mixing it for extra twenty minutes or so. Work the starch into the flesh. Then they refrigerate. (This probably helps in working the starch more.)

[LongIslandTommy]

Simple cooking techniques will keep chicken juicy and tender, if executed right.

For boneless chicken breast, flatten the breast with a meat mallet so it cooks evenly and just saute. (wich is over high heat with little fat)

Or in the oven at a high temp till browned and then finished at a low temp so the finished chicken breast is still juicy.

[LongIslandTommy]

sauteing and pan frying should only be used for chicken breast because it has little connective tissue, legs for example have more connective tissue and should be roasted or braised becuase it takes a longer cooking method to break the connective tissue.