How to make chicken fillet juicy: remember these secrets

Juicy chicken fillet like in a restaurant.

Here are the main secrets of how to make chicken fillets extra juicy! This applies to any poultry.

The first secret is presalting, which is leaving fresh fillets in a solution of sodium chloride.

For 1 kg of poultry, you will need:

1 liter of water

60 g of salt, but you can use less (read on).

Bring 100 g of water to a boil with spices: black and allspice peppercorns, bay leaves, garlic, rosemary, and thyme. Then add it to the main solution, as well as 200 g of ice to cool it down.

Add the chicken and put it in the fridge for 4-6 hours. It is best to leave the whole bird for 8 hours.

The second secret is cool pans.

Consider the fillet as a steak. Wipe it off with a napkin and heat the pan well with oil!

Fry the fillet until golden brown:

First, 2 minutes on both sides, and then for 1 minute on each side again. Remove the chicken from the pan. Let it "rest" in a warm place for 10 minutes.

The last step:

Reheated the frying pan, put the fillet in, as well as a piece of butter, herbs, and crushed garlic on it. Heat the fillet for another 30 seconds on each side, pouring foamy hot fat over.

That's it! The fillet is ready!

No need to bake!

Thanks to the salt, it cooks faster and remains juicy!

Therefore, it is important not to overcook the meat, otherwise it will be dry!

To fry it even faster (in one go), cut the salted fillet in half!