When it comes to chicken (and meat in general), how you cut it can completely change the texture of every bite. The key lies in understanding the “grain” of the meat.
What is the grain?
The grain is simply the direction of the muscle fibers. You can usually see it as fine lines running through the meat.
Why cut against it?
If you slice with the grain, you keep the fibers long and long fibers mean more chewing and a tougher mouthfeel.
If you slice against the grain, you shorten those fibers, making each piece softer, juicier, and much easier to bite into.
Extra tricks for tender chicken:
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