How to Shred Chicken Properly
Shredded chicken is only as good as the technique used to break it down. Whether you are using a slow cooker or a roasting pan, the difference between a stringy, dry mess and succulent ribbons comes down to temperature and timing.
Wait for the warmth
Never attempt to shred chicken directly out of the refrigerator; the cold fat makes the meat brittle. Let the meat rest for at least ten minutes after cooking so the juices redistribute.
- stand mixer with paddle attachment
- two sturdy forks
- large mixing bowl
- tongs
What goes in.
- 2 lbcooked chicken breasts or thighs
The Paddle Attachment Method
For volume, place warm, de-boned chicken into a stand mixer bowl. Use the paddle attachment on the lowest speed for exactly 15 to 30 seconds; watch the texture closely to stop before you create a paste.
The method.
Remove bones and skin
While the meat is still warm, peel away the skin and pull the meat off the bone using tongs. Discard cartilage and gristle immediately so they do not end up in your final pile.
Select your tool
For small batches, use two forks back-to-back to pull the muscle fibers apart. For large batches, place the warm chicken in a deep bowl and use the stand mixer on its lowest setting.
Check the grain
Always pull in the direction of the muscle grain. If you see the meat turning into mush, you are over-processing; stop the mixer or slow your hand movements.
Moisten the meat
Once shredded, toss the chicken with a small amount of the original cooking liquid or pan juices to prevent the surface from drying out as it sits.
Other turns to take.
The Knife Method
For chicken meant for tacos or soups, use a chef's knife to roughly chop the meat into uniform bits instead of long strands.
The Hand-Pulled Method
For rustic salads, use your hands to tear the meat into irregular, chunky pieces which hold up better to thick dressings.
When it doesn't go to plan.
Shredding chicken while it is cold is nearly impossible; if it has cooled, reheat it slightly in the microwave for 30 seconds.
Do not discard the bones; return them to the pot to simmer for stock while you finish the shredding process.
Keep the shredded meat covered with a damp paper towel if you are not using it immediately to prevent the top layer from forming a dry crust.
The ones that keep coming up.
Why does my chicken turn into mush?
You are likely over-processing the meat. If using a mixer, keep it on the lowest speed and check the consistency every 10 seconds.
Should I shred chicken while it is hot?
Warm is best. Extremely hot chicken falls apart too easily and can become overly soft, while cold chicken is tough and resists the pull.
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