The Secret to JUICY Pan Fried Chicken Breast (Never Dry Again!)
Have you ever pan-fried a chicken breast only to end up with something dry and tough? I have been there many times, even after years of working in the restaurant..
Chicken breast is tricky because it is so lean. But after some testing in the kitchen, I finally found the perfect method to keep it juicy every time.
The secret involves an Asian technique called velveting, using cornstarch and soy sauce. I also share my favorite Lid Hack for those extra-thick cuts that usually stay raw in the middle.
I have written a full breakdown of the steps on the blog. I even filmed a video so you can see the process in action.
Give it a try, and I hope you’ll find it useful 😊✨












