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No, whether you tenderize the chicken with a mallet, a meat tenderizer or a fork, it shouldn't affect the taste in any way. But may I make an alternate suggestion? Do a dry brine on the chicken. The day before cooking, sprinkle some salt on the raw chicken, and let it refrigerate for 24 hours before cooking. The salt not only flavors the meat, but breaks some of the protein strands, and shorter protein strands means more tender meat. That way, no work, no mechanical manipulation is needed, and your chicken tastes better.

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14y ago

What else can I help you with?