Chicken fillets are versatile boneless pieces of meat that can be cooked quickly and used in a variety of dishes. They can be fried, baked, steamed, poached, or barbecued. The fillets can also be diced or mashed and bloomed or flattened for even cooking.
Chicken fillets are a cut of chicken usually taken from the breast or thigh region of the bird. They are boneless pieces of meat that are mostly flat, although they usually don’t have a consistent thickness along the length of the meat. There are numerous uses for chicken tenderloins, largely because they’re an extremely versatile cut of poultry that can be served whole or carved into smaller pieces for use in other recipes. The malleable nature of tenderloins has led to their use in dishes such as chicken cordon bleu, in which the tenderloin is stuffed, and chicken roll in which the tenderloin is beaten flat. Ultimately, chicken tenderloins are just solid blocks of meat and can be shaped and molded to meet the needs of almost any recipe.
One of the benefits of using chicken fillets in cooking is that they can be cooked very quickly. The heat moves through the meat quickly, allowing it to cook internally before the surface has a chance to burn, which can be helpful when meat is breaded. This makes diced chicken fillets, especially those made with thigh meat, perfect for stir-frying.
There are many methods of cooking chicken fillets. One of the most used is frying, where the whole piece is placed in a hot pan and cooked until cooked through while developing a brown crust on the outside while keeping the inside tender. A simple and traditional preparation takes the browned chicken pieces left in the pan and turns them into a pan by deglazing the bottom with wine, butter or broth.
It is also possible to cook chicken fillets in the oven, although care must be taken to prevent them from overcooking and drying out. They can be steamed over boiling water to provide a very moist, neutral flavor when used in other dishes. The fillets can also be poached in water, wine, or a soup-like broth. Barbecued chicken fillets are very common, especially when coated in sweet barbecue sauce or marinated in ginger-soy sauce.
There are many recipes that require the fillet to be slaughtered additionally. It can be diced so it cooks quickly or mashed into ground chicken, because there are no bones. A common technique used to ensure even cooking is to bloom the meat. This involves cutting the tenderloin lengthwise from the side — but not all the way through the meat — and then folding it over to make a larger piece that has a more uniform thickness all around. A similar result can be achieved by gently pounding the chicken fillet until it is flattened.
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