#Shred chicken with mixer skin#

#Shred chicken with mixer skin#

These cuts likely have skin on them, too, so feel free to shred it alone with the chicken meat or discard it. You’ll then get all of the meat off the bones very easily. Bone-in chicken tips: if you are shredding cooked, bone-in chicken like a whole roasted chicken or chicken drumsticks, I find that using your hands work best to feel around and avoid the bones.Boneless chicken: I prefer to shred boneless, skinless chicken breasts, but boneless, skinless chicken thighs work very well, too, and you can even use a mix if you’d like!.What types of chicken are best for shredding?Įach of these methods will work for multiple cuts of chicken, but please note that the last two mixer methods are not recommended for bone-in chicken cuts. Store it in the fridge in an airtight container for up to four days, or freeze it in an airtight container for up to three months. The beauty of shredded chicken is it keeps well, so you can reach for it again and again during the week. It’s the ultimate shortcut ingredient for recipes like chicken noodle casserole, gumbo, Buffalo chicken dip, and chicken chili. Or try it on salads to add a little protein to your lunches. It makes an excellent filling for all sorts of Mexican and Mexican-inspired dishes, such as enchiladas, tacos, nachos, chimichangas, and burritos. Once you have shredded chicken on hand, it will last in the fridge for up to four days. It shouldn’t take longer than 20 seconds. It can be easy to over-shred with this method, so be sure to keep a close eye on your chicken. Using the paddle attachment, mix on low until all of your chicken is shredded.

Place chicken in the bowl of a stand mixer.

Let the chicken cool for a few minutes.

Like the hand mixer method, only use this method if you’re using boneless meat. Stand mixers make every kitchen task a little more hands off, and shredding chicken is no exception.

Use an electric hand mixer on low speed to gently break apart the chicken into shreds.

Place your cooked chicken in a large, deep bowl.

Let the chicken cool for a few minutes after cooking.

Only use this method if you’re using boneless meat. Continue to do this until all large pieces are broken down into smaller shreds.

Place two forks at the center of the meat and pull in opposite directions.

Let the chicken rest until it’s cool enough to handle, but still warm.

It works for both boneless and bone-in chicken. Using two forks still gives you a lot of control over the sizes of your shreds, but it’s less messy and faster than doing it by hand. This is likely the most well-known method for shredding chicken. This method gives you the most control over the size and uniformity of the shredded chicken.

Using your fingers, pull the meat apart into shreds.

Let the chicken cool until it’s comfortable to handle, but still warm.

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