This is an article from WaPo which is interesting. It also has two ways NOT to have moist chicken that I wholeheartedly agree with--brining (makes it mushy) and marinating (doesn't tenderize, just flavors it).
I was also interested that breading and battering do which makes perfect sense when you think about fried chicken--and it can be very moist when done right.
https://www.washingtonpost.com/food/2023/03/20/how-to-cook-chicken-breasts/
I was also interested that breading and battering do which makes perfect sense when you think about fried chicken--and it can be very moist when done right.
https://www.washingtonpost.com/food/2023/03/20/how-to-cook-chicken-breasts/