By Shireen Jamooji
Plain old salt and water can help chicken from going dry when cooked. Soak in a salt solution for up to 24 hours.
Great for battered or crumbed chicken, this helps any coating adhere with a layer of creaminess.
Ideal for Indian cooking and any tandoor or baked chicken since it creates a coating that keeps the meat from drying.
Convenience + flavour, this is the quickest way to level up any chicken last minute.
For a fresh edge, use lemon juice to give your chicken a new dimension just before cooking.