10 tips for great chicken

Pound chicken breasts to 1/4 to 1/2 in thickness before grilling or searing so that they cook evenly. Place the chicken between sheets of plastic wrap and use a meat mallet or a rolling pin to strike chicken.
To preserve the juices of the chicken, test for doneness only as often as necessary.
Brush chicken breasts with milk, Dijon mustard, buttermilk or mayonnaise, then roll in bread crumbs, cracker crumbs or flour before cooking. The coating helps keep the moisture in the chicken.
Use tongs instead of a fork to turn chicken pieces on the grill or in the skillet. A fork will pierce the meat and release the juices.
Marinate chicken to add flavor and make chicken juicier. Marinate boneless chicken breasts 1 to 2 hours, bone-in pieces up to 24 hours.
Use medium-high heat to cook boneless skinless chicken breasts. Avoid cooking over low or medium heat because the juices will be drawn to the surface before the chicken browns.
Take the skin off. If you're watching your calories, cholesterol and fat, remove the skin before cooking and discard it.
Try poaching. Heat water, wine or broth to boiling. Add chicken in a single layer to pan; reduce heat to low. Cover; simmer 20 minutes or until joice is clear when thickest pieces are cut.
Brine chicken in salt water before cooking. Submerge chicken pieces 1 to 2 hours, whole chicken 8 to 12 hours.
Cook whole birds to the proper temperature. When the tmperature reaches 165°F, pull the chicken from the oven and let rest 10 minutes.