I’m looking for the best method to cooking moist chicken tenders I can dice. I’ve been using Tyson cooked and diced chicken for some time for several of my dishes. I’ve recently been playing with different ways of cooking chicken tenders to the same consistency as Tyson’s in order to cut my food cost so I can avoid raising my prices for now. So far, I’m brining for two days then poaching. Bring my water to a boil then drop in the tenders and remove from the heat. I leave in the water for 8 min, remove then chill before dicing. For the most part they come out as I want but not every time. I use this same method each time but sometimes yield a slightly different result. Some of the chicken does come out dry and at times tough. Is there any other recommended method or a way to tweak how I’m currently cooking it to reach a more desired outcome?
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