Stop Making Dry Chicken: 5 Restaurant Secrets

Why is restaurant chicken always golden and juicy, while yours comes out dry and stringy? It's not a secret ingredient. It's five simple habits: salting early, making it even, drying it and leaving it alone, using a thermometer, and letting it rest. Leo explains the science of why chicken dries out, the most common mistakes, and cooks a restaurant-style chicken breast with a 2-minute pan sauce. ⏱ CHAPTERS 0:00 Why your chicken is dry 0:19 A little history 0:38 Secret 1: Salt early 1:00 Secret 2: Make it even 1:19 Secret 3: Dry it, don't touch it 1:42 Secret 4: Use a thermometer 2:03 Secret 5: Let it rest 2:20 The science 2:47 Common mistakes 3:45 Let's cook 4:52 Variations 5:28 FAQ 6:01 Outro New cooking videos every day. Subscribe and tell Leo what to cook next!