Indian Style Pulled Chicken Recipe (With Step-By-Step Pictures) (2024)

FAQs

What is the difference between shredded chicken and pulled chicken? ›

There is no difference between shredded chicken and pulled chicken; both terms can be used interchangeably. Both refer to meat cooked until tender, then “pulled” or “shredded” along the meat's grain. Shredded and pulled chicken are popular in sandwiches, soups, pizzas, tacos, enchiladas, and casseroles.

Cooking a chicken breast drives out moisture, which is why they're often dry.

You can use pre-cooked or fresh-baked, boneless chicken pieces, although if the meat is still warm the shredding process is easier. Here's how to do it: Remove any skin from the chicken pieces.

Chicken shreds best when it's still a little warm, but be sure to let the chicken rest at least 10 minutes after it finishes cooking before you begin. If you're shredding the chicken with your hands or with forks, you'll likely need to wait a bit longer until the chicken is cool enough to handle.

The Plastic Bag Chicken Shredding Hack

Here's how to do it. Start by cutting the string (or plastic) trussing on the legs. Then place the whole chicken in a gallon-sized bag, zip it up, and go to town. Use your fingers to prod, poke, and pull the meat from the bone.

The Best Chicken Cuts for Shredding

While you can shred any cooked chicken, the shredding process is easier (and yields juicier meat) if you cook with shredding in mind. You can shred any cut of chicken, but boneless, skinless chicken breasts or thighs are best.

Shred it and warm with stock

Chicken stock or broth is the best liquid to impart flavor and moisture back into dry chicken. Warm your broth over a medium heat until it is hot but not boiling. Place your shredded chicken in the pan until it is barely covered with enough broth to coat the chicken.

Sprinkle a little flour over the top of the shredded chicken and stir it in. Add a little flour at a time, stirring it in completely. Allow the flour to cook a few minutes before another addition. The flour will combine with the soups in the shredded chicken to form a gravy.

Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big.

How do you know when pulled chicken is done? ›

If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer. Some home cooks don't like this method because chicken shouldn't be consumed below 165°F (so you need a thermometer). And when you cut into the chicken, you start losing the juices that keep the chicken moist.

The pinkness comes from a protein called myoglobin found in the muscles of meat. The more myoglobin the more red the meat is.

USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

The term “pulled” is usually associated with pulling meat off the bone, whereas shredded meat may be either pulled from the bone or come from a boneless cut. Pulled meat and shredded meat can be substituted for each other in recipes, as long as you've used the right kind of cut in the first instance.

of meat : prepared after being cooked to tenderness by being pulled apart into pieces or shreds. pulled pork. pulled chicken.

Shredded chicken (also known as pulled chicken) is one of those recipe basics that everyone should learn to master.

(ʃred ) verb. If you shred something such as food or paper, you cut it or tear it into very small, narrow pieces.