Advice Shifts From Canned to Fresh Chicken

Earlier advice about draining and rinsing canned chicken to reduce preserving liquid and ‘canned’ flavor has been superseded by later recommendations focusing on techniques for fresh chicken. Experts now recommend coating roast chicken in Greek yogurt before cooking to tenderize and lock in juices, with marinades working in about an hour and up to 24 hours for best results. For chicken breasts, the airline cut (skin-on breast with the drummette attached) is highlighted for delivering crisp skin and juicier meat. For fried chicken, guidance emphasizes brining (salt, water, a little sugar), patting dry, soaking in buttermilk or an egg wash, then using a well-adhered breadcrumb or seasoned-flour coating and a short rest to preserve moisture and crispness. A Gordon Ramsay tip suggests glazing roast skin with whisked egg so seasonings cling and the skin browns while retaining juices; one referenced link led to a subscription page and added no cooking guidance.