While you can always shred chicken with your hands, this tends to give you chicken chunks rather than fluffy shreds. Instead, shred the chicken with a fork. It's easier to tear the meat with a metal utensil, plus it's a cleaner, more sanitary process.
- Start with poached chicken that is cooled slightly but still warm. What's pictured is a skinless, boneless chicken breast, poached in chicken broth for flavor and saltiness.
- Use one hand or a fork to hold the chicken steady. With the other hand, use another fork to scrap and tear the chicken flesh into small, shredded pieces. When the fork becomes full of chicken shreds, use your fingers or another fork to pull the pieces off the fork and onto the plate. Repeat the process until the chicken is completely shredded.
- Transfer the shredded chicken to an airtight container and refrigerate for two to four days. Use the shredded chicken in casseroles, salads, tacos, curries, and sandwiches. Here are a few of our favorite uses for shredded chicken breast.
- King ranch chicken casserole
- Chicken salad
- Jamaican jerk chicken salad
- baked buffalo chicken egg rolls
- BBQ chicken sandwiches