An easy way to sharpen a knife is with a knife sharpener. Press the knife blade into the side labeled as “coarse” and pull it towards you a couple of times, applying gentle pressure. Then pull it through the “fine” side. [2] X Research source Chef’s knives vary greatly in price based on quality and materials. Shop around at a kitchen store or an online retailer to pick one that you like and that’s comfortable to hold.
If you don’t want to wait for the chicken to get firm in the freezer, use a paper towel to pat the chicken dry before cutting. This won’t be as effective but will make the chicken a little less slippery. [4] X Research source
If you use your hands to pick up the chicken and move it to the cutting board, don’t touch anything besides the cutting board, chicken, or knife. Raw chicken can have bacteria which you don’t want to spread around the kitchen. Use a separate cutting board for chicken to avoid contaminating other food.
Cut as close to the bone as you can without removing too much flesh from the chicken breasts.
For people who are prone to injury or don’t trust themselves with a super sharp knife, buy a pair of cut-resistant gloves online or at a kitchen store. They’re made from the same material as bulletproof vests and will keep your hands cut-free.
Cutting against the grain makes your chicken more tender once it’s cooked. [9] X Research source
Determine how wide you want your strips based on what you’re using them for. Fajitas, for example, use thinner strips that are about 1⁄2 in (1. 3 cm) wide whereas fried chicken strips should be cut 1 to 2 in (2. 5 to 5. 1 cm) wide.
Most kitchen shears cost between $10 and $20. Purchase them at a kitchen store or from an online retailer.
Another option is to cut the chicken in the pan that you’ll be cooking it in. Since you are using scissors instead of a knife, you don’t have to worry about cutting into the pan and it makes for one less dish to clean up!
It might be easier to use a boning knife for this. Feel along the underside of the chicken breast as you’re cutting, follow the bone, and make sure you cut away all the bones.
Cutting with the grain makes chicken chewier and tougher. [14] X Research source
Depending on how large the breast is, you’ll likely need to make multiple cuts per strip. If the breast is really thick, make small cuts to get all the way through the breast instead of trying to do it all in one cut.
