You've Been Slicing Chicken Breast WRONG 

It's not as simple as you describe, and your own demo shows it. The chicken breast has a line that is somewhat off-center dividing the two sides, where the grain radiates diagonally out from that line to the lower edges. When you slice it the way you slice, you may end up cutting perpendicular to one set of the grain, but the meat on the other side ends up being sliced along a diagonal to the grain. Observe how you pulled apart a long slice of chicken breast in two places at 0:29. For your first pull, the breast meat splits like you cut perpendicular to the grain. But the next pull, at 0:32, shows that the grain was not perpendicular. You can see it with your own eyes. The pull apart in that instance split the meat along a shallow diagonal. Play it back at 1/4 speed and see if you can spot it. The meat in the second pull doesn't pull apart the way it did in the first pull. If you slice chicken breast the traditional way, into a bunch of short slices along its length, all of the grain is diagonal to the slices anyway. So in your technique, you only get really short grain in one half of the chicken breast. The most optimal way is to split the chicken breast into the top and the bottom halves (the thick top, rounded part, and the thinner bottom, pointy part), and to slice each one where the slices are perpendicular to the prevalent grain direction in each. The top should be sliced in the direction you sliced, but the bottom, where it is pointy, is still best sliced the traditional way, which is diagonal to the grain on both halves, which is as close to across the grain as you'll get for both directions of the grain in that part of the breast. See the article titled "How to Slice Chicken Breast for Stir-Fries | Knife Skills" at Serious Eats. They propose one way to slice chicken breast to optimize slicing across the grain. Another is the diagram at a website called "the basics of happy", titled "# 021: Food will be extra delicious depending on how you cut it!"

I agree completely with how to cut it. That being said, chicken has grain that moves in multiple directions and it doesn't actually affect the tenderness much (as it does with nearly every cut of steak)

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Thank you! Thank you! Thank you! You confirmed what I've been saying!!! Much appreciated. Great video!

Thank you for not making this 10 minutes!!

Thank you! I really didn't know how to slice my chicken breast. My dinner will look as good as it tastes from now on 😋

Accept, that is the way I have been cutting it for years now. Only difference is I cut the breast into 2 or 3 sections along the grain first then i cut the sections against the grain. This makes shorter chunkier pieces.

YOU ARE ABSOLUTE RIGHT SIR

Omg. I just tried this method on a chicken breast I grilled for lunch, and, WHAAAT?!.. I can’t believe I’ve been improperly butchering this poor bird for so long 😩 Thank YOU!!

Instructions unclear, used a box grated and made chicken confetti

Thank you! My favorite chicken recipes are now tasty AND tender 👍

A knife?! I was using chop sticks

Wow this helped

WATCH HOW EASILY IT PULLS APART

Hi sir from Quebec city in Canada! I am in this situation: i have the best BBQ, but i am poor, very poor to cook… my chicken breast that i have cooked tonight are at yearlight of yours (sorry for bad english we speak french here). BUT NOW !!!! I have watched all your videos on steak and chicken !! Tomorrow i will cook the best chicken breast in the world (after yours 😂). My wife will be shocked !!! Good for me 😁😁 thank you sir ! Very good channel, it’s simple, very well explained!!!

Does anyone have issues with chopping because of the hard part on the outside from being grilled/sautéed/browned ? It drives me insane . Just from trying to slice through that my whole chicken falls apart in that area and I am just left with a mess instead of nicely cut slices. Help ! Is it the knife I’m using? But I’m using a regular chopping knife so it shouldn’t be this horrible …

😮

Just don't say "bam". Damn.

First.