Baking soda helps to tenderize the chicken and also promotes crispier skin of the chicken by changing the chicken meat's pH level.
Baking soda works by increasing the pH of the chicken's surface and weakens the protein bonds and helps them from becoming tough during cooking.
As a result it results in a more juicy and tender chicken, especially in chicken breasts.
Increased pH of the chicken meat surface also leads to a crispier skin of the chicken when baking the chicken or air frying the chicken.
Baking soda tenderizes meat by changing the meat's pH, which makes the proteins less likely to bind together and creates a more tender texture.
You can also use enzymatic fruits such as papaya or pineapple, acidic marinades with ingredients like lemon juice or vinegar.
To tenderize the chicken meat with baking soda, create a baking soda solution, using around 1 teaspoon of baking soda per 1 ounces of meat and soak the chicken in the solution or by sprinkling the baking soda directly on the chicken meat.
After the =chicken is tenderized you should rinse the chicken meat thoroughly before cooking the chicken meat to remove any residual baking soda paste.