To season your chicken for the best flavor you can mix some salt, garlic powder, half sharp paprika and a bit of smoked paprika, which is great on chicken that is baked, grilled or broiled.
You can also season chicken for the best flavor by creating a base with some salt-containing spice blend like garlic powder, onion powder, salt, pepper and olive oil to ensure an even coating and browning.
You can also customize the chicken with some other spices like chili powder for heat and smoked paprika for color.
Or you could marinate the chicken for a more complex flavor.
If you want some simple, evenly seasoned chicken, then seasoning the chicken with some salt and pepper from a distance for even distribution can make for some great chicken.
To tenderize chicken breast you can salt the chicken breast and let the chicken breast sit in the refrigerator for at least 1 hour to 4 hours before you cook it.
You can also tenderize your chicken breasts by marinating the chicken breasts in yogurt or buttermilk or even brine the chicken breast in a saltwater solution.
Other effective and good ways of tenderizing chicken breasts are doing a quick baking soda soak, which is also known as velveting for an extra tender texture to the chicken breast.
Also be careful to avoid overcooking the chicken breasts, which can also make the chicken breast dry and tough.
Another way of tenderizing chicken breasts is to use a meat mallet, rolling pin or even the bottom of a heavy pan, which can flatten the chicken breast to make an even thickness of under 3/4 inch.
Flattening and tenderizing the chicken breasts with a meat mallet or rolling pin or heavy pan helps the chicken breasts cook faster and also helps prevent moisture loss.
Place the chicken breasts between two pieces of plastic wrap or in a bag to prevent mess when tenderizing it with a meat mallet or rolling pin or heavy pan.
Or another option to tenderize the chicken breast is to use a needle tenderizer.
A needle tenderizer can be used to tenderize the chicken breasts before pounding to create small punctures, which allows the mallet to work more effectively and spread the meat out more without it tearing.