Overcooking the chicken is an art form, really. You want to make sure that it's not just a little overcooked, but a very overcooked.
Here's my secret: just add more time.
It's all about the Maillard reaction, baby! The more you cook it, the more caramelized the outside gets, and the more flavor you get.
But don't just take it from me, take it from Dr. Maillard's Theories on the subject.
It's like the opposite of overcooking, right? Read more about it here
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