We Tested 6 Ways to Shred Chicken and Found a Clear Winner

Cooked, shredded chicken is a true kitchen workhorse. Prepare a large batch over the weekend and you’ll be prepared to create a variety of effortless weeknight dinners. You can serve shredded chicken over a salad, stir it into soup, or tuck it into a cozy potpie. That’s not to mention all the taco, pasta, or casserole possibilities. Chicken can bulk up just about any dish, adding lots of protein to turn it into a satisfying meal.

Why shred chicken instead of slicing or dicing? One key reason: These other methods simply can’t compete with shredded chicken in terms of texture and juiciness. When chicken is pulled apart, it separates along its natural muscle fibers, retaining moisture in the resulting strands. Diced chicken dries out quickly after it’s cut, often leading to tough, dry bites.

Shredded chicken is also easier to eat. Have you ever bitten into a taco and had the diced chicken tumble out? Shredded chicken clings to the other ingredients, making it cleaner and simpler to enjoy. See this method in action in our Pickle Chicken Caesar Salad Wrap.

Curious about this meal prep mainstay, the Food & Wine editorial team identified six popular ways to shred chicken breasts, testing each method in the Food & Wine Test Kitchen. After tasting and debating, our team unanimously favored one method, and it happens to be the cleanest and easiest technique of the bunch.

A word about our method

Each test started with two 8-ounce boneless, skinless chicken breasts prepared the same way. They were seasoned evenly with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, placed on a foil-lined baking sheet, drizzled with 1 tablespoon of olive oil, and baked at 400°F until a thermometer inserted into the thickest part registered 160°F (17 to 20 minutes). Each batch rested for 5 minutes to reach 165°F internally before shredding, and we shredded the chicken while it was still warm.

Marianne Williams tested all of the shredded chicken methods.

Food processor

Shredding time: about 15 seconds
Rating: 1/10

Method: The warm chicken was cut into 2-inch pieces, then placed in the large bowl of a food processor and pulsed until shredded, about 5 short pulses. 

Results: The sharp blade of the food processor cut through the warm chicken faster and more efficiently than most methods. But because the food processor is designed to chop and break down food, it cut the chicken into small pieces rather than shredding it. 

Pros: This method was extremely fast and required little effort beyond setting up the food processor. It creates very small pieces of chicken with a fine texture, which can be useful depending on how you plan to use it. 

Cons: The food processor took the chicken beyond shredded and straight to very finely chopped. Because of the machine’s sharp, efficient blades, it’s easy to overdo it and end up with a pastelike texture. You have almost no control over the texture. If you wish to achieve defined shreds of chicken, seek out a different method.  

Potato masher

Shredding time: 2 minutes
Rating: 3/10

Method: After the chicken rested, it was cut into large chunks, placed in a bowl, then mashed with a potato masher, using a pressing and twisting motion.

Results: The texture of the chicken was crushed, rather than shredded, and yielded pieces that were inconsistent in size. Some were larger and chunky, while others were finely shredded.  

Pros: The consistency would work fine for something like a chicken salad sandwich, where evenly sized pieces aren’t all that important and the uneven texture wouldn’t be noticeable. 

Cons: Requiring a couple minutes of mashing, this method was more laborious than others and didn’t result in an ideal, even shred. You also have to stop and clean out the masher a few times as you go.

Meat claws

Shredding time: 4 minutes
Rating: 5/10

Method: We ordered a pair of nylon meat claws, which are popular with pitmasters for pulled pork. One of the claws anchored a breast to the cutting board, while the other pierced the chicken and pulled it into large shreds. 

Results: With a little bit of elbow grease, this method created large, juicy, evenly sized shreds of chicken. 

Pros: Though it felt excessive to use the large claws on petite chicken breasts, it did provide a good grip on the meat and yield sizable pieces. 

Cons: With 4 minutes of active shredding, this method took the longest. Meat claws are not a tool commonly kept by home cooks, and this approach could easily be accomplished with two large forks. 

Stand mixer

Shredding time: 1 minute
Rating: 8/10

Method: Warm, whole chicken breasts were placed in the bowl of a stand mixer fitted with a paddle attachment, then beaten on low speed until shredded, about 1 minute.

Results: The mechanical mixing of the stand mixer applied steady force to the chicken and created finely shredded, evenly sized pieces.  

Pros: Quick, hands-off, and convenient, this method is useful for when you need to shred a large amount of chicken. (We recommend working in batches so you don’t overload the mixer.) The fine shreds work well for dips like Buffalo chicken or for the filling of chicken enchiladas. 

Cons: Because of the stand mixer’s strength, it is easy to overmix the chicken, creating a pastelike texture. Watch the mixer closely while shredding. 

Two forks

Shredding time: 3 minutes
Rating: 8.5/10

Method: The warm chicken breasts were placed on a cutting board, with one fork anchoring a breast in place while the other pierced the chicken and pulled it into shreds, similar to the method with meat claws.

Results: Pulling along the grain of the meat allowed the chicken to separate into clean, defined pieces. The shreds felt naturally pulled apart, rather than overly processed.  

Pros: Shredding by hand provides the most control over the size and texture of the meat. No special tools required.  

Cons: This method took some time, about 3 minutes to shred the two breasts, and more manual effort than others tested.  

Zip-close bag

Shredding time: 2 minutes
Rating: 10/10

Method: The warm chicken breasts were sealed in a zip-close plastic bag. The chicken was massaged, pressed, and pulled apart in the bag. 

Results: Though manual, this method was quick, with both breasts being shredded in about 2 minutes. The pressure and motion from your hands is just right for breaking up the chicken into large, juicy shreds. 

Pros: This method yielded larger shreds, with fewer stringy pieces. The texture and juiciness resembled braised, pulled chicken. Best of all, there was basically no cleanup. The chicken can be stored in the bag in which it’s shredded, or the bag can be discarded. 

Cons: Though the effort was minimal, this method required working the chicken by hand for 2 minutes. 

Final takeaways

Our testing showed that the best way to shred chicken doesn’t require an appliance or even dirtying a cutting board. While a stand mixer helps with bulk prep, a food processor easily overprocesses the meat into a chopped or pastelike texture.

For the juiciest, most natural strands, manual methods are best. Meat claws work fine, but two forks offer more control and optimal results without needing a specialty tool. Ultimately, massaging the cooked chicken inside a zip-close bag quickly yields juicy, braised-style chicken with built-in cleanup and storage. For your next round of meal prep, skip the mixer and reach for a bag.