Chicken

I love to cook. I’m pretty decent- I’m still living with my parents and attending high school. I like to think I can cook better than both my parents and ESPECIALLY better than my two siblings.

Chicken is by far my favorite meat; this is because it goes so well with so many styles. I’m looking for some new suggestions in cooking.

With the aforesaid having been said, please post your favorite chicken recipe. Give a little insight on how it will taste, what it tastes like, how healthy* it is, etc. I personally love the taste of buffalo sauce, garlic, mesquite BBQ, and some others. I also love the taste of cheese, peppers, onions, etc. Thanks in advance!

*I won’t eat anything too unhealthy. I maintain a good nutrition.

fried chicken ftw

I heat vegetable oil to medium high (then turn down to med once its hot) cut up the chicken and dip it in beaten egg, then dip into whole wheat flour (or white, it doesn’t matter) with a little salt and pepper and cyan pepper, then into milk, and back into the flour, (or you could be lazy and just mix it all together into a batter but that usually comes out thicker and absorbs a lot more oil). fry until done, turning every few.

and for the healthy chicken recipe…

Jamaican curry chicken:

coat bottom of large skillet with oil (maybe a few table spoons), add several table spoons of curry (any kind of curry, I’ve tried like 5 different kinds and it always comes out good) start by cooking a large white or yellow onion (chopped up) before the onion is done add 2 chicken brests cut into strips, (fork sized) cook until chicken is cooked on the outside (its ok if its still raw in the middle). reduce heat and add 2 large tomatoes chopped up, some salt to taste and some hot peppers or hot sauce if you like it spicy (I usually just throw in a bunch of tapatio) but the original recipe had dried chilies in it (I just don’t usually have those on hand). Cover and let simmer for 15-20 minutes. Serve over rice. This recipe was approved by my aunt who’s a dietician…so I guess it couldn’t be that bad for you

fried chicken ftw

I heat vegetable oil to medium high (then turn down to med once its hot) cut up the chicken and dip it in beaten egg, then dip into whole wheat flour (or white, it doesn’t matter) with a little salt and pepper and cyan pepper, then into milk, and back into the flour, (or you could be lazy and just mix it all together into a batter but that usually comes out thicker and absorbs a lot more oil). fry until done, turning every few.

lol, this is what I was going to suggest too until he said "healthy" I believe your way is actually considered "chicken fried" chicken since part of your dredging process involves eggs

my way for fried chicken is as follows (anyone who watches Alton Brown should recognize the method)

Soak pieces in buttermilk for 24-48 hours. Drain. Heat shortening to 325 – 350 degrees so that it comes about 1/4" to 3/8" up the side of a cast iron skillet (don’t let shortening get to 365 degree or it’ll start smoking). Cover drained chicken liberally with a poultry shake (mine consists of garlic powder, salt, paprika, and chile powder). Dredge in flour (dredging after seasoning causes seasoning to be under the skin, not burned, and taste a LOT better), fry for 9-12 minutes per side (the target internal temperature is 180 degrees). If you have a splatter shield, cover the skillet with it… I don’t, so I just end up cleaning a lot afterwards. Cool for 5-10 minutes on a cooling rack (not a paper towel or newspaper, that way it doesn’t sit in it’s own oil).

Pan frying chicken like this is very tasty. I make this fairly often, and people who I’ve made it for often ask me to do it again.
I actually saw that episode. what does soaking it in buttermilk do though? other than give the buttermilk salmonella…I think I’m gonna try that recipe next time I make fried chicken. I do it the other way just because I dont plan ahead and usually just go out and buy chicken right before I make it. I also tent not to season it very much because I end up drenching it in hot sauce. I like the garlic salt on the inside idea though. it’ll keep it from falling off. i always salt after I finish frying though (instead of before), when the oil is still hot, it seems to stick pretty well that way.
I think the buttermilk holds the chicken together and the seasoning and dredge to the chicken better, but I’m not exactly sure. I do know that when I cut up a whole chicken, after a night’s soak in buttermilk, problems I was having with keeping skin on the meat is solved. The viscocity of the buttermilk soaked into the skin and flesh holds everything together nicely.
hmmm, I’ve never had problems with the fryed stuff coming off the chicken, if you use a paper towl to get the water off the outside and use egg before you dredge it holds up pretty well. does the buttermilk add any flavor to the chicken? it actually sounds like it might be good in a better, like buttermilk pancakes except on fryed chicken….all this talk about chicken makes me want some chicken and waffels.
It’s a shame you’re in Oakland, I’d offer up some chicken if you brought the waffles (there’s a place in downtown atlanta that sells great soul food, and I always get chicken and waffles there).

I haven’t tried making it without the buttermilk, so I can’t comment on a flavor difference… the first time I made it, I couldn’t believe I had made anything that tasty. So I never changed the recipe
hmmm. well maybe I’ll make one of each next time and do a taste test. we got some pretty good soul food here in Oakland. there used to be a Roscoe’s Chicken and Waffles in Oakland, its still here but they changed the name, its still run by the same people so I’m sure its the same food. but roscoes is the shit, def a gluttons paradise.
As far as I know this isn’t too unhealthy:

start by getting four bone-in chicken breasts; they’re cheaper, and the bone = more flavor. Skin them yourself if you must, but the skin = handy-dandy method of keeping the dry-rub pressed to the meat. Plus, it’s tasty.

Mix together about a tablespoon each of coarse salt, oregano, and sweet paprika with a teaspoon each of rosemary and freshly ground black pepper for the dry rub. Or, you could do your own thing and mix and match; it’s a dry rub. The rosemary permeates the meat and the rub makes the skin supertasty. Rub all over and let sit at room temperature for at least half an hour, and up to an hour.

Make a basic ketsup-based barbeque sauce. Combine about 2 cups ketsup with 1/4 cup molasses, 1/4 cup distilled white vinegar, then start off with about a teaspoon each dry ground mustard seed, oregano, salt, pepper, chile powder (I like a tiny bit of chipotle). Keep tasting as you go along to find the proportions you like of each spice. Mix well and simmer on the stove for half an hour, stirring occasionally. You should end up with a good, savory-sour reddish-brown sauce.

Start the barbeque and add the chicken over direct heat until nicely browned on both sides. Move the chicken to an unlit area of the barbeque, cover, and cook on indirect heat for another five minutes. Add a layer of barbeque sauce and continue grilling until the chicken is no longer pink, turning once. My gas grill takes about ten to fifteen minutes to do this after I’ve moved it off the lit burners.

Meanwhile, get some unhusked corn, pull the leaves back (but not off), take the silk out, replace the leaves, then wedge a dollop of thyme butter underneath a leaf to grill over the flames.

Lifted more or less verbatim from a Williams-Sonoma book, but I love it all the same.

k, I’m hungry now
Fried chicken isn’t all too bad. I’ve seen stuff that can get MUCH worse than fried chicken; you get the point.
Something I do about once a month, everyone seems to love it:

Take two chicken breasts and cut them into bite sized strips or cubes. Place chicken in large zip lock with cajun seasoning and shake until all the chicken is covered.

Sautee the chicken in butter 7-10 minutes. Meanwhile boil 4 servings Linquine pasta.

Chop up one red and one green pepper and add to almost cooked chicken. Sautee another 2-3 minutes. Finally add 1/2 cup heavy cream, pepper, dried basil, garlic salt and lemon pepper to chicken and peppers.

Serve chicken mixture over pasta, cheers.

Something I do about once a month, everyone seems to love it:

Take two chicken breasts and cut them into bite sized strips or cubes. Place chicken in large zip lock with cajun seasoning and shake until all the chicken is covered.

Sautee the chicken in butter 7-10 minutes. Meanwhile boil 4 servings Linquine pasta.

Chop up one red and one green pepper and add to almost cooked chicken. Sautee another 2-3 minutes. Finally add 1/2 cup heavy cream, pepper, dried basil, garlic salt and lemon pepper to chicken and peppers.

Serve chicken mixture over pasta, cheers.

This sounds really good. How long do you leave it over the heat after you add the cream? Or do you just let it come to a simmer and then done?
If you like fried chicken on of the ways to make it less unhealthy for you is to use Soy Flour instead of regular flour.

The Soy flour has a lot less carbs and caloric intake than regular white flour. Then use peanut oil instead of canola or other types of oil.

The soy flour isn’t that bad. Doesn’t change the taste at all.
you can also fry skinless chicken – that’s what I do, soak in buttermilk for a few hours then dredge in flour + spices

heat oil like said above – about a 1/2 inch deep in the pan and you’re good to go