Baking, smoking, and sautéing are versatile ways to prepare tender chicken. Master techniques for crispy wings, jarred alfredo sauce upgrades, and nutrient-dense chicken fillets for a balanced diet.
Freeze breaded chicken breast for a quick meal any night of the week. Grab the crunchy chicken piece out of the freezer and put it right into the oven for a meal that is ready within minutes. Properly freezing the chicken is essential to keeping it tasting fresh and preventing freezer burn.
Read more →
If you have ever been overzealous at the start of barbecue season, you may have encountered a surplus of leftover grilled meats. Fortunately, you don't have to let those extra grilled chicken pieces go to waste if you freeze them quickly. Frozen, grilled chicken will help you save time on busy nights.
Read more →
Chicken becomes more tender the longer it cooks. Unfortunately, most cooking methods produce extremely dry meat when the chicken is cooked long enough to become tender.
Read more →
Turbo chicken is not a special recipe for cooking poultry quickly, but a method that uses a turbo oven. Turbo ovens are small countertop cookers popular throughout Southeast Asia and the Philippines, where many homes do not have ranges.
Read more →
Fattening up chickens is a process in which you change or add onto your bird's diet in order to plump them up, for either meat or egg purposes.
Read more →
While it is often more affordable to purchase a whole chicken than to buy pre-cut meat, cooking a whole bird can take up to two hours. Butterflying a chicken before roasting shortens cooking time and ensures more even cooking, thereby keeping even thinner portions of the chicken moist and delicious.
Read more →
Lemon is a classic flavor for marinating chicken, especially when paired with black pepper and rosemary. Use a lemon marinade on thin chicken breasts for a quick weeknight meal or marinate a whole chicken for roasting.
Read more →
Hot wings have almost a cult-like following. Hot wings have turned a less-favored piece of chicken, the wing, into an American favorite, found in many restaurants from coast to coast. The original buffalo wing is made by frying the wing and then coating it with a hot sauce.
Read more →
Backpackers and hikers often take along dehydrated foods on their outdoor adventures due to the low mass and weight of dehydrated foods. Dehydration preserves food by eliminating the moisture in it. The food environment is not conducive for the growth of bacteria when moisture is eliminated.
Read more →
From enchiladas to salads, boiled chicken is a handy to have on hand. It pulls apart easily when it’s boiled to tender perfection. Boiling doesn’t require any other ingredients, such as oil or butter, as you would need for frying or sauteing, so it is healthy alternative cooking method for chicken.
Read more →
Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening.
Read more →
A plate of pasta topped with creamy Alfredo sauce and chicken is a hearty meal option. To speed up dinner, instead of making your own sauce, use a jar of prepared Alfredo sauce to simplify the dish. As Alfredo sauce is typically high in fat and calories, compare nutrition labels to find the healthiest option.
Read more →
Buffalo fish is a type of freshwater fish that is best cooked in the oven. It isn’t like buffalo-style chicken wings, served with ranch or blue cheese dressing for dipping. If that's disappointing to you, don’t despair.
Read more →
Convection ovens make chicken wings significantly healthier because the fat is able to render away from the chicken. The dry heat environment created by the oven's fan also works well for creating crispy skin that easily soaks up sauces such as barbecue or buffalo.
Read more →
How you cook crispy chicken wings with eggs depends on whether you use your oven or stove for cooking. Eggs are leavening agents that allow air into the batter, causing it to rise slightly during cooking and in the process become crispy.
Read more →
Chicken leg quarters are composed of the thigh and drumstick and are usually packaged with the skin still on. They are less expensive than pre-packaged, boneless, skinless cuts of chicken, but are just as easy to bake in an oven.
Read more →
Boneless skinless chicken breasts are packed with protein while being lower in fat and calories than dark meat chicken or chicken cooked with the skin on. Smoked chicken breasts make an excellent lean protein source for any meal.
Read more →
A simple chicken breast is well known as a healthy entree, but most people don't realize that chicken legs are also a healthy choice. Dark meat chicken, found in the legs and thighs, contains iron-rich myoglobin.
Read more →
Chicken pieces with the bone stay moister than boneless cuts during cooking. However, the bone adds thickness to the meat, so it requires more cooking time to reach the ideal 165-degree internal temperature.
Read more →
Frozen chicken patties are a fully-cooked chicken product that you prepare by simply heating in the oven or microwave. You can jazz up plain chicken patties by adding toppings and switching up your bread choices. Since chicken patties are relatively high in fat and calories, serve the sandwich with a healthy side dish.
Read more →