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.
Baked chicken legs and thighs often come out of the oven pale and with unpleasantly wet skin. One way to alleviate that problem and to ensure that your chicken comes out of the oven crispy and golden-brown is to sear the chicken legs and thighs in a skillet before you bake them.
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Almost every home cook has experienced this scenario: you make your favorite chicken wings and the sauce just seems to slide off the meat. You are left with a bowl of sauce and a plate of chicken with a very light glaze of sauce that you can barely taste.
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Chicken nuggets are a childhood favorite that many adults continue to enjoy into their college years and beyond because they are so quick and easy to make. Few convenience foods beat the savory taste of the crispy coating and the tender chicken inside of the nugget.
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Don't toss that marinade after you have used it; you can boil the marinade to reduce it and then use it as a sauce. The advantage of doing this is that the sauce will complement the layer of flavor that you have already created with the chicken marinade, as well as add additional moisture and texture to the meal.
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There are dozens of well-loved ways to fix chicken -- fried, grilled, baked or in a soup. One elegant way to make chicken is to poach it in court bouillon, which is a sauce designed specifically for poaching that is made from white wine, vegetables and pepper.
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