Cooking Chicken

iVillage Member
Registered: 04-01-2002
Cooking Chicken
10
Sun, 01-27-2013 - 9:34am

I enjoyed the cooking fish thead so how about some ideas for cooking chicken?

Some of my favorite, worthy of sharing methods are oven fried, pan saute, and grilled in white barbecue sauce.

The oven fried one I mix up baking mix (like Bisquik, but flour would likely work) with garlic powder, seasoned salt, and paprika.   Bake in casserole dish on 375° until juices run clear, about 45 minutes for bone-in chicken.   It crisps up nicely

Pan saute I mix olive oil with seasonings, usually Mrs. Dash, garlic, and seasoned salt, sometimes dillweed over Mrs. Dash.   Roll the chicken in it and put in skillet.   Cook over low heat until done, usually no more than 20 minutes.

For my white barbecue sauce I mix mayonnaise with vinegar, add a dash of lemon juice, salt and cayenne pepper.   Marinade the chicken then grill.   I will swap this one to fat-free mayo the next time I make it.

What are your favorite ways to cook chicken?

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iVillage Member
Registered: 10-31-1999
Fri, 02-01-2013 - 9:13am
Welcome to the board, Jam..... Your chicken sounds great... i hope you'll come back often so we can get to know you!

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iVillage Member
Registered: 10-23-2001
Thu, 01-31-2013 - 7:17pm
I've made a similar version dish but with split chicken breasts and bbq sauce in the crock pot, My kids love it! This was sounds good too.

 


 


iVillage Member
Registered: 02-06-2004
Thu, 01-31-2013 - 2:00pm

Where did my post go?  It was there earlier because I read it and now POOF. Gone.

Anyway - I do have one.  I don't feel I get an accurate reading on it.  I want to get one like this...

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iVillage Member
Registered: 10-31-1999
Thu, 01-31-2013 - 1:36pm

I totally agree with Cara.... get one, Susan!  I used to over cook everything because I wanted to make sure it was safe to eat.  I don't remember if someone recommended it or if I seen it on a cooking show but I got one.   I even use it when I cook burgers!  I stick it in the side of the burger, making sure it goes in straight horizontally and if it says 160 i take it off the heat... if not, i take the thermometer out and leave the burger on and cook it a little longer then check it again.  Don't leave the thermometer in because you might not get a true reading. 

I remember the first time I used it I couldn't believe how quickly they cooked and was a little leary but Ashleigh came to me and said they were the best burgers I'd ever made!  They were flavorful, juicy and did not feel like a dried up hockey puck. .. lol.

Here's a chart:

Meat Internal Temp. Centigrade Fresh ground beef, veal, lamb, pork 160°F 71°C Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C Fresh pork roasts, steaks, chops: medium 160°F 71°C Fresh pork roasts, steaks, chops: well done 170°F 77°C Ham: cooked before eating 160°F 71°C Ham: fully cooked, to reheat 140°F 60°C Ground chicken/turkey 165° F 74°C Whole chicken/turkey 180° F 82°C Poultry breasts, roasts 170° F 77°C

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Avatar for caraleas
iVillage Member
Registered: 10-06-1997
Thu, 01-31-2013 - 9:17am

nattlesmom wrote:
<p>I don't cook chicken as much as I should.  I'm a little intimidated by it.  I find it really hard to tell if its done.  I know "the juices run clear" thing, but I'm still usually not comfortable with it.</p>

Get an instant-read thermometer, Susan! Seriously!!!!! They aren't expensive. We usually have a couple digital pro ones around (they wander home in Erick's chef coat pocket), which are nice, but just the plain dial ones are just fine. Stick that sucker in the thickest part of the chicken (not right next to a bone) and if it reads 165 or higher, you are good to go. I always, always over cooked chicken and pork chops because I was paranoid about them being done. I have discovered that pork chops don't have to be dry and chewy (Pork is 180 degrees). Get one! Smile

Like this: 

iVillage Member
Registered: 02-06-2004
Thu, 01-31-2013 - 8:34am

I don't cook chicken as much as I should.  I'm a little intimidated by it.  I find it really hard to tell if its done.  I know "the juices run clear" thing, but I'm still usually not comfortable with it.

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iVillage Member
Registered: 10-31-1999
Wed, 01-30-2013 - 10:28pm

My very favorite, taste-wise, is pan-fried.  I mix up bread crumbs or flour with tons of seasonings (garlic powder, onion powder, paprika, salt, pepper, cayenne & a shake or two of Monterray chicken seasoning).  I put that mixture into a zip lock bag and add my BLSL chicken pieces and shake til they're covered and then into the oil. 

I normally do not cook chicken with bones except when I get a pack of legs for my hubby and Ash.  I prefer the BLSL chicken but he prefers the legs... Ash will eat both.

I also use my grill-pan a lot for BLSL chicken breasts.... I mix my seasoning mix above but I add lots of lemon pepper too and leave out the breadcrumbs or flour.  I will also cut breasts horizontally so they are thinner and cook faster... I hate when I bite into a big thick piece of grilled chicken breast but there is no taste inside... just the outside.  So, I usually cut them down to thin pieces. 

I do bake the chicken too... both the legs and the BLSL breasts.  I usually season with my usual seasonings (minus the flour or breadcrumbs) but add dry Ranch dressing mix ... shake the chicken in the seasonings and bake on an aluminum foil covered cookie sheet that's been sprayed with Pam.

I tried a baked/oven fried chicken recipe about 8 months ago that my husband really liked... I cannot remember what it was but I will have to look that up and make it again. 

I need to get a couple bags of the frozen BLSL breasts to have on hand .... I used to load up at Meijers when they ran the sale if you bought a bag, you got a bag free.  But, about 5 years ago, they put a Walmart 2 miles from my house and that's where I do most of my grocery shopping.

I just remembered that sometimes I will dip the BLSL chicken pieces in a mixture of melted butter and Frank's Red Hot Sauce and then into the zip lock bag of seasonings and bake.  If I can't taste much of the Frank's sauce, I will add more after I have it on my plate.

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iVillage Member
Registered: 02-12-2002
Sun, 01-27-2013 - 4:37pm

I think we probably eat more chicken than anything else.  How I cook it depends upon what type of chicken I have. - I love stir fry, oven baked, skinny chicken tenders, chicken parm, grilled chicken, baked chicken, sticky chicken, chicken burgers.  I have a mexican chicken dish I have not made in a while we really enjoy along with the one that was on here where you brown the blsl chicken breasts and then top with a can of cream of whatever you like soup with ranch dressing mixed in - cover an simmer and serve over rice.

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Avatar for caraleas
iVillage Member
Registered: 10-06-1997
Sun, 01-27-2013 - 2:23pm

I have a number of "go to" recipes - many of which are posted here, but I can't find them, or the recipe text is missing. When I am cooking, it is most often chicken! I generally use one of the following recipes. They all use boneless skinless chicken breasts -we buy the big bags of flash frozen ones from Costco, so we always have them in the freezer.

Skinny Chicken Nuggets (from SkinnyTaste.com)
Almond Crusted Chicken (I will post this)
Cinnamon Chicken (super easy, but not very good for you -lots of butter)
Garlic Chicken Breasts (breaded with panko and parmesan)
Light Sesame Chicken (with rice - I think lots of us make this one)
Lemon Chicken with almonds and rice (not super quick, but really my favorite)

I just tried a new one last night - Goldfish Chicken Strips. Breaded with Goldfish crackers and a little cheddar cheese. It was easy and the boys liked it. I will post it. DH was not thrilled, but he said it was good enough to put it on the keeper list since the boys ate it up.

iVillage Member
Registered: 11-01-1999
Sun, 01-27-2013 - 1:54pm

The easiest chicken recipe EVER that I love is putting still-frozen boneless chicken breasts in the crock pot with a jar of salsa.