What are your best chicken recipes?

[Anonymous No.14482515]

anything goes

[Anonymous No.14482531]

tendies

[Anonymous No.14482546]

Chicken tempura

[Anonymous No.14482566]

>>14482515
Seitian based chikn witn veg ranch

[Anonymous No.14482571]

>>14482515
>Chicken mince
>Soak in milk
>Chicken coating
>Deep fry

I will do this and take photos.

[Anonymous No.14482833]

>>14482515
Chicken leg soup

[Anonymous No.14482841]

Is there anything?

[Anonymous No.14482880]

>>14482515
roast chicken

[Anonymous No.14482894]

I keep it simple. Breast rubbed with a mix of lemon juice, honey and mustard. Put under the grill. Served with mashed potatoes and steamed Savoy cabbage.

[Anonymous No.14482901]

Tikka masala or regular Indian chicken curry

[Anonymous No.14483066]

light it on fire

[Anonymous No.14483077]

Coq au vin and chicken chasseur. Link related
https://youtu.be/dM9MSb7s2v8

[Anonymous No.14483085]

teriyaki is pretty tasty

[Anonymous No.14483546]

Ingredients:
1 large chicken breast
Dry rub of your choosing
High quality extra virgin olive oil
Grass fed butter

Pound with meat mallet/frying pan
Butterfly the chicken
Pat dry with a paper towel
Put on dry rub, pat into it with finger or utensil
Pour on olive oil
Flip over, do the same for the other side

Heat butter on pan, medium-high, make sure it doesn't start smoking
Just before it starts smoking, add the chicken, pour in a bit of olive oil to cool the butter
Cook for about 5 minutes per side (Do not move it at all before flipping)
Ensure internal temperature is 60-65 degrees Celsius

Don't stress if you don't have a meat thermometer, the meat should be thin from the butterfly/meat mallet, so it's pretty hard to undercook. Just be careful not to overcook it


This recipe might be retarded, I don't really know, I just made it last night and it tastes good so thought I'd share.

[Anonymous No.14483573]

>>14482515
Chicken karage, chicken yakitori

[Anonymous No.14484156]

chicken salmonella .

[Anonymous No.14484194]

>>14482515
Chicken tartar

[Anonymous No.14484246]

1 boneless chicken thigh
1 pc. of sliced Japanese radish about 4 inches in size
Potato starch or flour
Salt and pepper
1 tbsp. honey
2-3 tbsp. soy sauce
2 tbsp. rice wine
Chopped spring onions for garnishing

1. Grate radish and remove excess liquids.
2. Mix honey, soy sauce, and rice wine.
3. Season chicken thigh with salt and pepper.
4. Lightly brush potato starch/flour on both sides of the thigh.
5. Heat pan on medium with oil enough just to cover one side of the chicken.
6. Add the chicken, skin side bottom.
7. When the skin gets crispy flip to cook the other side.
8. Remove chicken and excess oil from pan.
9. Slice the thigh into cubes.
10. Add the sauce and grated radish on pan and heat on medium-low for a minute.
11. Pour sauce on the chicken and add garnish.

[Anonymous No.14484298]

>>14483546
There are no retarded recipes, just retarded people.

[Anonymous No.14484377]

Heat & eat

[Anonymous No.14484394]

Grilled chicken hearts, with either a dry rub or a sauce.

[Anonymous No.14485746]

>>14482515
Put chicken breast or thighs in a marinade made out of oil, onions, garlic, paprika, oregano, cumin, salt, pepper and lemon juice over night and fry it in a pan or even better stick them on a skewer and put them on a grill.

[Anonymous No.14485762]

guava chicken

[Anonymous No.14486023]

I like my chicken on the rocks

[Anonymous No.14486032]

>>14484156
based

[Anonymous No.14487613]

>>14482515
slice breast into strips
soak in enough buttermilk to cover. + assload of pepper and like 1/4 cup franks. leave in fridge covered for a few hours.

in a 1gallon ziplock add 1cup flour, 1cup bread crumbs, 1tsp garlic, onion, paprika, chili, cayenne powder. 1Tbs oregano.

fry them shits in hot oil or bake at 425 until golden.

[Anonymous No.14487726]

>>14482515
go to KFC and order a McChicken