/ck/ - Food & Cooking

[Anonymous No.20581095]

How do u cook ur chicken anons

[Anonymous No.20581096]

with heat

[Anonymous No.20581100]

>>20581095
chasseur

[Anonymous No.20581107]

I usually just throw em in the oven. It's been almost two weeks since I had sex.

[Anonymous No.20581109]

>>20581107
been 24 years for me

[Anonymous No.20581119]

Since I got an XL air fryer I have cooked all my meals in it

[Anonymous No.20581179]

>>20581109
how old are you?

[Anonymous No.20581202]

>>20581179
23

[Anonymous No.20581205]

>>20581202
You didn't have sex before you were born.

[Anonymous No.20581216]

>>20581205
Don't go and make me say something vulgar now. Was breathing that shit for 9 months though, breh.

[Anonymous No.20581219]

>>20581216
Your father impregnating your mother was not you having sex with your mother.

[Anonymous No.20581293]

yeah, usually just in the oven with whatever spice/flavour I feel like.
in coconut cream with a curry or satay sauce
pan fried, along with cheese pasta
flattened and fried or grilled for burgers, or made into schnitzel
marinated in greek yogurt with spices and oven baked for kebab rolls

[Anonymous No.20581335]

as fast as possible slice it up into smaller bits , throw into pot for 25 minutes then retrieve and eat them . even better when they cool off and are cold . and even better on the next day .

[Anonymous No.20581354]

>>20581095
Breast? Cordon Bleu
Thighs? Tikka-Masala
Wings? I don't fuck with that

[Anonymous No.20581355]

>>20581095
chicken breasts, typically...

I cube them up into a big bites, saute in prudhomme blackened seasoning all over, then fold into a big pot of sausage jambalaya. I like their spicy coating, bite to bite, with lots of fresh green onion and parsley on top. Always with cornbread or french bread or garlic bread, too.

In colder months, I like a boneless chicken version of chicken paprikash, with tons of nicely browned quartered mushrooms, peppers, and pearl onions, rich with paprika + sourcream, with buttered egg noodles or actual fresh dumplings w/parsley.

Quick dinner is often a quick micro thaw of frozen breasts, a simmer sauce of Indian korma or butter chicken, a bag of frozen butternut squash (or fresh eggplant), onlons, peppers, w/steamed basmati rice and lots of basil or cilantro to finish. Sometimes I'll pull some Aldi garlic naan from the freezer and toast it too.

[Anonymous No.20581372]

[Anonymous No.20582200]

>>20581095
lately I've been addicted to throwing them in my air fryer. Comes out like a charm every time.

Actually brining a chicken breast for the first time for dinner tonight. Can't wait to see how it turns out

[Anonymous No.20582204]

>>20581095
In the oven at 300F for however long it takes to get to the right internal temp
For me about 200F

[Anonymous No.20582206]

meat mallet in cling film into quick sear

[Anonymous No.20582235]

>>20581095
salt, pepper, garlic oil.

all you need, if you like the taste of somthing there is no reason to cover it up with shitty spices, they where originally used to cover the taste of rotten meat.

[Anonymous No.20582251]

>>20582200
It will do nothing.

[Anonymous No.20582255]

>>20581372
never used siracha, but in general just use your spices of choice and you are golden
Im highly tistic when it comes to what I eat so I end up eating chicken 3-4 times a week because its extremely easy to make and its fucking delicious

[Anonymous No.20582267]

>>20582251
we're about to find out, putting in the air fryer now. I'll post results

[sage No.20582278]

>>20581205
>You didn't have sex before you were born.
he entered a woman, did he not?

[Anonymous No.20582280]

>>20581095
dry brine skin on chicken breasts/thighs with salt and msg, wait an hour
put skin side down in an empty non stick pan (no oil) and slowly bring up to temp
fat renders out of skin, when skin side is cooked, flip and peel the cooked skin off, to eat or use separately (alternatively leave it on)
use rendered chicken fat to fry your onions, garlic, chilli etc
from there, make whatever you want

[Anonymous No.20582286]

>>20582267
let me know how it turns out anon, I've had success with brining shrimp. Made them bitches juicy as fuark

[Anonymous No.20582313]

Well done. I like it dry and chewy, slimey chicken can fuck off.

[Anonymous No.20582342]

>>20582286
gotta say, I really outdid myself with this one. Juicy as fuck, but definitely took a few minutes longer than I anticipated in the air fryer.

This was a 1 hour cold brine, might play around with shorter lengths and different temps for the brine in future attempts

[Anonymous No.20582369]

>>20581095
>Oven set to 450F
>Coat thighs in flour and spices
>Skin side down in melted butter, flip once
This time I added homemade tomato sauce over the top to finish and it was good.

[Anonymous No.20582377]

>>20581095
Boiled and skinless, or whatever, and then you're going to want some brown with the white so maybe some brown rice. No butter or seasoning. No mashed potatoes either because those are just empty carbs. And a bottle of blue Gatorade

[Anonymous No.20582433]

Bnls/sknls pounded flat and fried in panko
W/ribs roasted and torn up for tacos or pasta, sometimes eaten as it is

[Anonymous No.20582470]

i nearly always just cook a whole bird. braised in a dutch oven over carrots, onions, and potatoes basted with wine, butter, herbs, and garlic

[Anonymous No.20582491]

don't have an air fryer so the microwave

[Anonymous No.20582582]

>>20581095
Pan fry them in the summer
Pressure cook them in fall
When it is time for winter there is food for us all

[Anonymous No.20582593]

Right on the pan when I do. I don't eat chicken often because I hate washing it

[Anonymous No.20582697]

How the fuck do you get panko to stick to pan fried chicken? I'm at my wit's end, it doesn't fucking matter if I dry them first, or what order the egg/flour/breading goes on, or whether you use milk instead of egg, or no flour, or use baking powder instead of flour, or letting them rest, or submerging in oil, I have tried every fucking "trick" and the breading NEVER sticks satisfactorily. It will hold on maybe 60% of the surface right out of the pan, leaving 40% clinging by a thread and on reheat it comes off 100% of the time.

How the fuck does KFC and Popeyes do it? Their breading never comes off, not out of the box nor on reheating days later.

I just want my breading to stick to my God damned chicken.

[Anonymous No.20582710]

>>20581095
Electric pressure cooker then shred it all. I usually do thighs. Im a lazy bastard and this is the easiest protien prep plus not much cleanup

[Anonymous No.20582719]

>>20581109
That doesn't count, idiot. You've *never* had sex. An alcoholic can't say "I was sober for 21 years"

[Anonymous No.20582738]

gayly

[Anonymous No.20582840]

>>20582255
using a few different spices will never taste as good as sriracha does

[Anonymous No.20582868]

>>20582697
Dunno man I just do the typical dredge (seasoned flour/beaten egg/panko crumbs) and it always comes out wonderful and crispy

[Anonymous No.20582876]

i haven't tried this with breast but it works with drumsticks and thighs. i used to think you had to cook chicken whole and then cut it after or it dries out but that's not crucial apparently, or at least not the way i do it with the cuts i use. i also used to think if you were cooking a piece that's supposed to have a bone then it has to cook bone in. nope.

i use an electric stove with a dial. put the sauce in your pot or pan with the chicken with the lid on and turn it up to medium or 5 for let's say 5 minutes or until you can see it bubbling aggressively, then turn it down to 2 (for me the dials read low, a blank dot, and then 3. low is 1, the blank dot is 2) then just set a timer for 30 minutes. if they're whole pieces then flip 15 minutes in. they come out perfectly tender.

i used to think the tenderest chicken possible was the best but i used to make mole in a slow cooker that would cook for hours and the mouthfeel was gross for how tender it was, the meat was almost gelatinous. with this method it has the perfect amount of bite, just barely enough that you feel it and it feels substantial but it's not tough or dry

[Anonymous No.20582892]

>>20581095
I've got a rotisserie for whole birds, but will sometimes smoke them instead if I'm feeling like BBQ.
Breasts I'll usually make into cutlets (katsu style) or something like that.
Leg quarters or drums are good roasted over coal or wood.
Thighs I'll pan-fry.
Wings are my specialty, they get a low temperature poach in oil then get deep fried in small batches and tossed in whatever sauce I feel like making, usually a buffalo sauce but sometimes teriyaki or hot garlic.
Every chicken dish gets either a potato or rice side and some kind of vegetable. The preparation informs the sides.

[Anonymous No.20582893]

>>20582697
>ive tried nothing and im all out of ideas!

[Anonymous No.20582896]

>>20582868
I'm sure it does, until a fork or finger touches it and the breading sloughs off. I can see from your pic yours is the same as mine.

>>20582893
>can't read but replies anyway

[Anonymous No.20582920]

>>20582697
Have you tried glue?

[Anonymous No.20583132]

>>20582278
he spawned inside.

[Anonymous No.20583310]

>>20583132
game is game

[Anonymous No.20583334]

My Recipe: Kyle's Kicking 3 pepper chicken
1.Cut Grilled chicken into cubes
2.Cover all over with Black pepper, white pepper, cracked red pepper. paprika, and a little salt.
3. heat a pan with olive oil and cook chicken until its done.
4. Serve with brown rice and avocado slices.

[Anonymous No.20584323]

>>20581095
I use butter or expensive olive oil and just flip and stare at it until I approve the color of the skin. I then slice into the thicket part to make sure it's not pink. Some people use a thermometer but this is how I grew up cooking chicken so I'm stuck in my ways.

[Anonymous No.20584361]

>pat dry
>trim any excess fat/remove wishbone
>season generously with cajun seasoning
>let it dry brine in the fridge 12-24 hours
>remove from fridge and let it warm up for about an hour on the counter
>throw it in the air fryer for ~50 minutes at 375°F on the Roast setting
>let it rest
Never fails me. Beautiful evely browned, and crispy skin.

[Anonymous No.20584383]

Marinate it in something acidic and then fry it hard on a pan set to Fucking Hot

[sage No.20584401]

>>20583132
>he [...] inside
I accept your concession.

[Anonymous No.20584410]

Chop them up into small chunks, pan fry them until crispy and brown with some kind of seasoning salt.

[Anonymous No.20584442]

>>20581095
>preheat oven to 425
>pat chicken dry
>toss with a little bit of olive oil, salt, and seasonings
>throw it all away and cook a steak

[Anonymous No.20584461]

>>20581219
Genetically speaking, I'm 50% of my father. So rounding it up, I was, in fact, impregnating my mother 100%.

[Anonymous No.20584463]

>>20584461
Humans share >60% of their genome with bananas. So rounding it up, your mother has also been fucked and impregnated by every banana to have ever existed

[Anonymous No.20584649]

>>20581095
Probably my favorite way to cook chicken is the way Jacques Pepin taught me to make chicken thighs:
>Season with salt and pepper (plus whatever seasonings you like)
>Cut around the bone a little bit so it cooks better
>Skin side down in a cold, dry pan
>Medium-high heat for 3-5 minutes
>Cover pan with a lid
>Turn to low heat for ~20 minutes (take the thighs out when tender)
It's so stupid simple since you don't even flip them, but it results in a deliciously browned skin and it renders out enough fat that you don't need to have any cooking fat in the pan.
That chicken fat that's left over can also be used to cook other things, such as spinach with garlic as Jacques Pepin does. It's great because you can quickly saute some vegetables or whatever in the pan while the chicken thighs are resting.

[Anonymous No.20584652]

>>20584463
Whenever anyone uses this as a gotcha, I know they're a scientifically illiterate, popsci-title-reading retard.

[Anonymous No.20584687]

>>20581095
My favorite is tuscan chicken, in a parmesan cream sauce with sundried tomatoes and spinach. Most recipes use whole breasts but I prefer to cube mine.

[Anonymous No.20584974]

A quick sear

[sage No.20585230]

>>20584974
Come to think of it, why isn't there chicken sashimi/sushi/ceviche/gravlax?
Sure, there's health concerns with eating uncooked chicken, but raw fish isn't the safest either.