Find your family’s favourites from baked, grilled, roasted or sautéed chicken that’s cooked to juicy perfection every time. Chicken is a lean protein source!
We have compiled some of our favourites … and yours!
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2 to 3 boneless, skinless chicken breasts
1 cup plain bread crumbs ½ cup parmesan cheese, freshly grated
½ tsp salt
3 tablespoons Italian seasoning ½ cup Hot Sauce
½ cup butter, melted
1. Preheat oven to 400 degrees.
2. Trim chicken breast of any fat. Cut into 1-inch, nugget sized pieces.
3. In a small bowl mix together the bread crumbs, parmesan, salt, and Italian seasonings.
4. In another small bowl, pour in the buffalo hot sauce and melted butter. Whisk to combine.
5. Dip the chicken pieces into the hot sauce/butter and then roll them around in the breadcrumb mixture. Make sure they are good and coated.
6. Places the coated chicken nuggets onto a lightly greased baking sheet.
7. Bake in the oven for about 25-30 minutes until the nuggets are browned and cooked through.
A splash of vegetable oil
4 boneless, skinless chicken breasts
1 cup or so of salsa
1 cup or so of cheddar cheese, grated
1. Preheat oven to 375°F.
2. Heat a large sauté pan over medium-high heat.
3. Add oil and when it just starts to smoke, add chicken.
4. Sear it until it is well browned, flip and sear the other side.
5. Place browned chicken in a 9″ x 13″ baking pan.
6. Spoon the salsa over the breasts.
7. Sprinkle the cheddar over top and bake for 15-20 minutes, until chicken is cooked through and cheese has melted.
2 cut-up fryer chickens in 16 pieces
4 ¼ cups buttermilk
5 cups all-purpose flour
3 Tbsp seasoned salt, such as Lawry’s
2 tsp paprika
2 tsp freshly ground black pepper
2 tsp ground dried thyme
1 tsp cayenne pepper, plus more for seasoning
¼ cup milk
Canola or vegetable oil, for frying
1. Thoroughly rinse the chicken, then cover all the pieces with 4 cups of the buttermilk in a large bowl. Cover and soak in the fridge overnight, or up to 24 hours. My mom always did it this way. When you’re ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take off the chill.
2. In the meantime, preheat the oven to 360ºF. To mix up the breading, place the flour, seasoned salt, cayenne if using (extra if you like heat), paprika, black pepper and thyme in a very large bowl and stir together well.
3. In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and, with a pastry cutter or fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
4. Heat 1 1/2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer inserted in the oil reaches 365ºF. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
5. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
6. Add the chicken to the oil three or four pieces at a time. Make sure they aren’t sticking together, then cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn’t getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn’t burn. Keep in mind that we’ll finish cooking the chicken in the oven, and it will continue to brown.
7. Place the fried pieces on a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, bake the chicken for 15 minutes to finish the cooking process. Sometimes I’ll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. If any pink (juice or meat) is visible, the chicken needs to continue cooking in the oven.
8. Bake the thighs and breasts for 15 minutes to finish the cooking process. Sometimes I’ll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.
12 chicken wings
enough oil to fill your fryer to the appropriate level
½ cup (or so) of melted butter
½ cup (or so) of classic buffalo style hot sauce
1. Fry the wings in hot oil until cooked through and crispy, about 12 to 15 minutes. Drain.
2. Whisk the butter and hot sauce together. Toss, flip and coat the cooked wings in the sauce. Serve and share.
2 Tbsp cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
½ cup orange juice, (I used Simply Orange)
1 Tbsp soy sauce
1 Tbsp packed brown sugar
1 Tbsp rice wine vinegar
¼ tsp sesame oil
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 tsp cornstarch
Vegetable or peanut oil, for frying
1. In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
1. Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
2. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tbsp of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
3. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350°F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
4. Toss the chicken in the sauce and serve.