chicken recipes
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10M views · 112K reactions | I never cook chicken any other way! This recipe is fantastic! Ingredients: chicken legs: 6 pc garlic: 4 cloves salt: 10 g (0.4 oz) flour: 700 g (25 oz) sweet paprika: 5 g (0.2 oz) black pepper: 5 g (0.2 oz) salt: 5 g (0.2 oz) oregano: 5 g (0.2 oz) eggs: 2 pc water: 100 ml (3.4 fl oz) | Appetizing.tv
2.2K views · 19K reactions | Ingredients: Chicken Thighs, Onion, Garlic, Red and Green Bell Peppers, Tomato (or paste), Olive Oil, Butter, Onion Powder, Garlic Powder, Black Pepper, Paprika, Italian Seasoning, Salt, Chicken Bouillon, Water Directions: 1. Clean and cut up your bell peppers, onion, and garlic. Set aside. 2. Clean your chicken thighs, then pat dry. Cut slits into the chicken skin-side to allow the seasonings to penetrate the meat deeper (optional). Drizzle with olive oil and season to your liking with Onion Powder, Garlic Powder, Black Pepper, Paprika, Italian Seasoning, and Salt. Flip the chicken and repeat. Massage the seasonings into the meat. 3. Add the fresh veggies to your chicken and allow the meat to rest on the counter top for a few minutes. 4. Heat a shallow pan to medium heat and add a drizzle of olive oil. Once heated, add the chicken and brown on both sides for 3-5 minutes. 5. Remove the chicken from the pan and add a few tablespoons of butter. Allow it to melt, then add your fresh veggies. Allow them to cook down for 5 minutes while stirring periodically. When the veggies begin to soften, add a chicken bouillon cube and water to form a sauce. Allow the sauce to simmer for 5 minutes. Taste the sauce and tweak as necessary. 6. Place the chicken in a baking dish and pour the sauce over it. Cover the baking dish and bake on 400 until the thighs are fall off the bone tender. I don’t pay attention to cooking times...but it was probably 1-1.5 hours. The length of cooking time will depend on the thickness of your thighs and the number you are cooking. You don’t have to cook the chicken this long; I just like my chicken fall off the bone tender 7. Optional: Once the chicken is done, remove it from the oven, drain the sauce off, and place it back in the oven uncovered on 450 for 15ish minutes to get a beautiful char.Once done, pour the sauce back over it. 8. Enjoy with sides of your choice! I had sweet potato hash and fresh broccoli with this chicken, and it was AMAZING!!! : : 🎥: @thebellelife_ ➡️:Follow @foodstagramafrica for daily dose of irrestible recipes 🤤 | FoodstagramAfrica
574K views · 1.4K comments | Frying Chicken Like My Mom: EXTRA CRISPY! 🍗🌟 | My Mom's Extra Crispy Fried Chicken Recipe! 🍗🔥 #food #chicken #cooking | By Latryguy | My wonderful mother is about to teach me how to fry some chicken. Looks like you already got the chicken out the package already. What did you do to it? Before you fry, what you do? Uh just wash your chicken. So what I do is I just sprinkle it the bouillon you know garlic powder and the pepper and the water and just fill it to the arena and you can let this marinade overnight. What's next? So what you going to do is you going to make this little flour slurry. So I'm choosing to use water because I don't have any of milk. I Let's see. Go ahead and get the chicken thighs. Put your chicken in a wet batter. Next, what you going to do is hold your chicken over. Let the wet batter drip off. Put it in the flour. Just lay it in there right now. Now, you're going to shake it. Then, you going to lay it right here on the rack for a minute. So, now, we're going to drop the chicken in. Let's go ahead and take this out. It's crisp. Ready to put the chicken in the oven to like let it set to three sixty-five or you can have the temperature on four hundred. See how this oven is not hot hot and it's not, it's just really just keeping the chicken and then that oil going to drip down to won't, you know, get soggy. See how that oil dripping? Cuz like I said, you don't want it to be soggy on the bottom and then, even though when we take it off the rack, you still going to put it on paper towel. Alright, next, let's go ahead and fry these pork chops. So, pork chops don't take long to cook red 'cuz if, you know, if you let them just sit in there, just fry, fry, fry, they going to dry 'em out. You see that? That's the same batter that you use for the chicken and they work good on this pork chops. I'm just testing it to see if they're better on Christmas. Okay, see that? Let that sit there for a minute. That's how Christmas. This how you want it to look. Here go the potatoes. Same butter. Ain't nothing different. Just the potato different. See that? And see how that oil just drip to the bottom from your pork chop that so it won't be greasy see that see how your potato wedges with the crust on there and that's how I like to eat my like it like that it's the way it needed these Russell's potatoes See how they crisp look on it? You can even stick these in the oven if you like to make them, you know, crisp up. Oops, crisp up a little bit more. These are homemade jalapeno peppers. I only make, I don't buy jalapenos, make my own. Chicken for real man. Yeah. And like I say they taste way better than treasure chicken. Once you make your own you'll never go back to making. I mean buying them. In this rope honey foam. And that's it. And it's Arkansas Growth Hunt. Oh no, you can put that on your own. That's the final product, Rick. Hopefully, you can make that. Homemade biscuits. That was good. Now, for the taste test right here. You know, this is my favorite part right here. Let me see. You did a good job. It's better than Tracy's Chicken and Popeyes and everything. Beautiful crunch. What does it taste like? It's so fat. Ten out of 10. Would recommend. You want a biscuit, man? Yeah. Hmm. How that biscuit taste, man? How that biscuit taste? I gotta tell you. Is it good? What's she doing over there on the phone that wishes she had some of this? That's a good-looking biscuit right there, ain't it? That's good. You hear me mom? That's good. Eat jalapenos. Look at that right there. I'm good for real. Any advice to all the cooks out there trying to fried chicken for first time like me? Learn at an early age from your mom and dad. But everything that you can learn is basically in a cookbook, internet, you just gotta put your own twist to it.
