Chicken

How to cook crispy garlic chicken thighs the Cantonese way

136K views · 3K reactions | Orange Pepper Wings🔥 These were soo good ! Recipe is in the comments section 🥰 #wings #chickenrecipes #chickenwings #friedchicken #orangepepper #chicken | Platedbydee | Facebook

7.8K reactions · 995 shares | Garlic Shallot Butter Chicken — crispy seared chicken thighs finished with garlic-shallot butter and a squeeze of lemon. One-pan, rustic, and full of flavor. Save this for an easy one-pan dinner. INGREDIENTS CHICKEN + 3–4 bone-in chicken thighs (about 2 lbs) + Kosher salt and black pepper + Neutral oil for searing BUTTER SAUCE + 5 TBSP unsalted butter + 1 shallot, finely minced + 3 garlic cloves, smashed (skin on) + 3–4 sprigs fresh thyme + 1 lemon wedge SERVING SUGGESTIONS + 2 C mashed potatoes + Sautéed green beans DIRECTIONS + STEP 1: SEASON Pat dry chicken thighs. Immediately before searing, season both sides with kosher salt and black pepper. For best crispy-skin results, season lightly with kosher salt, place the chicken on a wire rack, and refrigerate uncovered overnight to let the skin dry out. + STEP 2: SEAR SKIN-SIDE Heat neutral oil in a skillet over medium heat. Place chicken skin-side down and cook undisturbed for 8–10 minutes, or until skin is deeply golden and crisp. + STEP 3: FINISH COOKING Flip the chicken and lower the heat slightly. Continue cooking for 10–15 minutes, or until internal temperature reaches 175°F. + STEP 4: SAUCE Move the chicken to the opposite side of the skillet, away from you and reduce heat to medium-low. Add smashed garlic, minced shallot, and butter. Cook for 1–2 minutes, stirring, until fragrant and softened. Then add in the thyme. + STEP 5: BASTE Spoon the aromatics and liquid over the chicken for 3-4 minutes. Squeeze in the lemon juice and continue basting for 1 more minute. Remove from heat. + STEP 6: SERVE Serve over mashed potatoes with sautéed green beans on the side. Optionally garnish with a sprinkle of chopped parsley for color. #OnePanChicken #ChickenRecipes #WeeknightDinnerIdeas #CasitaMadeRecipes | Ryan Carter 🍻 | Facebook

7.8K reactions · 995 shares | Garlic Shallot Butter Chicken — crispy seared chicken thighs finished with garlic-shallot butter and a squeeze of lemon. One-pan, rustic, and full of flavor. Save this for an easy one-pan dinner. INGREDIENTS CHICKEN + 3–4 bone-in chicken thighs (about 2 lbs) + Kosher salt and black pepper + Neutral oil for searing BUTTER SAUCE + 5 TBSP unsalted butter + 1 shallot, finely minced + 3 garlic cloves, smashed (skin on) + 3–4 sprigs fresh thyme + 1 lemon wedge SERVING SUGGESTIONS + 2 C mashed potatoes + Sautéed green beans DIRECTIONS + STEP 1: SEASON Pat dry chicken thighs. Immediately before searing, season both sides with kosher salt and black pepper. For best crispy-skin results, season lightly with kosher salt, place the chicken on a wire rack, and refrigerate uncovered overnight to let the skin dry out. + STEP 2: SEAR SKIN-SIDE Heat neutral oil in a skillet over medium heat. Place chicken skin-side down and cook undisturbed for 8–10 minutes, or until skin is deeply golden and crisp. + STEP 3: FINISH COOKING Flip the chicken and lower the heat slightly. Continue cooking for 10–15 minutes, or until internal temperature reaches 175°F. + STEP 4: SAUCE Move the chicken to the opposite side of the skillet, away from you and reduce heat to medium-low. Add smashed garlic, minced shallot, and butter. Cook for 1–2 minutes, stirring, until fragrant and softened. Then add in the thyme. + STEP 5: BASTE Spoon the aromatics and liquid over the chicken for 3-4 minutes. Squeeze in the lemon juice and continue basting for 1 more minute. Remove from heat. + STEP 6: SERVE Serve over mashed potatoes with sautéed green beans on the side. Optionally garnish with a sprinkle of chopped parsley for color. #OnePanChicken #ChickenRecipes #WeeknightDinnerIdeas #CasitaMadeRecipes | Ryan Carter 🍻 | Facebook

Pickle-Brined Chicken

36K reactions · 85 shares | Raising Cane’s Chicken Tenders At Home 😩 Recipe: For 10 chicken tenders: 10 chicken tenderloins (~1.5lbs) 2 cups butter milk 1/4 cup hot sauce 1 tbsp paprika, garlic, & chili powder Optional: 2 tbsp pickle juice Dry batter: 2 cups self rising flour (or AP flour and baking powder) 2/3 cup corn starch 1 tbsp paprika, garlic, & chili powder Sauce: 1 cup mayo 1 cup ketchup 1/4 cup Worcestershire Salt, pepper, garlic (to taste) (I did 1tsp each) | The Golden Balance | Facebook

Baked BBQ Chicken Legs & Thighs | Baked Mac & Cheese | Green Beans With Yellow Squash

112K views · 22K reactions | Extra Crispy Chicken Tenders w/ Homemade Honey Mustard! It really doesn’t get much better than this… sometimes simple is best, and right now my 1.5 year old son is on a Chicken Tender bender lol so here we are What’s your favorite dipping sauce for tenders? If you like honey mustard like me… you gotta try this! Shopping List: (Marinade) 2lbs chicken tenders 2 cups butter milk 1-2 tbsps hot sauce Ap Seasoning snd chicken bouillon (Seasoned Flour) 2 cups flour 1/4 cup corn starch 2 tbsps baking powder AP seasoning 1 packet sazon Chicken bouillon powder Honey Mustard: 1/4 cup mayo 1/4 cup Dijon mustard 1/4 cup honey 2 tbsps yellow mustard AP seasoning or salt and pepper #mrmakeithappen #chicken #chickentenders #tenders #friedchicken #foodies #crispychicken | Matt Price | Facebook

Authentic Chinese Garlic Fried Chicken Recipe Unveiled!

TikTok · Alden Boudy

197K views · 6.8K reactions | Homemade McChicken Sandwiches @moribyan @McDonald’s Ingredients: 1 3/4 lbs chic | Homemade McChicken Sandwiches @moribyan @McDonald’s Ingredients: 1 3/4 lbs chicken breast strips/thigh 1.5 tsp seasoned salt 1 tsp... | By Miriam | Homemade mcchicken sandwich. I'm just going to say my shenanigans for later. Let's get started. Here I have one and three quarter pounds of cleaned chicken pieces. Clean them in some water distilled vinegar and I have one chicken thigh and some breast strips. Honey, yes. I have a small food processor. It just hasn't been on my priority to buy a bigger one since I broke mine. It got the job done. Ew. Teaspoon of celery salt. One and a half teaspoons of Larry seasoning salt. Two teaspoons of onion powder. Two teaspoons of garlic powder. Black pepper. I'm forming it into nice size patties. Now freeze for approximately 15 to 20 minutes. And for the condiment topping I saw one of my favorite creators make this. So just use some mayo and yellow must look. It actually smells good. Honey. Just going to have one bowl here. I put some plain flour. Our wet batter I'm using one cup of self-rising flour. If you don't have self rising flour, use one teaspoon of baking powder per one cup of all-purpose flour. Third cup of cornstarch, two teaspoons of onion powder, 1 teaspoon smoked paprika, two teaspoons of garlic powder, one and a half teaspoons of seasoning salt, black pepper, starting off with a cup of cup soda. I'm coating each patty into the plain flour. Then I'll dip them into the wet batter as we fry. Add some peanut oil heated up to three fifty. We're going to coat them and drop them on in. Living a life like it's golden. So for the rest of the month of August, I want to promote the selling of my cookbook. Thank you guys so much who already have. It's only $six dollars and 50 cents and it's located in the link tree in the link in my bio. But before you purchase, I just want to let you know it's a little bit on the amateur side. I'm hoping this cookbook can tie you guys over until I get another cookbook published with a publisher. I'm someone who loves to give back so a 50 from each cookbook sold is going to go towards a good cause. So you'll be donated towards good cause plus you'll be supporting me because I'm not monetized here on TikTok. All this has been coming out of my own pocket. And it's my personal choice if you do your research probably don't know why. Thank you guys so much. I love you guys so much. Now let's get back to it. I'll burn up some of my buns but that's okay. Flavor. Who's coming over? Ooh. First bite for you. Look at that. Oh it is crispy. It is seasoned to perfection. I need a minute baby. And that mustard mayo combo, spot on. The more you cook your own food, the more your taste buds will crave. Pretty much mostly foods made from scratch. Give these a try. They're so good.

1.3M views · 50K reactions | Homemade McDonald’s Chicken Nuggets @McDonald’s #fyp #chicken #easyrecipe #chickenuggets | Homemade McDonald’s Chicken Nuggets @McDonald’s #fyp #chicken #easyrecipe #chickenuggets 1 lb chicken 1... | By Miriam | Today baby. Homemade McDonald's Chicken Nuggets. And today I have no silly shenanigans for my intro. But that's okay. I'll make a pour. Let's get started. Here I have one pound of chicken that has been cleaned. So it consists of one chicken thigh and the rest are chicken tenders. I typically use all white meat but I had a chicken thigh left over. Removing the tendon. I promise one day I'm going to buy a large chicken processor. I have to use what I got to the results that I want. I'm going to use roughly one teaspoon of all of our seasoning so follow me beautiful people. Onion powder, garlic powder, adobo all purpose seasoning, a paprika, cornstarch, and of course that black pepper. About a half a teaspoon of accent. This is optional. Now only 1/ 4 teaspoon of celery seed and you definitely have to measure this out because it's very strong. If you don't have celery seeds, you can use celery salt but just adjust your salt seasonings. Always wet my hands or my gloves to form my nuggets. Bam. Now freeze for 30 minutes. Now either we're making McDonald's Chicken Nuggets. I'm going to make a homemade Chick fil A sauce. Mayonnaise. Sweet Baby Ray's honey barbecue. Yellow mustard. Some honey. I have no exact measurements. I just measure with a heart. Ooh it's looking like a perfect color honey. Let's give it a taste. Honey, it's perfect. Our batter going to add one cup all-purpose seasoning. I'm going to use the same dry seasoning except no accent, no pepper, and no no celery seeds. Should be a one to one ratio of some really cold club soda. It's been a while since I made these. We going to see. Our club soda did one in 1 third cup. One egg. I totally forgot. It didn't even make a difference in our texture. My oil is set to three fifty. I'm coating them just one at a time. Drop them on me baby. Ooh. Papa. So who is? Come Where's my view? I need a minute. I said it before and I'll say it again. The more you cook for your own food, the more your taste buds will crave mostly foods made from scratch. These are so flavorful. Mm. I thought this idea because I saw Rihanna eat chicken nuggets with caviar. If I ever try that, you know I got to film it, okay? Fresh, delicious, give it a try. It's so good.

178K reactions · 176 shares | Homemade McDonald’s Chicken Nuggets 😋 1 tsp paprika 1 tsp onion powder 1 tsp salt 1 tsp pepper 1 1b ground chicken 1/2 cup Cornstarch 1/2 cup Flour 1/2 cup water | Jas Robertson | Facebook

1.5M views · 78K reactions | The quickest and most thoroughly explained video on the internet on how to fry chicken! This one is a guaranteed lifesaver, so make sure you share it and... | By ChefKeysh | Facebook

10K reactions · 288 shares | 🍊 If you loved Papa Tea’s orange chicken recipe, you’ll love these orange chicken WINGS too! 😋 ➡️ Recipe: Orange Chicken Wings Serves 3-4  Prep Time: 20 mins Cook Time: 25 mins Chicken— * 3 lbs chicken wings, preferably party wings * 1/2 tbsp kosher salt * 1/2 tbsp garlic powder * 1/2 tbsp cooking oil * 1/2 tsp White or black pepper * 1/2 tsp paprika Batter— * 3/4 cup corn starch  * 3/4 cup all purpose flour  * 1 tbsp baking powder * 1 1/2 sparkling cup water, cold Sauce—  * 1/2 cup Sunny Delight  * 1/4 cup orange juice * 2 tbsp distilled white vinegar * 1 1/2 tbsp sugar * 1 tbsp soy sauce  * 2 tbsp honey * 3-4 cups frying oil, I like using peanut oil  1. Season chicken wings with salt, garlic powder, pepper, paprika and cooking oil. Mix until every wing is evenly seasoned. Store in the fridge for at least 2 hours or overnight for best results. 2. In a bowl, combine Sunny D with orange juice, vinegar, sugar, and soy sauce. (Note: you could add the honey in this step but I like adding it directly to the wok) Mix well and set aside. 3. To make the batter, combine cornstarch, all-purpose flour baking soda and (cold) sparkling water. Mix until it forms a thin pancake-like consistency. 4. Heat frying oil to 350F. Batter the seasoned wings evenly and shake off any excess. Carefully place each wing into the oil. After 1 minute of frying, gently turn the wings and through out the frying time to ensure and even cook. Fry it in 2-3 batches to ensure the wings aren’t overcrowded in the oil. Fry for 9-12 mins depending on the size of your wings. Wings should be 165F internally and perfectly golden brown on the outside. Strain and set aside. 5. In a wok/pan, heat all of the sauce and honey (if you didn’t already add it). Bring it to a boil on high heat then reduce the sauce by 1/3 on medium-high heat. This should take about 3-4 mins. The sauce will become slight sticky and thickened. 6. Add all of the fried wings into the reduced sauce then toss until wings are evenly coated. Serve and enjoy! #orangechicken #chickenrecipes #wings #wingrecipes #chickenwings #takeout #chinesefood #foodstagram #easyrecipes #recipe #recipes #foodshare #foodblogger | Stephvnietea | Facebook