Chicken

66K views · 3.9K reactions | Marry Me Chicken ❤️ They say when you make this for the one you love they will ask you to marry them! ..but you can just make it for yourself and call it a day 🤣 You have to make this!! Marry Me Chicken is delicious and the perfect dish to celebrate our 25th Wedding Anniversary! My daughter said it was the best chicken dinner she’s ever had. Seriously you have to make this! Ingredients 2 tablespoons Olive Oil 4 Boneless Chicken Breasts 3 Garlic Cloves (minced) 1 cup heavy cream 1 cup chicken broth 1/2 cup grated Parmesan Cheese 7oz sun-dried tomatoes 🍅 1 tsp Italian Seasoning 2 tsp tomato paste 4 strips bacon 🥓 chopped Salt Pepper Red Pepper Flakes Serve on top of pasta Garnish with fresh Basil 🌿 Enjoy ❤️ #easyrecipe #chickenrecipes #marrymechicken #howto | Jennifer Valentyne

84K views · 8.7K reactions | Comment “recipe” for the BEST one pot meal 🫑 Chicken and dirty rice! 💜💚💛Today is Mardi Gras after all! So why not make this super easy delicious one pot meal to celebrate! These flavors truly are an experience when combined yum! MAKE ITTTTT! #onepotmeal #dirtyrice #chickenandrice #mardigras | Melissa Kauper

638K views · 18K reactions | MAKING ONE OF MY FAVORITE FOOD COURT CLASSICS, BOURBON CHICKEN ❤️‍🔥 REMEMBER THIS!?? #cookingathome | Just Lex | Facebook

Easy Crockpot Chicken and Rice

815K views · 16K reactions | How to Make Fried Chicken | You Can Cook That with Nicole | Allrecipes | Good fried chicken is good. Great fried chicken is an entirely different thing. Let Nicole show you how to make *great* fried chicken. LEARN MORE:... | By Allrecipes | This is the crunchiest, crispiest, and juiciest fried chicken you'll ever see. Is your mouth watering yet? I'm showing you how to make fried chicken better than take out that's crispy on the outside, tender and juicy on the inside. I like using the drumsticks and the thighs not only because they're the perfect size but because that dark meat is less likely to dry out when we cook it. If you do like the white meat, frying a chicken breast that's this big is difficult. So, my suggestion would be to cut it in half. Once you've got your chicken picked out, then we're gonna prepare it for its little bath. It definitely needs to take a little buttermilk soak. Buttermilk is key here not only for flavor but it's gonna help keep that meat nice and tender. I just go in with the whole court. Cover up that chicken, give it a bath. The chicken will reap the benefits of this little buttermilk bath if you do it a day in advance but give it at least a few hours. I'm gonna add in a little more flavor with some hot sauce, salt, and pepper. Toss it around. We'll cover it and let it refrigerate. Once we've taken it from our buttermilk mixture, all we do is coat it in a seasoned flour and hit the fryer. You got this. We're just gonna do flour, salt, pepper a little bit of cayenne and then onion powder and garlic powder that's what's gonna give it some extra flavor and then just a little paprika for added color. Alright, let's fry it up. I've got my chicken that's been soaking for several hours. One of the challenges a lot of people face is that the outside is cooked before the inside of the chicken is done. One way to avoid that is let it sit at room temperature for about an hour before you fry it so the pieces aren't ice cold before they go into the fryer. Alright, so we're going to go from our buttermilk bath. Let's excess drip off and then hit it into our flour mixture then I'm gonna let it rest on a wire rack until we're ready to fry it. One way to make this whole process a little less messy is to add all your dry ingredients to a large zip lock bag or even a paper bag and shake your chicken around in that. I guess I felt like being messy today. Once you've got your chicken coated, you wanna let it sit on the rack while you get your oil hot. It's great if you let it sit out for about 20 minutes which is the perfect time while we heat our oil. A couple things to know before we actually start frying, it's a good idea to turn your oven on 200 because we're gonna have to fry this chicken and we don't want our first piece to be cold by the time we're finished with our last. A candy thermometer is great for this job because you wanna be able to monitor the temperature of your oil. You wanna get it going at 350° knowing that once we put the chicken in, that temperature is gonna lower. We wanna consistently fry the chicken at about 320° for the whole process. I'm using good old vegetable oil, nothing fancy here and I've got it to about an inch deep in my Dutch oven. You can use a big cast iron skillet. Tomatoes takes a little more extra precaution when you use something a little tall. Each batch will take around 15 minutes to cook. You wanna cook it of course until it's about 160 to 165 and you're only gonna flip it once or twice throughout the process. Is your mouth watering yet? Look at this. This is the crunchiest, crispiest, and juiciest fried chicken you'll ever see. When it's this easy to make at home, there's no need to stop and pick up that eight-piece bucket from a fast food restaurant. The ultimate satisfaction is when you get that crunch with, say it with me. The perfect bite. The perfect bite. That's right. Listen, I'm even gonna take it one step further and tell you the ultimate fried chicken experience is when you follow it up with the perfect sip, something bubbly. The fried chicken is rich and indulgent and you want something to cut that fat with, a little bubbly. Trust me. Mm hmm. A perfect sip for the perfect bite. Come on. You've gotta try this fried chicken at home and let me know what you wanna see me make next and when it comes to the crunchiest fried chicken at home, you can cook that.

70K views · 5.7K reactions | Comment RECIPE and I will dm you the written recipe. Free and no app needed! #dinner #dinnerrecipe #tuscanchicken #orzo #easydinner #cooking #food #familydinner #easyrecipe | Brooke Stepp

31K views · 282 reactions | Honey Money Smoked Chicken Thighs 🤤 #smokedchicken #bbq #hothoney #soulfood #texasbbq | Married to BBQ

391K views · 25K reactions | Crispy braised chicken thighs with garlic, thyme, and Meyer lemon (inspired by @testkitchen). 🍗🧄🍋 Here's the original recipe (w/fennel & olives) 8 (5- to 7-ounce) bone-in chicken thighs, trimmed 1¼ teaspoons table salt ½ teaspoon pepper 1 tablespoon vegetable oil 1 small fennel bulb, 2 teaspoons fronds minced, stalks discarded, bulb halved, cored, and chopped fine ¼ teaspoon red pepper flakes 1 cup chicken broth ½ teaspoon grated orange zest plus 1 cup juice (2 oranges) 2 tablespoons Pernod 2 tablespoons lemon juice 2 teaspoons water 1½ teaspoons cornstarch 18 pitted Castelvetrano olives, cracked 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate. 2. Pour off all but 2 tablespoons fat from skillet. Add chopped fennel and red pepper flakes and cook, stirring frequently, until fennel is lightly browned, 4 to 5 minutes. Add broth, orange juice, and Pernod; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid). Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. Whisk water and cornstarch together in small bowl; set aside. 3. Using tongs, transfer chicken to serving platter and tent with aluminum foil. Place skillet over high heat. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to 1½ cups, 8 to 10 minutes. Adjust heat to medium-low. Whisk cornstarch mixture to recombine and then whisk into sauce and simmer until thickened, about 1 minute. Off heat, whisk in lemon juice, olives, and orange zest, and season with salt and pepper to taste. Pour sauce around chicken, top with fennel fronds, and serve. #eeeeeats #food #foodblogger #foodstagram #cooking #foodporn #chicken #weeknightdinner | Adam Roberts

558K views · 17K reactions | Easy Family Dinner | Easy Family Dinner I make my husbands favorite chicken pot biscuits. #chicken #food #yum #momlife | By Rae in the Life | I'm using two cans here of Swanson's chicken breast with rib meat. These are the 12 and a half ounce cans. I'm coming in with mixed vegetables. This is just a frozen bag of peas, carrots, and green beans. Then, cream of chicken soup. This is Campbell's cream of chicken soup and I am just tossing it right on top of those mixed veggies and cream of chicken. Giving it a good stir and breaking up all that chicken. Yum. Set this aside and move on to some biscuits. I'm using two packages of the flaky biscuits and I'm going to tear them each in half. So, for my twelve muffin tin here, I'm going to use twenty-four pieces or halves of the biscuits. You'll see what I'm saying. We're going to take one half and place it into the base of each one of those muffin vessels. Once we have those lined, we're going to come in with that chicken and vegetable mixture and put a huge scoop right into the center of each one. This is my half-cup scoop and once they're full we're going to take the other half of that biscuits and place it on top sealing the edges and poking a hole right into the top for ventilation. Put this in the oven at 350 for about 25 to 30 minutes and look at this. Delicious. You have the most amazing chicken pot pie biscuit. Let me tell you you're going to want to share this recipe with all of your friends. It was so good. Let me know what you think in the comments. Yummy. Mm mm mm. Yes. Chicken pie chicken pie watching and bye. Bye.