I am so intimidated when it comes to cooking chicken that I'm always looking for ways to get it right. Here from across the internet are 17 chicken hacks I kind of can't wait to try.
2. "Put baking powder on your chicken skin for extra crispy."
4. "When roasting meat, add your herbs and spices in order of coarse to fine. I noticed that when I didn't pay attention to the order of things, I'd cut into a nice piece of chicken or pork, and half the seasonings would fall off onto the plate. Now, I'll do something like thyme, then coarse black pepper, then cayenne, then garlic powder, and everything sticks to the meat far, far better."
5. "Cook chicken thighs over potatoes using a wire rack for an easy one-pan dinner."
6. "'Velvet' your chicken. Once it's trimmed, toss it in a mixture of egg whites and corn starch. One egg and one teaspoon of corn starch per pound of chicken. Then, chill it in the mixture for at least 30 minutes and prepare as normal. It basically tenderizes the meat like a marinade without changing the flavor. This works especially well with tenderloins and stir fry."
7. "Want to quickly shred your chicken? Use a hand mixer!"
8. "My dad has been putting chicken legs or thighs into a bag filled with Italian dressing for a couple hours and then grilling it! It can go in the oven, too, and it’s awesome. Highly recommend!"
10. "Save your raw chicken skins for chicken skin chicharrones."
11. "I use a Tupperware container with flour and seasoning, add the chicken, put the top on, and shake! It's much easier than hand-coating each piece. You get a better all-around coating. A brown paper bag or Ziploc baggie work just as well. It's truly easier, quicker, and a lot less messy!!"
13. "I am using a hair dryer to remove all moisture from a chicken to maximize skin crispiness when I roast it."
14. Here's a chart of nine easy 3-ingredient chicken marinades.
15. "Brining does marvelous things to poultry, including chicken. If you haven’t brined your Thanksgiving turkey yet, try it this year. It makes a huge difference. Another alternative to brining is marinating it in buttermilk, at least overnight."
16. "I use zesty Italian dressing packets for seasoning when I make breaded chicken cutlets. Mix with flour during the dredge stage and taste the magic. You can use ranch packets or really whatever flavor you like."
17. Finally, here's a super easy way to make bone-in chicken wings into boneless chicken wings.
