Steps to make the simplest Chicken Ever

 

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Easy Butter Chicken

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1 chicken breast – Hopefully the chicken is already defrosted. If not, stick it in the microwave on low for a few seconds, then run it under water until it’s thawed. When you put it in the microwave, it will likely cook a little bit of the outside edges of the chicken. That’s okay. Dip chicken in flour mixture to coat all sides; shake off excess.

Dip in egg mixture, then again in flour mixture. In an electric skillet or deep frye. Lay chicken tenders on top of rice and sprinkle with garlic, salt and pepper.

Go easy on the pepper if you don’t like it too hot because the Rotel has a little kick to it. Cover and cook over medium high heat for 20 minutes or until chicken. Also, use a digital thermometer; safe chicken is good chicken.

You want the chicken breasts to reach 160 degrees before pulling them off the grill. You want the chicken breasts to reach 160. Preheat oven to 400F.

Lightly grease a 9x13 baking dish with cooking spray. Arrange chicken breasts in baking dish and rub in the minced garlic over each. How to Make It In a medium saucepan, combine all the ingredients. Bring to a bare simmer, cover, and cook for 20 to 25 minutes, until the chicken is very tender and cooked all the way through. Remove the chicken from the pot and bring.

1. Use rotisserie chicken. You can totally roast your own chicken for enchiladas, but grabbing a rotisserie chicken from the deli at the supermarket will save you a lot of time. Ultimately, you won’t be able to tell the difference, thanks. Preheat grill to medium high heat and lightly oil the grates.

Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with. Generously coat both sides of each breast with sour cream.

Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use. The Secret Technique for Cooking the Best Chicken Wings Ever. James Schend Updated: Aug. 14, 2018. For game days, everyone expects the best chicken wings.

We have all the tips and tricks for golden brown deliciousness, plus three different dipping sauces that will impress absolutely everyone.

List of related literature:

Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 12 to 18 minutes, flipping chicken halfway through cooking; transfer chicken to serving platter and tent loosely with aluminum foil.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Slip the chicken into the pan, skin side down (don’t crowd the pan – if it isn’t large enough to hold the pieces comfortably, work in batches), and cook the chicken for about 4 minutes on a side, or until golden.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Cut the chicken into 1to 1.5-inch pieces, dip the chicken in the egg, and then dredge through the bread crumb mixture.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
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Wiley, 2013

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Dice the chicken (or tofu) and place it into a sealable plastic bag, along with the garlic powder, salt and chickpea flour, then seal the bag and shake it until the chicken is coated (alternatively, use a bowl to combine the ingredients and push chicken pieces into the mixture on all sides).

“The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation” by Karen Fischer
from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation
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Shred the chicken into bite-size pieces, tent it with foil, and keep it warm.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
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Reduce heat to gentle simmer, cover, and cook until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
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Dip the chicken into the egg mixture, coating both sides, move the breasts to the bread-crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
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Remove the chicken from the refrigerator, heat the shortening to 375°F in a frying pan—or, even better, in a Dutch oven—and put the largest pieces and dark meat in first followed immediately by the smaller pieces of white meat chicken.

“Paula Deen: It Ain't All About the Cookin'” by Paula Deen, Sherry Suib Cohen
from Paula Deen: It Ain’t All About the Cookin’
by Paula Deen, Sherry Suib Cohen
Simon & Schuster, 2009

Bring water to boil, reduce the heat to low, cover the pan and poach the chicken for 45 minutes or until a skewer inserted into the centre of each roll feels hot on the back of your hand.

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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45 comments

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  • The chicken looks good and not plastic meat like Kroger and the chicken looks real
    I love real food and not fake food that you can buy in a grocery store the food looks real thank you for making real looking like real chicken and I adore this company for making real food you can’t look sick from being frozen
    Looks so yummy with all of the chicken
    Real beautiful real food
    So yummy,!!!!!!!!����

  • In kerala(malabar area)we used to make chicken curry adding coconut and all.. and this taste exactly the same… am more nd more love with this recipe and its sooo easy to make. Thank you so much ����

  • I made the first dish today and I have to say it is easy af but pretty rewarding, tastes great but I would recommend adding mushrooms to the tomato sauce

  • Im a Indian and i can tell you that this recipe is not auntentic at all if youre going for something acceptable and quick this is a great recipe for you. But if you want it better you have to add more spices and use a different recipe I would call this a indian “style” recipe but if you dont have a very high standard than go for it!

  • imagine putting in the chicken before the onions to cook LOL

    EDIT* imagine putting in the chicken before broccoli to cook and the pasta.. how overdone is that chicken LOL

  • anyone notice the link in the video for slow cooker honey garlic chicken isnt the same recipe? I tried googling it to find it on the website and its wrong too:( I just like looking at the comments section for. alternatives:(

  • I have a question regarding this recipe In this particular video you have said “cook the marinated chicken for 10 min with cover”, but I think that only in 10 mins the chicken will not be ready. It may take 30 mins to1 hr or sometimes more time. If we cook it for only 10 mins the chicken will not be ready to eat. Please give me a solution for this problem. regards

  • Iv’e made cream cheese stuffed chicken breast before but it didn’t quite compliment the chicken, maybe the mozzarella might be a better choice?

  • I made it for my fience and he in still in love with it.. I made it last year, yet he remembers how delicious it was����.. Really loved this recipe of yours.. Its simple and doesn’t need any grinding process.. Thank you for sharing this recipe ❤️❤️

  • I will try d first one tonite for dinner coz I hv toddler can’t eat spicy. My childrens can’t take spicy food although I love spicy, childrens comes first.

  • Oh wow! I’m learning to cook, and am so glad I came across this Recipe! It’s easy and most importantly delicious �� Made it this evening and I’m so happy that my parents liked it (I feel they like whatever I make because they love me and want to encourage me ❤️), but I tried it, and it was really yum! Thank you so much Pahul (I found your name as I was scrolling down the comments ��), and I look forward to making more of your recipes �� Esther ��

  • I tried this today, it came out super delicious!! Earlier I tried one of your chicken curry recipes, that was also a hit. For today i just wanted something simple and it literally took very minimal efforts to cook this one. Looking forward to try all your non veg recipes. Amazing work!!:)

  • I tried this recipe today and it’s my GO TO from now on! Super simple Super Tasty! This was my first chicken recipe I cooked alone and turned out amazing �� Thank you for sharing

  • Iv’e made cream cheese stuffed chicken breast before but it didn’t quite compliment the chicken, maybe the mozzarella might be a better choice?

  • I try this right After I saw this video
    Yes it is one of the easiest chicken I ever cooked
    Thank you for this video
    Pls upload some veg recipes

  • Hi, can you share a receipe of how to make frozen coated chiken curry or into something healthy recipes as I have lot of frozen coated chiken legs

  • I saw your video today and tried this for my teen boys it got a huge thumbs up from them for the taste and gets an even bigger one from me for the surprising ease of making it! Have actually never made anything curried which is this simple to make..and low on oil and salt to boot. i’ll be repeating this a lot..that I can say:)….it really is Sokha!

  • Im a Indian and i can tell you that this recipe is not auntentic at all if youre going for something acceptable and quick this is a great recipe for you. But if you want it better you have to add more spices and use a different recipe I would call this a indian “style” recipe but if you dont have a very high standard than go for it!

  • Eating chicken everyday? Does anyone here even care about the hormones ingested into the body?
    Cities in India have mostly factory grown chicken which is laden with all sorts of medications and hormones. Consumption of such meat will lead to serious physical and psychological disorders overtime.

  • I’m not Indian, but I know that Garam Masala is used to finish off a dish with a final flourish of spice. It shouldn’t be added until you’re nearly done.

  • EVERYONE DONT DO THIS! THIS RECIPE IS DISGUSTING! i tried it myself my chicken was bland, the sauce turned brown, i followed the recipe to the T, and i can’t even doctor it up to make it edible to eat. this was a piss poor recipe!

  • What I really like about your video is that you give logic behind time, ingredientsthis is like cooking smartly. One can use the same video for cooking chicken breast as well. Very well done, keep on posting more of such stuff. ��

  • Butter chicken is supposed to be creamy, so some milk and ghee would enhance it. Also, jeera rice is a classic with something like butter chicken��.

  • Healthy food doesnt involve oil and surely not refined oil. Our used engine oils are better than refined oil. Prefer to use cold pressed oils if hou really want to use out

  • Oh wow! I’m learning to cook, and am so glad I came across this Recipe! It’s easy and most importantly delicious �� Made it this evening and I’m so happy that my parents liked it (I feel they like whatever I make because they love me and want to encourage me ❤️), but I tried it, and it was really yum! Thank you so much Pahul (I found your name as I was scrolling down the comments ��), and I look forward to making more of your recipes �� Esther ��

  • Wow..i can literally imagine the taste in my head..I will comment again whenever I make it for myself..but excellent way of putting it forward to the viewers..superbly simple.Thanks!

  • For an even BETTER tomato sauce for this dish…..cut up one large tomato, maybe 2 lol….place in your blender or fruit ninja with 1 green pepper sliced and pith removed, 1/2 White Onion, 1 Tbsp Olive Oil, 1 tbsp garlic, 1 tsp thyme, season with black pepper and salt, and blend until smooth. IF you are adding thinnly sliced potato and peas to your butter chicken saute them in the same pan you cooked the chicken in with a 1/2 cup of dry white wine, and a tbsp of canola or olive oil until potato is tender (or browned if you prefer crispness), then add your blended sauce, and re-add the chicken. Add half of stick of butter, 1 Tbsp of Chana Masala (or Garam Masala is fine) spice mix, and a tbsp of table/light cream…mix, and simmer for 10 minutes….serve over Basmati Rice. You are Welcome.

  • For an even BETTER tomato sauce for this dish…..cut up one large tomato, maybe 2 lol….place in your blender or fruit ninja with 1 green pepper sliced and pith removed, 1/2 White Onion, 1 Tbsp Olive Oil, 1 tbsp garlic, 1 tsp thyme, season with black pepper and salt, and blend until smooth. IF you are adding thinnly sliced potato and peas to your butter chicken saute them in the same pan you cooked the chicken in with a 1/2 cup of dry white wine, and a tbsp of canola or olive oil until potato is tender (or browned if you prefer crispness), then add your blended sauce, and re-add the chicken. Add half of stick of butter, 1 Tbsp of Chana Masala (or Garam Masala is fine) spice mix, and a tbsp of table/light cream…mix, and simmer for 10 minutes….serve over Basmati Rice. You are Welcome.

  • I saw your atomic structure video yesterday. And today when i watched this i felt like i have heard you before. Then i realised you are pahul sir

  • theres no way that the bow pasta will cook on time you must put the pasta almost al dante not straight from the box because milk dissolve pretty fast and your pasta will end up dry because you have to wait for pasta to soften.You have to use common sense when trying to follow a failure recipe like these 99% dont work at all.

  • If you like it creamy or feeding to people who may be turned off to the veggie chunks then blend after adding the 1 cup of water!! Return to the pot and continue as recipe says!!

  • Spice eats, before you do the bhuno, add tomato and green chili puree, and with garam masala add chicken masala.
    It will taste awesome!!!

  • A few tips: Always use boneless chicken thighs, not breast. It’s more tender and flavorful.
    And in India, the gravy is usually made of 20% tomatoes and 80% cream. (use low fat or medium cream).
    And use barbecued chicken for the best flavour.
    Follow these tips and you’ll come very close to the restaurant style.

  • Butter chicken is supposed to be creamy, so some milk and ghee would enhance it. Also, jeera rice is a classic with something like butter chicken��.

  • I know a girl named Skylar who cook pasta in a large stock pot or what I call large cylinder pots and since you are a good cook well I asked you this when I had the username NightBroom SMR do you think it’s okay to cook pasta in such a large pot you said yes so let me ask you this you ever used a large stock pot

  • I am pure vegetarian..but this looks so healthy & tasty….my son is fond of chicken so i shall try to make this.. this is the easiest receipe i can try for first time.. thankyou for sharing..����

  • Wow just osm… I tried it yesterday & it was soooo delicious… and hats off to u for sharing such an easy & energy saving recipe… though it looks like a normal chicken recipe but its taste is so different from those simple chicken recipes. I’m very happy to learn this fantastic recipe… ��U have got a new subscriber

  • imagine putting in the chicken before the onions to cook LOL

    EDIT* imagine putting in the chicken before broccoli to cook and the pasta.. how overdone is that chicken LOL

  • I have a question regarding this recipe In this particular video you have said “cook the marinated chicken for 10 min with cover”, but I think that only in 10 mins the chicken will not be ready. It may take 30 mins to1 hr or sometimes more time. If we cook it for only 10 mins the chicken will not be ready to eat. Please give me a solution for this problem. regards

  • Thank you for this video… I’m in quarantine and barely have any idea what to cook. Didn’t want the chicken to go bad. �� Virtual hug, everyone..

  • Not kidding. I have tried many recipes from youtube and this is the first one which turned out to be perfect. (others were semi-edible or less). Thanx alot ��

  • In kerala(malabar area)we used to make chicken curry adding coconut and all.. and this taste exactly the same… am more nd more love with this recipe and its sooo easy to make. Thank you so much ����

  • My dad works for one of Gordon Ramsey’s restaurants as a chef he also know how to make it and he would say this looks so bad just get 2 pieces of bread and put it on there and eat it (idiot orange chicken)

  • This recipe is so wrong at so many levels. Find this on Youtube “How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
    ” Try this and thanks me later.

  • I just made this.. It’s tasty..but salt is in excess instead of 1 tsp of salt for marination,I put 1 tbspn of it. What should I do to nullify this? Please help