How do you cook Chicken so it doesn't taste like absolute ASS?

Sick of chicken but that's a me problem because I can't cook for shit

  1. 1 month ago

    Start off by saying how you cook yours

  2. 1 month ago

    Chicken breast doesn't taste bad, it's just really bland and tasteless. Just get a good sauce

    • 1 month ago

      What kind of sauces do you guys use?

      I'm thinking about sugar free BBQ

      • 1 month ago

        I like to cook my breast 3 different ways:
        1.) butterfly then marinate in a bag for 1-24 hours with olive oil, onions sauce, pepper, garlic powder and chili powder.
        take it out of the fridge 30-45m before cooking to let it come to room temp then cook on a cast iron pan 3-5m each side until done.

        2.) marinate with oil, garlic, lemon juice/zest, and parsley for 1-3 hours in the fridge then let come to room temp 30-45m before cooking, add to a casserole dish with the marinate and back at 400f until its temped at 155f then let take it out and let it rest for 20m while the residual heat finishes cooking it.

        3.) dice your chicken into 1/4 -1/4 cubes, add salt, pepper, garlic powder then sear them in a pan on high heat, add egg, rice, onion, onions sauce, hoisin sauce and mix. finish it off with green onion and yumyum sauce.

  3. 1 month ago

    Find a Hispanice mix or recipe that you like! Also, thighs tend to be a more flavorful part compared to the breast - they're juicier and more forgiving. breasts tend to dry out very easily and can be overcooked. you can forget you left thighs on heat and they'll taste delicious.

  4. 1 month ago

    If you're burning enough calories then slice it thin and cook it with brown sugar.
    Turn it into protein candy
    t.knower of the secrets of chinese restaurants

  5. 1 month ago


  6. 1 month ago

    Ooof op I don't think I've ever managed to make chicken taste bad
    This is what I do for a nice tasty boneless chicken breast
    >coat a pan with a small amount of high heat oil and bring it to medium heat
    >season liberally with paprika (hot Hungarian, not smoked), salt, and lemon pepper
    >sear on pan until nice color is achieved
    >after you get a light sear on the other side, pour in some liquid (pilsner beer, chicken stock, lemon juice is a good mix) and let that reduce until it's nearly glaze
    >the chicken should be done now and you will have a nice jus / glaze to enjoy with the rest of your meal

  7. 1 month ago

    Sprinkle some store bought seasoning on it. If it's thawed or fresh boneless chicken breast throw it in the air fryer for about 10min (depends on thickness) at 375.

    • 1 month ago

      I recommend air fryer tenders/nuggets, makes it easy and a low cal alternative. I use salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and oregano as my seasonings but I think the first three would do just fine for most people. Breadcrumbs and/or Panko works as the breading but I’ve seen people crush corn flakes or quest chips as a healthier alternative. Just got to make it your own and go from there

      Air fryer OP, it turns out great every time.

    • 1 month ago

      As opposed to seasoning you bought off your Hispanice dealer on the corner

      • 1 month ago

        In my mind I was thinking some sort of easy pre-mixed seasoning, but didn't know how to describe that so settled on trying to point him to the right aisle in the grocery store to see his options.

        • 1 month ago

          It was a joke

  8. 1 month ago

    If you're really clueless about cooking and just want something easy, watch this video.

    I do this all the time when I'm out of ideas for dinner and just want something filling and high protein. I make the chicken, then I make a gravy from the pan. I'll warm up some leftover mashed potatoes (I always have leftover mashed potatoes in the fridge) then use whatever I have at the moment as another side. Usually like some asparagus or whatever.
    The point is that it's a very versatile "recipe" that can be expanded upon however you want.

  9. 1 month ago
    • 1 month ago

      throw cut up chicken into an electric pressure cooker, cover it in this delicious marinade, let it cook then shred that shit up then put it over rice or in a tortilla or w/e
      that's some good eatin

  10. 1 month ago
  11. 1 month ago

    Mix it up a bit, shredded chicken salad is good.
    Skinless, boneless chicken thighs are so much better, although they're about a dollar more a pound.

  12. 1 month ago

    >preheat oven 425 degrees
    >buy whole chicken
    >cut in quarters
    >take one wing and one thigh and drumstick still attached together and one breast
    >pat dry
    >drizzle light olive oil
    >season with iodized salt (not sea salt), pepper, garlic powder, and paprika
    >optional, cut up some herbs thyme, rosemary, etc and apply before seasoning
    >heat cast iron and add a little olive oil
    >cook all pieces skin side down until skin is brown (usually a couple minutes)
    >turn off heat
    >flip all pieces over so skin side up
    >take cast iron and bake in oven for 15-20 minutes
    >serve with potatoes, rice, etc

    • 1 month ago

      Only season on skin side. Wipe up excess seasoning with bottom of chicken pieces. Learn to cut the bird especially when separating the drumstick from the thigh. I always cook it in one piece and then separate after cooked. Meal takes 30 min top. Juicy chicken. Can serve with many different sides and sauces. You could even season lightly with salt, pepper, and garlic powder, and then finish it off with any sauce of your choosing in the oven on broil for a couple minutes. Some chicken give me gas though. I usually buy heritage chicken.

  13. 1 month ago

    Pan-sear chicken breast. First pat dry, then salt, pepper, highish- heat, flip when a side turns golden brown. Baste for the last minute or so. Let rest.

    It's all about knowing what heat to use and how long to cook under it. White meat tastes bad when it's over cooked.

    Chicken thighs are MUCH easier, and have just a bit higher fat, they're perfect for bulking.
    It's almost impossible to over cook thighs.

  14. 1 month ago

    Fry with butterchicken sauce and broccoli
    Works for me

    • 1 month ago
  15. 1 month ago

    >oven to 425f
    >cover chicken breasts with olive oil on a baking sheet lined with foil
    >top with liberal amounts of salt
    >chili powder or paprika or something
    >garlic powder
    If you NEED to use one of those bullshit premade seasonings cut down on the extra salt you put on it.

    Bake for 18 minutes. It'll be juicy and delicious, I promise.

  16. 1 month ago

    I can literally just put salt on it and it'll taste good, what the fuck are you guys doing to your chicken?
    are you buying the discounted value brand and overcooking it to shit?
    here's how even an idiot can cook chicken breast:
    >take it out of the fridge
    >let it warm up to near room temp
    >butterfly it
    >put seasoning on it
    >heat a pan on the stove at max heat for like 2 minutes
    >flick some water on the pan. if it bounces you're good to go
    >add oil, should spread around easily
    >bring down the temp to around medium heat, might take some experimenting here
    >add chicken
    >don't touch for 3 to 4 minutes
    >flip chicken
    >don't touch for 3 to 4 minutes
    >check internal temp
    >keep heating it up on a slightly lower temp if it hasn't reached 160 yet
    >let it cool on your cutting board or wherever
    >eat it
    don't forget to turn on the hood fan

    • 1 month ago

      yeah if you pan fry breasts then you want to butterfly it to thin pieces so you don't overcook it. don't really need to get to room temperature. just pat dry, season, olive oil, cast iron.

      Lots of ways to cook chicken. Pan fry, bake, breaded, bbq, stir fry, etc.

  17. 1 month ago

    >I can't cook for shit
    What exactly does being a shit cook have to do with chicken breasts anon?

    You can make shitty meals from any type of protein.

  18. 1 month ago

    Just salt it... What's with Americans and complaining about how chicken breast tastes?
    You must have some really poor quality chicken.

    • 1 month ago

      >You must have some really poor quality chicken.
      Our food isn't even real.

      Fucking chinamen eat better than us

    • 1 month ago

      When someone here says stuff like OP there's a real chance they're legit boiling the chicken with no salt or seasoning whatsoever.

  19. 1 month ago

    First off eat thighs not breasts. Season bbq and serve over rice with vegetables. Infinite possibilities.

    • 1 month ago

      buy whole chicken and leave the skin on the breast. breasts are good in all sorts of things. stir fry, quesadilla, salads, etc.

      • 1 month ago

        Idk why it’s so hard to find breast with the skin still on them. Once a month or so I’ll go to a local farm and get a whole chicken to roast. It’s so much better with a crisp skin.

  20. 1 month ago

    >freeze chicken for hour
    >slice it pretty thin not too crazy thin
    >chop garlic and ginger
    >add onions sauce, brown sugar, some sesame oil and a lil baking soda
    >marinade all that for like 2 or 3 hours
    >fry in a pan
    Eat with veggies served over rice

  21. 1 month ago

    Tonight I brined skinless chicken breast for an hour.

    Covered in olive oil, then paprika, then threw it on the grill. Best chicken I’ve made in a long ass time.

  22. 1 month ago

    I just slather the breats with seasoning + yogurt + tomato sauce or olive oil and let it marinade in the fridge, just bake it in the oven till it's 160~ internal and wait for carryover cooking

    eat it with rice + more yogurt + a hardboiled egg + green beans

  23. 1 month ago

    I recommend air fryer tenders/nuggets, makes it easy and a low cal alternative. I use salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and oregano as my seasonings but I think the first three would do just fine for most people. Breadcrumbs and/or Panko works as the breading but I’ve seen people crush corn flakes or quest chips as a healthier alternative. Just got to make it your own and go from there

  24. 1 month ago

    you're overcooking it if it's bad.

  25. 1 month ago

    I literally just lightly salt it and cook it on olive oil, then add sliced bell pepper when the chicken breast is almost cooked.
    I wouldn't say it taste delicious, but it also doesn't taste bad.
    That's what I eat everyday for lunch and its my main source of protein.

  26. 1 month ago

    >if baking, marinate well in Hispanices, sauces, a bit of oil
    >if cooking on a pan, be sure to Hispanice the chicken well, rub it in good. Make sure the pan is hot, cook until done, don't overcook or it'll suck

  27. 1 month ago

    Usually I'll just cook it in a store-bought sauce, or make some breaded tendies with the air fryer. There's lots of different sauces like curry sauce, teriyaki sauce, gochujang etc. just pick one that you like and serve over rice

  28. 1 month ago

    Stop eating breasts and start eating thighs retard. I just steam them with broccoli.

  29. 1 month ago

    I fillet the breast and stuff it with onion/chorizo/cheese (sometimes), cover the whole thing in onion powder and paprika and salt, and air fry 'em

  30. 1 month ago

    idk I just bake them with salt and some random Hispanices and they always come out great
    what are you people doing wrong

  31. 1 month ago

    For me, garlic and red pepper flakes do the trick. Just pan sear them with some olive oil so they don't burn and cook them for 3-5 minutes (mid-high heat) on each side depending on how thin they are

  32. 1 month ago

    Just make it Fajita Style. Fry it in butter.

    You put Garlic, Onion, Chili Powder, with some Turmeric, Salt, Pepper, and add the onions and peppers.

  33. 1 month ago

    marinate + oven

  34. 1 month ago

    >bake in oven plain
    >cut up and put on bread
    >slather in store bought buffalo sauce
    Tasty and balanced.

  35. 1 month ago

    Turn it into Satay. My grandma taught me how to do it and it's great.

    • 1 month ago

      This guy fucks.

      Also, just use greek souvlaki marinade. Still going strong for like 3000 years:

      4 boneless chicken breasts (approx. 1 kg/35 ounces)
      4 tbsps olive oil
      juice of 1 lemon (3 tbsps)
      1 clove of garlic, minced
      2 tbsp dried oregano
      salt and freshly ground pepper

      Marinade for a few hours and grill on skewers. Or in the oven 22 mins @ 425.

      good luck homosexual!

  36. 1 month ago

    Buy thighs, way tastier and way easier. Breasts are tricky to get just right

  37. 1 month ago

    Marinate it you retard

  38. 1 month ago

    Just eat turkey instead

  39. 1 month ago

    Season with garlic powder and pan-fry thin in some olive oil, gorgeous

  40. 1 month ago

    >season chicken with salt and pepper
    >get a pen really hot
    >put some cooking oil, fat or ghee into it
    >sear chicken on both sides to get a nice brown crusting
    >put some water in pen and a lit on top and steam until cooked through

    tender & juicy chicken with a lot of taste
    can try other season blends to mix it up

  41. 1 month ago

    What kind of food do you like? What's the best chicken you've eaten?

  42. 1 month ago

    I stopped eating chicken

    Its full of shit, its hard to find chicken that hasn’t been fed to the point of their legs breaking and having to live in their own shit

    I found a farmer that sells legit beef and lamb

  43. 1 month ago

    Marinate with salad dressing and grill. Check it with a thermometer so you don't overdo it.

  44. 1 month ago

    >Pic related
    >Oven at 450f for 15 min

  45. 1 month ago

    >tfw getting the rotisserie chicken at sams club/costco
    >already cooked and seasoned
    >cheaper than just buying a whole raw bird
    lmeo at you nerds. even if you can't cook you can just buy the fucking thing

  46. 1 month ago

    I really need to get a cheap stainless steel pan with some depth, i'm tired of cleaning up splatter everywhere.

  47. 1 month ago

    I'm not a nuritonist, so I don't know how it affects Maccros but...
    I'm about to give out a secret, a French Culinary Secret .... how to make almost every dish taste better : .... CREME FRAICHE !

    There isn't a real translation in English.
    Translators give me "Sour Cream" as closest translation, but it's not sour cream, its he main ingredient that you use to make sour cream.

    Basically, if you cook anything in a pan, usually it's protein, like Chicken, once you're done cooking, just hrough a large spoon of Creme Fraiche into the still-hot pan, and it immediely makes you a sauce, out of the juices, the fats and the burnt stuff that's left in the pan when you're done cooking the chicken or whatever else you were cooking in the pan.

    Creme Fraiche unironically turns bland food, like Chicken + White Rice into a gourmet dish, and literally requires Zero Skill, appart from turning the hat off of the pa whn you throw it in, so as to not burn it.
    It's hands down the best ingredient for making a Sauce on the fly.
    Just throw that shit in the hot pan with your protein whn you finished cooking it. Just make sure to turn off the heat before you do, otherwise it will dry up.

    Here's a few links, ressources on this Creme Fraiche.

    And "Escalope à la creme" is the dish I learned to use this from.
    Here's a link for that too.

    It's better to do this with white meats, rather than red meats, but be creative.
    The entire point of Creme fraiche is to experiement.

    Just add a little seasoning into it, salt, pepper, Hispanices, herbs, even Lawry's Season sal would do the trick, and VOILA now you've unlocked a French Culinary secret and can turn almost any common dish into a gourmet delicacy.
    Try this and thank me whenever.

  48. 1 month ago

    bell peppers, onions, salt, pepper, and garlic

  49. 1 month ago

    brine it for a few hours.
    marinade it for 30min-1hr
    grill or air fryer for best results. med/hot pan with lots of butter if you have to use the stove.

    aint nothin a little tony chacheries cant fix anon.

  50. 1 month ago

    either butterfly or flatten out the chicken so it cooks more evenly.

  51. 1 month ago

    Sometimes I will shred mine and then toss in Frank's Buffalo sauce, which is surprisingly low calorie.

    Tastes great and goes well with lots of other things that may have been mentioned here. I put it in a low carb tortilla with mozzarella for a tasty quesadilla.

  52. 1 month ago

    >wash your chiken
    >put ginger,garlic,salt,black pepper,cilantro,red papikra.
    >place it in fridge for some time to get the flavor
    >take it off to cook it with butter, or non adherent pan.

    No so hard anon.

    • 1 month ago

      >wash your chiken
      skip this bit unless you want to splash your entire fucking kitchen in bacteria

  53. 1 month ago

    2 tbsp onions sauce
    1 tbsp worcestershire sauce
    1 tbsp evoo
    1 tbsp honey
    1 tbsp dijon mustard
    2 tsp cumin
    1/4 tsp cayenne
    1 lime's juice + zest
    6 cloves of minced/pressed garlic

  54. 1 month ago

    didnt read everyones responses so dont know if someone said this, but your supposed to make it taste bland like shit so you eat less. Thats the issue with food nowadays it all tastes too good. burn that chicken, undercook that rice youll shred weight like never before, try it.

    • 1 month ago

      >has to make the pleasures of life into misery because of no self-control
      so sad, NGMI

  55. 1 month ago

    Dice them up, pour sauce or Hispanice on them, and fry them in a pan.

  56. 1 month ago

    Roast an entire chicken and make gravy. Then use leftovers for tacos or whatever

  57. 1 month ago

    I bake it in a steel camping bowl in my toaster oven. I pour a teaspoon of hot sauce over it, and I sprinkle salt, pepper, lemon pepper, poultry seasoning mix (sage, parsley, oregano, etc) on it. Occasionally I cook it with rice in a rice cooker, which adds chicken flavor to the rice. Literally just put it in there with the rice and Hispanices on top.

    It doesn't take much thought.

  58. 1 month ago

    I use this chef's poke technique. Raw chicken breast is super floppy, cooking it a few minutes on each side until it firms up and doesn't get any firmer gives me an extra juicy breast.

    • 1 month ago

      Just use a food thermometer, nagger. Guessing is for retards.

  59. 1 month ago

    Just marinate it you worthless fuck.

  60. 1 month ago

    For the last 6mo or so most of my chicken is halal chicken thighs from costco. They bleed it, and say a prayer over it... and it's easier to handle than other varieties. The included fat helps w cooking and flavor.

    Staple Hispanices : Salt+pepper+garlic powder+ onion powder.

    I made some really good chicken the other day. I diced it, and then tossed it in some mixed up egg. then i breaded in a mixture of corn starch + flour. It came out very tasty and like something you'd get from a chinese restaurant.

  61. 1 month ago

    marinate it in chipotle peppers in adobo sauce. It's down the Mexican aisle, in a small tin can. Take out the next day, put on salt and pepper. Grill it. Grilling it is important, the char in particular really adds flavor.

    It's simple, and requires you to just rotate chicken everyday.

    • 1 month ago

      this, if you can handle a little Hispanice. personally just bake mine after coating on 400 in the oven until done. do not cook on stove super low smoking point.

  62. 1 month ago

    slice it in cubes, salt and stir fry for little bit, add curry+paprika (or any Hispanice you like), water (and cream if you want), let it boil until the sauce is creamy.(you can throw veggies here and everything togheter)

  63. 1 month ago

    Allow me, since just a few hours ago I made the greatest dish of my life:

    Chicken breast söiced and throw it in a pan with olive oil (its worth the 90 cals). Add 2 cloves of garlic. Add one half green and a half red bell pepper. Season with salt, black pepper, and dried thyme. Simultaneously boil pasta and oregano and salt to the water. A few minutes later add 2 spoons of tomato puree, one tomato sliced, 200g of 0.5% fat milk, and the thing that brings the dish together, 100g of cottage cheese. Add the pasta to the pan with the chicken and sauce. On low heat let the the goodness sot until the sauce has become thick and most absorbed by the pasta. Enjoy

    • 1 month ago

      Thanks bro

  64. 1 month ago

    >place desired amount of chicken on tin foil
    >pour nandos medium marinade shit on it
    >wrap chicken & marinade in foil
    >place on baking tray in oven for ~40mins
    >comes out nice and moist and tasty

  65. 1 month ago

    I marinate it in a concoction I made. The concoction is all put into a big ziploc bag then you put your chicken in there, then pan sear. Concoction is: Chimichurri, 1 or 2 lemon squeezed and then put inside bag, some more olive oil. You can also add some onions sauce or some orange juice/any citrus. Let that shit sit at least hour, then pan fry until it’s pretty dark brown. Good as fuck and easy.

    • 1 month ago

      Meant to say Onions sauce, not onion sauce.

      • 1 month ago

        Fuck. Onions sauce.

  66. 1 month ago

    If you're a lazy bastard like me you can just
    >microwave it (covered so it doesn't explode)
    >add a bit of water, salt/pepper to taste, AN EMULSIFIER LIKE LECITHIN OR XANTHAM GUM (won't work without this)
    >immersion-blend it until it's smooth
    >throw in some canned veggies/mushrooms of your liking
    it's not gross at all, just tastes like a thick savory stew if blended properly
    takes under ten minutes and the only thing to clean is the blender, which can be rinsed off, and a single bowl

  67. 1 month ago

    Laziest most effective method:
    >Least supervised time
    >Hardest to fuck up
    >Fastest to eat
    >Basically no added calories.

    Get a huge ass instant pot
    Fill with 10 lbs of chicken breast and a cup of broth
    Pressure cook 5 minutes a pound, 8 minutes a pound if frozen on high (so 50 minutes or 80 minutes for this weight)
    Allow pressure to release naturally
    Put in an electric hand blender and it'll shred in under a minute.

    Shredded chicken is the easiest to eat and also reheat. For retards who don't know the instant pot is a totally unattended cook so it's not something you actually need to monitor

  68. 1 month ago

    I keep mine in a gallon ziplock bag marinading in zesty Italian dressing. I prefer thighs. Cook them in air fryer. Eat with a little franks buffalo and blue cheese. It’s idiot proof.

    • 1 month ago

      >idiot proof
      >uses air fryer
      you got that right

  69. 1 month ago

    The best I've ever made it was making nuggets in the George foreman grill

  70. 1 month ago

    my recipe
    >bath in salted water for 5 minutes
    >coat in extra virgin olive oil
    >paprika + lemon pepper
    >or basil if u want. or any of those chicken mixes you can get at krogers
    >400 degrees, 20-24 minutes (depends if you want it crispy or not)

    boom. been doing that. in fact going to do that tomorrow to make my chicken. if that doesn't have enough zest for you put cheese over it.

  71. 1 month ago

    Slice onions, fry them in coconut oil salt and pepper till soft then through the chicken in, brown the sides then dump in onions sauce and cover till it's done. You can put sliced potatoes in at this stage and they'll steam at about the right rate. You can modify this by adding sour cream, mustard powder and an egg to make it more like stroganoff. But this basic procedure works well and isn't limited to the ingredients I mentioned.

  72. 1 month ago

    >remembering how my mother only ever cooked chicken breasts, one of the hardest meats to cook properly
    >refused to ever even try thighs
    >couldnt cook so it would always just be super bland ans also overcooked

    if you dont know how to cook, dont cook fucking chicken breasts

    • 1 month ago

      Women just shouldn't cook.

  73. 1 month ago

    Don't overcook it so it doesn't get too dry

  74. 1 month ago

    One of my favorite recipes in college was to dump a bunch of chicken breast into a slow cooker with some low cal salsa.

    Keep it on low heat for 6 hours, pull and shred.

    Basically pure protein - great in tacos and quesadillas, or even over rice!

  75. 1 month ago

    Salt, Pepper, vegetable oil.
    On occasion I'll mix the vegetable oil with butter to liven the taste of the chicken a bit more.

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