Made the whole package of drumsticks with 3 different sauces to freeze then shred for meals later. We did have a couple that night for dinner but the way these are prepared they are done more for flavor and texture of the meat later. If cooking a package of drumsticks for a party skip the brine step and cook at a higher temperature like 300° for shorter time and you will get that perfect bite through skin.

This is a all purpose way to get juicy moist chicken breasts. The chicken is cooked on the bone with skin and taken out when just done and allowed to rest to finish cooking. This is the way I cook chicken for chicken salad or any recipe that calls for cooked chicken.

This is my fiancé's recipe. My favorite fried chicken recipe of his. Probably because he uses my favorite seasonings in this one. He has a few different fried chicken recipes, but this one is the best in my opinion. I love it! Thought I would share.

I had previously made delicious fried chicken with ginger using cheap breast meat, but because my son doesn't like ginger, I wanted to try making it with spicy Doubanjiang.In order to prevent the breast meat from drying out when cooking, be sure to cover the chicken with katakuriko potato starch flour and sauce (the ingredients marked with ).The flavours infuse themselves in the meat, which becomes even more delicious! Recipe by Mimicchi kasan

This recipe produces incredibly juicy chicken. The chicken is smoked low and slow then taken out of the smoker to finish cooking covered from ambient heat. The results are amazing. The rubs are spicy but provide a ton of flavor!

Stole this one from someone else but I’m sure they won’t mind if I share the goodness! This can be done on the grill as well but I haven’t tried that yet, as our grill is not tall enough. This is hands down the juiciest chicken you will ever taste. You can omit the butter if you want, I just use it to crisp the skin up real nice.Forgot to mention if you have leftovers, you can pull the meat off and use it for many other recipes later on! (Including my Mostly Homemade Chicken Noodle Soup and Chicken Crack.)

I really like Bourbon Chicken and you can make this at home in the time it would take to drive and get the carry out. I like spice so I also add a few shakes of more spice seasoning to my pasta.

I watched a recipe from a cooking channel called New Scandinavian Cooking, and the technique grabbed my interest. So you pan-fry pieces of chicken in medium heat while adding a circular, thick stone on top of them. That way, the chicken would cook faster. I used that method (I used a thick circular marble about 20 cm in diameter) and it took about 10 minutes. The result is tasty and yummy! I modified the original recipe according to our preference.

I rearranged my usual recipe "Savory Chicken Breasts with Salt Marinade"that uses 2 breasts and made it using 3.Adjust the grated garlic, ginger, and shichimi chili pepper based on your tastes. Heating up the stored frozen pieces in the microwave for your bento lunchbox will really help on busy mornings. Recipe by Hokkori-no

I had leftovers from making my previous recipe, Summer Tenderness with Vinegar, Stewed Chicken Breasts,so I decided to make a simple version that was bento friendly and easy-to-freeze.By making the [Salted Chicken Style Marinade], and cooking with it, the chicken will turn out tender.In Step 6, taste the sweet vinegar sauce and adjust it with sugar till ti reaches your desired level of sweetness. When putting it in a bento, make sure the sweet vinegar sauce doesn't leak out. For 2 chicken breasts worth. Recipe by Hokkori-no

It was delicious!! I did have to leave it in the oven longer because I used 3 regular sized chicken breasts though. Yumm!! :)

I wanted to make a quick dish without marinating or frying the meat!You don't need a pressure cooker. Put together all the ingredients and simmer. It is so easy.It was a big success as my husband and 2-year-old boy loved this dish. I just used the usual ingredients I have at home.They are tasty even when cold. Good for your lunch box.Adjust the amount of the seasonings to suit your taste.You can also use a frying pan, but the sauce coats the drumettes better in a pot.Use grated garlic, if you like (adjust the amount to suit your taste).At Step 3, reduce the sauce without covering with a lid. Baste the chicken all the time (do not let it burn!). Recipe by Emimafin