Cheap imported frozen broiler chicken is a bit watery, but it can become really tasty with a little bit of prep work.Sprinkling cheap chicken with salt will give it a rich and delicious taste! The meat will take on a bit of a salty flavor, so keep that in mind when seasoning the chicken.You can make the chicken delicious with a little effort! Recipe by Cooking S Papa

Eat lots of chicken and vegetables to prevent fatigue from the summer heat.Browning the kabocha squash and chicken well makes it nice and shiny.The kabocha squash should be sliced around 5mm thick. I used leftover vegetables this time, so I didn't add a lot of vegetables. You could add more vegetables if you want. Reduce the sauce until there is only a little liquid left in the pan. Recipe by Musumedaburu

I really wanted to eat some crispy chi-pai so I tried making some with ingredients that I had at home (in this case, Gaban's jerk chicken seasoning and five-spice) to come up with an Asian-style spicy fried chicken.I tried out a lot of recipes for the seasoning mixture and managed to come up with one that kept the chicken crispy even when cool.Make sure to deep-fry the chicken crisply. The first layer of seasoning should be quite thin, with a thick layer of seasoning added after dipping the chicken in egg.Allow the chicken to sit for a while once coated with seasoning (topping the layer of seasoning up anywhere you have to). Fry the chicken once the coating is nice and moist. For 1-2 servings. Recipe by Homard Ebiko

I combined a couple chicken recipes to make this one simple and easy. For more flavor, make double the sauce, flip chicken halfway, top with more sauce, and cook the rest of the time.

I made a variation of a chicken breast recipe that I found and turned it into a quick summer recipe. The chicken is cooked all the way through so modifying the recipe was easy. Please give these recipes a go as well,and.The chicken will continue to cook via residual heat so put it in the bowl with the juices and cover tightly to ensure that that happens while it cools. Mix the excess fillets with the seasoning and wrap them tightly. Put them in freezer bags, keep them in the fridge, and aim to eat them within a week. Recipe by Mizkan

I made this because I had some leftover chicken breast meat in the freezer.If you let the chicken cool properly before cutting, you'll get much nicer cuts!If you prefer a more western flavor, please check out this recipe for Basil Chicken. For a more Asian-inspired flavor, how about this Tandoori Chicken Recipe? Recipe by Kyokotan

This recipe grilled chicken is marinated with lemongrass herbs and seasoning it has a full flavor of just the right amount of spices.

Delicious with either boneless skinless chicken breast or boneless skinless chicken thigh meat. ( I personally prefer the thigh meat as it is and juicier and has more flavor )

When I was living in Miyazaki for University, there were a number of delicious chicken nanban restaurants around. Through a lot of trial and error in trying to replicate that flavor at home, I finally settled on this recipe.Adjust the amount of vinegar in the marinade to your tastes. My family likes it sour, so we use even more than 100 ml.If you don't have any honey, sugar is OK too. Recipe by Ayako

This is more of a method than a recipe. My objective is to have a smoked flavor, and cooking the chicken wings at a faster rate. This let's you have an excellent smoked flavor, rather than a over smoked bitter flavor.

I originally found the recipe on pintrest it was good but my husband thought it needed more flavor. So the next time I made it I added more seasoning and bbq sauce and it was perfection :) I hope your family enjoys it as much as mine.

I love grainy mustard so I thought up some ways to use it as a main ingredient. Adding a hint of wasabi really brings out the flavor and is delicious! It has a grown-up flavor, yet children can enjoy it too! Please try it out once before Christmas! I'm sure you'll like it!Be sure to prick the chicken well (especially in the case of chicken breast) with a fork and rub in the sake! Also, if you let the chicken sit for awhile after rubbing it, before adding the flour, it will be moist. Mustard goes really well with chicken, so please try it! Recipe by Kougakubu Danshi Daigakusei