8 Easy and Delicious Chicken Recipes / 8 Ways to Cook the Tastiest and Juiciest Chicken Ever

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In our today’s menu you’ll find awesome delicious chicken recipes! We know the secrets that will help you to cook the tastiest chicken ever! These recipes are so easy! Try them.

1.Chicken wings with mango sauce
● 3 chicken wings
● 1 ounce of pepper mix
● 1 ½ ounces of mango sauce
● salt
● herbs
● 3 ½ ounces of egg wash
● 3 ½ ounces of flour
● 1 ½ ounces of bread crumbs
Season chicken wings, coat them with flour, egg wash, and bread crumbs. Deep fry them at 300 °F for 7 minutes. Pat it dry with a paper towel and serve with mango sauce. Decorate with micro green.

2. Chicken veggie roll
● 17 ounces of chicken breast
● 3 ½ ounces of bell pepper
● 1 ½ ounces of tomato
● ¾ ounce of spinach
● 1 ounce of tree mushrooms
● ½ ounce of garlic
● rosemary
● ½ ounce of olive oil
● ¾ ounce of tomato paste
● 1 ½ ounces of teriyaki sauce
● 5 ½ ounces of risotto
Pound chicken breast. Put veggies inside, roll it with plastic wrap. Boil for 20 minutes. Remove the wrap, fry it in a lot of butter. Serve it with risotto and teriyaki sauce.

3. Chicken leg confi with kidney beans and mashed carrot
● 3 ½ ounces of mashed carrot
● 3 ½ ounces of kidney beans
● 12 ounces of chicken legs
● rosemary
● cumin
● black pepper
● salt
● bay leaf
Marinate chicken legs in spices for 24 hours. Then cook for 1 and a half hours at 175°F. Pat it dry with a towel and serve with a side dish.

4. Chicken with polenta and fried mushrooms
● 3 ½ ounces of parmesan polenta
● salt
● smoked paprika
● grill seasoning
● ½ ounce of honey
● ¾ ounce of soy sauce
● 1 ounce of olive oil
● 17 ounces of chicken breast
● 5 ½ ounces of chicken leg
● 1 ounce of tree mushrooms
● 1 ounce of brussels sprouts

Sauce
● 5 chicken feet
● 1 ½ ounces of red onion
● 3 ½ ounces of carrot
● bay leaf
● garlic
● 1 ½ ounces of sweet pepper
● ¼ ounce of scallions
● pepper mix seasoning
● 3 ½ ounces of wine
● 1 ½ ounce of soy sauce
● 4 cups of water
● rosemary

Cover veggies and chicken feet with water. Cook for an hour and strain. Marinate the chicken breast and the leg, fry on a grid at 355°F.
Slice it, serve with polenta, mushrooms, and brussels sprouts.

5. Pomegranate sauce chicken
● 1 pomegranate
● half a teaspoon of red pepper
● half a teaspoon of black pepper
● half a teaspoon of basil
● half a teaspoon of nutmeg
● 1 teaspoon of cane sugar

Squeeze juice out of a pomegranate. Bring it to boil and add spices, black and red peppers, basil, and nutmeg. Cook it so it thickens. Coat a chicken with the sauce, sprinkle with garlic and rosemary. Let it marinate for 30 minutes. Fry on a grill until golden brown. Serve it with shoestring fries.

6. Sweet and sour sauce chicken legs
● 3 chicken legs
● ¾ ounce of ginger
● ¾ ounce of garlic
● 1 ounce of sunflower oil
● 1 teaspoon of black pepper
● 1 teaspoon of salt
● 1 teaspoon of garlic mix
● 3 ½ ounces of soy sauce
● 1 ounce of vinegar
● 3 ½ ounces of ketchup
● 1 tablespoon of honey
● 1 bell pepper
● 1 red onion
Sprinkle a chicken leg with salt, black pepper, fry in a pan until golden brown.
Mix soy sauce with vinegar, ketchup, honey, garlic, and ginger. Fry onion and bell pepper in a pan. Add in the sauce, and the chicken leg after it boils. Stew it for 30 minutes. Serve with fried sweet potato.

7. Roasted chicken breast with cheese, sun dried tomatoes and spinach
● 1 chicken breast
● 3 ½ ounces of sun dried tomatoes
● 3 ½ ounces of mozzarella
● 3 ½ ounces of feta cheese
● 1 ½ ounces of spinach
● 2 teaspoons of pepper mix
● 1 ½ ounces of honey
● 1 ½ ounces of mustard seeds
● 1 ½ ounces of melted butter

Divide a chicken breast in half. Cut the top part. Open it up, sprinkle with spices. Put inside mozzarella, feta cheese, spinach and tomatoes. Close it and coat it with honey, butter, and mustard sauce. Roast it for 40 minutes at 320°F.

8. Bacon chicken breast
● 10 ounces of chicken breast
● 6 ½ ounces of bacon
● 1 ½ ounces of basil
● 1 ounce of garic mix

Cut chicken breast into pieces, sprinkle with spices and salt. Wrap a piece of chicken in bacon and add a basil leaf. Put it onto a skewer. Bake at 320 °F for 35 minutes. Serve with roasted asparagus and cherry tomatoes.

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