6 Easy And Yummy Chicken Recipe Ideas To Try At Home

 

 

W

ith another Saturday just around the corner, like most people, you probably spend the day organizing your food for the whole week. Special fried rice and chicken, spaghetti bolognese and chicken, seafood okra and chicken… everything else and chicken! Isn’t it interesting how chicken is a regular in every meal? God bless that two-legged deliciousness. As we near the weekend, perhaps you may need a few new easy and yummy chicken recipe ideas to vamp up your pallet options.

 

Check out 7 flavorsome chicken recipe ideas to try at home… 

#1. Chicken flautas

 

This easy chicken recipe comes courtesy of Delish and consists of shredded chicken wrapped in flour tortillas and then pan-fried. According to Delish, “flautas are somewhere between taquitos and chimichangas.” 

Ingredients

• 2 cups shredded, cooked chicken
• 1/4 cup canned, chopped green chiles
• 1 cup shredded cheddar
• 1 cup queso blanco (or crumbled feta)
• 1/2 tsp. kosher salt (omit if the chicken is already seasoned)
• 2 tsp. hot sauce, optional
• 10 7″ flour tortillas
• 1/2 cup vegetable, canola, or other neutral oil
• For serving: pico de gallo, sour cream, and guacamole

Process

• In a large bowl, combine chicken, chiles, cheese, salt, and hot sauce (if using).
• Lay 1 tortilla down on a work surface. Spread a heaping 1/4 cup of the chicken mixture onto the bottom third of the tortilla. Roll up tightly and place seam side down on a plate. Repeat with remaining tortillas and filling.
• In a 10” skillet, heat oil over medium-high heat until the temperature reaches between 350-375 degrees F.
• Add 3 of the flautas to the oil, seam side down. Cook, turning every 30 to 60 seconds, until golden all over, about 2 to 3 minutes.
• Transfer flautas to a large paper towel-lined plate or baking sheet. Repeat with remaining flautas.
• Serve immediately with pico de gallo, sour cream, and guacamole.

#2. Crispy fried chicken sandwich

 

Courtesy of Easy Chicken Recipes, this fried chicken sandwich is also called Popeye’s knock-off and we totally get why. It is crispy, juicy, and rich in flavor. Plus it’s super easy to make! So why not make it this weekend and make everyone hail your culinary skills? 

Ingredients

FOR THE CHICKEN

• 4 boneless, skinless chicken thighs
• ½ cup buttermilk
• 1 teaspoon hot sauce
• 4 teaspoons kosher salt divided (1 tablespoon + 1 teaspoon)
• Oil for frying, preferably canola oil
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika

FOR THE SAUCE

• ½ cup mayonnaise
• 1 teaspoon smoked paprika
• 1 teaspoon hot sauce

ASSEMBLY

• 4 brioche burger buns toasted
• Bread and butter pickles
• 1 cup thinly sliced cabbage

Process

• Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate for at least 4 hours or up to overnight.
• Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
• In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika.
• Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
• Fry two pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
• Make the sauce by combining all sauce ingredients in a small bowl.
• Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.

#3. Air fryer chicken breast

 

 

Would you rather have your chicken crunchy and yummy without a single drop of oil? That’s what’s up. This air fryer chicken is the absolute truth.

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 3/4 cup panko bread crumbs
• 1/3 cup freshly grated parmesan
• 2 tsp. lemon zest
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper
• Kosher salt
• Freshly ground black pepper
• 2 boneless skinless chicken breasts

Process

• Place eggs and flour in two separate bowls. In a third bowl, combine panko, parmesan, lemon zest, oregano, cayenne, salt, and pepper.
• Dip chicken into flour one at a time, then into the eggs, and then into the panko mixture, pressing to coat.
• Place in an air fryer basket and cook at 375° for 10 minutes. Flip the chicken, and cook for another 5 minutes until golden and the chicken is cooked through.

#4. Alfredo chicken

 

 

If you’re heavy on creamy then the classic Alfredo chicken recipe is for you. This ultimate comfort food will take you out of a dinner rut in 30 minutes or less.

Ingredients

• Chicken breasts, chicken strips
• Fettuccine pasta
• Olive oil
• Heavy cream
• Garlic
• Parmesan
• Parsley
• Lemon juice

Process

• Wash chicken breasts and pat dry. Cut into thin strips.
• Boil fettuccine pasta until ready, then set aside.
• Heat a non-stick pan with olive oil and add chicken strips. Cook on medium heat for 6-7 minutes on each side until golden brown. Remove chicken from the pan when ready and set aside.
• Add minced garlic and sauté for 3 minutes.
• Deglaze the pan with chicken stock, add lemon juice and bring to a boil.
• Add heavy cream, and afterwards, the cooked pasta and chicken.
• Add parmesan and stir until everything is properly mixed up.
• Sprinkle the chicken alfredo with parsley and enjoy!

#5. Chicken broth

 

 

This flavorful soup is your companion on cold days as well as a base for other meals like chicken and rice casserole. Once you have a large quantity in the freezer, there won’t be a shortage of chicken recipe ideas. Note that, this isn’t to be confused with chicken stock as broths are tastier and can be eaten alone.

Ingredients

• Chicken (meat and bones)
• Onions
• Garlic
• Water
• Carrots
• Celery
• Herbes de Provence
• Bay leaves
• Cloves
• Black peppercorns
• Salt
• Soy sauce

Process

• Add the above ingredients into a large stock pot and bring to a boil. Then reduce heat to low and let it simmer (uncovered) for about 2 1/2 hours.
• Carefully remove the chicken from the broth, debone and return the bones to the stock pot.
• Let the broth cook till ready. This is usually when it has reduced by 1/3 or 1/2.
• After it’s done cooking, pour the broth through a strainer to separate the liquid from the other ingredients.
• Refrigerate the broth overnight and remove surface fat the next day.
• Now you can use the homemade chicken broth, or you can freeze it and save it for later. It will keep in the refrigerator for 3 days, and in the freezer for about 3 months.

#6. Honey garlic chicken