#tastychicken

Shoutout to Gary Arnett (Top Right) from Electric Vector for bringing back the old school Tasty Chicken beanie.

Putting chicken breasts in a brine before cooking helps them stay moist and flavorful, which makes the meat tender and juicy.

Ingredients: 4 chicken breasts. 4 cups water. 1/4 cup salt. 1/4 cup sugar. 2 cloves garlic, crushed. 1 tablespoon black peppercorns.

Instructions: In a large bowl, combine water, salt, sugar, garlic, and peppercorns to create the brine. Stir until the salt and sugar are dissolved. Add the chicken breasts to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Remove the chicken breasts from the brine and pat them dry with paper towels. Preheat grill or skillet over medium-high heat. Cook the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165F 75C. Let the chicken breasts rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 16 minutes

A tasty meal or snack is chicken strips that have been rolled in sweet coconut flakes and baked until they are golden brown. It's easy to make these coconut chicken strips, and they taste great!

Ingredients: 500g chicken breast, cut into strips. 1 cup sweetened coconut flakes. 1/2 cup all-purpose flour. 2 eggs, beaten. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray or oil for greasing.

Instructions: Get the oven ready by heating it up to 400F 200C. Salt, black pepper, and coconut flakes should all be mixed together in a shallow bowl. Put flour in a second bowl that is not too deep. First coat the chicken strips with the flour, then the beaten eggs, and finally the coconut mix. The chicken strips should be put on a baking sheet that has been greased with cooking spray or oil and lined with parchment paper. The chicken should be cooked all the way through after 15 to 20 minutes in the oven. The coconut coating should be golden brown and crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Sweet and sticky pomegranate chicken is a delightful fusion of flavors, combining the tangy sweetness of pomegranate with savory soy sauce and honey. This dish is easy to make yet impressively flavorful, perfect for a special dinner or weeknight meal.

Ingredients: 4 chicken breasts. 1 cup pomegranate juice. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tbsp olive oil. Salt and pepper, to taste. Pomegranate arils and chopped green onions for garnish.

Instructions: Soy sauce, honey, garlic, and ginger should all be mixed together in a bowl with a whisk to make the marinade. Salt and pepper the chicken breasts, then put them in a shallow dish or a plastic bag that can be closed again. Cover the chicken with the marinade by pouring it over it. For the best flavor, let it sit in the fridge for at least 30 minutes or up to overnight. In a pan, heat the olive oil over medium-high heat. Take the chicken out of the marinade and set aside the extra marinade. To make the chicken golden brown on the outside and fully cooked, cook each side for 6 to 8 minutes. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a boil, then lower the heat and let it cook for 10 to 15 minutes, until the sauce gets thick. Use the thickened pomegranate sauce to brush on the chicken after it's done cooking. Before serving, top with chopped green onions and pomegranate arils.

Prep Time: 40 minutes

Cook Time: 15 minutes

It's really simple to make these honey-mustard chicken thighs, and they taste great. When you mix sweet honey and sour Dijon mustard, you get a tasty glaze that goes perfectly on chicken.

Ingredients: 6 chicken thighs. 1/4 cup Dijon mustard. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add honey, garlic powder, olive oil, salt, and pepper to a small bowl. Mix them all together. Put chicken thighs on a baking sheet that has parchment paper on it. Spread a lot of the honey-mustard mixture on each chicken thigh. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Slow Cooker Salsa Verde Chicken is a simple and tasty dish that works great in a crockpot. This meal has soft chicken, black beans, corn, and a sour salsa verde sauce. It can be eaten on its own, over rice, or in tacos.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa verde. 1 can black beans, drained and rinsed. 1 cup frozen corn kernels. 1 small onion, chopped. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional.

Instructions: In the slow cooker's bottom, put chicken breasts. Put salsa verde, black beans, corn, chopped onion, cumin, and garlic powder in a bowl. Mix well. Add the salsa verde to the slow cooker and pour it over the chicken breasts. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the chicken is tender and cooked all the way through. When it's done, use two forks to shred the chicken and mix it well with the salsa mixture in the slow cooker. If you need to, add more salt and pepper to taste. If you want, you can serve it hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in the crispy and flavorful goodness of Carla Hall's Amazing Fried Chicken. Marinated in buttermilk and coated with a seasoned flour mixture, this fried chicken recipe is sure to be a crowd-pleaser!

Ingredients: 1 whole chicken, cut into pieces. 2 cups buttermilk. 2 cups all-purpose flour. 1 tablespoon salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon paprika. 1 teaspoon cayenne pepper. Vegetable oil, for frying.

Instructions: Place chicken pieces in a large bowl and cover with buttermilk. Let marinate in the refrigerator for at least 2 hours or overnight. In a shallow dish, mix together flour, salt, pepper, garlic powder, paprika, and cayenne pepper. Heat vegetable oil in a large skillet or Dutch oven to 350F 175C. Dredge marinated chicken pieces in the seasoned flour mixture, shaking off any excess. Carefully place chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry chicken in batches until golden brown and cooked through, about 15-20 minutes, turning halfway through. Remove fried chicken from oil and drain on a paper towel-lined plate. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes