How much do you trust me? Have I ever steered you wrong with food? NOPE! So, I don’t want to hear any gripes about the key ingredient in the recipe, okay? Good. Now, keep scroll to for the best chicken thigh recipe ever. I’m not exaggerating.
This is the recipe you turn to when you’ve had a hard day, want some comfort, but don’t feel like looking at the kitchen. Take out just won’t do. You crave “REAL FOOD”! If you can relate to any of that, keep reading.
Trinity IS necessary
A good, full gravy needs the Trinity! The onions, bell peppers, and celery have to be finely chopped and smother in butter. Sauté it low and slow until they almost melt and release a ton a huge! That’s the foundation!
Stir Dat Roux, Sha!
I really need you to get over your fear of making a roux! There’s nothing to it! The gravy packs are cool. But, the flavor from making it homemade is unmatched. Here are some tips:
Use a heavy bottomed pan. Cast iron or Magnalite are my favorites
Keep the heat at a medium setting. Many will say you need high heat for a roux. Nope. Keep it steady for your nerves. Takes a little longer, but you’ll get there safely.
DO NOT LEAVE THE STOVE! Chile, let that phone ring and the baby cry.
Use the chicken of your choice. I had some tenders in the freezer I needed to use. I just chopped them up and threw them in. Boneless, skinless thighs are my favorite. But, I was NOT going back to the store. It worked!
I know this looks weird. It’s nothing, but a can of Cream of Mushroom soup! I love the creaminess and flavor it adds to this gravy. If you’re not a fan of mushrooms, Cream of Chicken will work just fine.
So, I know this pandemic and quarantine will render countless baby showers this year! And you’re going to need some bomb recipes to serve the shower guests! Cause if I attend a baby shower and the food sucks, I’m taking my gift back! Okay, okay, back on subject. You need my crispy, fried chicken wing recipe!
I purchased the wings already separated. I’m lazy. We know this. But, if you’re less fortunate and have to cut your own, don’t fret. It’s super easy. Just chop at the joints.
Sometimes, you’ll encounter some chicken that was handled by someone like me. And those pieces of bird will still have a few feathers attached. Pluck ‘em! We want our wings hairless.
Spice it Up
This recipe is ridiculously easy! This is crazy. Now, we want to mix up our spice blend. Pour the spice in a bowl and mix with a spoon or something. The end. I know, right?!
This is my favorite part. Not really. That dang flour gets every damn where! Why did I keep it g rated in the beginning only to use profanity at the end? Pray for me. Flour mixture! Yes! Okay, I won’t lie and say that I studied the science of this. I haven’t. This may not even be a real thing. But, I add baking powder and cornstarch to my flour to make it extra crispy! Listen, it works for me. Could be in my head, but just do it cause we’re friends. I love you, too.
Throw that Old A** Oil Away!
Peanut oil. Yep. You need it. Unless you’re allergic. If so, don’t. No, seriously, please don’t. I’d cry. But, I love frying chicken in peanut oil. Again, in my mind, it contributes to the crunch in this chicken. While we’re here, we need to talk. IMPORTANT: THROW THAT OLD A** GREASE AWAY!!! I don’t care what yo mama did. (Mine did it, too. Hey, Ma!) I don’t care what they did! We’re stopping that generational curse! USE FRESH OIL EVERY TIME YOU FRY. YES! Every time. I’m not playing. Don’t argue with me. Thou shalt not win.
Can chicken be sexy? I don’t care. It is. Look at this bird!!! Bless, God! Major key alert: drain the chicken on a wired rack. Leave the paper towels alone. You need that wired rack to circulate the air around the wing and deliver the ultimate crunch! Paper towel draining can lead to soggy wings. Look it up. No, really look it up cause I didn’t, and I want to know if it’s true.
Okay, I think I’ve told you all you need to know. The rest you can figure out from the recipe down there and the tutorial on the You to the Tube. Anyway, I’m tired of typing. Grab the hot sauce. Peace.
Let’s talk food, food. In the South, when we said we want “food, food” we mean real, home cooking. No fast food. We want something we can feel! Something that’s a labor of love. Usually it’s some kind of meat and gravy that has been simmering on the stove for at least an hour. Today, I’m talking Southern style Stewed Chicken. It’s what my ancestors made to fill up their families. It’s relatively inexpensive and goes a long way. Plus, it’s easy to whip up. I’ll show ya!
Did you know that buying a whole chicken and cutting it up yourself will save you some coins? Go price thighs, breasts, and wing separately. Now, go look at how much a whole chicken costs. See? I got this for $4 and some cents. Can’t beat that! I cut it up and seasoned it WELL! One thing that hurts my feelings is under seasoned chicken! It may look like a lot of spice, but I promise you the chicken can handle it. Plus, this is the only time we’ll be adding seasoning in this recipe. The chicken holds the responsibility of flavoring the whole meal. It’s definitely up for the task.
Give it Some Color
Browning the chicken is an important step. Not everyone does this. But, I’m not a fan of soggy skin on chicken. So I brown to add more flavor and for crispier skin. Doesn’t take long. But, the flavor is undeniable.
This is not a quick meal. I turn the pot on low and let it go. Low and slow is the key. We want that gravy thick and the chicken melting right on off of the bone! And that’s exactly what you’ll get with this recipe. My mom always added potatoes to the mix. They soak up so much of that chicken flavor and are so delicious in this dish! It’s optional. But, I’d recommend you try it.
Some serve this over noodles. I prefer it over rice. But, that part is completely up to you. Add a green veggie and some cornbread!
Easy dinners are my thing. And the Crock-Pot makes things even more convenient. My Chicken Spaghetti recipe has been a favorite on the site for awhile. I decided to make it more fuss free by sharing the slow cooker version!
Don’t be afraid! I know this dump and go method looks gross. Trust the process! It all adds to the ease of this recipe. Just pour in the goods, cover it all with a lid, and go on about your life.
Kid approved! This Chicken Spaghetti made in a slow cooker is magically delicious. That was corny. But, this stuff is a life saver for busy households! It stretches and goes a long way. Serve with a veggie and some crusty bread. Dinner is served!
I can’t even tell you how many times I’ve been on the supermarket with zero intentions of buying a rotisserie chicken. But, the smell is irresistible! And I leave with a hot and ready bird everything time. Imagine my excitement upon discovering that I could prepare that same style of chicken at home in my air fryer! Of course, I wouldn’t be Coop if I didn’t make it Cajun style! No worries. It’s not spicy at all.
My air fryer is 5.8 quarts. I try to find a chicken between 3-4 lbs. Although a 5 lb chicken would fit, I find that it’s more difficult to handle. a larger chicken would also increase the cooking time, due to the injected marinade and weight.
There are many inject able marinades on the shelf. But, this brand is my absolute favorite! The flavor is intense without being salty. It’s magical. You can use the entire jar and marinate it overnight without worrying about the chicken being overly salted.
Since the marinade is light on sodium, I can add more spices. My spice blend has just the right amount of everything! The skin of rotisserie chicken is a highlight for me. And this blend of spices compliment it perfectly.
I also use a little bit of the spice mix in some softened butter. This goes under the breast skin of the chicken. White meat of the chicken can be the driest part. This step, along with the marinade, helps ensure that, that won’t happen.
50 minutes produces the perfect whole chicken for me. But, air fryers are different. Be sure to keep an eye on the chicken. This is why a meat thermometer is necessary. Stop and check it often to ensure that it isn’t burning or browning too quickly. If the breasts are browning before the chicken is cooked through, cover the breasts with a piece of foil and continue air frying.
It’s very important to allow the chicken resting time before serving. This will settle those juices. However, this marinade is serious! Even after resting, the juices may spray out when carving the chicken. It’s a good thing! Just warning you before it can be a shock.
Yep. I said the BEST and I ain’t taking that back! My Day 1 Cookies know that I’m not to be trusted around a BBQ pit. So, I have to make as much magic as I can in my oven. And, baby, this chicken is something serious!
Use whatever part(s) of the bird you’d like. Leave the bone in and the skin on. And make sure that you pat your chicken very dry using a paper towel. We want the dry rub to stick to that bird really well.
Oh, yeah, there will be some dry rubbing going on! Pause….sorry. Anyway, I keep my dry rub simple yet flavorful! You can rub it down and refrigerate to marinate it if you’d like. That’s always good. But, if you’re in a hurry, it’ll be just as good if you rub then bake immediately!
I like to bake my chicken in my cast iron skillet. But, a baking dish or roasting pan works too.
Every time my family goes to Chili’s we order at least 3 plates of their Southwestern Egg Rolls! We tear those things up. I had to recreate them at home. And I think I got pretty dang close.
These egg rolls have never been very appealing to me. I’ve only recently tried them for the first time and fell in love! I was a black bean (or beans in general for that matter) fan until I took a bite of these egg rolls.
Chili’s uses flour tortillas instead of egg roll wrappers. The have the perfect texture. To mimic it, I fry the egg rolls until lightly browned. Then, I bake them. This gives them soft yet crisp bite.
And do NOT forget the Avocado Ranch dipping sauce! Easy to make and it just takes these eggrolls over the top!
Finally, we have a fried chicken recipe on the blog! I don’t know what has taken me so long to do this. Fried Chicken is a staple. I don’t like to complicate it. It has to be crispy, juicy, and flavorful! Many fear frying chicken. I tried to make this recipe as easy as possible without skimming on the taste.
It’s allllll about the spices! I don’t use 11. But, my picks get the job done. Not too salty, not to spicy. I think I’ve found a happy medium of flavor blends.
Chicken loves to bathe in buttermilk! It’s the perfect brining liquid for fried chicken. It makes the chicken super juicy! It also helps to lock in the flavor of the spices. Don’t worry if you see some of the spices float. They’ll be plenty left on your chicken.
As for the flour, I like to use self-rising flour. Self-rising flour contains baking powder which makes the chicken crispier. I also add a little cornstarch to bump up the crisp even more! Be sure to coat the chicken very well. I use a batter bowl. But, a brown paper bag still works. Or just dredge the pieces in a shallow bowl. Be sure to shake off the excess.
I deep fry my chicken. Dark meat takes longer to fry than white meat. And pan frying takes a little longer than deep frying. You want it cooked all the way through. But, you don’t want to overcook it. The chicken has a way of telling you when it’s done. The pieces will float and rise to the top of the grease’s surface. The fry sound will be quieter when the chicken is ready to take out. You can drain it on paper towels or a wired rack.
Fried chicken is a crowd pleaser indeed. Cover it in hot sauce and grab some Bunny bread. Guaranteed to have your craving satisfied!
1 1/2TBSpoultry seasoningI use Chef Paul’s Poultry Magic
1TBSAccentoptional don’t tell me anything about MSG’s!
Remove excess fat from chicken and place into a bowl.
Mix the spice blend together and sprinkle half of it on the chicken
Rub the spices into the chicken evenly
Pour the buttermilk over the chicken (it’s okay if the spices float in the milk. Chill out.)
Cover the chicken and refrigerate for at least 4 hours. (Overnight is cool too.)
Pour the flour, cornstarch, and remaining spice blend into a bag, batter bowl, or shallow baking dish.
Remove the chicken from the buttermilk and shake off the excess. (Don’t rinse the chicken, Crazy!)
Add the chicken pieces into whatever you’re using and shake or dredge it. Don’t make this difficult.
Heat oil in a deep fryer or frying pan to 350 F
Carefully place the chicken into the oil. Do not overcrowd the pan. Fry in batches.*
Drain the chicken on paper towels or a wired rack
Allow it to rest for 5-10 mins. before eating or just burn the roof of your mouth. It’s up to you.
*Dark meat takes about 13-15 mins to cook in a deep fryer. 20-25 in a frying pan. White meat takes a little less time. The frying sound with quiet when the chicken is ready. The chicken pieces will also start to float when it’s done. Make sure it’s 165 F internally and the juices run clear. I’m not responsible for you jacks eating raw chicken. Make sure it’s cooked!
I lost my voice. So, this recipe is definitely needed today! Homemade Chicken Noodle Soup recipes can sometimes seem complex. You have to make the stock, simmer until flavors develop, and be careful not to over season. I’m making it easy without skimming on the goodness.
I prefer white meat in my Chicken Noodle Soup. But, feel free to use whatever you like. The whole chicken can be used it you’re making a large batch. I use bone in chicken breasts. I always sear the skin side of the bird before making a stock.
Mirepoix! I love saying that dang word! But, it’s golden in a stock! Especially a soup stock! Saute them down right after searing your chicken.
This is 100% feel good, wellness soup! I don’t think a cold can survive and piping hot bowl of this stuff. It was just what my throat needed! Store this recipe. It’ll come in handy during Cold and Flu season. Stay well, my loves.