If you want a crazy delicious fried chicken recipe, then it has to be this recipe for The Best Southern Fried Chicken. Crispy, flavorful and absolutely divine!.
There are many things you can put on chicken to make it taste better.
As a home cook and food blogger, I often get asked how to make chicken taste amazing. The good news is, it’s easy to transform bland chicken into a mouthwatering dish with the right ingredients and techniques. In this comprehensive guide, I’ll share my best tips on what to put on chicken to make it irresistibly delicious.
Choose High-Quality Chicken
The starting point for great tasting chicken begins with using fresh, high-quality meat. Opt for chicken that looks plump and feels firm, with no strange odors. Free-range and organic chickens are excellent choices, as they are often more flavorful. Though pricier, the taste and health benefits are worth it. Check labels for “no added water” or “air-chilled” for optimal quality.
Marinate for Maximum Flavor: One of the easiest ways to make chicken taste better is to marinate it. This softens the meat and lets the spices, herbs, and other seasonings soak in. An easy marinade is olive oil, garlic, lemon, and herbs. Get creative with soy sauce, sesame, ginger, or yogurt-based marinades. The chicken tastes best after being marinated for at least 30 minutes and up to 24 hours.
Use Fresh Herbs and Spices
Fresh herbs like thyme, rosemary, cilantro and dill add incredible vibrancy to chicken. When cooked, they impart notes of brightness and complexity. Spices like paprika, cumin and chili powder lend depth, heat and savory qualities. Don’t be shy with seasoning—herbs and spices are healthier than heavy sauces.
Add Zing with Citrus
Citrus fruits like lemon, lime and orange make excellent additions to chicken. A squirt of lemon or lime adds freshness and cuts through the richness of the meat. Citrus zest also provides a tasty pop of flavor. Use citrus juice in marinades or add slices or wedges to roast chicken.
Use Sauces and Glazes to Add Flavor: Brushing chicken with sauces and glazes while it’s cooking adds a lot of flavor. BBQ sauce, teriyaki sauce, honey mustard sauce, and other glazes give food a nice shine and a sticky top. To suit your tastes, try savory, sweet, spicy, or sour sauces. Use the sauce in the last five to ten minutes to keep it from burning.
Amp Up Umami with Soy Sauce and Wine
For next-level savory flavor, whip up a quick marinade using soy sauce, wine, stock or vinegar. The umami-rich ingredients amp up the meaty, savory notes of the chicken. Splash in some balsamic, sherry, rice wine or red wine vinegar to marinades too. Just beware of over-marinating, which can make chicken mushy.
Put on flavored butters and oils. Making compound butters with fresh herbs and spices is a simple way to make things taste better. Spread softened butter on chicken before cooking and season it with herbs, citrus zest, roasted garlic, or other things. Oils with flavors, like those with chili, lemon, or garlic, also add flavor right away. Put them on chicken or use them as a base for sauces.
Crust It with Nuts, Seeds and Breadcrumbs
Adding crunchy coatings lends delicious texture contrast and packs in flavor. Bread seasoned chicken with panko, nuts, seeds, parmesan or panko for crispiness. Top roast chicken with crunchy toasted almonds or pecans. Coat tenders in crushed corn flakes or potato chips for fun flavors. The options are endless for crispy crusts.
Smoke It Up with Wood and Spices
The smoky aromas imparted by woods chips or smoking spices is magic on chicken. Soak wood chips like hickory, applewood or mesquite to use when grilling chicken. Smoked paprika, chipotle powder and other spices also add concentrated smoky flavor. Even just a touch of these ingredients gives chicken a tasty, charred edge.
Perk It Up with Coffee and Chocolate
Intensify the flavor profile of chicken with two powerful ingredients: coffee and chocolate. Use coffee when braising chicken for rich depth. Try mocha-flavored rubs on roasted chicken. Melt chocolate into sauces and marinades or coat chicken in cocoa powder before breading. These unique flavors bring fun flair.
The Right Cooking Method Matters
Proper cooking is key to maximizing flavor. Grilling, pan searing, roasting, poaching and braising are all great techniques. Aim for juicy meat that’s 165°F at the thickest point. Avoid overcooking, which dries out chicken. Brining before cooking also boosts moisture and taste. Pay attention to cooking times and temperatures for each cut of chicken.
Beautiful Plating and Pairings
A stunning presentation enhances the meal. Arrange chicken pieces neatly with herbs, greens or sauce drizzled over the top. Serve with fresh, colorful sides like roasted veggies, salads, grains and potatoes to complement the chicken.
Common Concerns and FAQs
Can you make chicken flavorful without a lot of salt? Absolutely. Herbs, spices, acids like lemon juice, and cooking techniques like charring, caramelization and smoking allow you to boost flavor without going overboard on sodium.
What if my chicken tastes boring? First, check that your chicken itself is high quality. Then, ramp up flavors with marinades, spice rubs, glazes and bold seasonings. Proper seasoning is key.
What if my chicken is dry or stringy? Overcooking is the enemy of juicy chicken. Invest in a meat thermometer and remove chicken before it dries out. Brining also helps keep chicken tender and moist.
As you can see, making chicken insanely delicious is totally doable at home with some simple tricks. With the right prep, seasoning, and cooking, you can create show-stopping chicken dishes full of flavor. Get creative with global spices, crunchy coatings,flavorful sauces and perfect cooking techniques. Your tastebuds will thank you!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- You can use any cut of chicken you like for this recipe, like breasts, thighs, wings, or legs.
- This is the seasoning mix I like: salt, pepper, garlic powder, and onion powder. You can use your favorite or the fake KFC seasoning mix shown above in the FAQ.
- buttermilk—I go into more detail about this in the section above called “Frequently Asked Questions.” It keeps the meat from being dry and really makes it soft. We can’t really use anything else instead of buttermilk, as I already said. If you really need to find something quickly, you can read my post on How to Make Buttermilk. But please use the real stuff here.
- You don’t have to use hot sauce, but it does make things taste better.
- This is what makes the skin crispy, so don’t leave it out.
- My favorite oil to fry in is peanut oil because it doesn’t take away from the flavor of the chicken and doesn’t smell bad.
HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:
Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.
Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl add the flour, cornstarch, salt and black pepper.
Whisk this mixture together until completely combined.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Put the chicken somewhere else and wait a few minutes until the coating looks a little runny.
Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If you are using a Dutch oven or a cast iron skillet, I suggest preheating it to 300°F. If you see it getting too hot, you may need to lower the heat; cast iron holds heat well, so please keep an eye on it. ) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.
Chicken is done when golden brown and the internal temperature reaches 165°F. If you use a big chicken, the dark meat will take 12 to 14 minutes and the white meat 8 to 10 minutes.
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
- Chicken needs to be stored in the refrigerator. To do this, let the fried chicken cool down all the way before putting it away. This will help the coating stay crisp.
- Put the chicken that has been cooked in a container that won’t let air in. Store it in the fridge for up to five days. You can use the oven, microwave, or air fryer to heat it up again. When you heat the meat again, the oven and air fryer will help keep the skin crispy.
- If you want to freeze the chicken, put it in a container that won’t let air in and put it in the freezer. It will stay good for up to 6 months.
- To reheat frozen Fried Chicken, let it thaw in the fridge and then bake it at 400F degrees in the oven or air fry it until it’s hot all the way through.
You only have 30 mins, make Honey Garlic Glazed Chicken Thighs
FAQ
What can I put on chicken to make it taste better?
Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure. This Middle Eastern spice rub is delicious when charred on the grill.
What’s the best seasoning to put on chicken?
Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended. Use immediately or store in an airtight container for future use.
How to make a chicken extra tasty?
Use a brine: Brining your chicken is a foolproof way to make your roast taste better and keep it from getting too done. The brine is mostly made up of salt, sugar, and water. To make it taste better, we love adding garlic, herbs, or whole spices like fennel and cumin.