Chicken oysters are a tasty yet often overlooked cut of meat. These small, oval shaped morsels of dark meat are tucked away on the back of a chicken near the thigh. Many home cooks discard them when breaking down a whole chicken, not realizing the delicious potential chicken oysters hold.
Chefs love chicken oysters because they are tasty and tender, but most people don’t know about them. Because they are surrounded by bone, oysters soak up the juices and fat from roasted chicken, which makes them very moist and juicy. Their name comes from the fact that they look a lot like bivalve mollusks.
Instead of breasts and thighs, chicken oysters are a nice change. Their rich flavor is similar to thighs’, but they don’t have any bones to deal with. Are you ready to try this underrated cut of meat? Here are 10 tasty ways to cook chicken oysters:
1. Crispy Pan-Fried
A simple dusting of flour and pan-fry yields deliciously crispy chicken oysters. Season with salt, pepper, and spices of choice. Fry in olive oil over medium-high heat until golden brown and cooked through, about 2-3 minutes per side. Drizzle with fresh lemon juice and sprinkle with chopped parsley.
2. Chicken Oyster Poppers
Bread chicken oysters with panko crumbs, Parmesan, and herbs then bake or deep fry for the ultimate pub-style appetizer Serve with your favorite dipping sauces like bbq, ranch, honey mustard or blue cheese
3. Cajun Blackened
Season the chicken oysters with Cajun seasoning and then cook them in butter in a cast iron skillet. It’s easy to make blackened butter sauce with the bits of food that are left over in the pan. Serve over rice or greens.
4. Chicken Oyster Tacos
Sauté oysters with taco seasoning and spoon into warmed corn tortillas along with pico de gallo, avocado, cotija cheese and cilantro. Add a squirt of lime and serve with salsa on the side.
5. Chicken and Oyster Pasta
Sauté oysters in white wine, chicken broth, lemon and herbs. Toss with pasta and Parmesan cheese for a fast, flavorful one-pan meal. Breast meat or thighs can also be added.
6. Oyster Stir Fry
Shred bell pepper, broccoli, carrots, snap peas, and baby corn and add them to oysters in a stir-fry. Season with soy sauce, sesame oil, ginger and garlic. Serve over steamed rice.
7. Chicken Oyster Salad
Chop oysters and toss in mayonnaise with celery, red onion, craisins, lemon juice and shredded carrot for an easy chicken salad. Stuff into a pita or serve between slices of bread or lettuce leaves.
8. Oyster Kabobs
Skewer oysters and vegetables of choice like onions, zucchini and mushrooms. Brush with olive oil and seasoning of choice. Grill over medium heat until cooked through, turning occasionally.
9. Chicken Oyster Banh Mi
Marinate oysters in fish sauce, lime, and Thai chiles. Grill and place in a Vietnamese baguette with cucumber, cilantro, pickled carrots and daikon radish.
10. Chicken Oyster Pizza
Top pizza dough with marinara sauce, mozzarella cheese and sautéed oysters. Add any other desired toppings like mushrooms, peppers or olives and bake until the crust is crispy.
With their rich flavor and tender texture, chicken oysters are too good to waste. Try using them in place of boneless chicken in any recipe from soups and pastas to tacos and pizzas. Pan frying, sautéing, baking and grilling are all quick and easy ways to cook up these little nuggets of delicious dark meat. Just be sure to save those oysters next time you cut up a chicken!
Chicken Oysters with Penne in Lemon Rosemary Sauce
Chicken breast is often the go-to in pasta recipes, but chicken oysters are actually the perfect accompaniment to this rustic dish. These small cuts of dark meat are so tender and flavorful, adding a layer of savory complexity to the aromatic cream sauce, enlivened with fresh rosemary and bright citrus.
Serving Suggestion: Chicken Breasts or Thighs can be substituted for the Oysters.
- 6 to 8 Bell
- 4 oz. Penne pasta
- 1 TB Olive oil
- 5 oz. Baby portabella mushrooms, sliced
- 1 Shallot, chopped finely
- 1/2 cup of dry white wine or Bell
- 1 cup Heavy cream
- 2 TB Fresh lemon juice
- 1 TB Lemon zest
- 1 TB Fresh rosemary, chopped
- Kosher salt and ground pepper, to taste
- Cook penne according to package instructions, drain and set aside.
- Meanwhile, in a large skillet on medium-high, heat olive oil. After you add the oysters, cook them for three minutes on each side. Remove any extra fat from the pan, then put the chicken oysters back on the heat.
- Add the shallot and mushrooms to the pan. Cook for three to four minutes, stirring every now and then. When the mushrooms and chicken are browned, deglaze the pan with wine or stock. Bring to a boil.
- Add the cream, lemon zest, lemon juice, and rosemary. Use a wooden spoon to stir the sauce every once in a while for 8 to 10 minutes, or until it gets thick.
Chicken Oysters
FAQ
What does oyster chicken taste like?
You can compare the taste of chicken oysters to other dark meat chicken cuts, but the fact that they’re surrounded by bone makes them extra special.
What do you do with oyster shells for chickens?
You should give your hens the free choice of oyster shell by supplying them with a dish separate from their feed and grit. Hens who need extra calcium will take as much as they need where other chickens (like roosters or non-laying hens) will likely not ever touch it if they don’t need it.