Salt and Pepper
>>74139032Hot wing sauce
>>74139032Is this a stealthy "why dun wypipo season they food" thread?
>>>/ck/
>>74139032Seasoning is for non whites
>>74139032chicken is for losers, eat some beef
>>74139070Being this new
>>74139032Get ready for my top secret proprietary blend of spices. 1 tsp paprika1 tsp salt1 tsp dry thyme1/2 tsp black pepper1/2 tsp garlic powder(double for big batch, ~5lbs)Also thighs are way better than breasts, unless you're cutting for a comp or something and every fat gram counts.
>>74139113try some fresh thyme and actual garlic
>>74139032depends on the mealI know how to cook more than one thing so this is too broad of a question
>>74139032Lawry's Seasoned Salt
>>74139032My top secret family recipe, works for thighs or breasts >1 tsp garlic powder>1 tsp ginger powder>1 tsp fresh ground pepper>1 tbsp olive oil>1 tbsp sesame oil>1 tbsp good tamari/onions sauceAdd one tsp mustard if grillingLet marinate for at least one hour, up to 12hr in fridgeComes out wonderful every time>>74139113Not bad for a dry blend, consider adding some yoghurt or vinegar to it
>>74139032Salt pepperLemon juiceCilantroPaprikaCuminTumericChili flakesThai sauceHoney garlic sauceOptions are endless
>>74139032Marinate that shit. It's easy, and you just need the 5 S's:>salty>sweet>savory >slimy>sourBonus secret S #6:>spicySo for instance, onions sauce covers salty and savory, lemon for sour, honey for sweet, sesame oil for slimy, cayenne for spicy.
>>74139151didn't think that far ahead yet, i was going to bake them in the oven in parchment paper and then eat them maybe on a slice of bread or something ?
>>74139032The real trick is that, of all the major meats, chicken responds the most to open flame cooking. Grilling, broiling, smoking, etc.
I don't, I do a baking soda marinade then sear or poach then eat with light sauce/curry and broccy
>>74139128100%, someday I'll have an herb garden.>>74139178Interesting! Do you just make a slurry with it and brush it on, or what?I should have mentioned, I put olive oil on before the dry blend.
>>74139210>didn't think that far ahead yetUsually I decide what I'm going to cook as a meal, how I'm going to cook the chicken, and then how to season it. For example Pasta>Grilled>Paprika/Garlic/Oregano/Rosemary/Ginger or Fried Rice>Fried>Onions Sauce/Habenaro/Turmeric/Black Pepper/Lime Cordial
>>74139032Tony chacheres cajun seasoning
>>74139038/thread
>>74139113This sounds reminiscent of Puerto Rican adobo. You could do like anon said and add yogurt (buttermilk works as well), or go with olive oil, and use it as a marinade. In mine I basically sub out the paprika with turmeric, but you do you.
>>74139032Pickle juice unironically.Fr try it.
>>74139032
>>74139032>seasoningDon't be a nigger
>>74139827vinegar and dill are top tier for frying chicken, I recommend adding garlic, black pepper, paprika, and cumin
>>74139032Some salt and a nice sear are the only seasonings I need.
>>74139038all you really need my nigga
>>74139032salta peppa paprika garlic powda
>>74139266The consistency comes out to a thick sauce, so I mix it up in a large bowl and then toss the chicken in, shake it around to get it coated, then leave it to marinate. If I'm feeling super lazy I just pan cook the chicken in it afterwards
>>74139910Sounds awesome, I'll definitely give that a try.>>74139378>Puerto Rican adoboGonna give that a google.Thanks guys!
>>74139032Picrel is good for me
this stuff is excellent
>>74139032Garlic powder, iodized salt, ground mustard
>>74139032Here is what you do>throw chicken thighs in a casserole dish>salt pepper garlic powder evoo>bake at 250F for an hour>while that bakes combine water thyme, rosemary, honey, lemon juice and zest in small pot and cook until thick>pull chicken from oven and let rest for 5-10 minute.>glaze chicken with lemon honey sauce>broil on high>pull as soon as the glaze starts to blacken>serve
>>74139032I fry it with peppers and onions, that's all you need fresh quality ingredients
>>74139032Plain. It’s not the same if you’re not suffering
>>74140784Post nostrils
>>74139128>fresh thymeNot him. Pro cook, thoughFuck fresh thyme. It's too much of a hassle to get the leaves off the stem fresh. I hateses its
dawn dish liquid
>>74139836Live a little, you faggot.
>>74139032I don't eat much chicken breast. It's lean and tasteless so you have to put a bunch of low quality powdered nigger on it, it's high in Omega 6 because the birds are so unhealthy and over medicated and to get good quality chicken is more expensive than lamb or beef so it's pointless.
>>74139032Salt, pepper, garlic powder and a pinch of paprika.
>>74139038These and maybe some garlic or oregano
>>74139032dawn dish soap
>>74142395Wut? You just grip it and pull the stem through your fingers and they all come off. You just have to do it "against the grain".
>>74139032>sainsbury breaded chicken breast>garlic powder>salt and pepper>onion salt>paprika>every so often chinese 5 spiceI've lost 90lbs/40kg with this as a staple of my diet.
>>74141181lawrys is extraordinarily inoffensive and little bit goes a long way
For chicken, my goto is:BasilParsleyGarlicPaprikaUmamiDice the chicken, fry it, if not enough oils from the chicken, throw some in and throw in the spices.
