What seasoning do you guys put on your chicken?

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  1. 1 month ago
    Anonymous

    Salt and Pepper

    • 1 month ago
      Anonymous

      all you really need my homie

    • 1 month ago
      Anonymous

      These and maybe some garlic or oregano

  2. 1 month ago
    Anonymous

    Hot wing sauce

  3. 1 month ago
    Anonymous

    Is this a stealthy "why dun wypipo season they food" thread?

  4. 1 month ago
    Anonymous

    Wrong board

  5. 1 month ago
    Anonymous

    Seasoning is for non whites

  6. 1 month ago
    Anonymous

    chicken is for losers, eat some beef

  7. 1 month ago
    Anonymous

    Get ready for my top secret proprietary blend of spices.
    1 tsp paprika
    1 tsp salt
    1 tsp dry thyme
    1/2 tsp black pepper
    1/2 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.

    • 1 month ago
      Anonymous

      try some fresh thyme and actual garlic

      • 1 month ago
        Anonymous

        100%, someday I'll have an herb garden.

        My 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 sauce
        Add one tsp mustard if grilling
        Let marinate for at least one hour, up to 12hr in fridge
        Comes out wonderful every time

        Not bad for a dry blend, consider adding some yoghurt or vinegar to it

        Interesting! 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.

        • 1 month ago
          Anonymous

          The 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

          • 1 month ago
            Anonymous

            Sounds awesome, I'll definitely give that a try.

            This 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.

            >Puerto Rican adobo
            Gonna give that a google.

            Thanks guys!

      • 1 month ago
        Anonymous

        >fresh thyme
        Not him. Pro cook, though
        Frick fresh thyme. It's too much of a hassle to get the leaves off the stem fresh. I hateses its

        • 1 month ago
          Anonymous

          Wut? 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".

    • 1 month ago
      Anonymous

      My 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 sauce
      Add one tsp mustard if grilling
      Let marinate for at least one hour, up to 12hr in fridge
      Comes out wonderful every time

      Not bad for a dry blend, consider adding some yoghurt or vinegar to it

    • 1 month ago
      Anonymous

      This 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.

  8. 1 month ago
    Anonymous

    depends on the meal
    I know how to cook more than one thing so this is too broad of a question

    • 1 month ago
      Anonymous

      didn'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 ?

      • 1 month ago
        Anonymous

        >didn't think that far ahead yet
        Usually 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

  9. 1 month ago
    Anonymous

    Lawry's Seasoned Salt

  10. 1 month ago
    Anonymous

    Salt pepper
    Lemon juice
    Cilantro
    Paprika
    Cumin
    Tumeric
    Chili flakes
    Thai sauce
    Honey garlic sauce

    Options are endless

  11. 1 month ago
    Anonymous

    Marinate that shit. It's easy, and you just need the 5 S's:
    >salty
    >sweet
    >savory
    >slimy
    >sour
    Bonus secret S #6:
    >spicy

    So for instance, onions sauce covers salty and savory, lemon for sour, honey for sweet, sesame oil for slimy, cayenne for spicy.

  12. 1 month ago
    Anonymous

    The real trick is that, of all the major meats, chicken responds the most to open flame cooking. Grilling, broiling, smoking, etc.

  13. 1 month ago
    Anonymous

    I don't, I do a baking soda marinade then sear or poach then eat with light sauce/curry and broccy

  14. 1 month ago
    Anonymous

    Tony chacheres cajun seasoning

  15. 1 month ago
    Anonymous

    Pickle juice unironically.

    Fr try it.

    • 1 month ago
      Anonymous

      vinegar and dill are top tier for frying chicken, I recommend adding garlic, black pepper, paprika, and cumin

  16. 1 month ago
    Anonymous
  17. 1 month ago
    Anonymous

    >seasoning
    Don't be a Black person

    • 1 month ago
      Anonymous

      Live a little, you homosexual.

  18. 1 month ago
    Anonymous

    Some salt and a nice sear are the only seasonings I need.

  19. 1 month ago
    Anonymous

    salta peppa paprika garlic powda

  20. 1 month ago
    Anonymous

    Picrel is good for me

  21. 1 month ago
    Anonymous

    this stuff is excellent

    • 1 month ago
      Anonymous

      Post nostrils

      • 1 month ago
        Anonymous

        lawrys is extraordinarily inoffensive and little bit goes a long way

  22. 1 month ago
    Anonymous

    Garlic powder, iodized salt, ground mustard

  23. 1 month ago
    Anonymous

    Here 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

  24. 1 month ago
    Anonymous

    I fry it with peppers and onions, that's all you need fresh quality ingredients

  25. 1 month ago
    Anonymous

    Plain. It’s not the same if you’re not suffering

  26. 1 month ago
    Anonymous

    dawn dish liquid

  27. 1 month ago
    Anonymous

    I don't eat much chicken breast. It's lean and tasteless so you have to put a bunch of low quality powdered Black person 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.

  28. 1 month ago
    Anonymous

    Salt, pepper, garlic powder and a pinch of paprika.

  29. 1 month ago
    Anonymous

    dawn dish soap

  30. 1 month ago
    Anonymous

    >sainsbury breaded chicken breast
    >garlic powder
    >salt and pepper
    >onion salt
    >paprika
    >every so often chinese 5 spice
    I've lost 90lbs/40kg with this as a staple of my diet.

  31. 1 month ago
    Anonymous

    For chicken, my goto is:
    Basil
    Parsley
    Garlic
    Paprika
    Umami

    Dice the chicken, fry it, if not enough oils from the chicken, throw some in and throw in the spices.

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