Category: Chicken

Air Fryer Pickle Brined Chicken Tenders

Air Fryer Pickle Brined Chicken Tenders are juicy with dill flavors. Crispy Air Fried chicken tenders that are brined with your favorite dill pickle juice is a perfect way to add something interesting to a very common food item. Tender and juicy chicken with crispy air fried breading is a very nice change to the common chicken tender recipe. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite.  This dish also stores well for planning the weeks lunches on the go. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have tender juicy dill flavored chicken tenders at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken in this recipe is so tender it pulls apart with the slightest effort. For a spicer chicken, I would suggest using the juice from your favorite pickled pepper to supplement the taste profile to your liking. Thanks for visiting and see you again soon.

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Clean and pat the chicken breast dry using paper towel(s). Slice the breasts into strips or buy pre-cut tenders. Place chicken in a bowl.

Then pour in the pickle juice. Be sure to submerge the chicken in the juice.

Cover & marinate for 8 hours. 

Discard the pickle juice and pat dry the chicken with paper towels. 

Preheat the air fryer to 400°F.  In a shallow dish: combine breadcrumbs, panko, salt, pepper and mix. In a separate shallow dish: whisk the 2 eggs. 

Dip the chicken tenders in the eggs. Then coat the chicken in the breadcrumbs mixture. Transfer the chicken to a baking rack. Coat both sides of the chicken with cooking spray.

Place chicken in the air fryer basket. (Optional: coat the basket with cooking spray just right before placing the chicken).

Air fry for 10 minutes (flip half way) or until the internal reaches 165°F . (Depending on the size of your air fryer: repeat this step as necessary).

Serve with your favorite dip.

Enjoy!

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Air Fryer Pickle Brined Chicken Tenders

Crispy Air Fried chicken tenders that are brined with your favorite dill pickle juice is a perfect way to add something interesting to a very common food item.
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 12 Tenders
Calories

Equipment

Ingredients
  

  • 1 ½ lbs chicken tenders about 12 strips
  • 1 ½ cups pickle juice
  • ½ cup seasoned breadcrumbs
  • ½ cup plain panko
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 large eggs
  • cooking spray

Instructions
 

  • Clean and pat the chicken breast dry using paper towel(s). Slice the breasts into strips or buy pre-cut tenders. Place chicken in a bowl. Then pour in the pickle juice. Be sure to submerge the chicken in the juice. Cover & marinate for 8 hours.
  • Discard the pickle juice and pat dry the chicken with paper towels.
  • Preheat the air fryer to 400°F.
  • In a shallow dish: combine breadcrumbs, panko, salt, pepper and mix. In a separate shallow dish: whisk the 2 eggs.
  • Dip the chicken tenders in the eggs. Then coat the chicken in the breadcrumbs mixture. Transfer the chicken to a baking rack. Coat both sides of the chicken with cooking spray. Place chicken in the air fryer basket. (Optional: coat the basket with cooking spray just right before placing the chicken).
  • Air fry for 10 minutes (flip half way) or until the internal reaches 165°F . (Depending on the size of your air fryer: repeat this step as necessary).

Serve with your favorite dip. Enjoy!

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    One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

    Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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    Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

    Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

    Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

    Add chicken thighs (skin side up), ginger, green onions to the pan. 

    Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

    Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

    Mix the rice and season with salt if needed.

    Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

    Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

    Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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    One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

    Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Asian, Chinese, vietnamese
    Servings 4
    Calories

    Ingredients
      

    • 4 bone-in chicken thighs with skin
    • 2 cups unsalted chicken broth
    • 1 ½ cups Jasmine white rice
    • 1 tbsp cooking oil
    • 0.50 oz ginger peeled & sliced
    • 2 green onions
    • 2 garlic cloves minced
    • salt

    Scallion Sauce

    • ½ cup chopped scallions
    • ¼ cup canola, vegetable or peanut oil
    • 1 tbsp grated ginger
    • 4 garlic cloves minced

    Sesame Soy Sauce

    • 2 tbsp soy sauce
    • 1 tbsp lime
    • 1 tsp sesame oil
    • 1-2 Thai peppers

    Instructions
     

    Hainaniese Chicken

    • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
    • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
    • Add chicken thighs (skin side up), ginger, green onions to the pan.
    • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
    • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

    Scallion Garlic Sauce

    • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

    Chili Soy Sauce

    • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

    Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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      Slow Cooker Garlic Chicken Thighs and Potatoes

      Soft tender Slow Cooker Garlic Chicken Thighs and Potatoes that is full of delicious juices and succulent flavors. This easy to follow slow cooker recipe locks in flavor and maintains texture with easy to find ingredients. The broth form the slow cooker is rich with naturally sweet flavors that resonate with every tender succulent bit of the juicy chicken thighs. My family eats a lot of chicken and we love this method and flavor combination and are sure you will too.

      Watch the video and follow the instructions below to have this delicious full meal at the ready. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Hearty, affordable and simple to follow easy Slow Cooker Garlic Chicken Thighs and Potatoes recipe is a wonderful meal that every one will enjoy. Thanks for visiting and see you again soon.

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      Trim off fat from the chicken thighs. Coat both sides with salt & pepper. 

      Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.

      Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.

      Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F). Discard rosemary & thyme. Season the vegetables if needed.

      Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

      Serve & Enjoy!

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      Slow Cooker Garlic Chicken Thighs & Potatoes

      Easy Slow Cooker Garlic Chicken Thighs & Potatoes everyone will enjoy. Hearty and delicious tender chicken served with filling potatoes.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 5 hours
      Total Time 5 hours 10 minutes
      Course Main Course
      Cuisine American
      Servings 6
      Calories

      Equipment

      Ingredients
        

      • 6 bone-in chicken thighs with skin
      • 8 garlic cloves sliced
      • 1 tbsp extra virgin olive oil
      • 2 lbs yukon gold potatoes peeled & cut into cubes
      • ½ cup unsalted or low sodium chicken broth/stock
      • 1 tsp salt
      • ½ tsp black pepper
      • 1 red onions cut into cubes
      • 3 celery ribs chopped
      • 4 sprigs fresh thymes
      • 1 sprig fresh rosemary

      Instructions
       

      • Heat the sauce pan to medium heat. Wait for 1-2 minutes. Add sliced garlic and sauté until fragrant (do not burn the garlic). Remove and set aside.
      • Trim off fat from the chicken thighs. Coat both sides with salt & pepper.
      • Place chopped potatoes, celery & red onions in the slow cooker and mix. Add chicken broth. Add chicken thighs on top of the vegetables. Add sauté garlic, fresh rosemary & thyme on top. Place lid on.
      • Slow cook on low for 4-6 hours (2-4 hours on high) or until the chicken is fully cooked (internal temperature 165°F).
      • Discard rosemary & thyme. Season the vegetables if needed.
      • Optional: crispy chicken skin. Place chicken on a baking sheet. Broil in the oven on high for 3-5 minutes or until the skin begins to look crispy. Make sure to keep a close eye on it.

      Serve & Enjoy!

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        One Pot Creamy Chicken Thighs and Spinach

        Creamy Chicken Thighs and juicy Spinach is tender and full of natural flavors. Chicken Thighs are fairly affordable and may be purchased in bulk. I enjoy mixing up a bulk purchase by preparing a variety of delicious meals just like this one. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this simple One Pot Creamy Chicken Thighs and Spinach on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The Creamy Juices of this dish are perfect with rice, potatoes or with a nice tear of fresh French Bread. The meat is so tender and moist this dish is a must try. Thanks for visiting and see you again soon.

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        Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated.

        Marinate for 10 minutes.

        Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan.

        Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

        In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant. Add chicken broth & heavy whipping cream (evaporated milk or half & half for less calories). 

        Spinach and mix everything together or until the leaves are slightly welted.

        Return all the seared chicken in the pan.

        Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed.

        Serve

        Enjoy!

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        One Pot Creamy Chicken and Spinach

        Simple to make, this one pot Creamy Chicken and Spinach is rich, tender and delicious.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 6 chicken thighs (boneless & skinless) about 1.5 lbs
        • ½ cup chicken broth unsalted or low-sodium
        • ½ cup heavy whipping cream
        • 2 tbsp unsalted butter
        • 2 tbsp extra virgin olive oil
        • 2 tsp Italian seasoning
        • 1 tsp salt
        • 1 tsp onion powder
        • 1 tsp garlic powder
        • ½ tsp black pepper
        • ½ tsp paprika
        • 9 oz fresh spinach
        • 3 garlic cloves minced

        Instructions
         

        • Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, Italian seasoning and mix everything together until well coated. Marinate for 10 minutes.
        • Heat the pan up to medium-high and add olive oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
        • In the same pan: add butter and minced garlic. Cook for 30 seconds or until fragrant.
        • Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories), spinach and mix everything together or until the leaves are slightly welted. Return all the seared chicken in the pan. 
        • Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened or reduced in half. Season with salt if needed. 

        Serve & Enjoy!

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          Sun Dried Tomato Chicken Thighs

          Sun Dried Tomato Chicken Thighs are simmered to moist and tender excellence in a savory sauce that is perfect to serve with rice or mashed potatoes. Chicken Thighs are very affordable and this is one simple yet very tasty recipe. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Simple and easy, anyone can make a meal that every will enjoy. My family enjoys this hearty selection and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this delicious Sun Dried Tomato Chicken Thigh entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve with fresh French bread as the sauce is with cleaning your plate for. Thanks for visiting and see you again soon.

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          Trim off fat from the chicken thighs.

          Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, oregano, thyme, Parmesan cheese and mix everything together until well coated.

          Marinate for 10 minutes.

          Heat the pan up to medium-high and add sun dried tomato oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan.

          Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

          In the same pan: add onions, sun dried tomatoes and sauté for 3-4 minutes or until the onions become translucent. Add garlic and cook for 30 seconds or until fragrant. Deglaze: pour in white wine to scrape the bottom of the pan. Let simmer for 2-3 minutes. 

          Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories) and mix everything together.

          Return all the seared chicken to the pan. 

          Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

          Serve with vegetables, rice, salad, pasta or bread. Enjoy!

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          Sun Dried Tomato Chicken Thighs

          Sun Dried Tomato Chicken Thighs are simmered to moist and tender excellence in a savory sauce that is perfect to serve with rice or mashed potatoes.
          4.67 from 3 votes
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          Marinate

          • 6 chicken thighs (boneless & skinless) about 1.5 lbs
          • 2 tbsp grated Parmesan cheese
          • 1 tsp salt
          • 1 tsp dried oregano
          • ½ tsp black pepper
          • ½ tsp garlic powder
          • ½ tsp onion powder
          • ½ tsp paprika
          • ½ tsp dried thyme

          Cook

          • ½ cup sun dried tomatoes
          • ½ cup dry white wine pinot grigio, sauvignon blanc, vermentino or chardonnay
          • ½ cup chicken broth unsalted or low-sodium
          • ½ cup heavy whipping cream
          • 2 tbsp sun dried tomatoes oil from the jar
          • 4 garlic cloves minced
          • 1 small onion chopped

          Instructions
           

          • Trim off fat from the chicken thighs. Place the chicken in a bowl add garlic, onion, paprika, salt, black pepper, oregano, thyme, Parmesan cheese and mix everything together until well coated. Marinate for 10 minutes.
          • Heat the pan up to medium-high and add sun dried tomato oil. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
          • In the same pan: add onions, sun dried tomatoes and sauté for 3-4 minutes or until the onions become translucent. Add garlic and cook for 30 seconds or until fragrant.
          • Deglaze: pour in white wine to scrape the bottom of the pan. Let simmer for 2-3 minutes.
          • Add chicken broth, heavy whipping cream (evaporated milk or half & half for less calories) and mix everything together. Return all the seared chicken to the pan.
          • Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

          Serve with vegetables, rice, salad, pasta or bread. Enjoy!

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            Lemon Garlic Chicken Thighs and Green Beans

            Lemon Garlic Chicken Thighs and Green Beans are a tasteful explosion of zesty natural mouthwatering flavors. Tender and Juicy Chicken sharing a pan with crunchy zest blanched Green Beans are perfect for family style gatherings or a nice low carb meal. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite.  This dish also stores well for planning the weeks lunches on the go. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have tender juicy chicken and fresh crispy Green Beans in the middle of your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken and the green beans are simmered to a zesty perfection with the perfect garlic notes to make this meal an instant hit in your home. Thanks for visiting and see you again soon.

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            Trim off the fat from the chicken thighs. Place the chicken in a bowl. Add onion, salt, pepper, red pepper flakes and mix until well coated. 

            Marinate for 15 minutes.

            Heat the pan up to medium and add oil. Wait for 2 minutes. 

            Turn heat up on the pan to medium-high and add more olive oil. Cook in 2 batches: add chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer rest of chicken (seance batch) to a plate/bowl. 

            Add butter and wait until it’s fully melted. Add garlic and sauté for 30 seconds or until fragrant.

            Pour in white wine and let simmer for 1-2 minutes. Add lemon juice with whole lemon and chicken broth. 

            Turn down the heat to medium. Return seared chicken and simmer for 15 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has reduced less then half. 

            Meanwhile, trim off the tips of the green beans. Blanche the green beans (boil in hot water for 5 minutes or microwave for 3-4 minutes). Drain and set aside.

            Push the chicken to one side. Add blanched beans. Stir the beans into the sauce and let cook for a few minutes. 

            Optional: place chicken on top of the green beans. Add chopped parsley.

            Season with salt to your preference.

            Serve & enjoy!

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            Lemon Garlic Chicken Thighs with Green Beans

            Zesty and delicious Lemon Garlic Chicken features juicy Thighs with fresh crispy simmered to perfection Green Beans are a scrumptious low carb meal. everyone will absolutely love
            No ratings yet
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            Prep Time 10 minutes
            Cook Time 25 minutes
            Total Time 35 minutes
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Ingredients
              

            • 1 ½ lbs chicken thighs boneless & skinless
            • 12 oz green beans
            • ½ cup chicken broth (unsalted or low-sodium)
            • ½ cup dry white wine pinot grigio, sauvignon blanc, vermentino or chardonnay
            • ¼ cup chopped fresh parsley
            • ¼ cup lemon juice save lemon
            • 4 tbsp butter (unsalted or salted)
            • 2 tbsp extra virgin olive oil
            • 1 tsp onion powder
            • 1 tsp salt
            • 1 tsp black pepper
            • ½ tsp red pepper flakes
            • 6 garlic cloves minced

            Instructions
             

            • Trim off the fat from the chicken thighs. Place the chicken in a bowl. Add onion, salt, pepper, red pepper flakes and mix until well coated. Marinate for 15 minutes.
            • Heat the pan up to medium and add oil. Wait for 2 minutes.
            • Turn heat up on the pan to medium-high and add more olive oil. Cook in 2 batches: add chicken to the hot pan. Sear 2-3 minutes per-side and then transfer to a plate/bowl. Repeat: sear and transfer rest of chicken (seance batch) to a plate/bowl.
            • Add butter and wait until it's fully melted. Add garlic and sauté for 30 seconds or until fragrant. Pour in white wine and let simmer for 1-2 minutes. Add lemon juice with whole lemon and chicken broth.
            • Turn down the heat to medium. Return seared chicken and simmer for 15 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has reduced less then half.
            • Meanwhile, trim off the tips of the green beans. Blanche the green beans (boil in hot water for 5 minutes or microwave for 3-4 minutes). Drain and set aside.
            • Push the chicken to one side. Add blanched beans. Stir the beans into the sauce and let cook for a few minutes. Optional: place chicken on top of the green beans. Add chopped parsley. Season with salt to your preference.

            Serve and enjoy!

              Video

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