What Are the Different Ways to Cook Chicken?

Chicken is a versatile ingredient that can be prepared in many delicious ways. Here are some of the most popular methods for cooking chicken, along with tips and tricks for getting the best results.

Baked Chicken

Baking chicken in the oven is a simple and healthy cooking method. Boneless, skinless chicken breasts and thighs work well for baking. Season the chicken with spices, herbs or a marinade before baking. Brushing the chicken with oil helps keep it moist. Bake at 350-375°F for 30-40 minutes until the internal temperature reaches 165°F.

Tips for baked chicken:

• Pound chicken breasts to an even thickness so they cook evenly

• Bake chicken on a rack set in a sheet pan so the underside doesn’t get soggy.

• For crispier skin, bake at a higher temp (400°F) and brush with oil.

Fried Chicken

Frying locks in moisture and gives chicken a crispy, golden crust. Chicken pieces with bones and skin hold up best to frying. Smaller pieces like wings and drumsticks require less time. For pan frying, coat chicken in flour, eggs, and breadcrumbs. Fry in 1/2 inch oil over medium-high heat until golden and cooked through, about 12-15 minutes.

Tips for fried chicken:

• Let coated chicken sit 5-10 minutes so coating adheres better.

• Use a thermometer to check oil temp; ideal is 350-375°F.

• Drain fried chicken on a wire rack over a baking sheet.

Grilled Chicken

Grilling imparts delicious smoky flavor to chicken. Bone-in chicken parts or bone-in breasts work well. Use indirect heat for larger cuts, direct for smaller. Grill over medium heat, turning occasionally, until chicken is fully cooked. Brush with a glaze the last 5 minutes for added flavor.

Tips for grilled chicken:

• Oil the grates right before grilling so chicken doesn’t stick.

• Move chicken to indirect heat if flare-ups occur.

• Let chicken rest 5 minutes before serving for juicier meat.

Poached Chicken

Poaching chicken gently cooks it in hot, but not simmering liquid. It yields very moist, tender meat. Add aromatics like garlic, onions, or herbs to the poaching liquid for flavor. Cook boneless breasts 4-8 minutes, boneless thighs 8-12 minutes. Let chicken rest in liquid before serving.

Tips for poached chicken:

• Use a low poaching temp – 160-180°F. High heat makes chicken dry.

• Don’t crowd the pot; chicken should have room to move freely.

• Chill poaching liquid to use for soup.

Roasted Chicken

Roasting uses dry, ambient heat to produce tender, juicy chicken with crisp, golden skin. Leave chicken pieces or a whole bird uncoated. Season well with herbs and spices. Roast at 400°F on a rack in a roasting pan until fully cooked. Baste with pan juices for added moisture and flavor.

Tips for roasted chicken:

• Truss chicken legs to keep them close to body for more even cooking.

• Roast vegetables under the chicken to pick up flavorful drippings.

• Rest chicken at least 10 minutes before carving for juicier meat.

Rotisserie Chicken

Rotisserie cooking uses a spit to rotate chicken continuously as it cooks next to a heat source. The rotation bastes the chicken in its own juices, keeping it incredibly moist. Store-bought rotisserie chicken just requires reheating. To rotisserie chicken at home, use a countertop appliance.

Tips for rotisserie chicken:

• Choose a whole chicken under 4 pounds for even cooking.

• Truss the chicken tightly so it cooks evenly.

• Use residual heat to finish cooking; don’t overcook.

Sautéed Chicken

Sautéing chicken in a bit of oil over high heat yields delicious, browned results. It works well for thin cuts like sliced chicken breasts, tenderloins, or cutlets. Cook 4-6 minutes per side until browned. Finish cooking through by adding sauce and simmering.

Tips for sautéed chicken:

• Pat chicken dry before sautéing for better browning.

• Use a skillet just big enough to hold chicken in a single layer.

• Deglaze the pan with wine or broth to make a pan sauce.

Slow Cooker Chicken

Using a slow cooker, chicken simmers gently in liquid for hours, becoming very tender. Whole chicken parts or boneless breasts and thighs work well. Add veggies, herbs, and spices to the cooking liquid for more flavor. Cook on low 6-8 hours.

Tips for slow cooker chicken:

• Sprinkle chicken with a little flour to thicken the sauce.

• Nestle vegetables under chicken to prevent overcooking.

• Quick release pressure after cooking for moist chicken.

Stewed Chicken

Stewing chicken involves browning it first, then slowly cooking it in a flavorful liquid like broth, tomatoes, or wine until very tender. Opt for bone-in chicken pieces. Braise for 1-2 hours until chicken is cooked through and pulling away from the bone.

Tips for stewed chicken:

• Dredge chicken in flour before browning for extra thickness.

• Use lower heat to prevent the braising liquid from simmering too rapidly.

• Skim fat from the braising liquid before serving.

Stir-Fried Chicken

In stir-frying, small pieces of chicken cook quickly over very high heat. This method requires thin cuts like strips, cubes, or slices. Cook chicken in batches in a hot wok, stirring constantly. Combine with sliced veggies and sauce at the end.

Tips for stir-fried chicken:

• Partially freeze chicken to make slicing it thinner easier.

• Heat wok until a bead of water sizzles and evaporates on contact.

• Add aromatics like ginger and garlic at the end so they don’t burn.