What Can You Put on Chicken to Make It Taste Good? A Guide to Elevating Flavor
As a home cook and food blogger, I often get asked how to make chicken taste amazing. The good news is, it’s easy to transform bland chicken into a mouthwatering dish with the right ingredients and techniques. In this comprehensive guide, I’ll share my best tips on what to put on chicken to make it irresistibly delicious.
Choose High-Quality Chicken
The starting point for great tasting chicken begins with using fresh, high-quality meat. Opt for chicken that looks plump and feels firm, with no strange odors. Free-range and organic chickens are excellent choices, as they are often more flavorful. Though pricier, the taste and health benefits are worth it. Check labels for “no added water” or “air-chilled” for optimal quality.
Marinate for Maximum FlavorMarinating is one of the simplest ways to pump up the flavor of chicken It tenderizes the meat and allows it to absorb spices, herbs, and other seasonings A basic marinade of olive oil, garlic, lemon, and herbs is an easy go-to. Get creative with soy sauce, sesame, ginger, or yogurt-based marinades. Marinate chicken for at least 30 minutes, or up to 24 hours for best results.
Use Fresh Herbs and Spices
Fresh herbs like thyme, rosemary, cilantro and dill add incredible vibrancy to chicken. When cooked, they impart notes of brightness and complexity. Spices like paprika, cumin and chili powder lend depth, heat and savory qualities. Don’t be shy with seasoning—herbs and spices are healthier than heavy sauces.
Add Zing with Citrus
Citrus fruits like lemon, lime and orange make excellent additions to chicken. A squirt of lemon or lime adds freshness and cuts through the richness of the meat. Citrus zest also provides a tasty pop of flavor. Use citrus juice in marinades or add slices or wedges to roast chicken.
Infuse Flavor with Sauces and Glazes
Brushing chicken with sauces and glazes during cooking adds tons of flavor. Barbecue sauce, teriyaki, honey mustard and other glazes add a lovely sheen and sticky coating. Try savory, sweet, spicy or tangy sauces to suit your tastes. Apply the sauce during the last 5-10 minutes to prevent burning.
Amp Up Umami with Soy Sauce and Wine
For next-level savory flavor, whip up a quick marinade using soy sauce, wine, stock or vinegar. The umami-rich ingredients amp up the meaty, savory notes of the chicken. Splash in some balsamic, sherry, rice wine or red wine vinegar to marinades too. Just beware of over-marinating, which can make chicken mushy.
Coat with Flavored Butters and Oils
Compound butters made with fresh herbs and spices are an easy way to add flavor. Try mixing herbs, citrus zest, roasted garlic or other seasonings into softened butter, then slather it on chicken before cooking. Flavored oils like chili, lemon or garlic infused oils also add instant flavor. Drizzle them over chicken or use as a base for sauces.
Crust It with Nuts, Seeds and Breadcrumbs
Adding crunchy coatings lends delicious texture contrast and packs in flavor. Bread seasoned chicken with panko, nuts, seeds, parmesan or panko for crispiness. Top roast chicken with crunchy toasted almonds or pecans. Coat tenders in crushed corn flakes or potato chips for fun flavors. The options are endless for crispy crusts.
Smoke It Up with Wood and Spices
The smoky aromas imparted by woods chips or smoking spices is magic on chicken. Soak wood chips like hickory, applewood or mesquite to use when grilling chicken. Smoked paprika, chipotle powder and other spices also add concentrated smoky flavor. Even just a touch of these ingredients gives chicken a tasty, charred edge.
Perk It Up with Coffee and Chocolate
Intensify the flavor profile of chicken with two powerful ingredients: coffee and chocolate. Use coffee when braising chicken for rich depth. Try mocha-flavored rubs on roasted chicken. Melt chocolate into sauces and marinades or coat chicken in cocoa powder before breading. These unique flavors bring fun flair.
The Right Cooking Method Matters
Proper cooking is key to maximizing flavor. Grilling, pan searing, roasting, poaching and braising are all great techniques. Aim for juicy meat that’s 165°F at the thickest point. Avoid overcooking, which dries out chicken. Brining before cooking also boosts moisture and taste. Pay attention to cooking times and temperatures for each cut of chicken.
Beautiful Plating and Pairings
A stunning presentation enhances the meal. Arrange chicken pieces neatly with herbs, greens or sauce drizzled over the top. Serve with fresh, colorful sides like roasted veggies, salads, grains and potatoes to complement the chicken.
Common Concerns and FAQs
Can you make chicken flavorful without a lot of salt? Absolutely. Herbs, spices, acids like lemon juice, and cooking techniques like charring, caramelization and smoking allow you to boost flavor without going overboard on sodium.
What if my chicken tastes boring? First, check that your chicken itself is high quality. Then, ramp up flavors with marinades, spice rubs, glazes and bold seasonings. Proper seasoning is key.
What if my chicken is dry or stringy? Overcooking is the enemy of juicy chicken. Invest in a meat thermometer and remove chicken before it dries out. Brining also helps keep chicken tender and moist.
As you can see, making chicken insanely delicious is totally doable at home with some simple tricks. With the right prep, seasoning, and cooking, you can create show-stopping chicken dishes full of flavor. Get creative with global spices, crunchy coatings,flavorful sauces and perfect cooking techniques. Your tastebuds will thank you!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- whole chicken (cut up) – you can just use your favorite cut of chicken here: breasts, thighs, wings, legs.
- salt, pepper, garlic powder, onion powder – this is the blend of seasonings I enjoy but feel free to use your favorite or use the copycat KFC seasoning blend above in the FAQ.
- buttermilk – I talk about this in more detail above in the Frequently Asked Question section. This really makes the meat so tender and keeps it from being dry. As I said above, there really is just no true substitute for buttermilk here. If you are in an absolute pinch, you can check out my post on How to Make Buttermilk (but seriously, try to use the real stuff here).
- hot sauce – this is optional but adds a nice little kick.
- cornstarch – this is what gives you that crispy skin so don’t skip it.
- peanut oil – this is my favorite oil to fry in since it isn’t going to take away flavor from the chicken (and its the less stinky kind of oil).
HOW TO MAKE THE BEST SOUTHERN FRIED CHICKEN:
Place the cut up chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.
Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl add the flour, cornstarch, salt and black pepper.
Whisk this mixture together until completely combined.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
Fill up a deep fryer with peanut oil (or neutral frying oil of your choice) and preheat to 325°F. (If using a dutch oven or cast iron skillet, I would recommend preheating to 300°F – you may need to turn down the heat if you notice it getting too hot – cast iron holds heat very well so it is easy for it to get too hot so please monitor.) Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes. You will need to fry in batches so you do not overcrowd the fryer.
Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
- Chicken needs to be stored in the refrigerator. To do this, you will want to let the fried chicken cool completely before preparing to store, this will help the coating stay crisp.
- Place the cooked chicken in an airtight container and place it in the refrigerator where it will stay good for up to 5 days. You can reheat in the oven, microwave or an air fryer. The oven and the air fryer will help keep the skin crispy while re-heating.
- If you want to freeze the fried chicken then you will want to store in an airtight container and place in the freezer where it will stay good for up to 6 months.
- To reheat Fried Chicken from frozen you will want to let it thaw in the refrigerator and then bake it in the oven (at 400F degrees) or use an air fryer until heated through.
You only have 30 mins, make Honey Garlic Glazed Chicken Thighs
FAQ
What can I put on chicken to make it taste better?
Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure. This Middle Eastern spice rub is delicious when charred on the grill.
What’s the best seasoning to put on chicken?
Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended. Use immediately or store in an airtight container for future use.
How to make a chicken extra tasty?
Use a brine
Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don’t overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.