Got Chicken? Creative New Ways to Cook Your Same Ole Chicken

Crazy about chicken, but bored with having the same ole, same ole? Incorporate your fav marinades, sauces, herbs and spices, and never get bored with chicken again.

Whether you roast your chicken, poach it, fry it, bake it, grill it, braise it or sauté it, get creative with your approach and try a variety of drumsticks, thighs, breasts and wings. From appetizers to entrees, add chicken to your salads, subs, sandwiches, soups, stir fries, casseroles, wraps and countless other dishes.

TIP: You may want to use a thermometer when cooking so you don’t overcook your chicken. You want it to be moist, juicy and tender, never dry and chewy like jerky.


What’s your type? Which area(s) of the palette do you want to please? Try different combinations depending on your personal preferences in flavor and taste. Use artistic license and let your senses guide you as you cook or bake.

The spice type? Try flavoring your chicken with spices like paprika, curry, turmeric, cumin, garlic, black pepper or lemon pepper.

The spicy type? Try adding heat to your chicken with cayenne pepper, jalapenos, or chilies.

The sweet type? Add honey, maple syrup, or stevia to your marinades and sauces.

The herby type? Add basil, rosemary, thyme, oregano, cilantro, or Provence herbs (basil, fennel, marjoram, parsley, rosemary, tarragon and thyme).

The tangy type? The right amount of an acidic element gives chicken the flavor kick it needs. Try citrus juice, wine, or vinegar.


Try an Indian dish using spices for Chicken Tikka Masala like turmeric, garam masala, coriander, and cumin. Get inspired by Thai cooking with lemongrass, ginger, and peanuts. In the mood for Mexican? Pair cumin, cayenne, cilantro, and lime. For a French flair, experiment with white wine, champagne, butter, gruyere, or mustard in your sauces and, of course, there’s always Chicken Cordon Bleu. Go Greek by marinating your chicken in a combination of EVOO (Extra Virgin Olive Oil), Greek yogurt, lemon zest and juice, thyme, oregano, rosemary, and garlic. Enjoy Caribbean style Jamaican Jerk Chicken with smoked paprika, cinnamon, ground ginger, ground cloves, cayenne pepper, ground black pepper, and thyme. Make it into a sandwich or top over a salad and add complements like pineapple, red onion, and cilantro. Another dish that goes hand-in-hand with pineapple is Hawaiian Chicken combined with bell or sweet peppers and onions. Whip together a sweet and tangy sauce of BBQ sauce, garlic, ginger, EVOO, soy sauce, dark brown sugar, and pineapple juice.



1 ½ pounds chicken pieces

½ cup honey (can be flavored honey, like lavender infused)

2 Tablespoons apple cider vinegar

1 cup flour (divided)

2 Tablespoons fine dry bread crumbs

2 teaspoons cayenne pepper (for fans of the spicy)

¼ cup buttermilk

1 cup vegetable oil or EVOO (approximately 1½ to 2 inches in depth in the pan)

Salt and ground black pepper


Place chicken pieces in a large sealable storage bag or container. Toss the chicken with the honey and vinegar mixture. Coat each piece evenly with the marinade, then let sit in the refrigerator for 2 to 4 hours.

Add 1/3 cup flour to a mixing bowl. Put the remaining 2/3 cup flour in another mixing bowl and combine the bread crumbs and cayenne pepper (optional). In a third bowl, whisk together eggs and buttermilk.

Pour oil into large, deep skillet or Dutch oven and apply medium heat to reach about 300 degrees Fahrenheit.

Remove chicken from fridge and put on a plate lined with paper towels.

Dip each piece into the eggs and buttermilk mixture, coat evenly, season with salt and pepper (optional), and dredge thoroughly in flour and breadcrumb mixture.

Cook pieces for 5-6 minutes on the first side until browned. Maintain temperature at 300 degrees Fahrenheit. Turn the pieces with a fork and continue cooking until each piece browns evenly on both sides.

Test temperature of the largest piece of chicken. It should read about 165 degrees Fahrenheit.

Drizzle some boiled marinade over the chicken, serve and enjoy!

Recipe adapted from





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