Best Day Before Chicken Recipes
25 QUICK CHICKEN RECIPES
Top 25 most popular quick and easy chicken recipes from sheet pan dinners to skillet one pot meals to slow cooker chicken and MORE = easy weeknight dinner.
Provided by Sam | Ahead of Thyme
Categories Chicken
Time 45m
Number Of Ingredients 1
Steps:
- Store any leftover chicken in an airtight container and place in the refrigerator for up to 3 days. Most of these recipes are also freezer-friendly and can also be stored in the freezer for up to 3 months.
- To reheat, simply reheat in the air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes. You can also reheat on the stove over medium heat until fully warmed through. the oven at 350 F for 10 minutes. If heating from frozen, let it thaw first in the refrigerator and then reheat.
Nutrition Facts : Calories 350 calories
MAKE-AHEAD FRIED CHICKEN
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It's seasoned assertively, so the flavors won't dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive. Although the recipe calls for all drumsticks, which won't dry out as they sit, feel free to substitute other chicken parts.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
- Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
- Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
- In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
- Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
- Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 80 grams, Fat 34 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 13 grams, TransFat 0 grams
SLOW-COOKER MAKE-AHEAD CHICKEN
Juicy, cooked chicken is the start to so many favorite meals, from cold chicken salad to warming bowls of chicken noodle soup. That's why we adore this recipe. Its seasoning is neutral enough to go with most any dish and, parceled out in bags in the freezer, it's a dinnertime game changer. With two easy methods, it's easy to make this recipe just about any time. Start it while you're prepping dinner on a Tuesday night, and it'll be done cooking and cool enough to put away by the time dinner's over. Or, go the slow-cooker method, and you can run out the door to do errands, pick up kids or dare we say it-just relax-while your chicken is cooking away! With bags of already cooked chicken parceled out in your fridge, there's no cold that can't be soothed or sandwich that can't be filled.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 8
Number Of Ingredients 5
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat.
- Add chicken to slow cooker; pour 1/4 cup water over chicken. Cover and cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is tender and easy to shred.
- Transfer chicken to cutting board; cool slightly. Shred chicken, then toss with 1/2 cup of the cooking liquid. Discard remaining liquid.
- To Freeze: Divide chicken into 2 portions (about 2 cups each). Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least 1 hour. Transfer to freezer; freeze up to 3 months. Thaw in refrigerator overnight or until completely thawed. Use in recipes calling for cooked chicken.
- To Make in Oven: Heat oven to 425°F. Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. In large bowl, mix oil, salt, garlic powder and ground red pepper. Add chicken; turn to coat. Place in single layer on rack in pan. Roast 33 to 38 minutes or until meat thermometer inserted in center of largest thigh reads 180°F and meat is tender enough to shred. Remove from oven; let rest until cool enough to handle, about 15 minutes. Shred chicken with 2 forks. Toss shredded chicken in pan liquid to coat.
Nutrition Facts : Calories 210, Carbohydrate 0 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize About 1/2 Cup, Sodium 550 mg, Sugar 0 g, TransFat 0 g
DAY BEFORE CHICKEN
I got the original recipe from a cookbook titled "When Friends Cook" by the Friends of the Minneapolis Institute of Arts. I've made several changes to suit my taste and dietary wants, so this is my version. Be sure not to skip the overnight part, as it really adds to the flavor of this dish. For this reason it's also a great company entree. I love it because it's low carb, but full of flavor.
Provided by Vina7737
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large greased baking or roasting pan, place the chicken breasts and top with all of the vegetables.
- Sprinkle with the seasonings and cheese.
- Top with the spaghetti sauce mixed with the wine.
- Cover tightly with foil and bake at 300 degrees for 2 hours.
- Refrigerate overnight to meld and deepen flavors.
- Reheat uncovered at 350 until hot and bubbly.
- If you're not counting carbs, serve this over pasta, but it's just as great on its own.
MAKE-AHEAD GRILLED CHICKEN
This recipe delivers the smoky crispness of grilled chicken without the long wait by the coals, making it perfect for backyard cookouts. You pre-cook the meat in the broiler early in the day, then finish it on the grill just before serving.
Provided by Food Network
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to broil.
- Brush the chicken all over with oil and sprinkle with salt and pepper. Broil for 10 minutes; flip the pieces and broil until cooked a little less than medium well, another 10 minutes.
- When ready to finish the chicken, prepare a grill for high heat.
- Grill the chicken until the skin is crispy and has a good char, no more than 5 minutes per side (the center of the breasts should register 165 degrees F).
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