Chicken

All chicken should be coated in baking powder and spices prior to entry into the oven 

 Per 500g of meat, season with 1Tbsp of spices at least 30 minutes prior to cooking to allow flavour to absorb 

 Pam or another non-stick spray is high recommended  

 

 Breast 

 

 Preheat oven to 425F 

 Cook for 18-20 minutes  

 

 Wings 

 

 Preheat oven to 425F 

 Cook for up to 1 hour, rotating every 20 minutes  

 

 Legs 

 

 Preheat oven to 425 

 Cook for 40 minutes, flipping halfway through 

 

 Whole Bird 

 

 Preheat oven to 350F 

 Stuff chicken with lemon, herbs 

 Slather the meat with butter for moisture  

 Cook chicken for 25 minutes per pound 

 

 Breaded and Fried Breast/Tenders/Thighs 

 

 Per 500g of Chicken 

 2 Cups All-Purpose Flour 

 3 Eggs 

 100g Panko 

 Cooking oil 

 Pour oil into a skillet, and set to  4  heat 

 Beat Eggs in large bowl 

 Lay 1/2 of Flour in large bowl 

 Place chicken atop flour 

 Cover chicken with remaining Flour 

 Stir Chicken, and ensure an even coat 

 Move Chicken into Eggs, and coat evenly 

 Dump Flour from first bowl, and add 1/2 the Panko 

 Lay Chicken atop Panko 

 Pour remaining Panko over Chicken 

 Stir Chicken, and ensure an even coat 

 Place Chicken in oil-filled pan, cover, and cook  3  minutes per side