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