Best 20 Seasoned Chicken Recipes

BOBBY FLAY'S ADOBO-SEASONED BAKED CHICKEN WINGS RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 degrees. Stir together mango nectar, honey, and hot sauce in a bowl; season with salt and pepper. Set aside. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 T of salt and 1 t black pepper. Toss adobo seasoning with wings in a bowl and then add oil and cover well. Line cookie sheet with foil and spray with cooking oil. Place wings on cookie sheet in a single layer. Bake 20 minutes. Turn the wings over; continue baking for 20 minutes. Remove the wings from the oven and generously brush with the glaze, then bake another 10 minutes until cooked through. Remove to a platter and sprinkle with the oregano.

FRIED CHICKEN IN SEASONED FLOUR

Steps:

• Mix together all the seasoning ingredients.
• Wash chicken pieces and pat dry with paper towel.
• Place flour in a paper bag and shake pieces, one at a time.
• Fry in heated oil until meat is cooked, turning once.
• Time should be 10-15 minutes.

SEASONED OVEN-ROASTED CHICKEN

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with remaining ingredients. Place in baking dish.
• Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.

SEASONED FLOUR FOR CHICKEN

Steps:

• Combine all ingredients in a bowl.
• Using sparingly as this batch will do number of dishes.
• Dip chicken pieces in beaten eggs.
• Next, toss chicken pieces in bread crumbs (seasoned or unseasoned).
• Finally, toss chicken pieces in Seasoned Flour recipe.
• Pre-heat oven to 350 deg.
• Place chicken in a tray or cookie sheet lined with foil (shiny side down), spray with Pam or equivalent.
• Place chicken pieces on the tray after completing above the process. Spray chicken with Pam, turn, spray other side.
• Cover with foil and bake for 40 minutes for drums, chicken breasts (bone-in), thighs etc.
• For wings and chicken fried chicken, follow the above procedure but reduce cooking time to about 15 minutes.
• Remove foil cover and put chicken back in the oven for the same amount of time. (cut time back by 25% if using a convection oven).
• Chicken should be nicely browned, crispy and moist.

SEASONED CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl, whisk together egg substitute, mustard and garlic. In another shallow bowl, toss bread crumbs with seasonings. Dip chicken in egg mixture, then coat with crumb mixture., Place on a baking sheet coated with cooking spray. Bake until golden brown and chicken is no longer pink, 10-15 minutes.

AIR FRYER HERB-SEASONED CHICKEN WINGS

Steps:

• Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions. Spray the basket with cooking spray.
• Rinse chicken wings and pat dry. Mix black pepper, paprika, cumin, garlic powder, onion powder, herbes de Provence, and kosher salt together in a bowl. Sprinkle on both sides of the wings.
• Place wings in the fryer basket, making sure they do not touch. Fry until browned and no longer pink in the centers, about 9 minutes per side.

SEASONED CHICKEN

Steps:

• Rub chicken with garlic; sprinkle with lemon-pepper and oregano. In a large skillet over medium heat, brown chicken, skin side down, in oil for 5 minutes. , Transfer to a shallow baking pan. Bake, uncovered, at 400° for 30-35 minutes or until a thermometer reads 170°.

SEASONED CORN MEAL COATING FOR FISH OR CHICKEN

Steps:

• For Pan Fried Fish: 4 servings.
• Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients.
• Dip in milk; coat again in dry ingredients. Heat 2-3 tbsp oil in large skillet over medium heat.
• Fry 2-3 minute per side or till fish flakes easily with fork.
• Oven Fried Chicken: 6 servings.
• Heat oven to 375 degrees. Dip 2 1/2 to 3 lb. cut-up broiler fryer chicken in milk.
• Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10" jelly roll pan; lightly brush with 3 tablespoons melted butter.
• Bake 50-55 minute or till juices run clear when chicken is pierced with fork.

SLOW-COOKER CAJUN-SEASONED CHICKEN

Steps:

• In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Add bell pepper, onion and celery; cook 2 to 3 minutes longer or until crisp-tender. With slotted spoon, spoon bacon and vegetables into 3 1/2- or 4-quart slow cooker.
• Sprinkle chicken thighs with 1 teaspoon of the Cajun seasoning; place in same skillet. Cook chicken 4 to 5 minutes, turning once, until browned on both sides. Arrange chicken and any remaining drippings over vegetables in slow cooker. Pour tomatoes over chicken. Stir in remaining teaspoon Cajun seasoning.
• Cover; cook on Low heat setting 8 to 9 hours.
• About 30 minutes before serving time, cook rice in water as directed on package. Serve chicken and sauce over rice.

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS

Steps:

• In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
• In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
• Add onion, garlic and lemon slices; season with salt and pepper.
• Cook, stirring frequently, until the onion is softened, about 6 minutes.
• Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
• Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
• Fluff couscous with a fork and stir in pine nuts.
• Serve the chicken and sauce over the couscous and sprinkle with parsley.

SPICY SEASONED CHICKEN

Steps:

• In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with flour tortillas. Serve with toppings if desired.

OVEN ROASTED LEMON CHICKEN WITH SEASONED SAUCE

Steps:

• Pre-heat oven to 180°C.
• Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
• Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
• Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
• Put the remaining lemon slices and the other garlic half inside the chicken.
• Place the chicken BREAST SIDE DOWN in the baking dish.
• Rub or brush the olive oil over the chicken and salt and pepper as desired.
• In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
• Take 2 TBS of this broth and add to the baking dish.
• Place the dish in the oven and bake for 1 hour.
• Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
• Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
• Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
• Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
• Remove the lemon slices and garlic from the chicken; carve as usual.
• Serve, passing sauce.

SEASONED SHREDDED CHICKEN SANDWICHES

Steps:

• Open boned chicken and place in large roaster.
• Stir chicken until all pieces appear to be shredded.
• Dissolve bouillon cubes in hot water and add to chicken.
• Add remaining ingredient except hamburger buns.
• Stir thoroughly.
• Heat mixture up to 300 degrees.
• Once mixture is heated through place 1/3 cup of mixture on hamburger bun and serve.

SEASONED FLOUR FOR CHICKEN OR PORK CHOPS

Steps:

• Mix all ingredients except water thoroughly in a bowl. Store in airtight container.
• If using chicken cut, skin and wash chicken. Roll in seasoned flour. Fry until light brown. Place in heavy pan with lid, adding water. Bake in 300 oven 45 minutes - 1 hour.

ROASTED TACO-SEASONED CHICKEN WITH LIME CREMA

Steps:

• Put the chicken and onion in a large bowl and sprinkle with the taco seasoning. Drizzle with the oil and toss well to coat. Cover with plastic and refrigerate for at least 2 hours and up to overnight.
• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with 2 layers of foil.
• Arrange the chicken and onions on the prepared baking sheet in a single layer, skin-side up. Roast until the skin is crisp and the chicken is just cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 45 minutes.
• While the chicken cooks, stir the crema together with the lime juice and zest and cilantro. Season with salt.
• Arrange the chicken and onions on a serving platter and garnish with the cilantro sprigs. Serve with the lime crema on the side.

CREAM CHEESE-STUFFED EVERYTHING BAGEL-SEASONED CHICKEN

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
• In 10-inch nonstick skillet, melt butter over medium heat; stir in bread crumbs. Cook and stir 3 to 5 minutes or until golden brown. Remove from heat; transfer to pie plate or shallow dish. Stir in seasoning; set aside. In small bowl, beat egg; set aside.
• In another small bowl, mix cream cheese and 3 tablespoons of the chives, mixing well.
• Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with about 2 tablespoons of the cream cheese filling. Press edges of chicken together to seal, and secure with toothpick.
• Dip chicken into egg to coat both sides, then dip into bread crumb mixture, pressing to coat chicken completely. Transfer to pan. Bake 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Garnish with remaining 1 tablespoon chopped chives before serving.

JANET'S KFC SEASONED FRIED CHICKEN

Steps:

• Sift flour and add to it all the seasonings, after having ground them fine with a mortar and pestle (a blender works well, too) Place coating in a plastic bag. Dip each piece of chicken in the beaten egg, then place in the bag and shake, making sure each piece is well coated.
• Heat oil in large skillet and brown chicken slowly, uncovered, until all sides are nicely browned. Cover the pan and continue to fry slowly, turning pieces occasionally for about 50 minutes, until juices run clear when pierced with a fork.
• Drain on paper towels.

JERK-SEASONED CHICKEN AND PEPPER SAUTé

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5 to 7 minutes or until chicken is no longer pink.
• Add bell pepper and onion stir-fry; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
• Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.

SEASONED CHICKEN IN A LIGHT WINE SAUCE

Steps:

• Tenderize and pound out the chicken to an even thickness
• Brush both sides of chicken with olive oil.
• Sprinkle both sides of chicken with Mrs. Dash.
• To a heated non-stick skillet over medium heat add the seasoned chicken to one side, and the Mushrooms and onions to the other.
• Cover with a lid and cook for 5 minutes.
• Turn Chicken over, cover with lid and cook for another 5 minutes or until done.
• Remove chicken from skillet and keep warm.
• To the mushrooms and onions add the water, wine, salt, and pepper.
• Keep uncovered and reduce liquid/mushroom mixture over high heat until it thickens.
• Serve mushrooms and onions over chicken and enjoy.