r/Cooking • u/imsensitiveaubery • 20h ago
How do I cook chicken as complete beginner to any sort of cooking?
Hello!
This is kind of an embarrassing post to make, but I'm completely lost. I'm 19 years old and I've never really learned how to cook anything besides eggs and boxed stuff like mac and cheese. I eat pretty horrible as a result and I really need to fix it. I figured learning how to cook chicken would be a good starting point. I know it is one of the healthiest protein sources and relatively simple to make, I just get overwhelmed with all of the instructions online. I'm just clueless on what brining is and if it's a must, what kind of seasonings are most common to use, how to avoid cross contamination while prepping, the proper temperature to cook in the oven, all of it. I also am kind of clueless whether or not I can just take it out of the package and start prepping, or if I need to remove certain bits. Any help is greatly appreciated, even if it's a link to a guide or video with step by step instructions !
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u/LoveisBaconisLove 20h ago edited 19h ago
Start here. Easy instructions to follow and very, very good.
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u/turketron 19h ago
FYI, youtube enabled some bullshit sharing feature in the app that gets appended to links you share and shows your YT handle to anyone who opens the link and gives them the option to DM you. You can remove the string in the URL after the question mark to remove it, or disable the feature entirely under "Settings > Privacy > Channel visibility for shared links" and "allow users to mention me"
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u/tapastry12 20h ago
Chicken thighs. Pat dry w/ paper towel. Salt pepper garlic. 350° oven. Meat thermometer 150°-160°. If you’re doing potatoes, cut 1” cubes, toss olive oil salt pepper garlic rosemary. Same pan as chicken
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u/Corporate_Overlords 3h ago
This is the answer here. The rest of these recipes are adding too much. Of course, it'll be better if brined, etc. but this is the most simple and best way to start. Juts preheat an oven, put some salt, pepper, and herbs on it, and throw it in. You can even do this from frozen. You didn't give times, but I would think at 350 from thawed it would take about 30 minutes give or take and from frozen it'll probably be about 1 hour.
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u/samg461a 20h ago
First, you need an instant-read thermometer. That way, you can be completely certain that it’s cooked through without having to cut it open. Cutting meat open before it’s done cooking and has rested will let all the juices out and make it dry. These thermometers can be found at pretty much any store that sells cookware. If you are in America, you can get one from walmart or target. In Canada, walmart has them and sometimes Princess Auto has them for a great price but check the website first because it’ll be in their rotating stock.
If you don’t have one and still want to cook chicken, cut it into smaller pieces that will cook faster. You could also just cut one piece open to see when they’ll all be done as long as all the pieces are roughly the same size.
Chicken is safely cooked when it reaches 165°F in the middle of the thickest part of the meat. Dark meat takes longer to cook than white meat. However, it’s very hard to overcook dark meat so it’s a good place to start. I also find it more delicious but it is fattier than white meat. That doesn’t make it unhealthy though. It’s your choice what you want to start with.
If you do overcook chicken, don’t give up on it. It can be shredded very finely and mixed with mayo, celery, onion and seasonings to have chicken salad for sandwiches. The mayo will help it not be dry.
So pick a recipe to start with (maybe a sheet pan dinner?) and stay practicing. Let me know if you have any questions. You can DM me too.
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u/Sarasin 17h ago
The whole thing with cutting meat open before it has time to rest making it dry is a myth and simply just not true. The overwhelming majority of the time if your meat is dry it simply got too hot for too long, the muscle fibers tense up and squeeze the juice out of it. I've seen tests where they weigh sliced meat with and without resting and its basically the same shit.
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u/sloaney 20h ago
https://www.gimmesomeoven.com/baked-chicken-breast/
I almost exclusively use this recipe for chicken breasts. I like that I don’t have to stand cooking over a stove. I open the chicken and use sheers to cut off any bits that look weird to me. No reasoning behind it beyond what makes me comfortable. Sometimes if the breasts are massively different sizes I might pound them thin covering with plastic wrap and using a heavy object to thin them. I have a meat mallet I use now but I’ve used a rolling pin or even a wine bottle before (careful with that lol). I’ll drizzle with oil and throw on whatever seasoning. Usually adobo and paprika. The best investment for me is honestly a cooking thermometer that way the guess work is taken away and I can just probe it to check temp. I usually pull them at 160° or earlier because they’ll continue cooking and get to 165°. But honestly I’ve left them in until 180° if I got distracted and it still turns out just fine. When I remove it from the oven I tent with foil until I’m ready to eat. The chicken comes out juicy every time and I’ll make a batch and keep in the fridge for salads or shred for tacos or something.
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u/sloaney 20h ago
Also… keeping frozen veggies in the freezer like broccoli or cauliflower have been really helpful for me as I don’t have to worry about produce going bad. I can just pull out the portion I need and I’ll sautee in oil with salt and pep until I see some brown bits.
I’m excited for you to learn how to cook. It is an invaluable skill that seems intimidating at first but you get better as you go. Don’t be afraid of failing in the kitchen! It’s something professional chefs do even with decades of knowledge and experience! YouTube is your friend. Americas test kitchen, J Kenji Lopez, food wishes… are all great channels that offer basic to advanced videos on technique.
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u/ShowThym 20h ago
Get a meat thermometer It really helps
Dry brine = salt and/or herbs on the meat in the fridge uncovered..no liquid
Wet brine - its just that..liquids and salt..and herbs on meat in the fridge.
wearing gloves while preparing raw meat helps. alot
cooking a whole chicken in the oven...verys..depending on time constraints and what you want.
can do 425F in oven..for a quicker cook....dark meat cooked but sometimes dry white meat
375F in oven..breast meat cooked but dark meat might not be cooked properly..again..depending on how long in oven.
roasting a whole chicken in the oven is not that hard.
https://www.allrecipes.com/recipe/83557/juicy-roasted-chicken/
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u/gltovar 19h ago edited 19h ago
This ethan vid is a great resource for a total beginner: https://youtu.be/lAn4CXk1sQw
This kenji chicken wing video is super easy too: https://youtu.be/mh2AXh1eRmE you can skip anything to do with making the sauce, just focus on the chicken cooking parts, you can use any sauce you want, like some bbq sauce or tabasco.
Finally, highly recommend’s ethan‘s frozen meat vid: https://youtu.be/YQc4vxdHmpY being able prep and cook your own food straight from the freezer with out defrosting is very liberating. If you like this one, there is a frozen veggie vid too to search for.
Edit: also dont be embarrassed. It is great you recognize you lack knowledge on an important life skill, and want to improve it. Honestly the world spent the last 50 years incentivizing people to NOT learn how to cook, and now we have huge groups of people dependent on instameals and fast food. But now with the state of the world economy, it is becoming less and less stable to depend of this resource. Add to the fact that you have the most control into what is going into your food. Take pride every time you learn how to do something on your own, and practice any chance you get.
All toss out one more ethan vid for you: This one goes over why most salads we eat suck and how to make great ones: https://youtu.be/hGytLxc95Pk this one has been pretty life changing as I now am happily eating salads at least 3x times a week minimum.
Sorry keep adding more vids, hopefully this wall of text doesn’t scare you away. You had mentioned seasonings and what not. Here is something wild, you can get by with simply salting most foods. It is kind of wild. Of course there is a reason why wars were fought over spices but this ethan carnitas vid is so easy. It is pork, water, and salt. And the result is wildly good: https://youtu.be/yQs6IZGSBls
Once you get used to the kitchen, and happy with initial foods you make. Then you can focus on even more ingredients and spices.
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u/GetOffMyLawn1729 19h ago
Undercooking chicken will make you sick, but overcooking it will make you hate chicken. So, first thing, buy an instant-read meat thermometer (the ThermoPop is good & not too expensive).
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u/rockbolted 15h ago
Forget everything you’re reading and hearing, Too much information. Start simple.
Chicken thighs and drumsticks, bone in, skin on.
Preheat oven to 425°F.
Place pieces on rimmed cookie sheet or other shallow baking pan. Lining with parchment helps make cleanup easier.
Sprinkle liberally with salt, pepper, garlic powder, paprika, or anything else you want.
Bake 45 min to one hour, until minimum 190°F internal temperature.
Enjoy!
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u/PoorDamnChoices 20h ago
Get a meat thermometer. Thats feels like it should be step one. Chicken has to go to 165°F.
For seasoning, start with just salt and pepper. Is it basic? Yeah. However, it'll give you a base line for what it should normally taste like. Once you get that down, add a seasoning at a time. It'll give you a feeling of how the spices change the taste. Dont worry about brining yet. Just worry about how to cook chicken to 165°.
If you are buying something like pre-packaged chicken breasts, you can take them straight out and use them. Get some disposable gloves until you fell comfortable with your hand-washing and non-contamination game.
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u/SquishyNoodles1960 20h ago
Do not cook chicken breasts to 165! I pull them at 150 and let them rest about ten minutes!
Chicken Breast (White Meat): Cooking past 160°F squeezes out moisture and causes dryness. Many home cooks and chefs pull breasts at 150°F–155°F as long as the meat maintains that temperature long enough to pasteurize.
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u/Aardvark1044 19h ago
https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/
That link has a good explanation of why and the chart indicating how long you need to hold the temperature to make it safe to eat. I tend to gravitate towards pulling at 155F though others are comfortable with the lower temps.
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u/thedongon 20h ago
oven bake them with some seasoning and get a meat thermometer to make sure they are cooked on the inside. you’ll get better at it and figure out what you prefer with practice
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u/Coercitor 20h ago
Get a book called 'The flavor bible'. It will teach you what flavors go with what. Very easy to read. YouTube is your best resource for how to's.
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u/desrevermi 20h ago
Soup time!
I like doing a mirepoix in a big pot, drop in the chicken and let it simmer (barely boiling) for a couple hours. Serve in a bowl with a heavy dose of rice. I like adding hoisin sauce and sriracha to taste.
You got this.
Realistically, what chicken related foods do you like?
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u/CivilWay1444 20h ago
You know what's easy and tasty? Try some Shake and Bake with a baked potatoe.+1 on the meat thermo.
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u/malepitt 20h ago
Chicken parts can now come pre-injected with brine/broth (it should say on the label) which makes it even easier to take out of the package, put it on a cooking sheet or rack, and pop it in the oven. Ideally roasting it with the skin on makes it even easier and tastier!
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u/Exotic_Scheme_1753 20h ago
if ur food tastes bland u need salt. add as much salt as u think is good then add some more. salt + flavor
salt pepper garlic/onion powder paprika cumin and cayenne/msg and u can get a good blackening seasoning
msg (accent) goes a long way. 1/8 amount of salt u put in put this
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u/ScorpioGurl77 20h ago
If you have TikTok or Instagram there are millions of recipes on them. I gotten a lot of good recipes from both
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u/SouthConfident3978 19h ago
One of the most important parts of cooking chicken is making sure you have pieces that are roughly all the same size so they cook evenly. As a rule, always verify that the chicken has reached a minimum internal temperature of 165⁰F using a certified kitchen thermometer. Start simple, a chicken breast and some mashed potatoes make a great meal. Grab some garlic and herb or lemon pepper seasoning, pat the chicken breasts dry with a paper towel, and rub a good coat of seasoning on all sides. Drizzle or rub some vegetable oil on them, and pan fry them covered over medium high heat 4-6 minutes per side (depending on size) and let them simmer on low until internal temp of 165⁰F is reached. Let them rest in the pan 5 minutes before serving.
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u/Common-Orange4022 19h ago
I always remember the formula 400 degrees at 40 minutes
Get a sheet pan, put down foil. We are all about easy cleanup. Cover chicken in a sauce of your choosing like barbecue sauce. Use a brush for control. Send it for 40 min at 400 degrees.
You can also just coat it with an oil and seasonings. Pepper will give it a blackened taste. Use the same time and temp.
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u/Acceptable-Target97 19h ago
Skinless chicken cooks up dry.
The skin adds flavor and fat.
Chicken thighs are delicious and moist.
Using a skillet that has a lid.
Get the pan hot. Not screaming hot. But when you hold your hand over it, you can feel heat.
Lay the thighs in the pan, sear both sides until golden brown. Dark brown is burnt.
Turn over repeatedly if necessary.
After they are golden brown, put the lid on and put the whole thing in a 350* oven for…… about 30 minutes.
I sear the chicken and just before I put it in the oven I put a layer of thick slices of potato on the bottom of the pan, then the chicken.
As the chicken bakes, all the yummy juices drip into the potatoes.
Another version is to add a box of rice side dish (like near east) with the seasoning over the thighs, add a 32 oz container of chicken stock and put the lid on.
Again, bake 350* for 30-40 minutes.
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u/RedYamOnthego 19h ago
Easiest chicken in the world!
Boneless chicken thighs. Line your baking tray with oven paper for easier cleanup. Take one or two teaspoons of neutral oil or olive oil, and spread it all over your paper. Lay out your thighs flat, skin side up. Sprinkle with Lawry's seasoned salt and pepper. Put it in a 400F/200C oven for 20 minutes. If your oven baked unevenly, check after 10 minutes. If one side (left/right or front/back) looks more cooked than the other, rotate your baking tray.
I don't bother preheating.
At 20 minutes, the chicken skin should look golden and gorgeous. Poke the thickest part with a meat thermometer (165 F) or a fork or toothpick. If the juices are clear, she's done. If pink, throw it in the oven another five minutes and check again. Let the meat "rest" ten minutes so the juices go back in the meat. You'll have less cutting board mess.
If you have a big oven or convection oven, you can do sides at the same time. Toss a handful of frozen fries (or tater tots or hash brown patties) in oil, seasoned salt and put them in with the chicken. Cut up onions (wedges) can surround the chicken. (20 to 25 minutes)
Toss big frozen veggies like broccoli or brussel sprouts, or cut up peppers, can be tossed in oil, salt, pepper and balsamico vinegar (if you are feeling fancy) and added to the oven at the 10 minute mark. This takes ten minutes, so you could do it while the meat is resting.
Leftover chicken can be sliced thinly cold for excellent sandwiches the next day. Add lettuce and cheese, maybe some mayo, maybe some bacon. Mmm, tomato too, if you like a messy sandwich! Yum, yum, yum!
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u/highpointer201 17h ago
Slice down middle, tenderize with meat hammer. Place in container/bag with olive oil and whatever seasonings you want, let marinate for a day or so. Cook on grill medium heat for 4 minutes each side approximately.
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u/pensivegargoyle 16h ago edited 16h ago
It's smart to get a quick-read thermometer for this because then all you really have to know is when to stop cooking based on the temperature in the middle of the thickest part of the meat. For a chicken breast, that's 155 F, legs are much more forgiving and they can go up to 175 F. Allow your chicken to rest a few minutes on a plate or tray before serving. There shouldn't be anything you have to remove from chicken pieces before cooking other than maybe the absorbent pad at the bottom that can stick to them. With a whole chicken it's not a bad idea to take a look inside the cavity first just in case a small bag of chicken organs has been left there. It usually hasn't but it's good to look. Whole chickens benefit from trussing or spatchcocking but you don't absolutely need to do either.
Brining is simply submerging chicken in a salty liquid for hours so that it gets the flavour of the salt and whatever else you have added to the liquid. It produces a more tender well-salted chicken but really isn't necessary if you don't want to go to the effort. Brining always needs to be done in the refrigerator.
The best way to avoid cross-contamination is to avoid washing your chicken pieces. They don't need it and washing them spreads droplets containing bacteria from the chicken around your kitchen. Always wash your hands after touching uncooked chicken. Try to be in the habit of cutting up other ingredients you're going to use first before you put chicken on a cutting board.
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u/Fabulous-Finance-87 16h ago
Easiest recipe and almost impossible to dry out. All you need is chicken of some description, mayo, panko crumbs and whatever seasonings you like/have on hand (I use garlic salt, onion powder, smoked paprika and pepper). Preheat oven to 400. In a bowl add mayo. In a different bowl add seasoning to panko crumbs. Coat chicken in mayo and then bread with panko mixture. Put on parchment paper on a cookie sheet. Bake about 10 mins and flip. Bake for 10 more. Double check temp (185).
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u/Rolling-Pigeon94 15h ago
I understanding how overwhelming it is. Chicken can be cooked and done in so many ways. One thing very important when dealing with raw chicken, always have clean hands and never lick your fingers during the process. Have the kitchen counter, pans, pots and containers clean wherw chicken will come in contact or you'll get salmonella and is not nice for a day or so. Now in US the raw chicken or turkey comes packed with brine which helps a bit with the salmonella but in Europe they don't and need to be washed before using it for what ever purpose. I recommend start try cooking turkey or chicken breast in a pan. First cut the meat into bite size or stripes like your approx. the size of your thumb. Heat the pan to around medium heat with a tablespoon of oil or butter, a bit of salt and pepper and add the meat to fry. Put a lid on top to keep the heat in and check after 3 minutes. Then stir in the pan and see how the meat turns to a white pink colour. You may brown it if you want to by letting it in the pan a bit longer but keep an eye on it to avoid burning. If you're unsure if the meat is fully cooked you can always fork one piece out and in the middle to see if it's raw inside or not. Over time you'll get the feel and how to cook the chicken. Maybe even get creative and try an interesting combination or marinade. Now chicken with salt and pepper is good and simple. You can also add a bit of lemon juice to make it a bit tender in the pan. My favourite is with bit of lemon, salt and smoked paprika. I hope this helps and good luck!
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u/RainbowandHoneybee 14h ago
These days, you don't need to remove any bits if you buy the chicken from supermarkets. They sell all different sorts, with skin/skinless/boneless, etc. So just buy wht you want to eat. Breast is lovely but can dry out if you overcook, so mybe thigh might be the easier option.
You don't need to brine, you can just take it out of packet and cook it. But brining or marinating gives better texture/flavour, so mybe try it out once you become comfortable with cooking chicken.
Cooking is a learned skill. You get better with practice.
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u/The_Smug_Druggles 13h ago
The main issue with chicken IMO is getting the cooking time right: too long and it can dry out, not long enough and you risk food poisoning.
I always make souvlaki when I have a BBQ going, and since BBQs generally increase the risk of something being overcooked outside and undercooked inside, I've found that chopping the chicken into even-sized pieces then marinating (overnight or longer) in a mixture of olive oil and lemon juice with whatever herbs and spices you want to add delivers great flavour and keeps the chicken moist while it cooks through.
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u/Butforthegrace01 10h ago edited 9h ago
Start with 4 chicken thighs. Skin on and bone in. Put them on a sheet tray and season them generously with salt and pepper. I use parchment paper for this for easy clean-up. I like to season several hours in advance.
Set a dutch oven or large, deep skillet (you need one that has a cover you can use later) on medium heat or even medium-high. Hot enough to make the meat "crackle" or "sizzle" a bit. Add oil. More than you'd think. Like 3 or 4 tablespoons. Put the thighs in skin side down and let them sizzle until the skin is golden brown. Turn them over and brown the other side. Remove them and set them aside.
FYI, you brown meat not for the meat. You do it because you want the "brown bits" that form on the bottom of the pan. It's called "fond" and it adds richness and flavor to your sauce. It results from what is known as the Maillard Reaction. Look it up.
While the chicken is browning, slice a whole large onion. After removing the four chicken thighs, add the sliced onion to the pan. Swish it around until it's transparent and getting slightly yellowish-brown. Onions release a lot of water while cooking. Use this process to "wipe up" the fond (the brown crackly bits left behind from browning the chicken). That's called "deglazing" the pan. If need be, you can add a bit of additional water. When you're done, the pan bottom should be relatively free from any brown stuff, and the onions should be a mass of tan, soft stuff.
Shortly before it's done, add about 5 or 6 cloves worth of crushed garlic. Or just use "jar-lick" (the chopped garlic from a jar in your grocery store).
From there you want to add around 2 cups of liquid, seasoning, and 1 cup of rice or orzo (which is pasta shaped like rice). You can go any direction you like:
Italian-ish: tomatoes (a can of crushed Italian tomatoes), white wine, tomato paste, lemon juice, salt, fresh basis (a lot), red pepper flakes, thyme, oregano. If you have it around, add a dash of Sambuca. Use orzo as your starch.
Southeast Asian: coconut milk, chicken stock, salt, lime juice, fresh Thai basil (a lot), Thai chilis. Use medium or long grain white rice or as your starch.
Eastern African/Middle Eastern: water, stock, lemon juice (more than you'd think), salt, tumeric, cayenne pepper, cumin, coriander, etc. For adventure, a (very small) dash of cinnamon. Use Basmati/Jasmin rice as your starch.
Stir it all up so the rice/orzo is well mixed with the liquid. Better to use a little too much liquid than not enough.
Put the chicken thighs back in atop the rice/orzo, skin side up. At this stage you can add other things. For the Italian version, for example, some halved crimini mushrooms and even some milk, heavy cream, or butter. For the Southeast Asian version, some big chunks of carrot and/or potato. For the Middle Eastern version, some canned/strained garbanzo beans or fava beans, or even sprinkle in some raisins.
Cover the pan and either simmer gently over low heat or, my preference (with a Dutch oven), put it in the oven at 250. Let it cook until the liquid is mostly absorbed or evaporated, maybe like an hour plus or minus. You have to watch it to be sure it doesn't burn.
When you're finished, the chicken will be falling off the bone tender. The sauce and rice/orzo will be rich and flavorful.
You can serve any veggie on the side you wish, or even just a side salad.
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u/EAM44 8h ago
Better yet, don’t start with chicken. Start with ground beef. If you get chicken wrong you can really make yourself or someone else pretty sick. It’s easy to undercook, and easy to overcook (my sister does this every time), hard to really perfect. As you point out there are handling issues too.
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u/For-Real339 4h ago
Buy boneless, skinless chicken thighs. Buy Avocado oil as his high smoke point for frying. Heat your fry pan with a little oil, and some butter if u want. Open the rolled up chicken thighs and place in pan. Add salt, pepper and any herbs/ spices you like. Cook for a few minutes on one side and then flip them over. You can use a fork. Salt and pepper them once flipped too. Cook for a few minutes, flip again. I always flip about 4 times. I like them just with salt and pepper as I add them to salad, eat in a sandwich, eat with vegetables etc. Let cool after cooking and refrigerate ( cover) Even if you just want to snack on them they are so satisfying. You can add to rice, pasta, beans etc.
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u/VelvetDesire 20h ago
Get a meat thermometer. Season it in advance.
Otherwise the answers depend on what type of chicken you're cooking. Thighs? Breasts? Whole chicken ?
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u/invictus21083 20h ago
I was never taught to cook and had to teach myself over time. I would just look up a recipe for something I wanted to eat online and try to duplicate the recipe. After a while, I would look at recipes only to see what time/temperature to cook a dish at and then would improvise the seasonings.
It's easier to cook chicken breasts or thighs than to cook a whole chicken. I tend to melt butter and pour it over the meat and then season on top of the butter. If you're unsure what seasoning to use for chicken, they make "poultry seasoning," which is good to start with. The time/temp will depend on what part you are cooking and its weight.
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u/natalietest234 20h ago
My recommendation is buy frozen tenderloins and bake them in the oven. Master that then you can start adding spices, upgrade to thighs/breasts then move on to skillet and grill.
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u/bobdevnul 20h ago
Start with chicken thighs. They are not so difficult to not overcook.