Don’t Chicken Out! Cooking Chicken is Simple with Our Guide

As common as it is to eat chicken, it should be easy to prepare, right?  We will be the first to admit – it’s easier to mess up chicken than it is to make it taste great!  Whether you cook it too long (resulting in a dried out disaster), or you undercook it (hoping to avoid the aforementioned dried out disaster), creating a scrumptious chicken dish is trickier than it seems.  We are here to solve your chicken challenges with our helpful and handy Chickening Out Guide!

Air Fryer Amazing

Cooking chicken perfectly in an air fryer comes down to a few key things: seasoning, temperature, timing, and resting. Here’s a straightforward guide depending on the cut:

General Tips First:

• Preheat the air fryer for 3–5 minutes (if your model recommends it).

• Pat chicken dry before seasoning to get crispier skin.

• Use a light oil spray to help browning.

• Don’t overcrowd the basket — leave some space for air circulation.

• Use a meat thermometer! Chicken is perfectly cooked when it hits 165°F (74°C) inside.

For Chicken Breasts (Boneless)

• Temp: 375°F (190°C)

• Time: 14–18 minutes

• Flip halfway for even cooking

• Tip: Pound thicker parts to even thickness for best results.

Simple Seasoning: Olive oil, salt, pepper, garlic powder, and paprika.

For Chicken Thighs (Bone-in, Skin-on)

• Temp: 380°F (193°C)

• Time: 22–26 minutes

• Flip halfway to crisp both sides

• Tip: Skin side down first, then flip for maximum crispy skin.

Simple Seasoning: Olive oil, salt, pepper, smoked paprika, thyme.

For Chicken Wings

• Temp: 400°F (204°C)

• Time: 18–22 minutes

• Shake basket every 5–6 minutes

• Tip: Toss in sauce AFTER air frying for the best crisp.

Simple Seasoning: Salt, pepper, garlic powder. Toss in buffalo or BBQ sauce after.

For Chicken Drumsticks

• Temp: 380°F (193°C)

• Time: 20–24 minutes

• Flip halfway

• Tip: Marinate for at least 30 minutes beforehand if you can.

Simple Marinade: Olive oil, lemon juice, paprika, garlic, salt.

After Cooking

• Rest the chicken for 3–5 minutes before slicing or biting. It keeps the juices inside!

Slow Cooker Sensations

Cooking chicken perfectly in a slow cooker is all about moisture, timing, and temperature. Here’s a simple guide:

Basic Steps for Perfect Slow Cooker Chicken:

1. Choose the right cut

   • Thighs (bone-in or boneless) are best — they stay juicy longer.

   • Breasts can work too, but they cook faster and can dry out if overcooked.

2. Prep the chicken

   • Pat dry.

   • Season well with salt, pepper, and your favorite spices or marinades.

3. Layer the bottom

   • Add a little liquid (about ½ to 1 cup). This can be chicken broth, sauce, or just water.

   • You can also add onions, garlic, or lemon slices for extra flavor.

4. Cook on LOW

   • Low and slow is key. Set your slow cooker to LOW for best results.

   • Timing:

     • Boneless breasts: 2.5 to 3.5 hours on LOW

     • Bone-in thighs: 5 to 6 hours on LOW

     • Boneless thighs: 4 to 5 hours on LOW

5. Check doneness

   • Use a meat thermometer if you can: 165°F (74°C) is the safe internal temperature.

   • It should be tender but not dry or “mushy.”

6. Optional: Finish under the broiler

   • For crispier skin (if using bone-in cuts), after slow cooking, place the chicken under a hot oven broiler for 2–3 minutes.

Extra Tips:

• Don’t overfill the slow cooker — about 2/3 full is ideal.

• Don’t keep lifting the lid — every time you open it, you lose a lot of heat and extend cooking time.

• Rest the chicken for 5 minutes before slicing.

Simple Skillets

Cooking chicken perfectly in a skillet is all about heat control, timing, and resting. Here’s the method:

How to Cook Chicken Perfectly in a Skillet:

1. Choose your chicken

   • Thin, even pieces cook best. Pound thicker parts slightly so they cook evenly.

   • Works great for breasts, thighs (boneless or bone-in), and tenders.

2. Season well

   • Pat the chicken dry with paper towels.

   • Season generously with salt, pepper, and any other spices (paprika, garlic powder, etc.).

3. Heat your skillet

   • Use a heavy pan like cast iron or stainless steel.

   • Heat 1–2 tablespoons of oil (like olive oil, avocado oil, or vegetable oil) over medium-high heat until shimmering.

4. Sear the chicken

   • Place the chicken in the skillet without overcrowding.

   • Don’t move it for the first few minutes — you want a deep golden-brown crust.

   • Timing:

     • Thin breasts or thighs: 3–5 minutes per side.

     • Thicker cuts: 5–7 minutes per side, maybe finishing in a covered pan on lower heat.

5. Check doneness

   • Internal temperature should reach 165°F (74°C).

   • You can also check by slicing into the thickest part — juices should run clear, not pink.

6. Rest the chicken

   • Let it rest on a plate for 5 minutes before slicing. This locks in the juices!

Pro Tips:

• Butter baste in the last minute: add a tablespoon of butter to the pan with some herbs (like thyme or rosemary) and spoon it over the chicken for amazing flavor.

• Deglaze the pan after cooking with a splash of broth, wine, or lemon juice to make a quick sauce!

Outstanding in the Oven

How to Perfectly Cook Chicken in the Oven:

1. Preheat your oven

   • Set it to 400°F (205°C) for boneless pieces (breasts, thighs).

   • For whole chicken or bone-in pieces, 375°F (190°C) is better for even roasting.

2. Prepare the chicken

   • Pat the chicken dry with paper towels.

   • Rub with oil or melted butter — this helps browning and flavor.

   • Season generously with salt, pepper, and any spices you like (paprika, garlic powder, Italian seasoning, etc.).

3. Arrange properly

   • Use a rimmed baking sheet or a roasting pan.

   • Line it with parchment for easy cleanup.

   • For best results: elevate chicken on a wire rack inside the pan so hot air circulates evenly.

4. Cook according to the cut
   General guide for oven-baking at 400°F:

   • Boneless breasts: 18–22 minutes

   • Bone-in thighs or drumsticks: 35–45 minutes

   • Wings: 25–30 minutes

   • Whole chicken: About 20 minutes per pound at 375°F

5. Check internal temperature

   • Always use a meat thermometer: 165°F (74°C) in the thickest part means it’s perfectly cooked.

   • Insert the thermometer without touching the bone.

6. Rest the chicken

   • Let it sit 5–10 minutes after baking.

   • This allows the juices to redistribute and keeps the chicken moist.

Bonus Tips:

• Dry brine for next-level flavor: sprinkle salt over the chicken and refrigerate uncovered for a few hours or overnight before baking.

• For extra crispiness: Broil the chicken for the last 2–3 minutes — but watch closely!

• Baste once halfway through with pan juices or butter for richer flavor.

We hope these tips and tricks help you achieve the perfect chicken dish, no matter the method!  Looking for some chicken recipes?  We’ve got you covered there, too!