The Best Freakin’ Chicken Recipe, EVER
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, whole chicken roast
This chicken dinner is something to show off. If you are making this tonight, please snap a pic and share it with me. I love reading about your cooking adventures so be sure to leave me a comment, too!
This recipe has become a huge success and I am not surprised by that at all! Take a look at what my pals over at PopSugar had to say about this wonderfully easy chicken dinner recipe:
“It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple two-ingredient, one-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds six for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultracrispy skin = bliss). Do yourself a favor: make this chicken.”
I know this recipe seems impossible from the very beginning… Only 2 ingredients? Just one minute of prep time? Juicy AND crispy? It’s gotta be a hoax… But it really isn’t! Give this one a try and you will understand!
Ingredients
1 large whole Tyson chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon Morton kosher salt
Instructions
Salt the Tyson chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.
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Quick Tip: To make it a complete meal, serve this juicy bird with your favorite sides like mashed potatoes, stuffing, and gravy.
Thank you to PopSugar for this great recipe.
65 Comments
really only 35 mins cooking time? it can’t be tender, i put in oven for 45 to an 1.5 hr…
It’s the brining that makes it tender and juicy.
I’ve NEVER gotten any fowl to cook in the times recommended.
35 min would never cook it if I were doing it.
I cook bone in thighs for 1h20m at 400*
Diane, the recipe doesn’t call for brining.
No, it didn’t call for brining, but it did have this:
Quick Tip: For an even juicier chicken, feel free to brine your bird overnight before cooking.
It says to get a DEBPNED chicken which WOULD cook quite fast.
When it’s boneless it doesn’t take near as long, in the recipe it says to debone the chicken.
chicken cooks fast — it is not like cooking a steak ,or pork chop . and the minutes under the broiler hot , gets it going , how ever , I do want my chicken done , so use your own min you think
Wow, way to overcook! must be like rubber.
Where can i find the best frikin chicken recipe at and any your bestestest recipes please im getting little burned out on smae old same old lol
Debbie – There is usually a little red link on the SECOND page below the big “Next Page” link that will take you directly to the original source for the recipe. This is nearly always the case with this site. Hope that helps. I find this site annoying as well, but once I figured that out, it’s been much better.
This is a great recipe. BUT do not ever use Tyson chicken, they ship overseas to China for processing then ship it back here. Perdue is the only chicken to use. NO antibiotics ever, all raised under humane conditions and always processed locally.
Thank you.
No tyson doesn’t buy their chickens from China, they have contracts with chicken house farmers in Arkansas
The chickens are procesed overseas
The chickens are processed in Dexter, Missouri. My nephew works there.
That makes no sense, do you know how costly it would be to ship chicken in that quantity, 10,00 miles or more just to process it. Sorry.
Interesting. I heard a woman at the grocery store just this morning chastising her son for bringing Tyson chicken to her cart. I did not understand, but now after reading your message I totally get it …Thank you for the clarification
Tyson chicken whole bird or raw is processed in the USA for sale in U.S. markets. I worked at Tyson Corporate and Tyson has many processing plants in Missouri and Arkansas. I also have friends who raise chickens for Tyson. Live birds are shipped in crates from the farm to local processing plant. Live chickens can’t be hauled long distances.
Sonja Lyons, I read all the comments debunking your comment, & I also read the Snopes article. I only feel a little better. We must watch the future. I remember reposting a news article ~ 2 yrs ago)that PORK was being shipped to China for processing & sent back. They named the companies doing that but only one I remember was Smithfield. Thank you for causing me to do some research. Article says China is pressuring the U.S. to take China chicken raised & processed there before they will start back importing U.S. beef. (Maybe Tyson needs to try to stop that!) (Remember the deadly Chinese Avian flu!)
Sonja you are incorrect on your info about Tyson. I know, I proudly work for them and eat the delicious products. They do not ship overseas for processing. They have factories all over the USA so yes they process locally too. Have doubts, tour the plant. Also, as of June this year their chickens will be antibiotic free as well. Great products and great company to work for.
Janet thank you for posting that info ~ I have always been a fan of Tyson and that’s all I ever buy!! Thanks for clarifying that! I wish people would do their research before posting info on a product that is NOT true.
You wouldn’t eat it if you saw the birds being transported, I am behind the tracks most days and it’s horrendous, no covering the baskets of them on the truck no matter the weather, many of them crushed to death some with broken necks. I delivered there once and watched them leave a cage of birds out in the sun for almost 90 minutes, the stench is overpowering. At this local plant you’d be hard pushed to find anyone there who speaks English. Tyson has been fined, linked and even indicted on one occasion for smuggling illegal immigrants to cut cost. I never buy from Tyson.
Ty
My parents live in Virginia Beach and we pass 1 or 2 Tyson plants on our way in Delaware.
Thank you, Janet! We always buy Tyson chicken and love it!
Correct on that Janet! Nice that you work for Tyson. I’m from North West AR & I think it is Decatur, AR that a Tyson plant has been in for years. Never heard anything bad about them.
Also,This is to TomM. The salt brings out the juices in the meat, then after the salt is soaked in, it will make the outside crispy! You can do what you want to after that.
Thanks for the infor Janet. That’s all the chicken I ever bought and never had a problem with Tyson fresh or frozen.
I love you recipes
Are the Tyson employees unionized?
Is this about the chicken recipe?
yes, it is for some!
Thanks for a great recipe! Janet, so glad you responded to the critisim of Tyson. My husband retired after 32 years from Tyson, his job allowed him access to many locations and all steps of the grow out and processing. Tyson and their employees take great pride in their products, rightfully so!
Can’t find ingredients to make best freaking chicken? See picture but no recipe ? ? ?
April the recipe is on page two dear. You have to hit the link at the bottom to turn the page.
DEBONED chicken, thus a short cooking time. I’ve never seen a deboned whole chicken. Is that possible?
Have the butcher do it as the instructions suggest
You could check you-tube. I bet they have something on there to show you how to de-bone.
Try spatch-cocking the chicken. Cut along both sides of the backbone. Remove backbone and spread chicken out flat. Kinda’ like butterflying. The chicken cooks more evenly. Leave leg bones in.
Yes it’s possible I’ve done it.
Yes it is! You can almost do it yourself easily. I partially debone my turkeys and chickens for roasting and it’s very easy. Sit the chicken up upright on its bottom, and with shears or a sharp knife, cut straight down on either side of the backbone, cut the back section completely out, this will allow you to butterfly the chicken. Then lay it skin side up and press on the breast bone until you hear it break. This is not completely boneless, it’s called “Spatchcock”, the chicken or turkey will cook in almost half the time.
My friend knows how to debone a whole chicken.
I saw a video for deboning a whole turkey this last Thanksgiving. It looked too gruesome!!
So does the chicken also soak in some water, with the tsp of salt?
most of these recipes are so bland. They’re more into claiming 2 or 3 ingredients that they don’t care about flavor.
Also,This is to TomM. The salt brings out the juices in the meat, then after the salt is soaked in, it will make the outside crispy! You can do what you want to after that.
It’s broiled chicken. What’s the big deal???
Some people just don’t read . I am going to try this, it sounds soooo easy and delicious! Tyson has always been a top brand.
Forget about makeup? “For getta about it”….don’t think so….
#MAKEUPFOREVER…
Pam Little I do not know that you are talking about. everyone is talking about cooking chicken and you start rambling about Make Up Forever??
Whenever I roast a chx, I use Lawrys seasoned salt. That’s it. The best.
Janet…Sonja is not the only one that heard about the shipping to China and processing…stopped me cold in buying Tyson after reading a huge artical concerning it’s procesding…
http://www.snopes.com/china-chicken-reshipped/
OMG people, READ the entire thing.
I live in Delaware and if people realized how cruel and filthy conditions these poor chickens are raised in they would NEVER eat either brand. When they say free range it means 100’s are placed in small hot metal domes till 8 weeks old. They spend that time walking over other chickens who have died. Then stuffed into small grates and and beheaded. I live within 5 milesof all this carnage.
To me Snipes is such a stupid website
Sometimes it can be very informative. For instance, the article regarding all this. Some of it makes me feel better – some of it DOESN’T! I have long been concerned about the ground-up chicken used to make fast-food chicken nuggets that our children eat. There is some info in this article that is of concern to me. Everyone should read every line; concerns the future also. (I don’t even trust the nuggets grown & processed here. Watch documentaries. Too much skin & scraps in them. Junk for kids?)
Best chicken I have cooked is in the crock pot…whole chicken seasoned with salt pepper paprika and Chicken seasoning. Lay balls of alum foil on bottom of crock pot.. covEr with a sheet of foil with 5 slits in foil for juice..lay chicken on top of foil..cook on high for 4-5 hrs for 5 lb chicken …yum
Of course. It forces people to look at facts instead of blindly believing internet lies. If you don’t like the format, try truthorfiction.com
Absolutely perfect! Thank you!
The recipe says to preheat broiler then put chicken under broiler 10 mins. What temperature do I turn my broiler to? It says: low, med., or high. Help?
I always buy skinless, boneless chicken breasts and I use my own sauce on them, so salt at all. I always cook them for at least an hour at 350F. I have done this for over 25 years now.
Raise your own chickens to eat if possible. Have way TMI on any and all of these major processing companies. Just horrible and gross and cruel.
I just buy a rotisserie chicken from the grocery store, it is so delicious and the same price or cheaper than a whole raw chicken. Dr. Oz says to remove the skin of it, and eat just the white meat – apparently he doesn’t realize that is why we BUY whole cooked rotisserie chickens! If we wanted to pick at 4 oz. of white chicken meat per day, we would no doubt all be supermodels who live to be 100 years old. (eyeroll)
So has anyone ever tried this recipe or is everyone here just to bash Tyson chicken.
1 large whole Tyson chicken (about 4 1/2 pounds), deboned (ask the butcher to do it for you)
1 teaspoon Morton kosher salt
Instructions
Salt the Tyson chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, about 3 inches from the heat, to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.