Easy Chicken Recipes For Everyone #Peri Peri Chicken #KFC Chicken #Full Roasted Chicken

#Peri Peri Chicken Recipe:-
Ingredients:
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For the Chicken:

4 bone-in, skin-on chicken thighs (you can also use chicken drumsticks or chicken breasts)
2 tablespoons olive oil
Salt and black pepper to taste
For the Peri Peri Marinade:

4-6 red chili peppers (adjust to your spice preference)
4 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Instructions:

Prepare the Peri Peri Marinade:

a. Begin by wearing gloves if you're sensitive to chili peppers. Cut the chili peppers into smaller pieces, removing the seeds if you prefer milder heat.

b. Place the chili peppers, minced garlic, lemon juice, red wine vinegar, paprika, dried oregano, salt, and black pepper into a blender or food processor.

c. Blend until you have a smooth paste.

d. With the blender or food processor running, slowly add the olive oil to emulsify the marinade. This will help the marinade adhere better to the chicken.

Marinate the Chicken:

a. Place the chicken thighs in a bowl or a large resealable plastic bag.

b. Pour the peri peri marinade over the chicken, ensuring it's well coated. You can use all of the marinade or adjust to your preference for spice.

c. Seal the bag (if using) or cover the bowl with plastic wrap. Marinate in the refrigerator for at least 30 minutes, or ideally for a few hours or overnight for the best flavor.

Grill the Chicken:

a. Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). You can also use a grill pan if you don't have an outdoor grill.

b. Remove the chicken from the marinade and let any excess drip off.

c. Brush the chicken with a little extra olive oil and season with additional salt and black pepper if desired.

d. Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. The skin should be crispy and slightly charred.

e. Optional: While grilling, you can baste the chicken with any remaining peri peri marinade for extra flavor.

Serve:

a. Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes.

b. Serve the peri peri chicken hot, garnished with fresh lemon wedges and your choice of sides, such as rice, coleslaw, or grilled vegetables.

Enjoy your homemade peri peri chicken! Adjust the chili pepper quantity to your preferred spice level.

#KFC Chicken Recipe:-
Ingredients:

For the Chicken:

4 cups vegetable oil (for frying)
8 pieces of chicken (drumsticks, thighs, or a mix)
Salt and black pepper to taste
For the Marinade:

1 cup buttermilk
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the Coating:

2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
Instructions:

Marinate the Chicken:

a. In a bowl, combine the buttermilk, 1 teaspoon of salt, 1 teaspoon of paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Mix well.

b. Place the chicken pieces in a large resealable plastic bag or a bowl, and pour the buttermilk marinade over them.

c. Seal the bag or cover the bowl and refrigerate for at least 4 hours or overnight. This step helps tenderize the chicken and infuse it with flavor.

Prepare the Coating Mixture:

a. In a large bowl, mix together the all-purpose flour, 1 tablespoon of paprika, 1 tablespoon of salt, 1 tablespoon of dried oregano, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of black pepper.

Coat the Chicken:

a. Preheat the vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).

b. Remove the marinated chicken from the buttermilk mixture and let any excess drip off.

c. Dip each piece of chicken into the flour mixture, pressing the coating onto the chicken to make it adhere well. Shake off any excess flour.

Fry the Chicken:

a. Carefully place the coated chicken pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 12-15 minutes for smaller pieces like drumsticks or 15-20 minutes for larger pieces like thighs. The chicken is done when it's golden brown and has an internal temperature of 165°F (74°C).

b. Use a slotted spoon or tongs to remove the fried chicken from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve:

a. Let the KFC-style fried chicken rest for a few minutes to cool slightly and then serve it hot.

b. You can enjoy it with your favorite dipping sauces, coleslaw, mashed potatoes, or biscuits for a complete KFC experience.

Now you can enjoy homemade KFC-style fried chicken right in your kitchen! Adjust the seasoning to match your taste preferences.

#Full Roasted Chicken:-
Ingredients:

1 whole chicken (about 4-5 pounds)
2 tablespoons olive oil or melted butter
Salt and pepper, to taste
1 lemon, cut in half
4-6 cloves garlic, peeled
Fresh herbs (such as rosemary, thyme, or sage), optional
Vegetables (carrots, potatoes, onions, etc.), optional
Instructions:

Preheat the Oven:

Preheat your oven to 425°F (220°C). Make sure your oven rack is in the middle position.

Prepare the Chicken:

a. Remove the giblets from the chicken cavity, if present. Pat the chicken dry with paper towels both inside and outside.

b. Season the inside of the chicken cavity with salt and pepper. You can also add a few garlic cloves, lemon halves, and fresh herbs if desired.

c. Tie the chicken's legs together with kitchen twine. This helps the chicken cook evenly.

Season the Chicken:

a. Brush the outside of the chicken with olive oil or melted butter. This will help the skin become crispy and golden brown during roasting.

b. Season the chicken generously with salt and pepper all over the outside.

Optional Vegetables:

If you want to roast vegetables alongside the chicken, cut them into chunks and toss them with a bit of olive oil, salt, and pepper. Place them in the bottom of a roasting pan or a large oven-safe skillet.

Roast the Chicken:

a. Place the chicken on a roasting rack inside the roasting pan or directly on top of the vegetables, breast side up.

b. Roast the chicken in the preheated oven for about 15 minutes per pound (for a 4-5 pound chicken, this would be around 60-75 minutes) or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.

Rest the Chicken:

Carefully remove the chicken from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, making the chicken juicier when you carve it.

Carve and Serve:

Carve the roasted chicken into pieces and serve it with the optional roasted vegetables and any pan juices that may have accumulated during roasting.

Enjoy!

Serve your fully roasted chicken with your favorite sides like mashed potatoes, gravy, or a fresh salad.

This easy roasted chicken recipe is a classic and delicious choice for any meal. Feel free to customize it with your preferred seasonings and herbs.