I would go with rotisserie or maybe grilled.

I prefer to marinate and grill it, but this time of year it isn't always easy to get outside, so I normally bake it.

I prefer chicken cooked over charcoal on my grill, and then dunked in tasty bbq sauce when they're almost done, but this is a hard choice because I love fried chicken, but have never gotten the ideal recipe, and I love oven roasted with herbs and seasonings. man those smell good when they are cooking.  McCormick's poultry seasoning and salt & pepper work well. maybe massage a tiny bit of olive oil into the skin to keep it from drying

I love a good marinated and grilled.  But as ease of the recipe, I make smothered chicken a lot (green peppers, onions and mozzerella cheese).  I also like tequila lime chicken (which is a variation of the marinated/grilled breast and then a mayonnaise is put underneath and cheese all over on top) - now I am hungry.

I love the store rotisserie chicken, I often wonder if I get a rotisserie if it would turn out as well.  I also love fried chicken, but I have never tried to fry it myself - I do not fry anything- I love Ripps Chicken in Ladd Illinois - Yumm

I usually like it either baked or barbecued.

Baked,Oven Fried or Grilled are good but my favorite is to have someone else prepare it. ;D

BBQ'd followed by fried.

signature banned as well

I like rotisserie followed by grilled, broiled, or barbecued.

Rotisserie.  Costco's is the best.

last Saturday I was watching one of my favorite cooking shows Cooks Country TV, America's Test Kitchen and saw them cook fried chicken and the next time I attempt to make some, I'm gonna use their recipe.

Extra-Crunchy Fried Chicken  http://www.cooksillustrated.com/images/document/recipe/2400_SFS_FriedChicken_CC_article.jpg
From the episode: All-American Picnic

Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don't have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy.

Serves 4.   

Ingredients
2 cups buttermilk plus 6 additional tablespoons
2 tablespoons table salt 
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock (see note below for other options)
3 cups all-purpose flour 
2 teaspoons baking powder 
3/4 teaspoon dried thyme 
1/2 teaspoon ground black pepper 
1/4 teaspoon garlic powder 
4 - 5 cups vegetable shortening or peanut oil

Instructions
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)

2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.



3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.

4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.

Rotisserie.  Costco's is the best.


I love their rotisserie chicken too. Yum!  :)

I love their rotisserie chicken too. Yum!  :)
me too  :)  it rocks

Roasted, BBQ'd & Charcoaled

Stir-fried oriental style!

If it's chicken and it's cooked, I love it!  I'm a chicken-a-holic!

Has anyone ever heard of Jungle Jim's restraunts? ( I guess they're mostly in Canada, but there used to be one in Orlando)

They made a grilled chicken sandwich that has cheese, bacon, lettuce and peanut butter!! It's the most bizarre combination, but DEEElicious!!!

I would go with rotisserie or maybe grilled.


I'm with you on that, Jonathan!  :)

Rotisserie.  Costco's is the best.


You said it, girl!  ;)

You'll no doubt be delighted (and a bit relieved) to know that I don't eat this raw!  :D

You'll no doubt be delighted (and a bit relieved) to know that I don't eat this raw!  :D


I've never quite understood why some meats can safely be eaten raw (beef, lamb, fish) and yet others have to be cooked thoroughly (pork, chicken, turkey) or else they'll make you very sick... ???

Either BBQ {make My own sauce} or Buffalo {also make My own sauce}.