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How to cook chicken

Anonymous Mon 16 Feb 2026 11:16:03 No.24015172 View View Reply Original Report

Quoted By: >>24015173 >>24015174 >>24015176 >>24015177 >>24015178 >>24015180 >>24015181 >>24015185 >>24015190 >>24015196 >>24015197 >>24015198 >>24015199 >>24015212

I wanna fucking de bone these motherfuckers

I wanna remove the flesh from these mother fuckers

I wanna skin these mother fuckers

I wanna put these mother fuckers in an oven

You know exactly what i mean dont you anon. This chicken is bussin. How do you cook yours

Anonymous

Anonymous Mon 16 Feb 2026 11:17:23 No.24015173 Report

Quoted By: >>24015192

>>24015172
did you hit your head?

Anonymous

Anonymous Mon 16 Feb 2026 11:18:33 No.24015174 Report

Quoted By: >>24015175

>>24015172
lots of salt
water
chicken
boil
eat

Anonymous

Anonymous Mon 16 Feb 2026 11:22:49 No.24015175 Report

Quoted By:

>>24015174
Garlic powder is best to use

DangerousThoughts

DangerousThoughts Mon 16 Feb 2026 11:25:29 No.24015176 Report

Quoted By: >>24015179 >>24015183

>>24015172
I would make chicken soup or chicken & dumpings

If I had a big pile of wings to cook I would either boil in chicken broth or put in a pressure cooker with chicken broth once cooked leg cool and deboning should be easy then you can prepare the chicken meat however you want

Anonymous

Anonymous Mon 16 Feb 2026 11:25:37 No.24015177 Report

Quoted By: >>24015183

>>24015172
Air fryer
Pat them dry. Fry for 10 minutes at 400.
Remove them, Pat them dry again.
Fry for another 10minutes or so. It's like they came out of a deep fryer. The trick is to remove the moisture as much as possible externally and don't overload it.

I was a butcher for 12 years. If you want to skin these it's a pain in the ass but the easiest way I ever did it was to piece them, throw away the tips, slide a boning knife around and the knuckles, then use a table scrape to hold the wing down, like a vice, and use your hand to literally rip the meat from the wing.

Best hot sauce in the world is melted butter. Frank's red hot, a shitload of granulated garlic, a little bit of cayenne pepper.
Once the wings are done toss them in this sauce and then sprinkle Parmesan on top of them and serve immediately.

Anonymous

Anonymous Mon 16 Feb 2026 11:27:30 No.24015178 Report

Quoted By: >>24015183

>>24015172
i put them in buffalo wing sauce then bake them until crispy

Anonymous

View Same Google ImgOps iqdb SauceNAO 1769687837289547.jpg, 57KiB, 792x641

Anonymous Mon 16 Feb 2026 11:30:51 No.24015179 Report

Quoted By: >>24015204

>>24015176
Imagine butchering the bird twice....
Boiled huh.

Anonymous

Anonymous Mon 16 Feb 2026 11:32:02 No.24015180 Report

Quoted By:

>>24015172
You do know that "boneless wings" aren't actually the wing meat

Anonymous

Anonymous Mon 16 Feb 2026 11:33:55 No.24015181 Report

Quoted By: >>24015182 >>24015186

>>24015172
Egg, flour, some corn flakes and oil.
Fried to a perfect brown. Seasoned with real authentic southern cajun spices. Not that fake shit sold in liberal states

Anonymous

Anonymous Mon 16 Feb 2026 11:35:07 No.24015182 Report

Quoted By: >>24015187

>>24015181
Corn flake?
What is authentic southern Cajun spice?
Is it corn flakes?

Anonymous

Anonymous Mon 16 Feb 2026 11:35:27 No.24015183 Report

Quoted By:

>>24015176
Boiled chicken? Fuck no
>>24015177
Okay now this sounds bussin
>>24015178
Air fryer makes it too dry

Anonymous

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Anonymous Mon 16 Feb 2026 11:35:43 No.24015184 Report

Quoted By: >>24015186

ayo ayo, holup
you finna doin it wrong huwyte boi
>wypipo don season dey food an sheeeeeit!
finna need bleach and dish soap honkie!

Anonymous

Anonymous Mon 16 Feb 2026 11:37:00 No.24015185 Report

Quoted By:

>>24015172
By beating the shit out of every unironic bus poster.
Now come here so I can cook some chicken.

Anonymous

Anonymous Mon 16 Feb 2026 11:37:03 No.24015186 Report

Quoted By: >>24015188

>>24015181
Tried this once the corn flakes burn and turn black before the shikken cookes
>>24015184
Day wash day chicken

Anonymous

Anonymous Mon 16 Feb 2026 11:38:04 No.24015187 Report

Quoted By: >>24015193

>>24015182
Corn flakes is the extra breading for that crunch aside from the soft layer of flour, and helps capture the seasoning
Google cajun seasoning and make some, plenty of guides over the web.

Anonymous

Anonymous Mon 16 Feb 2026 11:40:09 No.24015188 Report

Quoted By:

>>24015186
You gotta control the oil constantly change the temperature of the flame. Fry the oil, upon placing the chicken or anything else quickly drop the temperature and overtime raise and lower it as needed.
The temperature differences from room temp stuff drains the heat and requires heating it back up.
Frying is pretty simple once you know what to do

Anonymous

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Anonymous Mon 16 Feb 2026 11:44:58 No.24015189 Report

Quoted By:

Anonymous

Anonymous Mon 16 Feb 2026 11:47:56 No.24015190 Report

Quoted By: >>24015191

>>24015172
Process bird into breasts, wings, leg, and thigh.
Collect the skin from all but the breasts. Butterfly breasts and debone legs and thighs.
Finely dice dark meat with about half its weight in bacon. Mix with a splash of cold water and whatever sausage seasonings you like (I like fennel and chili flakes) and some salt.
Roll minced meat into a log and wrap in plastic wrap. Keep it cold.
Render down skin and and make a stock from the chicken carcass (80%bones/100%water/10%mirepoix/ sachet garni)
Butterfly the breasts and place part of the sausage log along the length of them. Roll, tie, and vacuum seal.
Sous vide at 160F for about an hour.
Make a simple velouté from the chicken fat and stock (I like to add garlic, shallots, and rosemary).
Sear off the chicken, rest it about 3 minutes, and slice on a bias before serving with the sauce

Anonymous

Anonymous Mon 16 Feb 2026 11:49:09 No.24015191 Report

Quoted By:

>>24015190
Whoops, looks like I said to butterfly it twice.
Only needs to be done once

Anonymous

Anonymous Mon 16 Feb 2026 11:50:22 No.24015192 Report

Quoted By:

>>24015173
>did you hit your head?
he do not have noif loicense
for at least 3 things he named noif is necessary

Anonymous

Anonymous Mon 16 Feb 2026 11:51:39 No.24015193 Report

Quoted By:

>>24015187
How do I make sure I don't accidently make liberal seasonings?

Anonymous

Anonymous Mon 16 Feb 2026 11:52:16 No.24015194 Report

Quoted By: >>24015195 >>24015202

First you gotta wash it with some soap then throw some baking soda and Lawry's on it then stick it in the oven at 425 for an hour.

Anonymous

Anonymous Mon 16 Feb 2026 11:54:56 No.24015195 Report

Quoted By:

>>24015194
please tell me youre joking about the soap

Anonymous

Anonymous Mon 16 Feb 2026 11:55:02 No.24015196 Report

Quoted By:

>>24015172
I wanna debone, skin and boil alive indian streetshitters

Anonymous

Anonymous Mon 16 Feb 2026 11:56:41 No.24015197 Report

Quoted By:

>>24015172
I fry them in a pan, salt and pepper. Sublime, the greates food that exists

Anonymous

Anonymous Mon 16 Feb 2026 11:56:48 No.24015198 Report

Quoted By:

>>24015172
Look up Yakitori on Youtube, there are great guides for him to dissasemble a chicken.

Anonymous

Anonymous Mon 16 Feb 2026 11:56:49 No.24015199 Report

Quoted By: >>24015200 >>24015201

>>24015172
do board admins just not even try anymore? shit threads like this dont belong on pol yet they are the only ones that never seem to be deleted.

Anonymous

Anonymous Mon 16 Feb 2026 11:57:38 No.24015200 Report

Quoted By:

>>24015199
Nutrition is political

Anonymous

Anonymous Mon 16 Feb 2026 11:57:49 No.24015201 Report

Quoted By:

>>24015199
This

Clean it up JANNIE

Anonymous

Anonymous Mon 16 Feb 2026 12:03:24 No.24015202 Report

Quoted By: >>24015203

Listen to >>24015194
You really need to clean it thoroughly first. Gotta let it soak in chlorine for a while. To be extra sure use vinegar too, don't wanna catch salmonelli.

Anonymous

Anonymous Mon 16 Feb 2026 12:06:12 No.24015203 Report

Quoted By:

>>24015202
DONT USE SOAP ON UR FUCKING FOOD RETARD

DangerousThoughts

DangerousThoughts Mon 16 Feb 2026 12:27:35 No.24015204 Report

Quoted By: >>24015208

>>24015179
Chicken soup or chicken & dumpings is delicious, boiling chicken in chicken broth is good

Anonymous

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Anonymous Mon 16 Feb 2026 12:34:27 No.24015205 Report

Quoted By:

fried chicken?
nigger finna have muh watermelon!

Anonymous

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Anonymous Mon 16 Feb 2026 12:37:14 No.24015206 Report

Quoted By:

where mah grape drank, honkie!

Anonymous

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Anonymous Mon 16 Feb 2026 12:39:11 No.24015207 Report

Quoted By:

das MY cornztarch nigger!
go steal ya owns!

Anonymous

Anonymous Mon 16 Feb 2026 12:43:07 No.24015208 Report

Quoted By:

>>24015204
I raise poultry and I usually use the back and trimmings. If I defeather and use the wings it's usually to eat wings. It feels like such a waste of a piece of meat that is relatively time consuming to produce.

Anonymous

Anonymous ID:W715ZrNb Mon 16 Feb 2026 13:07:13 No.24015212 Report

Quoted By:

>>24015172
i wash it then put it in a dish with olive oil and seasonings then put it in the air fryer untill it reaches 71°C internal

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