If you’re using frozen chicken, thaw it by putting it in a watertight plastic bag and submerging it in cold water. Change the water every 30 minutes until the chicken is thawed (usually within about 1 hour per 1 pound (0. 45 kg)). [1] X Research source Frozen chicken can be stored up to 9 months.

Don’t rinse the chicken. Doing so can spread bacteria around your kitchen. [2] X Trustworthy Source National Health Service (UK) Public healthcare system of the UK Go to source Throw away the paper towels immediately, and wash your hands with warm, soapy water before proceeding. All surfaces that touch raw chicken will need to be disinfected after you have finished your preparation.

You may use a substitute for olive oil, such as canola oil, grapeseed oil, or another cooking oil.

For a spicier dish, sprinkle the pieces with cumin, chili powder, cayenne pepper, or a combination of the 3. Experiment with other spices and flavorings of your choosing.

If you do not have a meat thermometer, lift the chicken breast to ensure that its juices are clear rather than pink. To make absolutely sure that the chicken is done, insert a knife in the thickest part of the meat and check to be sure it is white and opaque. If it’s still pink, it needs to cook longer.

Cutting the meat open immediately will let the moisture run out onto your plate instead of keeping the meat juicy.

Defrosting chicken in cold water usually takes about 1 hour per 1 pound (0. 45 kg).

If the pieces are still more than 1⁄2 inch (1. 3 cm) thick, place them between 2 pieces of plastic wrap and use a meat mallet or the bottom of a sturdy mug to pound the meat until it’s flat and thin.

Don’t allow the chicken pieces to touch in the pan. This will prevent them from getting crispy.

Place 2 tablespoons (30 ml) of balsamic or red wine vinegar in the bag. Add 2 to 3 tsp. (1. 4 to 2. 1 g) of dried herbs. You can use rosemary, oregano, thyme, or a dried herb mix. Add 2 tablespoons (30 ml) of Dijon mustard to the bag. Chop 1/4 cup (40 g) of white onions or shallots and place them in the bag. If you don’t have onion, you can add 1 tsp. (0. 7 g) of onion or garlic powder. Pour in 1⁄4 cup (59 ml) of olive oil. Add dashes of salt and pepper.

When you remove a piece of chicken, allow it to drip for a few seconds. Brush off large items like onion pieces.