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The challenge in making BBQ Chicken Recipe is preventing the outside of the chicken from burning before the inside is cooked through. This is traditionally solved by painting the barbecue sauce on the chicken at the end of cooking. But this recipe uses a different method: an electric skillet. The result is a tender, tasty BBQ chicken through and through.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

* 1 tsp. oil
* 3 lbs. chicken pieces
* kosher salt and black pepper
* 16 oz. barbecue sauce
* 16 oz. orange soda

Preparation

1. Preheat an electric skillet to 275 degrees F. Add oil.

2. Season chicken on both sides with salt and pepper. When oil is hot, add chicken to the skillet. Brown for 2 minutes on the first side. Flip.

3. Add the barbecue sauce and orange soda.

4. Cook, basting occasionally, 35-40 minutes until chicken is cooked through.

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These step-by-step photos will show you how to make Fried Chicken that is crispy on the outside and juicy on the inside.

First, you will need to gather your ingredients. You will need:

* 1 3-lb. chicken, cut up, or 3 lbs. of bone-in chicken pieces
* 1 quart buttermilk
* 1 Tbsp. kosher salt
* 1/4 cup host sauce
* 2-1/2 cups self-rising flour
* peanut oil, canola oil or grapeseed oil for frying





Whisk together the buttermilk, salt and hot sauce.





Add the chicken pieces to the buttermilk marinade, turning with tongs to coat well. Refrigerate 8 to 24 hours.





Remove the chicken from the refrigerator. Place the flour in a shallow dish next to the chicken. Place a rack over a baking sheet. Set it next to the flour. This is your breading station.





Using tongs, lift each piece of chicken out of the buttermilk mixture. Dip into the flour, turning to coat well. Then set on the rack to rest.





Let the chicken rest on the rack for 15-20 minutes. This is important, because it helps the batter adhere to the chicken, which will form a crust.






Pour the oil into an electric skillet or a cast iron pot. Bring the oil to 350 degrees.

An electric skillet works well for frying chicken, because it maintains the proper temperature throughout the cooking process. That helps the chicken form a crispy crust without drying out or becoming overcooked.

Fry the chicken 9-10 minutes on each side.





Transfer the chicken to a paper towel-lined plate to drain. Enjoy! ~ How to Make Fried Chicken

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Great Fried Chicken is juicy on the inside and crispy on the outside. The long soak in buttermilk makes this fried chicken perfectly tender on the inside. Letting the chicken rest before frying it gives it that nice crispy crust.

Don't worry about the large amount of hot sauce in this Buttermilk Fried Chicken Recipe. The chicken won't be too spicy. The flavor of this fried chicken is more well-seasoned than spicy.

Click here for step by step pictures of How to Make Fried Chicken.

Prep Time: 30 minutes
Cook Time: 20 minutes
Refrigeration time: 8 hours
Total Time: 8 hours, 50 minutes

Ingredients

* 1 3 lb.-chicken, cut up or 3 lbs. chicken parts
* 1 quart buttermilk
* 1 Tbsp. kosher salt
* 1/4 cup hot sauce
* 2-1/2 cups self-rising flour
* peanut oil, grapeseed oil or canola oil for frying

Preparation

1. Place chicken in a large non-reactive container. Whisk together buttermilk, salt and hot sauce. Pour over chicken.

2. Cover the chicken and refrigerate 8-24 hours.

3. Place a wire rack over a baking sheet. Dip chicken pieces in flour and set on baking rack. Let the chicken rest 15-20 minutes. This will help the coating adhere to the chicken when it's fried.

4. Heat oil to a temperature of 350 degrees in a large cast iron skillet or electric skillet. An electric skillet works well for this fried chicken recipe, because it maintains the temperature of the oil.

5. Fry the chicken 9-11 minutes on each side, until crispy and cooked through.

6. Drain fried chicken on paper towels.

Serve buttermilk fried chicken warm or cold.

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Got leftover chicken? Try making these super easy chicken quesadillas. With just four ingredients, this Chicken Quesadillas Recipe is a snap to prepare. Serve these Chicken Quesadillas with Tomato Salsa, Sour Cream and Guacamole.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

* 2 tsp. canola oil, divided
* 4 10-inch flour tortillas
* 2 cups shredded cooked chicken
* 2 cups shredded cheddar cheese

Preparation

1. Heat 1 tsp. of the oil in a large frying pan over medium heat.

2. While the pan is heating, assemble the Quesadillas. Sprinkle 1/2 cup of chicken over half of each tortilla. Top with 1/2 cup of cheese. Fold in half.

3. Place one quesadillas at a time in the skillet. Let it cook 2 minutes until golden brown on one side.

4. Flip with tongs. Cook another 2 minutes until cheese is melted and the quesadillas is brown on the other side. Remove to a plate.

5. Repeat with remaining quesadillas.

Serve quesadillas warm with Salsa, Sour Cream and Guacamole.

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The nice thing about Chicken Enchiladas is that just about everyone likes them. Plus, you can make this Chicken Enchiladas Recipe in advance and store it, cooked and tightly wrapped, in the fridge or freezer.

Once you learn how to make these Sour Cream Chicken Enchiladas, you can vary the ingredients to suit your taste. Try this recipe with Tomato Salsa or Queso Fresco (Mexican cheese) for a change of pace.

Yield: 6 Servings of Chicken Enchiladas

Ingredients

* 15 corn tortillas
* 3 cups shredded cooked chicken
* 1 cup sour cream
* 2-1/2 cups green tomatillo salsa from a jar (such as Trader Joe's or Frontera)
* 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
* chopped avocado, lettuce and tomatoes, for garnish (optional)

Preparation

1. Place 2-3 tortillas between two slightly moist paper towels. Microwave on high 30 seconds. Repeat with remaining tortillas. Set aside.

2. Mix shredded chicken and sour cream together in a bowl. Set aside.

3. Place about 1/2 cup of the Salsa in the bottom of the prepared pan. Top with 3-4 tortillas, overlapping if necessary.

4. Top with shredded chicken mixture. Top with about 1 cup of the salsa, and 1 cup of the cheese.

5. Repeat layers, ending with the cheese.

6. Cover with aluminum foil, and bake 25 minutes. Remove foil, and bake another 5-10 minutes until the cheese is melted and the casserole is bubbly.

7. Let the enchiladas rest 10 minutes before serving. Garnish with chopped avocado, lettuce and tomatoes, if desired

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This Chicken manicotti dish is one of my favorite make-ahead weeknight meals, because it is so easy. You assemble this recipe for manicotti one day, then let it sit overnight in the fridge. The next day, you bake it. And there's very little prep involved in assembling this Chicken manicotti recipe.

* 2 28 oz. jars Spaghetti Sauce
* 1 pound chicken tenders or chicken breasts
* 14-16 uncooked manicotti shells
* 1 cup shredded mozzarella cheese
* 1 cup shredded smoked mozzarella cheese

Preparation

1. Spread 1 cup of the spaghetti sauce over the bottom of a 9 x 13-inch baking dish.

2. Slice the chicken breast or chicken tenders into thin strips, about 3/4-inch wide.

3. Place one chicken slice into each manicotti shell. Lay on top of the spaghetti sauce in the pan.

4. Pour remaining spaghetti sauce over manicotti shells, making sure to coat completely.

5. Cover tightly and refrigerate 12 to 24 hours.

6. Before baking, preheat oven to 350 degrees F. Uncover the manicotti and sprinkle with the cheeses.

7. Bake, covered, 45 minutes. Uncover and continue baking until cheese is golden and bubbly, about 15 minutes.

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