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Kristyn’s Appetizer Tips

Dip Tips

  • Freezing and Reheating Chicken: Chicken pieces can be frozen in a marinade for up to 3 months to save time. When reheating, place in a 350°F oven for about 10 minutes to thaw. Cooked chicken can be stored in the fridge for 3-4 days or frozen for 2-3 months to use in other recipes like tacos, soups, and casseroles.
  • Tips for Crispy Fried Chicken: To get extra crispy fried chicken, ensure the oil temperature is between 325-350°F. You can also add a tablespoon of cornstarch to the flour or double-dredge the chicken. A good pan to use is a cast iron skillet with high sides, but any pan will work.

Ways and when to cook chicken

  • Slow Cooker: Simple no hassle, great for shredded chicken in soups and casseroles
  • InstaPot: very quick and great for frozen chicken. Has a little bit of a learning curve. Also great for shredded chicken
  • Pan fried/Sautéed: Crispy outside with juicy middle.  Great for cubing chicken for salads or casseroles.
  • Grilled: smoky flavor and slightly more lean since the fat drips off. Great for cubed, sliced or served whole.
  • Baked: great for large batches and very reliable. Very versitile which recipes this can be used with.

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