Tag: chicken

Crunchy Amaranto & Cereal Milanesa
There are days when dinner isn’t planned — it’s improvised. The pantry has random odds and ends, the clock is ticking, and hungry kids are already pulling at your sleeve. One of those days gave us this recipe. Instead of reaching for breadcrumbs, I spotted a bag of amaranto and a box of crunchy cereal sitting on the shelf — and something clicked.

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The result? The crispiest, most golden milanesa we’d ever made. It came together in 30 minutes, and every single piece disappeared before I even sat down. This Crunchy Amaranto & Cereal Milanesa is different from our classic chicken milanesa — lighter, crunchier, and packed with flavour. It’s now a permanent fixture in our dinner rotation.

Why You’ll Love This Recipe
- Ready in 30 minutes with simple pantry staples
- Extra-crispy texture from the amaranth and cereal coating — unlike anything breadcrumbs can achieve
- Works in a pan or the air fryer for a lighter option
- Kid-friendly and endlessly customisable with toppings
- Naturally dairy-free
Ingredient Notes

Amaranto (Amaranth)

Amaranth is a tiny, ancient seed with a mild, nutty flavour. When used raw as a coating, it creates a delicate, poppable crunch — lighter than breadcrumbs but far crispier. Look for it at health food stores or Mexican grocery shops. This artisanal amaranth is our favourite for its texture and quality.

Crunchy Cereal

Cornflakes are our go-to — lightly crushed, not powdered. You want small, jagged flakes that create pockets of crunch. Any similar cereal works beautifully. Crush them in a zip-lock bag with your hands or gently with a meat mallet.

Chicken

Slice your breasts thin or pound them flat — even thickness ensures the chicken cooks through before the coating over-browns. Don’t skip the flour dredge; it anchors everything else to the surface.

Seasoning

Garlic powder, onion powder, salt, and pepper — nothing fancy. The crunch does the talking here. Add smoked paprika or a pinch of cumin if you want a little extra warmth.
Crunchy Amaranto & Cereal Milanesa

Golden, extra-crispy milanesa coated in amaranth and crunchy cereal — a pantry discovery that became a family favourite.

Print Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings: 4 servings

Calories: 420

Ingredients
Method
Notes

Ingredients

2 large chicken breasts sliced thin or pounded flat

2 eggs beaten

½ cup flour

¾ cup amaranto (amaranth)

1 to 1½ cups crunchy cereal cornflakes or similar, lightly crushed

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp black pepper

oil for frying or spray oil for air fryer

Method

Prepare the breading

In a shallow bowl, combine the crushed cereal, amaranto, garlic powder, onion powder, salt, and pepper. Mix well.

Set up coating stations

Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the amaranto–cereal mixture.

Coat the chicken

For each chicken piece: dredge in flour and shake off the excess, then dip into the beaten eggs. Press firmly into the cereal and amaranto mixture until fully coated on both sides.

Cook the milanesa

Pan fry: Heat about 1 cm of oil in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden brown and cooked through. Place on a rack or paper towel to drain.

Air fryer: Spray both sides lightly with oil. Cook at 200°C / 400°F for 10–12 minutes, flipping halfway.

Notes

Don’t crush the cereal too fine — small flakes give the best crunch. Let breaded chicken rest 5 minutes before cooking so the coating sticks. For extra flavour, add smoked paprika or cumin to the coating mixture.
Step-by-Step Tips
1. Don’t crush the cereal too fine. Small, irregular flakes give the best crunch. Think rough and jagged — not fine crumbs.
1. Let the breaded chicken rest for 5 minutes before cooking. This helps the coating bond and reduces the chance of it falling off in the pan.
2. Press firmly. When coating, use your palm to press the amaranto–cereal mixture into the chicken. The harder you press, the better it sticks.
1. Don’t overcrowd the pan. Cook in batches if frying. Overcrowding drops the oil temperature and leads to a soggy coating instead of a crispy one.
1. Air fryer tip: A generous spray of oil on both sides is the key to getting that golden colour without deep frying. Don’t skip it.
Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the oven at 180°C / 350°F for 8–10 minutes, or pop them back in the air fryer for 4–5 minutes at 180°C — this keeps the coating crispy. Avoid the microwave if you can; it softens the crust quickly. These also freeze well for up to 2 months, before or after cooking.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply swap the regular flour for a gluten-free all-purpose blend, and make sure your cereal is certified gluten-free — many cornflakes contain barley malt. Amaranth is naturally gluten-free, so the rest of the coating stays exactly the same. The result is just as crispy.

Can I use a different protein?

Absolutely. Thin pork loin or turkey breast work just as well as chicken. You can even use firm fish fillets — just reduce the cook time slightly and be gentle when flipping so the coating stays intact.

What other cereals work besides cornflakes?

Yes to several options! Rice puffs, bran flakes, or any lightly crunchy cereal works well. Avoid anything too sweet or heavily flavoured — you want the seasoning in the coating to come through. Whatever you use, keep the pieces chunky rather than powdery for maximum crunch.

Can I bake these instead of frying?

Yes! Place the coated chicken on a wire rack over a baking sheet, spray generously with oil, and bake at 200°C / 400°F for 20–22 minutes, flipping once halfway through. The crust won’t be quite as crispy as pan-fried or air-fried, but it’s still delicious — and completely hands-off.
March 11, 2026
Thanksgiving Roasted Lemon Garlic Chicken
Every Thanksgiving the debate starts the same way — turkey or chicken? Here is the honest truth: this Thanksgiving roasted lemon garlic chicken is easier to prepare, cheaper, more forgiving to cook, and equally impressive on the table. The moment it comes out of the oven with its crispy golden skin and the smell of lemon, rosemary, and garlic filling the house, the debate is over.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

I know making turkey for Thanksgiving is the classic approach. My Best Thanksgiving Turkey with Bacon Strips has been a family favourite for over 10 years and it is genuinely hard to compete with. But if you want to switch things up, or your dinner group prefers chicken, this is the recipe you want.

We make this chicken at least twice a month during fall and winter. The juice is so flavourful we put it on everything — rice, mashed potatoes, even salads. For another great roasted option, see our One Pot Lemon Garlic Chicken.

Why You Should Make This Recipe
- Easy set-it-and-bake-it recipe — Marinate for an hour, put it in the oven, walk away. That is genuinely all there is to it.
- Cheaper than a turkey — Chicken prices are still manageable. If you are looking for a budget-friendly Thanksgiving, this is it.
- Fantastic taste — Lemon, garlic, and rosemary roasting together is one of the great smells of fall. The flavour is equally unforgettable.
- The wow factor — A properly decorated roast chicken on the center of the table has impressive presence. Nobody feels short-changed.
- Delicious fall sides — We also roast potato, yam, and carrots in the same pan. One dish, full meal.
Why Chicken Over Turkey This Year?
- Much less prep time — No days of defrosting. No clearing half the fridge. No brining a 20-pound bird.
- More affordable — Turkey is expensive. Chicken is not. Same wow factor, fraction of the cost.
- Works in a small oven — Many modern apartments have small electric ovens. A 2kg chicken fits comfortably where a large turkey never would.
- Consistently juicy — Chicken is far more forgiving than turkey. Dry Thanksgiving turkey is a risk. Dry Thanksgiving chicken is nearly impossible if you follow this recipe.
Ingredients

Key Ingredients

Organic Free-Range Chicken
- Why it matters: We are roasting the whole bird, skin and all, so the quality of the chicken matters here. An organic free-range chicken has better flavour and a more forgiving texture when roasted. I typically use a 2kg bird which feeds a family of five comfortably. Use a proper roasting pan with a roasting rack so the chicken roasts evenly above the vegetables.
Lemon
- Why it matters: Meyer lemon or eureka lemon both work beautifully. The lemon does two jobs — it goes into the marinade brush and gets squeezed over the bird right before roasting. Roll the lemon hard on the counter first to burst the juice inside and make squeezing easier. The leftover half goes into the cavity.
Fresh Rosemary
- Why it matters: Rosemary has a strong, earthy, pine-like scent that defines the fall and winter vibe of this recipe. Finely chopped into the garlic oil marinade, plus two whole sprigs inside the cavity — it adds layers of subtle flavour throughout the entire bird.
Meat Thermometer
- Why it matters: The difference between juicy chicken and dry chicken is often just a few degrees. Use an instant-read meat thermometer to check that the thigh reaches 165°F before pulling from the oven. The juice should run clear when pierced.
Professional Tips

Pro Tip #1 – Marinate for at Least 1 Hour

For the salt and seasoning to fully penetrate the skin, the chicken needs at least one hour of marinating. Overnight is even better. Do not wrap it in plastic — leave it uncovered in the fridge so the air dries out the skin slightly. That is what gives you the crispy skin when it comes out of the oven.

Pro Tip #2 – Use a Meat Thermometer

An instant-read meat thermometer takes the guesswork out of roasting chicken. You are looking for an internal temperature of 165°F at the thickest part of the thigh. Roast at 375°F. Do not rely only on visual cues — the thermometer is the definitive answer.

Pro Tip #3 – Let the Chicken Rest 30 Minutes Before Carving

Gordon Ramsay’s Holiday special taught me this one. Any large roasted meat needs to rest outside the oven for at least 30 minutes before cutting. If you cut into it immediately, the moisture escapes and vents out, leaving drier meat. Let it rest and every slice will be succulent and juicy.

Frequently Asked Questions

What temperature do I roast the chicken at?

Roast at 375°F (190°C) for 1 hour and 15 minutes for a 2kg chicken. The chicken is done when the skin is crispy and golden brown and an instant-read thermometer inserted into the thigh reads 165°F.

How long should I marinate the chicken?

At minimum, 1 hour. Overnight is ideal. The longer the marinade sits, the more the lemon, garlic, and rosemary flavour penetrates into the meat. Leave it uncovered in the fridge overnight for the crispiest skin.

Can I use a different chicken size?

Yes. A smaller 1.5kg chicken will be done in about 55 to 60 minutes. A larger 2.5kg bird may need up to 90 minutes. Always use a meat thermometer rather than relying on time alone.

What vegetables can I roast alongside the chicken?

Potatoes, yam, and carrots are classic fall choices and they go in the same pan under the chicken rack. The juices drip down and baste the vegetables. You can also add parsnips, turnips, or fennel.

How do I get crispy skin?

Three things: dry the skin thoroughly with paper towel after washing, leave the marinated chicken uncovered in the fridge so the surface dries out, and roast on a rack so hot air circulates under the bird. Do not cover it with foil.

Can I make this recipe ahead of time?

Yes. Marinate the chicken the night before. The vegetables can be prepped and tossed in oil the morning of. When ready to cook, bring the chicken to room temperature for 30 minutes before roasting for more even cooking.

Thanksgiving Roasted Lemon Garlic Chicken

This Roasted Lemon Garlic Chicken has hints of lemon, garlic, and rosemary and is perfectly roasted with juicy tender meat inside. Print Recipe Pin RecipePrep Time:30 minsCook Time:1 hr 15 minsCourse: Main CourseCuisine: AmericanKeyword: roasted lemon garlic chickenServings: 5 people

Equipment
- roasting pan or large cooking sheet with rack
Ingredients

Lemon Garlic Chicken Marinade
- 1 2kg whole organic free-range chicken
- 2 cloves garlic grated
- 1 sprig of rosemary finely chopped
- 2½ tbsp canola oil
- 1 tbsp Bruschetta Seasoning
- 1 tbsp lemon pepper seasoning
- ½ lemon
Vegetables
- 2 medium potato
- 1 large yam
- 3 large carrots
- 2 tsp paprika
- 2 tbsp canola oil
Cavity Stuffing
- 2 sprigs of rosemary
- 2 celery stalks
- ½ lemon the leftover lemon after juicing the chicken on top
Instructions

Chicken Marinade
- Wash the chicken inside and outside. Pluck any feathers still attached to the skin. Pat dry with paper towel and set aside.
- Combine the garlic, rosemary, and oil. Add a pinch of salt. Using a brush, brush the bird inside and outside. Make sure you also brush under the skin as well.
- Combine the bruschetta and lemon pepper seasoning together. Rub the seasoning all over the bird including the wings. Place the chicken in the fridge for 1 hour before roasting, or preferably overnight. You do not need to wrap the chicken in plastic. Let the air of the fridge dry the skin so the chicken comes out with crispier skin.
- Meanwhile, cut the potato, yam and carrots into small cubes. Toss in a large bowl with paprika, salt, and canola oil.
Cooking the Chicken
- Preheat oven to 375°F.
- Take a roasting pan and place the winter roots at the bottom.
- Place the chicken on top of the potato, carrot, and yam. Squeeze half a lemon over the top of the chicken (discard any seeds), then put the remaining lemon into the cavity along with the celery and rosemary sprigs.
- Roast in the oven for 1 hour and 15 minutes. The chicken is done when the skin is crispy and golden brown and the juices run clear when the thigh is pierced.
- Let the chicken rest for 30 minutes before carving.
November 22, 2022
Best Homemade Fried Chicken with Ranch Sauce
This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

There’s a moment when you bite into a piece of perfectly fried chicken — that ear-splitting crunch, the steam that hits your face, and then the juice that runs — where you realize not all fried chicken is created equal. This recipe was gifted to me by a stranger on a Facebook group who had spent years in restaurant kitchens. He asked nothing in return. I’m passing it on to you the same way.

Why This Is the Best Homemade Fried Chicken

Fried chicken is a social affair. It’s gathering food — the kind that fills a table with noise and happiness. What makes this recipe stand out is a two-part process: a citrus brine overnight and a double-fry method that locks in moisture while building a shattering crust. The result is chicken that’s deeply flavoured all the way to the bone, never dry, never greasy.

Thank you, Ethan Chavoya, wherever you are.

Ingredients Deep-Dive

Ingredients

The Citrus Brine

The brine is the heart of this recipe. Lemon juice breaks down the muscle fibres, salt draws moisture in rather than out (counterintuitively), and ginger adds a subtle warmth that doesn’t read as “ginger” in the finished chicken — it just tastes more alive. Sugar balances acidity and encourages browning during frying. Give the chicken a full 12 hours in the brine. Overnight is not optional here — it’s what separates good from unforgettable.

The Dredge Liquid: Hot Sauce + Buttermilk

The secret is a sour-base hot sauce mixed into the buttermilk. It tenderises further and leaves a faint tang in the finished crust. In Mexico, Valentina works perfectly. Elsewhere, Frank’s Red Hot Buffalo Sauce is the benchmark. Can’t find buttermilk? Mix 1 cup whole milk with 1 tbsp white vinegar, wait 5 minutes — done.

The Breading Blend

The combination of flour, breadcrumbs, and cornmeal creates three different textures in the crust: the flour gives it body, the breadcrumbs add a coarse chew, and the cornmeal produces those irresistible sharp ridges that stay crispy long after the chicken comes out of the oil. The spice blend — paprika, cayenne, garlic and onion powder, poultry seasoning — seasons the crust, not just the meat.

The Oil and Temperature

Use a neutral oil with a high smoke point: canola is ideal. The first fry at 275°F sets the crust and partially cooks the meat without burning. A second fry finishes the job and produces the deep amber colour. A deep-fry thermometer is your best tool here — guessing oil temperature is how you get pale, greasy chicken. For air frying, see the section below.

The Ranch Sauce

Sour cream base instead of mayonnaise keeps it tangy and light. Fresh chives and parsley are non-negotiable — dried herbs flatten the flavour. A touch of dried dill and white vinegar ties everything together. This ranch keeps for a week in the fridge and will be raided for carrots, celery, and anything else within reach.

How to Make the Best Fried Chicken (Step-by-Step with Photos)

Step 1 — Brine the Chicken

In a large bowl, combine the chicken pieces with all the dry brine ingredients. Add the lemon juice and zest. Toss until everything is evenly coated. Transfer to a sealed bag or covered bowl and refrigerate for 12 hours minimum.

Step 2 — Air Dry and Dredge

The next day, place the chicken on a wire rack over a baking sheet and return to the fridge — uncovered — for 2 hours. This surface drying is critical; wet chicken in hot oil spatters dangerously and produces a soggy crust. While it dries, whisk together the buttermilk, eggs, and hot sauce in one bowl. Combine all the breading ingredients in a second bowl.

One piece at a time: dip in the wet mixture, then press firmly into the breading on all sides. Place back on the rack. Let the coated pieces rest in the fridge for 1 hour so the breading fully adheres.

Step 3 — First Fry (275°F)

Heat the oil in a large wok or heavy pot to 275°F. Fry 3 pieces at a time — never crowd the pan. Lower each piece in slowly, holding the end for 3 seconds before releasing. Fry for 12–15 minutes until cooked through, then transfer to a paper-towel-lined rack. Repeat with remaining pieces.

Step 4 — Second Fry (375°F) for Extra Crunch

Raise the oil to 375°F. Fry each piece a second time for 3–5 minutes until deeply golden. The second fry is what produces the signature crunch. Transfer to fresh paper towels. Do not cover — steam will soften the crust.

Air Fryer Method

Preheat to 400°F for 5 minutes. Cook drumsticks and thighs for 10 minutes, flip, then cook for another 10 minutes. Check doneness with a knife poke at the thickest point — juice should run clear. Internal temperature must reach 165°F. An air-fried version won’t match the deep-fried crunch, but it’s a solid weeknight alternative.

What to Serve with Fried Chicken

This chicken pairs beautifully with bright, acidic sides that cut through the richness. Try it alongside our Beet and Avocado Sashimi Appetizer for a party spread, or keep it classic with coleslaw and cornbread. The ranch sauce doubles as a vegetable dip — our kids have it with carrots and celery weekly.

For a complete feast, the Easy Fall-Off-the-Bone Ribs make an incredible companion for big gatherings. Both can be prepped ahead and served together.

Frequently Asked Questions

Can I use chicken wings instead of drumsticks and thighs?

Yes. Wings work well and make a great appetizer-sized serving. Note that wings cook significantly faster than thighs — reduce the first fry time to around 8 minutes and check doneness before the second fry.

What if I can’t find buttermilk?

Make it yourself in 5 minutes: combine 1 cup of whole milk with 1 tablespoon of white vinegar, stir, and let stand for 5 minutes. You’ll see the milk thicken slightly — that’s your buttermilk ready to use.

How far ahead can I prep this recipe?

The brine step can be done 24 hours in advance. The fully dredged, uncooked chicken can sit on the rack in the fridge for up to 2 hours before frying. The first fry can be done several hours ahead; just do the second fry right before serving for maximum crunch.

Can I bake this instead of frying?

You can, though the crust won’t achieve the same crunch. Bake on a wire rack at 425°F for 35–40 minutes, flipping halfway. Spray lightly with oil before baking to help the breading brown.

How do I keep the chicken warm for a party?

After the second fry, place on a wire rack set over a baking sheet in a 200°F oven. This keeps the chicken warm for up to 45 minutes without softening the crust. Do not cover or wrap — trapped steam is the enemy of crispy.

Is there a Lodge cast iron skillet option?

Absolutely. A Lodge 12″ cast iron skillet is excellent for shallow-frying this chicken with less oil. Use about 2 inches of oil and maintain temperature carefully — cast iron holds heat well but responds slowly to adjustments.

BEST Homemade Fried Chicken with Ranch Sauce

Incredibley crispy golden brown fried chicken with super juicy flesh inside. The BEST homemade fried chicken you'll taste all made with fresh herbs and spices. A gorgeous bright and fresh brine that will tenderize your chicken for that super moist and juicy texture. All matched with an amazing ranch sauce that will get your guests dipping and crunching away. There is no better way of serving chicken than this. Print Recipe Pin RecipePrep Time:15 minsCook Time:30 minsCourse: Main CourseCuisine: AmericanKeyword: chicken, fried chickenServings: 5 people

Ingredients

Chicken Brine
- 2 kg chicken legs and chicken wings mix
- 1 TBSP salt
- 1 TSP pepper
- 1 spring fresh rosemary chopped
- ½ TSP fresh thyme chopped
- 1 TSP fresh ginger grated
- 1 lemon juice
- 1 lemon zest
- 2 TSP sugar
- 1 TSP chili flakes
Dredge Liquid
- 2 eggs
- 1 cup buttermilk
- 2 TBSP hot sauce
Fried Chicken Breading
- 2 cups flour
- ½ cup bread crumbs
- 3 TBSP cornmeal
- 2 TBSP salt
- 2 TSP pepper
- 1 TBSP paprika
- 2 TSP garlic powder salt
- 2 TSP onion powder
- 1 TSP poultry seasoning
- 1 TSP cayenne powder
Deep Fry
- 4 cups canola oil
Ranch Sauce
- 1 ½ cups sour cream
- 5 tsp white vinegar / lemon juice
- 2 TBSP fresh chives chopped
- ½ TSP fresh parsley chopped
- 1 TSP dried dill
- 1 TSP garlic powder
- 1 TSP onion powder
- 2 TSP salt
- ½ TSP pepper
Instructions

Chicken Brine
- In a large bowl, clean and rinse the chicken. Pat try. Cut the legs into two pieces separating the drumstick and thigh. Add the salt, pepper, rosemary, thyme, ginger, lemon juice, lemon zest, sugar, and chili flakes with the chicken. Toss and rub the chicken with the marinate. Put everything in a plastic bag and marinate overnight (12 hours).
To Prepare Fried Chicken
- Next day, take out a baking rack with a fitted baking sheet underneath. Take the bag of chicken out the fridge and give it a light toss to flick out access liquid. Put all the chicken pieces in the rack to air dry in the fridge.
- Prepare the dredge liquid by combining the egg, buttermilk and hot sauce together with a whisk in a large bowl.
- In a separate bowl (preferably a smaller bowl with tall wall – like a small pot) put the breading ingredients together. Combine well the flour, bread crumbs, cornmeal, salt, pepper, paprika, garlic salt powder, onion powder, poultry seasoning, and cayenne powder together.
- Take the chicken out the fridge. Dip each chicken pieces separately in the liquid first. make sure all surface is covered with the liquid, and quickly drop the chicken piece in the breading bowl. Rub and put pressure to make sure all surface area is covered with the breading flour. if you see a gap, add some flour and rub it in. Give it a few taps for access flour, and place it back on the drying rack. Repeat until all the chicken pieces are dredge and breaded. Let them rest in the fridge for 1 hour before deep frying.
To Make Fried Chicken
- Heat your vessel to deep fry. I have a wok and I enjoy deep frying everything there. Add 4 cups of fresh canola oil. Preheat oil to 275F.
- Depending how big the deep fryer you have, add enough chicken pieces where it has room to swim around and not be over crowded. I recommend 3 pieces at the same time.
- Carefully dip half the chicken in the oil and hold on to the end for 3 seconds, and let it all go in the deep fryer. This is the reason we need the chicken as dry as possible. If there's liquid on the chicken, the oil will explode and burn your hand. Repeat until you have three pieces in the deep fryer. Fry for 12-15 minutes.
- In a drying rack, add some paper towels. When the chicken is done cooking, take them out and place them on top of the paper towel. Make sure you're not over crowding the chickens. For them to maintain crispy, it needs air circulation to completely dry and not have any moisture. Serve
Ranch Sauce
- Whisk together the sour cream, white vinegar / lemon juice, fresh chives, and fresh parsley. Add the spices. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
July 8, 2022
Homemade Chinese Food Classic: Hainanese Chicken
Hainanese Chicken is one of those dishes that sounds deceptively simple — poached chicken, ginger scallion sauce, rice cooked in the broth — but the result is a deeply comforting bowl that makes you understand immediately why it has been a beloved dish across generations of Cantonese and Southeast Asian families. This is authentic homemade Chinese food at its most honest: few ingredients, careful technique, profound flavour.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Chicken is always served during Chinese New Year because it is the symbol of unity and family. Usually, steamed or poached chicken with head and feet is served during our traditional dinner to further emphasize the concept of union and rebirth. Although Hainanese Chicken is from the Hainan province in China, it is said to have been popularized in Singapore by Hainanese immigrants, and it is still well-loved among Cantonese families everywhere.

This post is all about a delicious Homemade Chinese Food Classic: Hainanese Chicken.

Why You’ll Love This Recipe
- Easy — it is a slow-poached chicken in a stock pot, lightly seasoned. Mostly hands-off once it is in the pot.
- Poached, not fried — the chicken cooks gently in water.
- Delicious — ginger and chicken go hand in hand, and it is a soul-soothing taste. Try it once and you will understand the obsession.
- Authentic Cantonese dish — if you want a popular homemade Cantonese recipe, this is the one. All Cantonese moms know it.
Hainanese Chicken Rice

The same broth used to cook the chicken is also used to make the rice. When it finishes cooking, you open the lid to a luscious and glossy pot of rice that is infused with the chicken’s essence. In restaurants, they often add a lot of oil and chicken fat to make it extra tasty. For a less oily version, skim the soup of its fat by removing the skin and defatting the top layer of oil. If flavour is your priority, pour on all that glory and work a little harder the next day.

Cooking Methods

There are two known ways of making Hainanese Chicken. First, the chicken and rice are steamed together. Second, the chicken is poached in water, and the rice is cooked separately using the chicken broth. We use the second method — a little more work, but the result is better presentation and more control over each component.

Ingredients Deep-Dive

Ingredients

Free-Range Chicken

The most important ingredient. Try to find a fresh, free-range chicken — it has a far better flavour and texture compared to caged varieties.
- Why it matters: Free-range chickens have more developed muscles from movement, which means more flavour in the meat and a better-tasting broth. The difference is noticeable in a delicate dish like this where the chicken is the only star.
Ginger

Ginger goes into the poaching liquid, the scallion sauce, and the rice. Use fresh ginger — not powder.
- Why it matters: Ginger neutralizes the gamey notes in chicken and infuses every component with a clean, warming flavour. It is the defining aromatic of this dish. A ginger grater makes it easy to get fine, fibrous shreds perfect for the sauce.
Sesame Oil

Used in the chicken marinade — just 1 teaspoon brushed over the bird before and after cooking.
- Why it matters: Sesame oil adds a toasted, nutty aroma that is unmistakably Chinese. Use it as a finishing touch — it is not a cooking oil and should never be added to high heat.
Chinese Cooking Wine

Shaoxing rice wine is used in the marinade. Two great options: Qian Hu Chinese Shaohsing Rice Cooking Wine and Premium Shaoxing Rice Cooking Wine.
- Why it matters: Shaoxing wine removes any residual odour from raw chicken and adds a subtle complexity to the marinade that cannot be replicated with any substitute.
Pro Tips for Perfect Hainanese Chicken

Pro Tip 1 — Choice of Chicken and Exfoliation

Before cooking, exfoliate your chicken with large sea salt or kosher salt — rub it all over the skin for a good 10 minutes, including under the wings and inside the cavity. Initially the skin is wrinkly, but after 10 minutes of salt rubbing it should appear smooth and glowing. Wear gloves to protect your hands.

Pro Tip 2 — Cooking Temperature

It is important to bring the water to a full boil before dipping the chicken in. This causes the skin to contract immediately, helping it adhere to the flesh. Once the chicken is in, reduce to a very low simmer — a hard boil will make the skin tough. A low, steady simmer produces juicy, bouncy flesh.

Pro Tip 3 — Ice Bath

The ice bath is essential for bouncy chicken meat. When the hot chicken meets instant cold water, the meat contracts immediately so all the juices stay inside. Do not skip this step. Fill a large bowl with 2L water and 1L of ice, and transfer the chicken immediately when it comes out of the pot.

Pro Tip 4 — Chopping the Chicken

In Cantonese whole chicken dishes, we always chop through the bones. Two factors matter: knife sharpness and commitment. Sharpen your knife well and use a heavy butcher’s knife. When you raise the knife, do not hesitate — a clean, decisive hit goes through the bone cleanly. A tentative hit shatters the bone into small pieces. Practice makes perfect.

If you enjoy this recipe, try our Steam Preserved Vegetables with Pork for another classic Cantonese comfort dish.

Hainanese Chicken with Ginger Scallion

Authentic warm and cozy Hainanese Chicken recipe with ginger scallion sauce. A great family meal to share. Whether you’re preparing for Chinese New Year or a regular family dinner, this traditional Chinese meal will leave everyone full and happy!
Print Recipe
Pin Recipe
Prep Time:1 hrCook Time:60 minTotal Time:2 hrsServings: 6 people

Ingredients

Poached Chicken
- 1.3 kg free range and hormone free chicken
- 4 Litre water until water slightly covers the chicken in the pot
- 1.5 tbsp kosher salt or salt rock
- 2 scallion
- 7 slices of ginger
- 2 garlic clove smashed
Chicken Marinade
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1 tsp Chinese rice cooking wine
Ginger Scallion Sauce
- 4 tbsp ginger grated
- 2 scallion washed and chopped
- ¼ cup canola oil
- 1 tsp sea salt
Hainanese Rice
- 2 tbsp canola oil or 2 tbsp chicken rendered fat
- 2 cm ginger grated
- 1 garlic clove grated
- 1 tsp sea salt
- 2 cups jasmine rice
- 2 cups chicken broth from the poaching liquid
Garnish
- 1 cucumber sliced thinly
Instructions

Cleaning the Chicken
- Take the whole chicken and give it a good wash. Pat dry with a paper towel.
- Exfoliation: wearing gloves, take 1 tsp of kosher salt and rub the chicken evenly — including under the wings and inside the cavity. Rub for a good 10 minutes. The skin should go from wrinkly to smooth and glowing.
- Chicken marinade: combine soy sauce, sesame oil, and Chinese cooking wine. Using a pastry brush, brush the chicken with the marinade and let it sit.
Cooking the Chicken
- Bring a large stock pot with 4L of water to a boil. Add scallion, ginger, and garlic. Grabbing the chicken by the neck, dip it into the boiling water and pull it back out. Repeat 4 times. On the 4th time, place the whole chicken (breast submerged first) into the pot with the lid on. Reduce to a very low simmer for 35 minutes. After 35 minutes, turn off the heat and let the chicken rest in the broth for an additional 15 minutes.
- Fill a large bowl with 2L of water and 1L of ice. Once the chicken is done, immediately transfer it to the ice bath.
- Leave the chicken in the ice bath until the meat is firm and cool, about 10 minutes. Remove and drain excess liquid.
Ginger Scallion Sauce
- In a deep heatproof bowl, place the grated ginger, chopped scallion, and salt. Mix well.
- In a pan, heat the canola oil until it just starts to smoke. Turn off the heat and carefully pour it over the ginger and scallion. Hold the bowl over a sink as it will splatter. Mix well.
Hainanese Rice
- In a pan or pot with a lid, heat up the chicken fat or oil. Add ginger and garlic. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy. Add chicken stock, place the lid on, and cook on low for 17 minutes. Let rest for 10 minutes before serving.
Serving
- Using a sturdy knife, chop the chicken into bite-size pieces, chopping through the bones. Lay all pieces on a large plate.
- Brush the chicken marinade over the chicken pieces again.
- Fluff up the rice and serve with thinly sliced cucumbers and the ginger scallion sauce on the side.
Frequently Asked Questions

What is Hainanese Chicken?

Hainanese Chicken is a dish of poached whole chicken served with rice cooked in the poaching broth, ginger scallion sauce, and often cucumber slices. While it originates from the Hainan province in China, it was popularized in Singapore by Hainanese immigrants and is deeply beloved across Cantonese and Southeast Asian communities.

Why do you dip the chicken in and out of boiling water four times?

This technique, called “dipping,” causes the skin to contract four times in rapid succession. It seals the skin tightly to the flesh so it does not slip off during the long poach. It also helps the skin develop a beautiful, tight texture. Do not skip this step.

Can I use chicken pieces instead of a whole chicken?

You can, but the result will not be the same. A whole chicken produces a richer, more complex broth that makes the rice shine. If you do use pieces, choose bone-in skin-on thighs — they are closest to the whole chicken in terms of flavour output.

What is the correct temperature to poach the chicken?

You want a very low simmer — just barely bubbling. In temperature terms, around 160–180°F (71–82°C). A hard boil will make the skin tough and the meat dry. A gentle simmer keeps the flesh juicy and the skin supple.

What can I substitute for Shaoxing cooking wine?

Dry sherry is the most common substitute and works well. Mirin can also work but it is sweeter, so use half the amount. If you cannot find any of these, simply omit the cooking wine from the marinade — the dish will still be delicious.

How do I store and reheat Hainanese Chicken?

Store the chicken and rice separately in the refrigerator. Keep the remaining broth and use it to reheat the rice by adding a splash when reheating in a pan. The chicken is best eaten cold or at room temperature the next day — many Cantonese prefer it this way. Reheat gently to avoid toughening the skin.
June 30, 2022
Delicious Beer Gravy Honey Mustard Chicken 🍺
When the weather turns cool and the family is hungry, this Beer Gravy Honey Mustard Chicken is the recipe I reach for every time. It is one of those dishes that fills the kitchen with an irresistible aroma before it even hits the table — and with a total cook time of 40 minutes, it is weeknight-ready without sacrificing an ounce of flavour.

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Why You Will Love This Recipe
- Everyone loves it, including kids — when I have chicken in the fridge that needs to be used quickly, this is the recipe I always reach for. The kids love this dish, and they always ask for more sauce on their rice.
- So delicious — there is something magical about beer and chicken cooked together. The aroma is intoxicating and will draw people into the kitchen asking what you are making.
- Easy recipe — marinate the chicken, lay it on the skillet, and deglaze the pan with beer. In 40 minutes your meal is ready to be served and devoured.
Beer in the Gravy — Is It Safe for Children?

Short answer: yes. Because we are cooking the beer with the chicken, the alcohol burns off while the chicken cooks. All that remains is the beer flavour, which is mild. We are only adding half a can so it is not overpowering. You can always use a quarter of the can, or skip it entirely — the gravy is still delicious and thick without the beer.

Ingredients

Chicken

This recipe calls for chicken legs and thighs. Any part of the chicken works, but bone-in thighs and drumsticks are ideal because they stay moist and flavourful even with extended cooking. I buy the whole chicken leg and separate the thighs and drumsticks at home before marinating.
- Why bone-in matters: The bone adds flavour to the gravy and protects the meat from drying out. The skin also crisps beautifully in the cast iron skillet.
Honey and Mustard

We use salt and honey to marinate the chicken and mustard (both regular and mustard seed) in the gravy. Give the salt, honey, and mustard time to work into the chicken — a minimum of 15 minutes guarantees more flavour penetration. If you don’t have regular mustard, Dijon works equally well.
- Why honey: Honey breaks down when it contacts salt and chicken, turning from thick to a watery consistency that coats every surface. It caramelises beautifully in the hot pan and adds a sticky sweetness to the crust.
Beer

Beer tenderises the chicken and creates the base for the gravy. Use whatever beer you enjoy drinking. A light lager — like Modelo — gives a crisp, clean flavour that works well for children. Darker beers add more complexity but can be intense for kids.
- Why beer in the gravy: The beer deglazes all the caramelised bits from the bottom of the pan, which is where all the flavour is. It also keeps the chicken moist throughout the entire cook time.
Cast Iron Skillet

A cast iron skillet is the ideal pan for this recipe. It distributes heat evenly across the entire surface, which is critical for bone-in chicken that needs thorough cooking from all angles. Use a quality Lodge Pre-Seasoned Cast Iron Skillet — it browns the chicken perfectly and gets better with every use.
- Why cast iron: Even heat distribution means the chicken cooks consistently. The skillet retains heat well, so the temperature stays stable when you add the cold chicken to the pan.
If you love chicken recipes with bold flavours, try my Traditional Hong Kong Curry Chicken or Lemongrass Chicken Drumsticks for more weeknight-friendly options.

Frequently Asked Questions

What kind of beer works best in this recipe?

A light lager is the best choice — it adds flavour without being overpowering, and the alcohol burns off during cooking, leaving behind only the subtle beer taste. Modelo, Heineken, or any standard light lager works great. If you want a richer, more complex gravy, try a pale ale. Avoid very dark stouts for this recipe unless you enjoy a bitter, roasted note in the sauce.

Can I make this recipe without beer?

Yes. Replace the beer with chicken broth or apple cider for a similarly rich gravy. The flavour will be different — slightly less complex — but still delicious. The key is to deglaze the pan with a liquid that has some body and flavour.

How do I know when the chicken is fully cooked?

The internal temperature of the thickest part of the thigh should reach 165°F (74°C). Visually, the juices should run clear when you pierce the meat near the bone. The chicken should feel firm rather than rubbery when pressed. Drumsticks and thighs typically need 25-30 minutes total in the pan.

Can I use chicken breast instead of thighs and drumsticks?

Yes, though chicken breast tends to dry out more quickly. The beer in the sauce helps prevent this significantly. If using breast, reduce the covered cooking time to 15-18 minutes and check for doneness early. Keeping the lid on during cooking traps moisture and helps prevent drying.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the gravy. The chicken reheats beautifully and the gravy thickens further, making leftovers arguably better than the original.

Honey Mustard Chicken with Beer Gravy

This honey mustard chicken is a warm autumn dish perfect for your family. Delicious beer gravy swimming in the sweetness of honey and savoury flavour of the chicken.
Print Recipe
Prep Time:15 minsCook Time:25 mins

Ingredients

Chicken Marinate
- ½ kg chicken drumstick and thighs cleaned and pat dry, skin on
- 2 tsp sea salt
- 1½ tbsp honey
- 2 tbsp mustard
- ½ can light lager beer
Gravy Sauce
- 2 tbsp butter
- ½ white onion chopped
- 2 garlic clove minced
- 1½ cups water
- 3 tbsp mustard seed
- ¼ cup cream
- rosemary garnish
Instructions

Chicken Marinate
- In a large mixing bowl, add the chicken, salt, honey, and beer together. Mix evenly. Let it sit on the counter for at least 15 minutes.
To cook the chicken
- Put the skillet on medium high heat. Melt the butter and sauté the onion and garlic until softened, about 2 minutes.
- Carefully take the chicken with tongs and place it on the skillet. Reserve the beer marinate.
- Sear the surface of the chicken for 5 minutes each side until slightly brown.
- Once both sides are browned, add the reserved beer marinate along with the mustard and water. Put a lid on top and let it cook on medium for 25 minutes.
- For the last 5 minutes of cooking, take the lid off and add the cream.
- Place the chicken on a deep dish and pour the sauce over it. Garnish with fresh rosemary.
October 29, 2021