Archive for ‘Chicken’

May 19, 2020

Chicken Tagine: multipot version

This whole thing took about 45 min beginning to end, with an 18m old in one arm. I feel like I leveled up in parenting today, chopping one handed. I love stews because there’s a large margin for error. Also why I dislike baking.


  • 3-4lb bone in chicken
  • 1 onion (or pearl onion, or shallots) large dice
  • 3 cloves garlic, sliced (it will melt anyway)
  • pat of butter
  • 1 can diced tomato
  • 1 can chicken broth (or less)
  • 1 can chickpeas, drained and rinsed
  • 1 cup dried apricots and or dates (medjool dates are my go to)
  • 1/2 tsp tumeric
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1 tsp dried parsley
  • 1 tsp sweet paprika
  • 1/2 tsp whole coriander seeds
  • 1 tbs + honey
  • roasted almonds, chopped
  • fresh parsley for serving (I dont use fresh parsley for stews. Turns brown and mushy)
  • salt


  1. Set multicooker to saute. (or heat a large dutch oven over medium high heat). Add a pat of butter. Saute garlic and onions until aromatic.
  2. Add chicken and spices (I eyeballed the spices…) Salt generously. Mix and saute a bit. Add tomatoes, honey, and enough chicken broth to almost cover the chicken. Cover. (You will probably have left over chicken broth)
  3. Pressure cook on high for 20 min. (stove top: turn heat to simmer and simmer for 45-60min).
  4. Release pressure. Mix rinsed chickpeas into stew. Carefully taste (super hot!) and salt if needed. Cover, set valve to pressure again, and pressure cook on high for 7min. (for stove top, ~15 min)
  5. Release pressure, add dried fruit and cover. Let it sit in the cooker with the power off if you’re not eating immediately. (I let it sit for 30min) Or pressure cook 3 min. Avoid over cooking fruit or it’ll disintegrate. (stove top: ~10 min simmer)
  6. Top with fresh parsley and chopped roasted almonds. Serve with rice, couscous, left over bread, whatever floats your boat.
January 5, 2020

Multicooker: Chinese Chicken Soup

Got myself a Zavor Lux for Xmas! I’ve been a snobby purist for years, sticking to my Le Creuset for soups and braises for the last decade. But the demands of working and raising two babies has finally convinced me to pull the trigger on a multicooker. I can make meals after work that use to be reserved for weekends only!

Why Zavor and not Instapot? Cooks Illustrated reviews told me so.

So far my favorite thing to cook with my new pot is healthy Chinese soups. During the months of October through April, our family is plagued by never ending illness. Here’s the basic components: meat, water, rice wine, ginger, garlic, green onion, and chinese herbal ingredients like red jujube dates, gogi berries, etc, and a dash of soy sauce.

I swear I’ve never made chicken soup before. My 1 year old sucked down four bowls of this stuff in one sitting and screamed for more. Incidentally, her nickname is JujuBe.

No pictures this time ’cause my hungry family burst through the doors the moment I finished cooking.


  • 4 bone in thighs
  • 1/2 cup Chinese rice wine
  • 2 stalks green onion
  • 3 slices ginger
  • 4 cloves garlic
  • 5 dried jujube dates
  • 5 dried scallops, soaked 30min
  • 1 package of shitake mushrooms, sliced
  • 1 daikon radish, ROLL cut
  • small handful gogi berries
  • white pepper
  • 2+ tsp salt
  • dash of soy sauce
  • Optional: white rice (Nishiki is my go to)


  1. Place chicken thighs, green onion, garlic, ginger, white pepper, rice wine, mushrooms, scallops, dash of soy sauce, and salt in inner pot of multicooker. Add water until just covered.
  2. Close vent valve to “pressure” setting. Pressure cook on HIGH for 30min.
  3. Carefully release steam via valve.
  4. Add daikon and dates. Cover, close valve, and pressure cook on HIGH for 10min.
  5. Salt to taste of needed. Scoop out green onions, ginger, and chicken skin and discard.
  6. Pour out soup into separate pot, drop in gogi berries, cover. You can continue to simmer, but no need if it’s in a cast iron! See below for making rice to serve with:


  1. Wash rice 3x (soak, swirl with fingers, drain, repeat).
  2. Pour damp rice back into inner pot of multicooker (no need to wash after soup, rice will just taste chicken-y). Add liquid at 1:1 ratio to rice. I did 1 cup rice, 3/4 water, 1/4 cup chicken soup.
  3. Pressure cook on HIGH 4-5min, more if you make more than 1 cup of rice, or if you like your rice softer. Leave it and don’t touch anything for 10min, then quick release on the valve.


October 20, 2015

Roasted Chicken and Vegetables

roast chicken 1

Very easy and surprisingly fast weeknight dinner! Feel free to mix and match herbs/seasonings and veggies to your preference. This is great for when you crave roasted chicken but don’t have enough people to feed to justify a full bird. I used 3 pieces of leg and 3 thighs. Dark meat is tastier. My baking pan also fits 6 pieces perfectly. Extra veggies can be spread on a second pan and placed on the top rack. Proportions don’t matter that much for this recipe.

This technique is HIGH HEAT AND FAST, not low and slow. Results in a crisp skin. Another reason why I prefer dark meat for roasting. Juicier. Doesn’t dry out.


  • chicken pieces (I prefer legs and thighs only)
  • assorted veggies, chopped into chunks
  • onions, sliced
  • garlic cloves, halved
  • fresh rosemary
  • paprika
  • garlic salt
  • olive oil
  • butter


  1. Preheat oven to 425F
  2. Take chicken out of fridge to bring to room temp
  3. Rub chicken generously all over with garlic salt, sprinkle with paprika. Set aside.
  4. Chop veggies. Carrots take longer to get soft than sweet potatoes, so cut them smaller. Toss, with onion slices and garlic, in plenty of olive oil and garlic salt. Pour in aluminum lined baking pan.
  5. Scatter rosemary sprigs, breaking them up if needed.
  6. Place chicken over veggies, spacing them out evenly. Skin side up. (I lined up some extra rosemary sprigs directly under the chicken pieces). The edges of my pans tend to heat up more than the center, so I put thighs in the middle (thinner) and legs on the outside.
  7. Top chicken with a chunk of butter, about 1cm cubed, right in the middle of the skin.
  8. Place chicken on bottom rack (my oven heats from the bottom), and a pan of any extra veggies on the top rack. Roast 30 min or until veggies blacken on the edges and chicken skin begins to brown. Internal temp of chicken should be about 160F – make sure when you take the temperature the probe isn’t up against a bone, this will result in an artificially high temp. Just insert to center-most part of the meat. Juices will run clear when you remove the probe.
  9. Turn on broiler at the end to REALLY crisp up and brown the skin. It’ll blister and blacken a little. This is good. It only takes 5 min or so, so stay and keep watch. You may need to remove and plate the thighs first as the legs tend to take a bit longer.
  10. Mix veggies together (’cause the ones in the chicken pan will be yummier from the juices and butter), top with chicken and serve.

roast chicken 2

August 16, 2014

Paprika Lime Chicken + Grilled Tomatos and Quinoa

Who says weeknight chicken dinners have to be boring? 

chicken tomato2


  • 4 chicken thighs or breasts 
  • 3 tbs lime juice
  • 1 tsp sweet paprika
  • 1/8 tsp or 1 pinch of cayenne pepper 
  • 3 cloves garlic, smashed and sliced 
  • ~1 tsp salt
  • 2 tbs oil

Combine in a ziplock bag and marinate overnight. Skin off is healthier, but skin on is yummmier. I am partial to skin off chicken thighs. So much more flavor than blah breast meat. Really not that much more unhealthy, especially sans skin. I keep several packs of it in my freezer at all times. 


  • 1 small onion, diced (1 cup)
  • 1/2 large bell pepper, diced (1 cup) 
  • 1-2 cloves garlic, minced
  • 3 cups quinoa 
  • 3 tbs tomato paste 
  • 1 bay leaf
  • 1 tsp paprika 
  • salt
  • 2 cans 15 oz chicken broth*
  • water
  • 1 tsp dried parsley or fresh cilantro, minced 
  • fresh tomatoes on the vine, rinsed and patted dry 

Ratio for quinoa:water is 1:2. Add less at first because you can always add more. Difficult to remove liquid from a soupy mess. 


  1. QUINOA: In a dutch oven or 3qt pot, heat over medium high heat, ~5 min. Add 1 tbs cooking oil and heat until shimmering, 1 min. Add onions and bell pepper. Sauté until just soft and translucent: 3 minutes. Salt generously. 
  2. Add garlic and sauté until fragrant, 1 min. (You never want to burn garlic. So I add it later on. Burnt garlic is bitter.) 
  3. Add quinoa, tomato paste, bay leaf, and parsley/cilantro. Slowly add chicken broth and stir to incorporate tomato paste evenly. Add the rest of the broth and <1 cup of water. Bring to a boil. Cover and reduce heat to medium low. Simmer for 30 minutes or until quinoa is soft and fluffy. Add more water and stir if it appears to be drying out. Cover and set aside. 
  4. TOMATOES: Over an aluminum foil lined hot grill (of course I use my handy dandy cast iron stovetop grill), drizzle plenty of cooking oil. Rub oil over tomatoes. Place tomatoes directly on the grill. Flip tomatoes after 10 minutes or so if they’re super big, and let it grill another 5 minutes. If they are small vine tomatoes, keep them on the vine! No need to flip or rotate. Just let them sit on the grill for 10 minutes, vine and all. 
  5. CHICKEN: With tongs, lay chicken out evenly over the unused portion of the grill, don’t crowd. (if you have skin, cook skin side down first.) Grill 3 minutes or until the opaque/cooked line rises about half way up the thickness of the meat. Rotate 45 degrees and cook another minute or two. Flip and repeat. Juices from the center should not be pink. Meat thermometer should read 185F when done. **timing all depends on the thickness of the meat! Watch it carefully. You know what cooked chicken looks like. 
  6. Remove and rest meat. 
  7. Slice on the diagonal, against the grain of the meat. 

Voila! Plate quinoa, tomato, and lay chicken on top. Sprinkle with some parsley or cilantro.

I actually ate the grilled tomato with some leftover mozzarella in the fridge. Didn’t add it to the recipe ’cause I don’t think it really goes togehter, but I just wanted some cheese. Can you blame me? 

chicken tomato

Notes on CARNE: 

  • When grilling/cooking other meats, I usually let it sit at room temperature so that I do not over cook the outside and undercook the inside. But chicken is thin. And covered in salmonella. So skip that step and leave it in the fridge ’til you need it. I DO, however, let meat rest AFTER I remove it from the grill/pan. Internal heat is still redistributing and so are the juices. It’s still cookin’! Let it rest. 5 minutes. I’m sure there’s plenty to clean up while you wait. 
  • I use the “line of opaque cooked meat” for fish too. Flip fish when the line is 2/3 up the thickness of the meat. Why 2/3rds? ‘Cause with the other side, you simply let it “kiss” the pan. Aka: You do not spend the same amount of time cooking the other side. 
  • Presentation side down first. Always. That means skin if it’s got it. 
  • As with fish, flipping too early results in tearing/sticking of the meat. Be patient. Watch that opaque line! 
  • Meat thermometer is your friend. Especially when just learning to cook and it’s too difficult to eyeball when the meat is done.
    • Pork end point: 135F, chicken: 185F
  • Brining and marinating is your friend. I never spontaneously cook pork or chicken. It always takes some prep the day before. That being said, prepping a brine or marinade only takes 5-10 minutes. And I also always keep the ziplock bag of meat juice in a deep bowl or dish. Too many experiences with leaky meat bags getting all over my fridge and contaminating everything. 
February 25, 2014



In my attempt to stay lean for engagement photos in 7 months, I’ve been eating lots of chicken and rice. Chicken and rice sounds healthy, right? Especially since I only eat brown rice? Well, you be the judge, but my idea of chicken and rice is Cuban Chicken and Chorizo Rice, Chicken Korma, Vietnamese Roast Chicken with rice fried in chicken fat… annnd jambalaya. Yea.

It’s ok. I have seven months.

Tangent: If Chang wasn’t so busy all the time, I’d totally make him follow me around the kitchen and snap photos of the cooking process. One can dream. (Yes, I dream about being a “real” food blogger with a “real” camera and a photographer husband to boot.)


  • 1/2 lb chicken breast (8oz), chopped*
  • equal amounts of shrimp, chopped
  • Tony Cachere’s Creole seasoning
  • 10 oz Andouille sausage
  • 1 16oz can crushed/diced tomatoes
  • ~ 1/2 cup onions, chopped
  • ~ 1/2 cup green bell pepper, chopped
  • ~ 1/2 cup celery, chopped
  • 3 cloves garlic, minced
  • 2 tsp Worcestershire sauce
  • 1.5 cups uncooked rice
  • 2-3 cups chicken broth
  • 4 small bay leaves
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp paprika

* Brined the night before is a plus


  1. Season chicken and shrimp with Tony Cacheres. Set aside with chopped sausage.
  2. Heat 5 qt dutch over/pot over medium heat.
  3. Add onion/bell pepper/celery to pot and sauté until tender, 3 min. Stir in garlic and continue to sauté, 1 min, until fragrant.
  4. Stir in rice. Add spices and ~1 tsp more of Tony Cacheres.
  5. Add canned tomatoes, bay leaves, Worcestershire sauce, slowly add broth (about 2 cups for white rice, about 3 cups for brown) and bring to a low boil. Reduce heat and medium low. Cover and simmer 20 min for white rice, 40 min for brown (do not disturb as lifting cover lets out steam and stirring rice makes it goopy). Start out with less broth than you think you need. Easier to add than subtract liquid…
  6. Uncover and add chicken, sausage, and shrimp. Push into the rice so chicken/shrimp is just submerged. Add more liquid if rice is drying out. Recover and simmer, adding broth when needed. Another ~15 min or until chicken is cooked through and rice is tender.
  7. Mix and season with Creole seasoning to taste. Serve.


Rice is about eyeballing it. Too many varieties of rice out there to give you the perfect ratio of rice:liquid and exact cook times. Just remember not to over stir as this releases the goop-factor (technical term). Doesn’t hurt to pick up a grain and munch to see how crunchy or soft it is. Brown rice typically needs 1:2.5 ratio of rice:liquid. We don’t eat white rice in my house but typically it’s 1:2. Cooking is an art, not a science! So get to it. You’ll figure it out along the way.

September 4, 2013

Indonesian Chicken and Egg Curry Noodles


This is a large meal for two. Inspired by the best meal I had in Bali this summer, at a little run down restaurant overlooking a volcano (Mount Batur). My mother actually use to make something similar when we were kids. (Sans curry ’cause we’re not southeast asian). It was a smooshy chicken noodle soup with lots of greens and fluffy eggs melted in. Any time one of us was feeling sick, she’d make us this soup. Perhaps my strong affinity towards this Indonesian dish is just due to homesickness. Anyway, don’t tell my mother, but I like it better with curry and shallots. Just a stronger, richer tasting meal.


  • 1 qt Chicken Stock
  • ~3 servings of noodles (I used dried, flat wavy noodles. plain dried ramen noodles are good, too)
  • chicken thigh meat, diced (yes. dark meat. do it.)
  • lime
  • fried shallots (comes in a plastic container w/ red lid. asian supermarkets)
  • ~3 tbs yellow curry paste (thai. ’cause that’s what i have.)
  • 1/2 medium onion, sliced
  • spinach (frozen OK, other asian greens, OK.)
  • 3 eggs
  • salt
  • optional: sliced green onions  and peppers as garnish


  1. Rub diced chicken meat with curry paste. Salt generously. Mix with your hands. It’s slimy. It’s fun. Please wash your hands.
  2. 4 qt pot – Heat on medium high. Add a tbs oil. When shimmering, add onions. Stir. Saute until soft ~5 min. Salt generously. Add 1 tbs curry paste and mix in.
  3. Add chicken stock. Bring to a  boil. Stir in another spoonful of curry paste or to taste. Add chicken, reduce heat to simmer. Cover and simmer 10 min.
  4. Bring heat up to medium high. When bubbling, add noodles directly into pot. If you are uncomfortable judging cooking times, you can boil a separate pot of water and cook noodles there. Skip to step 5 and ladle finished soup over it after wards.
  5. Once noodles are almost done but still white on the inside and slightly too hard for al dente, add handfuls of spinach (to your heart’s content). I used 1 handful of frozen spinach. It will expand as it cooks.
  6. Bring soup to a low simmer, no rolling bubbles. Lightly beat 3 eggs (whites and yolk still slightly separated), drizzle into soup. Like all over. Don’t just dump it into the center. Cover. 3 minutes or until eggs solidify (OK if still a bit runny. will continue to cook)
  7. Spoon into serving bowls. Squeeze in a bit of lime and toss in spoonful of fried shallots.



Note: obviously not a picture of my recipe, seeing as there is a volcano in the background. These pics are from my vacation. I unfortunately ate all the noodles I made before I thought to take pictures. Next time!

March 24, 2013

Healthy Cuban Spiced Chicken and Rice

I loooove this recipe. Have made it twice, still perfecting it. You kind of can’t go wrong with chicken and rice, though. My main problem is figuring out the right timing for brown rice. But use white rice if you want to simplify your life. Adapted from Bon Appetit 

Screen Shot 2013-04-24 at 5.15.28 PM


  • juice and zest from 1 lime
  • 1 tbs olive oil
  • 1 tsp dried thyme
  • 1/2 jalapeño, minced
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1 pinch ground allspice
  • salt/black pepper


  • 2.5 lb chicken legs/thighs, bone in, skin on
  • 1/2 lb chorizo flavor seitan (1 pkg Upton’s)
  • 1/2 small bell pepper, diced
  • 1 medium onion, diced
  • 2 cups brown rice, *soaked in water AT LEAST 1 hour*
  • 3 cloves of garlic, minced
  • 1 15oz can of diced tomatoes
  • 1 15oz can of chicken broth
  • 2 tsp paprika
  • 1 tsp turmeric for color
  • 1 pinch chili pepper flakes
  • 1 Piquillo or pimiento pepper. chopped (I get these from the olive bar)
  • salt


  1. Generously salt/pepper chicken. Place in large ziplock bag. Add marinade ingredients. Shake to mix and coat evenly. Refrigerate 8 hours+ (morning of for dinner, or night before for lunch). Turn bag occasionally. Remove chicken and set aside, reserving marinade. 
  2. Heat 1 tbs oil in medium dutch oven on medium high heat. Brown chicken skin side down. Do not crowd. Do in batches as necessary. 5 min per side. Set chicken aside.
  3. Pour out excess fat from chicken. Add onions and saute until soft, 5 min. Salt generously. Add bell pepper and garlic, saute another 3 minutes or until just soft. Add chorizo, breaking it up in the pot.
  4. Drain and add brown rice. Stir in and mix. Stir in canned tomato, chicken broth, paprika, turmeric, chili pepper flakes and rest of the marinade. Bring to a boil. Reduce heat to low, cover, cook for ~20-30 min. Add more broth if rice dries out. (***Do NOT over stir rice. It’ll make it goopy).
  5. Salt rice generously and stir once. Place chicken skin side up on top and push into the rice. Reduce to simmer, cook 15 min.
  6. Add piquillo pepper on top of chicken. Cover and cook until rice is cooked through, 10 min or so.

Note: In this recipe, brown rice takes at least 45 min to an hour to cook, with the soak.

It’s worth the trouble to have brown rice and seitan instead of white rice and sausage! Just think of how many more servings you can have because of those changes? (I keep my chicken with skin for the flavor. thAT I’m not giving up (: )

January 24, 2013

“Healthy” Chicken Korma

Or my version of it. Love the creamy nutty flavor of the sauce. And these white sweet potatoes are growing on me. I bought one by accident once and I really like how they are the perfect balance between white potatoes and sweet potatoes. One, they’re healthier than white potatoes… but they also have a denser, drier texture than sweet potatoes. Mushy sweet potatoes are no bueno, but that doesn’t seem to be a problem with its paler cousin.

This was totally a throw together after work kind of meal. Since I made it up as I went, I’ll have to clean up this recipe in the future when I try it again….Curry is hard to mess up though. Creative liberty is encouraged (:



  • 3-4 chicken thighs, yields ~1.5 cups cubed
  • 1 large white sweet potato
  • 1 medium onion, chopped finely
  • 1/2 cup golden raisins
  • 1 tsp cumin
  • 1 tsp whole coriander seeds, crushed
  • 1 tsp tumeric
  • 1 tsp garam masala
  • 1 tbs curry powder
  • ~3/4 cup greek yogurt
  • 2-3 cups chicken stock
  • 1/4 cup roasted salted pistachios
  • 1/4 cup cashews
  • optional: 2 tbs ghee
  • frying oil
  • salt



  1. Preparation: Cut chicken in to 1.5 inch cubes. Cut sweet potato into 1 inch cubes. Grind nuts in a blender to a fine powder.
  2. In a large bowl, combine all spices and half the ground nuts. Add chicken and yogurt. Mix and coat evenly. Set aside and marinate (do this ahead of time if you’d like. I did not marinate longer than 30 min and it was fine.)
  3. In a 3.5qt dutch oven or pot, heat oil over high heat. Add onions, salt generously, and saute until soft and caramelized (~15min or so. Add a dash of chicken stock to speed up the softening processes).
  4. Add chicken and more oil if the pot is dry (or ghee if you have it). Stir often and let chicken brown for 5 min.
  5. Add chicken stock, deglaze bottom of the pan, and let it come to a boil. Add sweet potatoes and the rest of the nut mixture. Reduce heat to a simmer and cover for 30 min. Optional: add 1-2 tsp corn starch to some cold water, stir to dissolve, and pour into curry to let it thicken.
  6. Add raisins, continue to simmer 10 min or until potatoes are fork tender.
  7. Serve over rice, with naan, or if you’re trying to be healthy like me, over a big bowl of steamed broccoli. (:
October 7, 2012

Braised Chicken with Capers and Parsley

This was a hit with the family. Even my mother nodded her head in approval. She never nods at my cooking! ESPECIALLY if it’s western food…

Adapted fromBon Appetite


  • 4 tablespoons oil (high smoking point like avocado oil or peanut oil, not olive oil)
  • 1 large onion, minced (1 1/2 cups)
  • 4 chicken legs, drumsticks and thighs separated (about 2 pounds)
  • Kosher salt
  • 1/2 cup minced flat-leaf parsley plus more for garnish
  • 1/3 cup salted capers, soaked and rinsed in water
  • 1.5-2 cups low-salt chicken broth
  • 1/3 cups white wine vinegar*
  • Freshly ground black pepper

*I used asian plum vinegar since my mother only has asian vinegars at home…and I actually rather like the extra sweetness it gave.


  1. Add 2 Tbsp. oil to a large dutch oven and heat to medium-high. Season chicken with salt. Add chicken to skillet and cook, turning once, until golden brown on both sides, 10–12 minutes. Transfer chicken to a plate.
  2. Drain grease and set aside, reserving 1-2 tbs in the pot. Add onion; cook, stirring often, until softened, about 8 minutes. Salt generously.
  3. Add 1/2 cup parsley and capers to pot; cook for 1 minute. Stir in broth and vinegar.
  4. Add chicken with any juices. Reduce heat to medium-low; cover and simmer until meat is tender and falling off the bone, about 1 1/4 hours.
  5. Remove chicken pieces. Bring heat up to high and reduce sauce, uncovered ~5 min. Taste sauce and salt if needed.
  6. While reducing sauce, heat a nonstick skillet on high with a bit of reserved oil. Fry chicken, skin side down, ~2 min to crisp up skin. Do not crowd. Do this in batches and avoid chicken pieces touching or you’ll just keep steaming the chicken. Plate chicken and spoon over sauce. Garnish with fresh parsley sprigs and serve.

September 10, 2012

Crunchy Pecan Crusted Chicken Tenders – Fast Dinner

Fast weeknight dinner! Very tender, very flavorful. Kind of healthy? (: I served it with mashed sweet potatoes and sauteed kale. Make extra ’cause this microwaves rather well for lunch the next day.

Recipe adapted from:


  • 1 cup Bisquick
  • 1/2 cup finely chopped pecans (I used my food processor)
  • 1 tsp paprika (sweet, not smoked)
  • 1/2 tsp salt
  • 1 tsp Creole seasoning
  • 2 lbs chicken tenders
  • 1/2 cup buttermilk*
  • Olive Oil

*I used 1/2 cup milk and added the 1.5 tbs buttermilk powder to the dry ingredients. I keep powdered buttermilk in my freezer at all times!


  1. OPTIONAL PREP: Brine chicken to make it super soft and tender and evenly seasoned throughout. In a small sauce pan, heat 2-3 cups water with ~1/4 cup of kosher salt (less if using table salt). Once salt is melted, add ice cubes to cool down the water.  Put chicken in a large freezer bag. Add brine into bag and top off with water until chicken is completely submerged. Loosen up chicken so they’re not stuck together to increase surface area. Push out air and seal bag. Place bag in a large container to prevent dripping and put in freezer over night.
  2. Preheat oven to 350F.
  3. Combine first 5 ingredients in a medium bowl; stir well.  Dip chicken in buttermilk, dredge in pecan mixture.  Place chicken in an ungreased 9×13-inch pan.  Drizzle olive oil over chicken.  Bake for 18-20 minutes or until chicken is done.