The Best Effing Chicken Recipe Ever — Seriously Recipe | Yummly

The Best Effing Chicken Recipe Ever — Seriously

Rivera: "Y’all can say that just salt is boring, but it is…" Read More
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  • 1 whole chicken ((about 4 1/2 pounds), deboned and butterflied so it can lay flat, in one piece, with the skin side up (ask the butcher to do it for you))
  • 1 teaspoon kosher salt
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    NutritionView More

    Sodium26% DV620mg
    Fat9% DV6g
    Protein73% DV37g
    Calories200Calories from Fat50
    Total Fat6g9%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate
    Dietary Fiber
    Vitamin A2%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sarah Saindon 25 days ago
    I honestly can't tell if yall are being serious about trying this
    Rivera 4 months ago
    Y’all can say that just salt is boring, but it is so good. Especially when you’re having a long day and just want something quick and easy! Or just chicken. I loved it, would definitely do it again!🤤
    Sally Ku 6 months ago
    Boy, I would have never learned to cook an effing chicken had I never came across this effing recipe. Phew!
    sw hellweg 6 months ago
    The Most Boring Effing Chicken Recipe Ever Salt? What a great idea!
    Robyn Mackinnon a year ago
    Amazing! I’ll definitely do this recipe again and again!
    Joe a year ago
    My word. I have honestly never had chicken with salt on it before.
    Rei Rosally a year ago
    😂 best chicken ever
    Paulie a year ago
    Seriously? Did this recipe change into just simple chicken cooking instructions? Was there a recipe here at one point? I can cook a nice chicken, so I thought I'd see how I could improve it ..... but this is just salt? What the eff? Wish i could assign a zero star....
    Jeff TenEyck 2 years ago
    this is not a true recipe! It is simply very basic instructions on how to cook a juicy chicken. in this case the better quality fresh chicken you start with I guess the better it will taste when it's cooked.
    Stoutenberg 2 years ago
    Awful, sorry I wasted my time Recipe took a lot longer to make and didn’t taste good
    Howdy 2 years ago
    We added honey for a bit of FLAVER give it some flavor dude!!
    Malinda B. 2 years ago
    so jucey even after u rewarrm it up. love it
    kristayoww arts 2 years ago
    it was ok but not the best lol
    Ellis Brown 2 years ago
    It was a delicious chicken but the flavor on the outside was a off and din’t go with the mood of the flavor on the inside of the chicken.
    jojo 2 years ago
    Tender and great taste.....I cooked it whole and just butterflied the whole chicken. Roasted at 450 for 15 and then 350 for 1.5 hours
    Laura Gowdy 2 years ago
    This chicken was super moist, and perfectly done with the time stated in the recipe. I might try it with different seasonings, but loved how simple and quick this technique is!
    J 2 years ago
    it was effin amazing!!!! 😎
    Lenka :D 2 years ago
    The best chicken on the world
    Gayle 3 years ago
    I do my Thanksgiving turkey on 250 at night The next morning the house smells wonderful And my side dishes are a snap
    C 3 years ago
    What a treat. We did add some Italian seasoning to the chicken for some additional flavor. We were pleasantly surprised on how well this turned out. Very good meal!
    Alison 3 years ago
    So moist! My hubby loved it.
    Jody 3 years ago
    Turned out good! Moist and perfect!
    Garry M. 3 years ago
    Great, I may use this technique with other flavorings, like honey cayenne
    Gibson 3 years ago
    well my brolier is under the oven so when i turned the oven to 250 after broiling in the broiler,not the OVEN, i ended up turning up the temp to 300 after the 20 minutes because it still was not done -maybe if my oven had the broiler in it, the temp would have been higher during the broiling process . put in a thermometer to make sure it was done . it took a good 45 minutes in oven a ft er broiling but at a higher temp
    lila w. 3 years ago
    BLAND. Would not make again
    Allisa Simril 3 years ago
    Honestly, this is how I season my birds ALL THE TIME, because this is all they need- using Pink Himalayan salt ONLY. However, my chicken wasn't deboned so I did leave it in a bit longer so that the breasts were cooked completely through . Next time I will cut the breasts in half or thirds to speed up the cooking process. But the flavor was SPOT ON, and I made gravy from the drippings. 😉
    Took longer than what it said... not the "best recipe ever " I wouldn't make it again
    Shaf 3 years ago
    Underwhelmed.. that's my mother in law's can't be asked chicken at the end of a long week when she can't be asked to cook.
    Chjava 3 years ago
    This was good, but can't say it was the best chicken I've ever cooked. It was juicy and worth the time.
    Tracey Buffington 3 years ago
    My (very difficult to please) son loved it. Very simple recipe, though it got done at about 15 minutes at 250*