5 tasty ways to cook chicken

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Renata Gortan

Do you lack inspiration for cooking? Stop looking.Lilydale

One of the reasons poultry is so popular is its versatility. The humble chook can change shape according to the chef – from a crispy pan-fried schnitzel to grilled sticky glazed wings to the hero of the Sunday lunch, a gloriously crispy skin whole roast chicken.

It’s not just the cooking method that’s flexible, the chicken’s relatively neutral-tasting meat means it lends itself to a variety of flavors, from an Italian cheese-covered parmigiana to a Chinese lemon chicken stir-fry.

If you’re looking for inspiration, as well as a few insider tips on how to elevate your next meal, Cooking with Lily has you covered.


There’s a reason why fried chicken is loved all over the world. This combination of crispy coating and juicy meat will always have you coming back for more.

For an extra juicy Korean fried chicken burger, brine the thighs—instead of the breast—in buttermilk overnight. The effort pays off big time. Like spiking the batter for crumbled chicken tenderloin with herbs and spices before pan-frying.

The secret to perfectly crispy roast drumsticks is the double frying method used in the recipe for Honey Glazed Chicken and Asian Salad. Deep-frying them twice gives you that crispy, golden exterior you thought was only possible from a restaurant-quality fryer.


Whether you use a cast iron skillet on the stove or a grill, grilling is a quick, easy, and healthy way to cook chicken. Mid-week, when you’re pressed for time, choose boneless cuts like brisket or thigh fillets that cook quickly. These Paprika Chili Chicken Skewers only take eight minutes on the grill.

Mince is an option people often underestimate, but once you try these Vietnamese-style grilled chicken meatballs, you won’t want to look back. They take even less time to cook and are perfect if you’re a meal planner because you want to marinate the stuffing the night before so all the flavors are bright and punchy.


It’s hard to beat a classic roasting hook. Your mum may have made hers with stuffing or simply filled the cavity with lemon and herbs, but to really elevate your next Sunday lunch try this Truffle Roast with Wild Mushrooms. By brining the bird overnight, you make it juicier, and the truffle butter will impress your dinner guests.

For something a little simpler, this Apricot Glazed Fried Chicken recipe has you covered. By drizzling the croquette with the sweet glaze while it cooks, you’ll be rewarded with moist meat and an extra tastier end result.


For tender meat and a comforting meal, you can’t beat a braise. Slow cooking chicken in a tasty liquid has been around forever and is something all cultures have in common.

The classic red braised chicken is a beautiful example of spice-forward Asian cooking, the chicken swimming in a fragrant broth that can be reduced to a rich sauce once the chicken is cooked. For an even better sauce, don’t throw away the backbone of the chicken. Add it to the sauce to give it that extra kick.

A braise is also a great one-pan wonder, such as this Middle Eastern Braised Chicken Tray. Start the dish on the stove by browning the chicken to create a flavor base, then add the liquid and vegetables, then finish it off in the oven.


If you want something quick, easy and healthy, it’s hard to beat poached chicken breast. A poached chicken greens dish is the perfect WFH lunch or light dinner and is ready in just 20 minutes. It takes a little longer to make a whole bird, but the process is the same.

Never tried it before? Poached whole chicken with stir-fried snake beans is a good place to start. The key to not overcooking it is to cover the chicken with cold liquid – either stock or water – bring it to a boil, reduce to a gentle simmer for 10 minutes with the lid on, then turn off the heat. In about 45 minutes, the residual heat will have cooked through, leaving you with juicy, rather than stringy, chicken.

For almost 20 years, passionately Lilydale farmers have perfected free-range farming based on a simple belief: better-raised chicken tastes better. Today, our commitment to quality and the welfare of our chickens is what sets us apart.

We work hard to breed Australia’s favorite free-range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients are transformed into memorable dishes.

Lilydale. Dedication you can taste.

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