I cook alot of chicken. Two of our favorite ways to have it are roasted and buttermilk fried chicken. I like to take a stick of soft butter and mix in minced garlic, minced parsley, salt, pepper, fresh sage and thyme. I loosen the skin on the breasts and put the butter between the meat and the skin. I like to cut a head of garlic in half and put it along with the same herbs I added to the butter inside the chicken. Then I brush the whole thing with olive oil and sprinkle with rotisserie chicken seasoning and salt/pepper. I tie the legs together and then tie down the wings. For about the past 6 months I have used my NuWave oven to roast the chicken. You have to turn it over half way through the cooking time. I have a rotisserie but the NuWave is easier to clean. Since the chicken was stuffed with herbs and garlic the carcass makes yummy homemade broth.

The other way we like it is fried. I take chicken thighs and legs and put them into a ziploc bag. I put in a couple cups of buttermilk and smash several heads of garlic to throw in the bag. I add plenty of pepper and some salt along with a healthy dose of Frank's Hot Sauce. I always leave it in the fridge for atleast 24 hours but 48 is even better. When I am ready to cook I drain the chicken in a colander then spread out the pieces so that I can give each one a hit of pepper, salt and garlic powder. Then I roll each piece in flour and fry in canola oil in my iron skillets. It is wonderful with cole slaw and baked mac and cheese.

How do you like to prepare chicken?

Like you, janie- I dig a simple roasted hen, and pan-fried leg/thigh sections. (I like a bird roasted at a high temp after it's been rubbed inside & out with lemon juice and olive oil- then dowsed in heavy salt & pepper...) In fact- I enjoy these at least once a week- LOVE them both! I then get another meal or two out of the leftovers- I enjoy the fried pieces cold- and then make either chicken salad, chicken soup, or a chicken/green chili omelet w/ pepperjack cheese. MMM!

I also like beer-can hens outside on the weber. I rub a whole bird down liberally with Hellman's Mayonnaise, dust it w/ powdered parmesan cheese, sit it upright on a full can of beer inside a covered grill in a baking tin- and man, does it ever come out succulent and moist with a nice flavorful & crusty skin! YUM!

Truth be told- I could proll'y enjoy some kind of chicken every day of the week, janie!

Your recipes sound yummy Kevin!
I usually make honey bbq chicken wings by frying up some wings that have been rolled in seasoned flour. Then I make a dipping sauce from honey and bbq sauce. The recipe is a KFC copycat of their honey bbq wings. I was thinking of smoking the wings in the stovetop smoker and then frying them up to get them crispy. Finish them off by dipping in honey bbq sauce.

This is Jon's Favorite way to have wings.
Japanese Mum's Chicken Recipe

8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed

Place all the ingredients in a saucepan over a high heat.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

My favorite way to eat chicken is fried!

But it's my least favorite way to prepare since there's so much to clean afterwards.

I like roasting chicken too but very rarely do I roast a whole bird. I buy legs and thighs and roast them with red potatoes. I lay the potatoes out in the baking dish, and stick the chicken in. Then I mince 4-5 cloves of garlic and big dobs of butter in. Pour good olive oil all over, season with salt, pepper, oregano. Then I toss everything with my hands making sure everything is coated. About 20 minutes before it's done I juice 3 or 4 lemons in a bowl, and mix in a tbsp of ground mustard. I pour the mixture into the baking dish and let it cook until the skin is crisped.

We are chicken lovers - fried, battered, breaded, skinless, roasted - you name it. Give it a ride on the "chicken ferriswheel" (rotisserrie); do it on the grill - not fussy in this house.

Gravies, sauces, stuffed, flavored different ways - love chicken.