Alright, let’s talk about this Old Bay Chicken, you know? I ain’t no fancy cook, but I can make some good grub, that’s for sure. This chicken, it’s somethin’ else. Spicy, yeah, but not too much. Just right, you know?
First off, gotta get yourself some chicken. I like them breast pieces, the big ones. But you use what you got, ain’t no shame in that. Make sure you wash ’em good, though. Don’t want no dirt on your food. That ain’t right.
Now, the secret, see, it’s this Old Bay Seasoning. My grandpappy used to use it on everything, crabs, fish, even potatoes. He said it makes everything taste better, and he weren’t wrong. So you sprinkle that stuff all over the chicken, don’t be stingy now. Get it everywhere, both sides.
Then, gotta cook it up. I got this pan, it’s old but it works good. You put a little oil in it, not too much, just enough so the chicken don’t stick. Let it get hot, you know? Not smokin’, but hot.
- Get the pan hot, real hot.
- Put some oil in, just a bit.
- Put the chicken in the pan.
Then you put the chicken in, skin side down first, if it got skin. Let it cook a while, till it gets brown and crispy. That’s the good part, the crispy skin. Don’t rush it, let it take its time. Then flip it over and do the other side the same way.
Now, some folks like to just cook it in the pan, but I like to put it in the oven after. Makes it all juicy and tender inside. So I heat up the oven, not too hot, maybe… 350, somethin’ like that. And I put the chicken in a dish and stick it in there.
You gotta cook it till it’s done, you know? Till the juice runs clear when you poke it with a fork. Don’t want no raw chicken, that’ll make you sick. And nobody wants that.
Baking is important, y’all. It makes the chicken so tender, you wouldn’t believe. My neighbor, she tried to skip the baking once, just cooked it in the pan. Said it was too dry. I told her, “See? You gotta bake it!” She ain’t skipped the baking since.
Now, while that’s cookin’, you can make some other stuff to go with it. I like to make some rice, or maybe some mashed potatoes. And some greens, gotta have your greens. But that’s another story for another day.
When the chicken’s done, you take it out and let it rest a bit. Don’t cut into it right away, all the juice will run out. Let it sit for a few minutes, then you can slice it up.
And that’s it, you got yourself some Old Bay Chicken. It’s easy, see? Even an old woman like me can do it. And it tastes so good, your family will be beggin’ for more. Trust me on this one. Old Bay Seasoning, it’s a miracle worker, I tell ya.
Some folks, they like to add other stuff to the chicken too. Like, they might put some garlic powder, or some onion powder. Or maybe some paprika, to make it extra spicy. But me, I just like the Old Bay. It’s got all the flavor you need, right there in that little can. Don’t need nothin’ else. Simple is best, that’s what I always say.
And don’t forget the juicy part. If you wanna make that chicken even more juicy, you can try somethin’ I learned a while back. Before you put it in the oven, you can put a little water or chicken broth in the bottom of the dish. Just a little bit, not too much. That steam helps keep the chicken moist, so it don’t dry out. It’s a trick I learned from my sister, and it works like a charm.
So there you have it. My way of makin’ Old Bay Chicken. It ain’t fancy, but it’s good, honest food. And that’s what matters, right? Good food for good people. And that Old Bay, it just makes everything better. Go on now, try it yourself. You won’t be disappointed.
And remember, don’t overcook the chicken! It gets tough like an old boot if you let it go too long. Keep an eye on it, and take it out when it’s just done. That’s the key to juicy, tender chicken, y’all. Now, get cookin’!