Eggs, milk and flour are all the ingredients you need to create delicious, crunchy, double-breaded fried chicken. Double breading simply means repeating the steps of breading twice. Double breading can be a bit messy, but if done carefully and efficiently, you can avoid the majority of the mess.

Small appliances such as roaster ovens are perfect for summer days when the kitchen doesn’t need more heat. Small roasters are more efficient than large ovens and conserve moisture, leading to moist finishes for cuts of meat and poultry that often dry out in a large oven.

A whole chicken can be frozen if purchased raw or fully cooked. Frozen raw chickens should be used within 12 months, according to the United States Department of Agriculture. A fully-cooked whole chickens must be consumed within four months.

Marinades coat your chicken with flavor while the acids help tenderize the meat and keep it juicy as it cooks. Since frozen chicken should be thawed before you cook it and thawing safely takes time, adding the marinade to the frozen chicken kills two birds with one stone.

A shish kabob is made by piercing and threading cubes of meat onto long sticks and then grilling until cooked through. Chicken is a nutritious source of protein and can be made into flavorful grilled shish kabobs that can be served with a variety of healthful side dishes.

Master the basic technique of cutting chickens into cubes and you can make anything from chicken shish kebabs to chicken pot pie. Some recipes call for raw chicken to be cut in cubes before cooking, while recipes such as chicken salad might use cubed cooked chicken.

Chicken’s mild flavor, tender texture and reasonable price make it a staple in many households. Countless casserole recipes call for cooked or partially-cooked, boneless skinless chicken breasts. If the casserole calls for cooked chunks of chicken, you can gently boil chicken breasts in salted water.

When cooking chicken pot pies, making two then freezing one gives you a quick meal for a future night when you're too busy to cook. A frozen cooked chicken pot pie will keep in your freezer for up to three months, and you don't have to thaw it before popping it in the oven for reheating. On average, one 1/2-lb.

Skinless chicken breast is a healthy source of protein with less saturated fat, cholesterol and calories than red meat. You sacrifice some built-in flavor for going healthier, but don't despair. Chicken has such mild flavor, you can do pretty much anything to it to please your palate.

There are dozens of well-loved ways to fix chicken -- fried, grilled, baked or in a soup. One elegant way to make chicken is to poach it in court bouillon, which is a sauce designed specifically for poaching that is made from white wine, vegetables and pepper.

Don't toss that marinade after you have used it; you can boil the marinade to reduce it and then use it as a sauce. The advantage of doing this is that the sauce will complement the layer of flavor that you have already created with the chicken marinade, as well as add additional moisture and texture to the meal.

Aluminum pans, also referred to as foil pans, are a valuable resource when you are entertaining or having a barbecue. Because they are inexpensive and conduct heat well, they are a good storage option for cooked foods. However, you can use aluminum pans anytime to cook common items such as chicken in your oven.