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Chicken is a versatile protein, found in dishes for almost every type of cuisine, so it’s bound to be on your menu. However, its delicate flavour and tendency to dry make cooking chicken a challenge.

The Challenge of Chicken

Chef Paul Hage shares his tips for creating a ‘real symphony of taste’ with chicken dishes.

Knorr Chicken Seasoning: The Taste of Real Chicken


Deliver consistently flavoursome, moist and satisfying chicken dishes with these handy hints:

The Challenge of Chicken
  • Brining keeps chicken juicy and tender, and gives a crunchy, crispy skin.

  • Frozen chicken can lose some of its taste once defrosted. Chef Paul Hage has a simple tip for restoring and enriching chicken’s natural flavour and colour: ready-made seasonings or powders.

  • With a little oil, seasonings, powder or stock cubes can become pastes to rub into chicken. Throw in some extra spice for added zing; African flavours are popular right now, so try cardamom, cumin or ginger.

  • Crunch and crisp are trending food textures, which makes crispy fried chicken a winning dish. Give batter an extra flavour hit with chicken seasoning.

  • Rest chicken after cooking. This retains moisture and spreads juices evenly throughout the meat.

The Challenge of Chicken

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