One of the world's most popular ingredients, chicken is affordable, delicious and incredibly versatile – but it can also be difficult to get just right. Here, we reveal the common mistakes that people make when prepping and cooking chicken and provide easy tips on how you can avoid them. 

Click or scroll through our gallery to discover 39 mistakes you've been making when cooking chicken – counting down to the biggest no-no of all. 

While they may sound rather unappealing, chicken livers are one of the few remaining cheap meats and, if prepared correctly, they can be extremely delicious. The trick is not to overcook them, otherwise they can become bitter tasting and take on a grainy texture. Try something simple like creamy chicken livers and mushrooms on toast, or make a flavoursome chicken liver pâté. 

Homemade chicken nuggets can be both nutritious and delicious, and they come together in a matter of minutes. Make a simple coating and bake mini chicken fillets until crunchy on the outside and tender in the middle. Alternatively, try whipping up batter-less nuggets at home. For an easy recipe, add five skinless, boneless chicken thighs to a food processor with your choice of seasoning (think paprika, ground cumin or fresh herbs), then blend until almost smooth. Form into 12 equal-sized balls, place on a lined baking tray and bake in a hot oven until cooked through. Serve with a zingy lime mayonnaise or spicy sauce.

Thought your air fryer was only useful for crisping up frozen French fries and chicken nuggets? Think again. You can make a whole host of chicken-centric recipes in this handy household contraption. Whether you fancy stuffed chicken breasts wrapped in Parma Ham, crispy sauce-slathered wings or even a whole roast chicken, the possibilities are endless.

Want a no-fuss chicken recipe you can prep in advance – and that you won't need to watch while it cooks? The answer is a tray bake, and there are plenty of flavour-packed ways to make this easy dish. Try adding an Italian twist and loading up chicken breasts with Taleggio cheese, pesto and basil, then bake the whole lot in a tray with cherry tomatoes and cubed potatoes. Alternatively, you could use chicken thighs and pack the dish with lemon slices and any veggies and herbs you have to hand.

Whether you’re searing chicken on the grill or roasting it in the oven, butterflying it will speed up the cooking time. To butterfly your chicken, turn the bird over and use kitchen shears or strong scissors to safely cut out the backbone, starting on one side (and from the bottom up), then repeating on the other side to remove the bone entirely. Draw the legs apart and press down to crack the chicken's breastbone, then cut a slit to remove the wishbone, if you like. Season and roast your butterflied chicken for around 40-45 minutes, or until cooked through. Allow it to rest for 15-20 minutes before carving.

Didn't think you can make your favourite fast food order at home? Think again. Homemade nuggets can be just as crispy and delicious, plus you'll know exactly what ingredients have gone into making them. Cut your chicken into bite-sized chunks, coat the chunks in seasoned flour, egg and breadcrumbs, then fry them in vegetable oil until the batter is golden and crispy, and the meat is cooked through. Alternatively, you could bake or air fry them for an even healthier result. 

Chicken can easily become tasteless and dry, so a brilliant (and delicious) way to seal in moisture and flavour is wrapping your cut of choice in Parma Ham or streaky bacon. Chicken breasts work really well here, but you could go all out and wrap the whole bird in bacon for the ultimate showstopper. Take the meal up a notch by making an incision in your chicken breasts and stuffing them with a soft cheese, then wrap them in the ham or bacon slices. The chicken will stay moist, while the ham or bacon will become crispy and caramelised.

Want to avoid soggy skin when you’re roasting a chicken? Some chefs suggest pouring hot water over the raw bird. This process will tighten the skin, rendering the fat – resulting in a seriously crisp exterior once roasted. After you’ve poured the water over the chicken, dab the bird with paper towels to remove excess moisture, then place it in the fridge for an hour to allow it to dry. When you're ready to cook, season the chicken, then roast it until the meat is cooked through and the skin is wonderfully crisp.

There's one surefire way to ruin leftover fried chicken, and that's reheating the delicious dish in the microwave. Although microwaving chicken will make it safe to eat, it will drastically affect the crispy coating, resulting in a soggy, stodgy mess. Instead, reheat fried chicken in the oven or air fryer for around 20 minutes to ensure it stays nice and crispy. Just remember to never reheat chicken more than once. 

If you're looking for a foolproof way to keep chicken breasts moist, the answer is pretty simple: individually wrap them in foil parcels. Creating these packages allows the chicken to steam and turn beautifully tender, plus you'll avoid having to do excess dishes, as you can simply toss the used foil out after the meal. Season the meat with a light sauce; a dash of chicken stock, olive oil and lemon juice or white wine works well. Alternatively, you could go sauce-free, as the foil alone helps to seal in moisture.

No barbecue is complete without juicy, smoky chicken, and there's no end to the recipes you can try. But before you start, it's important to get your grill in good order. It may look clean, but you might be surprised by how much residue can build up. It's worth giving it a once over so you don't compromise your chicken's flavour. Cleaning your barbecue first will also help to prevent the meat from sticking to the shelf. 

They might be slightly fattier than chicken breasts, but chicken thighs are full of flavour. The dark meat is much easier to keep moist during the cooking process – plus, thighs are more resilient if you leave them in the oven for a fraction too long. As thighs remain less popular than chicken breasts, they tend to be less expensive, too.

If you're making fried chicken, it's well worth marinating it in buttermilk. This acidic ingredient will help to break down the proteins in the meat during the marination process, resulting in a tender, juicy finish. Toss your chicken pieces in your choice of seasonings and buttermilk and leave them to marinate for at least two hours (or overnight, if you have time). Dredge the chicken in flour, then fry it in hot oil until the coating is golden brown and crispy, and the meat is cooked through. For a healthier option, trying baking your chicken in the oven instead. 

Poaching chicken is an incredibly healthy way to cook this delicate bird – but if you aren't careful, it can lead to bland and dry meat. If you decide to poach your chicken, it's worth ensuring you add as much flavour as possible. The best way to do this is by using an aromatic poaching liquid; a chicken stock made with onions, peppercorns and bay leaves is a simple option that works brilliantly. 

Cooking chicken (particularly smaller pieces, such as wings) over direct heat can cause the meat to burn – and in some cases, it'll char the outside and leave the inside completely raw. There are two ways to avoid this: keep the heat steady and, if you're using a sugary sauce (like barbecue or sticky teriyaki), only baste the meat towards the end of the cooking time.  

When you’ve gone to all the effort of making a roast chicken dinner, the last thing you want is a dry bird. There are a few key things you can do during the prepping process to prevent this happening. For really moist meat, some recommend freezing chopped fresh herbs into ice cubes, then inserting a few of these into the cavity of the bird. The ice will allow the chicken to steam from the inside out, resulting in tender, juicy meat.

Frying pans are great for a number of dishes. However, if you're cooking whole chicken breasts and want to get restaurant-quality results, we'd recommend swapping your frying pan for a heavy grill pan. The ridged bottom will help to add colour and will give the meat a slightly charred finish, transforming your meal from bland to beautiful. 

Nothing beats homemade fried chicken – but the process takes time. If you want to get perfectly crispy but tender Southern-style wings and drumsticks, do things properly and set aside a day to marinate the meat. A quick coating of flour and a few minutes of frying just won't cut it. 

While the United States Department of Agriculture (USDA) confirms it's safe to cook chicken from frozen, doing so will seriously increase the cooking time. So, if you're in a hurry, you might want to avoid it. The USDA also says poultry shouldn't be cooked from frozen when making a meal in a slow cooker. As a general rule, it's best to cook fresh chicken or defrost any frozen meat in the fridge overnight.  

It’s easy to fall into the same chicken breast routine week after week. But if you really want to level up your dinner, opt for a whole bird instead. An entire roast chicken is great for feeding a family, and it'll provide leftovers for the week. For a simple recipe, get your chicken skin crispy by rubbing it with olive oil or softened butter before it goes into the oven. Be generous with your seasoning, too; add spices (like ground ginger and smoked paprika) and the juice of a lemon to take it up a notch. Alternatively, smother it with smoky harissa for a subtle fiery kick. 

Fed up with the same old meals? From breasts to thighs, almost every cut of chicken works well when paired with bold flavours. Add a citrussy note with fresh lemon, stuff the bird with fresh herbs like rosemary, sage or thyme, or marinate your chicken in a fiery spice blend for a lip-smacking meal everyone will enjoy.

After deep frying chicken in oil, the obvious next step is to transfer it to paper towels to soak up the excess oil, right? Wrong. Using paper towels to drain fried chicken is best avoided, as the sheets will create steam, resulting in an unappealing, soggy coating. The best way to drain fried chicken is to place it on a wire cooling rack suspended over a baking tray.

It doesn't matter how you cook the meat; if you buy low-quality chicken, not only will the taste be inferior, but the welfare of the animal will have been worse. Check where your meat was sourced from and how it was raised – free range is best, and if you can support local farmers in the process, that's an added bonus. If you're purchasing packaged or frozen chicken breasts, scour the ingredient list to ensure that they haven't been plumped up with water to make them appear better value by weight. 

There's no more comforting accompaniment to roast chicken than a big helping of homemade stuffing. Rather than filling the cavity of the chicken itself with your mix, though, it's actually best to cook it separately. The USDA says that padding out your bird with stuffing increases the risk of cross-contamination and means the meat will take longer to cook.

When sautéing chicken, cramming as much meat as possible into the pan won’t save you time. Doing this actually traps the heat under the meat, creating steam and preventing the chicken from browning. If you're cooking large volumes, it's best to fry chicken in batches to ensure all the pieces are evenly cooked.

No chicken schnitzel is complete without a flavourful coating, and seasoning is key to the perfect blend. Some cooks swear by breadcrumbs, while others opt for cornflour. Meanwhile, some professional chefs choose to work with plain flour and season the household staple liberally with herbs and spices. Whether or not you dunk the chicken in egg before you coat it is also up for debate. Ultimately, it's a matter of personal preference.

Up your marinade game, and you'll never have a boring chicken meal again. Marinades help to tenderise meat and pack in flavour. Ideally, you'll want to marinate your chicken in the fridge for around two hours prior to cooking; however, when you're low on time, even 20 minutes can make a huge difference. Picking the perfect marinade is important, too – if acidic ingredients such as lemon, yogurt and vinegar are left too long, they will begin to impact the meat's texture. As such, it's worth sticking to a maximum of one to two hours for these kinds of marinades.

Perfectly cooked fried chicken takes a lot of patience, and this extends to waiting for the oil to heat up. You want the oil to be very hot, around 175°C (350°F), when you first put the chicken in. When working in larger quantities, cook your chicken in batches to prevent the oil temperature from dipping. The USDA recommends deep frying chicken until the internal temperature reaches 75°C (165°F). Always be wary of oil splatters and use metal tongs when adding or removing the meat from the oil. 

If you really want to enhance this humble bird's flavour, ample seasoning is required. Don't just salt chicken once it's cooked; begin the cooking process by salting the raw meat generously. If you can do so ahead of time, the salt will seep into the meat more effectively. Not only will this crisp up the skin, but it'll ensure the meat is wonderfully flavourful throughout. This is especially important if you're roasting a whole chicken – make sure you season the cavity generously, too. 

Think you need to remove chicken skin? You're wrong. Bones and skin help keep chicken moist as it cooks, all while allowing the bird to retain its natural flavours and juices. Chicken breasts in particular cook much better with the skin on – as there's so little fat, it needs all the help it can get to stay moist. If you don’t like the taste of the skin (or if you want to lower the calorie count), peel it off once it’s cooked. 

Roasting a whole chicken takes time and patience, and the last thing you'll feel like doing once it's finally cooked is waiting before diving in. However, carving the meat straight from the oven will release all of the bird's tasty juices and dry the chicken out. Once it comes out of the oven, wrap your chicken lightly in foil, then leave it to rest for 15-20 minutes before carving.

One of the biggest (and easiest) mistakes you can make when cooking is adding your ingredients to a cold pan. To get beautifully crisp skin when frying chicken, ensure the pan and oil are hot before you add the meat. The skin won't crisp up if it heats slowly while the pan warms. A light vegetable oil is best for frying – you can always add extra flavour with a drizzle of olive oil just before you serve.

A simple but crucial step to achieving juicy meat and crisp skin is patting the meat dry prior to cooking. Before you season your chicken, remove excess moisture from the surface by dabbing it with a paper towel. This vital process will help the outside to brown up, giving you a better flavour and crispier skin. 

However you serve your chicken, it's important to store and cook it safely. When buying fresh chicken, check that it's well sealed and that it's been kept refrigerated. At home, store raw meat covered (in either the original packaging or cling film) on the bottom shelf of the fridge and ensure it's separate from other chilled goods to avoid any risk of cross-contamination.

If you're working with chicken breasts that aren’t the same thickness throughout, they won't cook evenly. To prevent this, pound them with a meat mallet or the end of a rolling pin. Not only will this flatten them, but it'll help them to cook faster. This technique is great for shallow-fried dishes such as chicken schnitzel. Covering the chicken in cling film or placing it in a plastic sandwich bag before pounding it will prevent any germs from spreading around the kitchen. 

While washing chicken used to be commonplace, the latest advice from the Foods Standards Agency (FSA) is to avoid doing so. When you wash chicken, you're unwittingly spreading nasty bacteria across your sink – and you run the risk of splashing contaminated water onto work surfaces and clean cooking equipment. Instead, follow basic food hygiene when preparing the meat and ensure you cook it thoroughly to avoid any potential cross-contamination.

When you're low on time, it's easy to fall into the trap of turning your chicken regularly in the hope that it'll cook quicker. The reality is that, when shallow frying or grilling, turning chicken excessively often prevents it from browning and forming a crispy skin, two things that help seal in flavour and moisture. Allow the meat plenty of time to cook before flipping it, and you'll have dinner on the table a whole lot quicker. If the spatula won't slide under the meat easily, it's not ready to be turned over. 

It's never safe to serve chicken rare – if it looks underdone and overly pink, you probably haven't cooked it for long enough. Always ensure the juices run clear and that the breast meat is an even white colour. To be safe, it's well worth investing in a kitchen thermometer – cooked chicken should have an internal temperature of at least 75°C (165°F).

Now discover the really bad kitchen habits you need to break NOW