Sunday, July 21, 2013

Chicken Jerky (C1)

Recipe Author: Sheila Harr Brehaut 

Slice chicken breast thin. Season with cajun, pepper, onion powder, and garlic powder (you could use whatever spices you like).

Place on foil-lined cookie sheet sprayed with pam. It's a good idea to use the cookie wire racks (all metal) to stack multiple layers of cookie sheets in the oven (especially if you're doing more than one tray at a time).

Cook in convection oven with fan at 350 degrees until all the liquid is gone and cookie sheet is dry.

Then flip meat and turn oven back to 200-250 degrees and continue to cook until meat is dried.

It takes a few hours.

Once cooked, place in zip lock bags and throw in the freezer until ready to eat.

The reason for the cooking temperature of 350 is first for safety reasons, and also because it cuts down the overall cook time.


  1. This comment has been removed by the author.

  2. I don't have a convection oven. How would I prepare this in a regular oven?

  3. This came up on our Group today as well. I'd say use the same heat (350) and keep an eye on it to see how long it takes. I'm not sure as I have not personally made this yet, but plan to in the next few weeks!

  4. I love chicken jerky.I just seems some chicken based dishes in LuLu Hypermarket website