The general rule of thumb for cooking chicken and many other proteins from frozen is to cook them at the same temperature as fresh, but for 1.5 times as long. There are more details in the recipes below.
The only other big tip for cooking foods from frozen is being aware of how they were when they went into the freezer. The meats need to be individually frozen and not frozen in a clump. If they're in a clump, you need to defrost at least a little bit first so that the pieces of meat are no longer touching. Here are some ways to thaw chicken quickly that apply to many other cuts of meat as well.
I hope this has helped you learn how to safely and easily cook various proteins from frozen. Enjoy! -Christine xo
