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The Easiest (and Best) Fried Chicken Comes from Indiana

Seasoned just with salt and plenty of coarsely ground pepper, this regional favorite is hard to beat.
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Pickle-Brined Fried Chicken

Adding pickle brine to a traditional buttermilk marinade helps infuse every bite with flavor and a gentle sweetness. Bonus? You can serve the pickles left in the jar alongside the fried chicken. Patience is essential to guarantee the crunchiest, juiciest results, so be sure to marinate the chicken for at least 8 hours so it has a chance to fully permeate the bird, and allow the breaded chicken to rest before frying so that coating adheres to the skin. Related: Fried Chicken Recipes Southern Fried Chicken
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Smoky Paprika Chicken and Crispy Chickpeas Over Escarole Salad

The contrast between cool, lemony greens, warm spice-rubbed chicken and crispy oven-baked chickpeas makes this main-course salad especially satisfying. Any sturdy salad green would be delicious here, from crunchy romaine to torn spinach leaves and thinly sliced cabbage.
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Chicken Francese

This chicken isn’t French, despite the Italian adjective. It isn’t really Italian, either—it’s a pure Italian-American red-sauce restaurant classic. But though the recipe is unabashedly old-school, chicken Francese is also hard to beat. Chicken cutlets in a light, Parm-infused batter, simmered in a lemony, chickeny cream sauce is a perfect weekend feast, especially when paired with a crisp arugula salad or lightly steamed asparagus.
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Sheet-Pan Chicken with Zucchini and Garlicky Tomato Relish

This all-in-one dinner starts out minimalist—just chicken pieces and zucchini and shallot chunks, tossed with the usual suspects (olive oil, salt, and pepper) before roasting. But as the chicken and vegetables brown beautifully in the oven, you make the most of your time, prepping a herb-packed, garlic-spiked cherry tomato relish.  The final trick? Using that relish to deglaze the sheet pan after it comes out of the oven, making the most of the savory pan juices, blunting the bite of the vinegar and garlic, and softening the tomatoes just enough to bloom all the flavors. Related: More Chicken Recipes
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More Chicken

Indiana-Style Fried Chicken

Shaking bone-in, skin-on chicken pieces one at at time in a paper bag with the flour and seasoning evenly coats each piece without making a mess (a plastic bag will work well, too). For best results, keep a careful eye on the temperature of the oil while frying so the chicken cooks evenly and gets crispy, without soaking up excess oil.
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Shawarma-Style Chicken and Mushroom Kebabs

Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world. After marinating, some of the chicken pieces may break apart; simply tuck those loose pieces in the center of the skewered stack. Use three skewers to stack and stabilize the shawarma so it’s easy to maneuver on the grill.
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