Chicken Recipes

Most Recent

Coconut Chicken Adobo

The addition of coconut milk, while not part of every adobo recipe, softens the bright vinegar in this version, inspired by Master Sommelier June Rodil, who adds just enough to make the dish super wine-friendly. “I was born in the Philippines, and this is the staple there. Like, if you can’t make it, we’re talking disinheritance," Rodil says. After braising chicken thighs in creamy coconut milk, soy sauce, and vinegar, the braising liquid gets cooked down into a rich sauce. Pat down the chicken thighs before they finish cooking under the broiler to ensure deliciously crispy skin.

Griddled Chicken with White Wine Jus

With so many enticing options on the menu at Flood’s in Portland, Maine, it’s easy to make a colossal mistake: overlooking the griddled chicken. Served on a sea of buttery polenta with swirls of umami-charged sauce made with chicken stock fortified with wings, herbs, and white wine, this is the dish worth recreating at home.For perfectly crisp skin and tender, juicy meat, keep the heat on moderate so the fat has time to render without burning. A second heavy skillet weighing down the chicken helps keep it flat so it browns deeply and cooks evenly. Pro tip: The bite worth fighting over is a layer of skin dipped in the polenta with a whole lot of sauce trickling down the sides.

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.

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

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.

More Chicken

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.

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

Restaurants Are Selling Their Chicken Stock, and You Should Buy It

Restaurant-made stock is just better than what you can do at home.