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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Roast Chicken with Lemons

If this were a still life its title could be “Chicken with Two Lemons.” That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, with its two lemons, and the oven do all the rest. Again and again, through the years, I meet people who come up to me to say, “I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had.” And you know, it is perfectly true.Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.
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More Chicken

Coconut-Scented Chicken with Sweet Potatoes

This one-steamer meal is inspired by Thai tom kha gai (coconut chicken soup). Unsweetened coconut cream lends richness while the aromatics add punchy spice and heat. Once the chicken cools, you can remove the skin and bones, then shred the meat for an exciting chicken salad.