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.
How to Make Super-Crispy Fried Chicken Sandwiches
Nothing beats the first bite of this iconic Southern sandwich.
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:Â 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.
