100 Best Recipes Ever: Chicken
Spicy Roast Chicken
This dish pairs beautifully with a fruity, full-bodied Chardonnay, such as one from California’s Central Coast.
Chinese Chicken Salad
Joanne Chang prepares this salad when she’s craving Chinese food but wants something light and easy. She sometimes makes it even crunchier by adding napa cabbage, cucumbers and carrots.
Panko-Coated Chicken Schnitzel
Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. “Pounding chicken breasts to a uniform thickness cuts down on cooking time,” he says.
Green Curry Chicken
Nigel Slater says, “The first recipe I cooked on television was this green curry. I presented it in a beautiful brass bowl I bought in Thailand. And I was so pleased with it. But my dishwasher, who is Thai, looked at it and said, ‘Why did you put the food in that brass bowl? That's a bowl we use for bathing.’”
Roast Chicken with Bread Salad
This roast chicken, from chef Judy Rodgers at San Francisco’s Zuni Café, is legendary. The reason it’s so good is because she insists on small free-range birds (which tend to be juicier than large, lean roasters), a 24-hour salting period to allow the seasoning to penetrate deeply and a high roasting temperature for a supremely crispy skin.