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  4. Our 50 Best Chicken Recipes

Our 50 Best Chicken Recipes

By Food & Wine Updated November 02, 2021
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Saffron Chicken Tagine
Credit: John Kernick

From the legendary Zuni Cafe Roast Chicken with Bread Salad to Superkhana International's Butter Chicken Calzones, and from Nigella Lawson's Chicken in a Pot with Lemon Orzo to Pim Techamuanvivit's supremely savory golden Gaeng Rawaeng, these are some of Food & Wine's best chicken recipes—and yes, of course, we've got recipes for fried chicken, chicken schnitzel, chicken salad, chicken soup, and plenty more. Some are easy recipes for a satisfying weekday meal, and others are perfect for a dinner party, or a weekend project. Get clicking and find your new favorite chicken recipe today.

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Roast Chicken with Bread Salad

Roast Chicken with Bread Salad
Credit: © Quentin Bacon
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This roast chicken, from the late chef Judy Rodgers at San Francisco's Zuni Café, is legendary. The reason it's so good is because she insisted 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. The accompanying bread salad is meant to be a bed on which to serve the roast chicken and sop up its delicious juices.

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Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Chicken with Roasted Grapes, Garlic and Rosemary
Credit: Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
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Dinner doesn't get simpler or more elegant than 2017 Best New Chef Angie Mar's pan-roasted chicken. To make it, cut a whole chicken into eight pieces, then roast with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread.

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Air-Fryer Fried Chicken with Hot Honey

Air Fryer Fried Chicken
Credit: Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
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Who needs a deep fryer when you can get such delicious results from an air-fryer? Starts with a hot-sauce buttermilk soak, then coat the chicken with well-seasoned flour mixture. A dip in beaten eggs, then back into the flour mixture to ensure a crispy coating, and the air-fryer will take it from there without quarts of oil and all of the splatters that go along with it. 

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Sheet Pan Baked Chicken, Feta, Tomatoes, and Kale with Pasta

Sheet Pan Feta Chicken with Cherry Tomatoes
Credit: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
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Tangy feta and juicy tomatoes roast together in the oven, creating a creamy sauce that clings to ruffly campanelle or corkscrew-shaped cavatappi pasta in this easy bake sheet pan dinner. The whole dish comes together in under an hour as the chicken, cheese, and aromatics bake in the oven, while the pasta and kale quickly cook on the stove. Serve hot, room temperature, or as a chilled pasta salad.

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Arroz de Galinha

Arroz de Galinha
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
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As the child of Portuguese immigrants, 2011 Food & Wine Best New Chef George Mendes grew up eating all sorts of rice dishes at home. "There was simple tomato rice served with fried fish and then rabbit rice on special occasions and holidays," he says. This cozy chicken and rice recipe draws on those memories. In it, shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy rendered soppressata are topped with cooked saffron rice and baked until the rice gets crispy on top to make a comforting dinner.

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Super-Crispy Fried Chicken Sandwiches

Super Crispy Fried Chicken Sandwiches Recipe
Credit: Eric Wolfinger
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Seasoning boneless, skinless chicken thighs with a classic, Southern fried chicken spice blend and dill pickle juice makes for the juiciest, crunchiest fried chicken sandwiches. Choose a dill pickle brine without much sugar, which can burn during cooking.

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Kung Pao Chicken

Kung Pao Chicken
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
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At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results. Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers.

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Gaeng Rawaeng

Gaeng Rawaeng
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
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At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices, is served with impossibly flaky roti for sopping. In this recipe, a small chicken—standing in here for the Cornish game hen in the original dish—gently cooks in a velvety sauce of coconut milk spiced with chiles and galangal.

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Panko-Coated Chicken Schnitzel

Panko-Coated Chicken Schnitzel
Credit: © Quentin Bacon
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French Laundry chef-owner Thomas Keller uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he advises.

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Chicken Mole

Chicken Mole
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
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This mole by chef Ofelia Barajas at La Guerrera's Kitchen in Oakland is inspired by her grandmother Jovita Vargas' recipe from her restaurant in Guerrero, Mexico. It's rich, warm, and well balanced, with a variety of chiles adding layers of heat, fruitiness, sweetness, and smokiness.

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Whole Roast Chicken with 40 Brussels Sprouts

Whole Roast Chicken with 40 Brussels Sprouts
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Next time you roast a chicken, add Brussels sprouts to the pan so they absorb the fantastic flavor of these caraway-infused chicken juices.

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Marghi Na Farcha (Parsi Fried Chicken)

Marghi Na Farcha (Parsi Fried Chicken)
Credit: Photo by Joel Goldberg / Food Styling by Mallory Lance
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Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices, then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.

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Butter Chicken Calzones

Butter Chicken Calzone
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford
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At their Chicago restaurant Superkhana International, Zeeshan Shah and Yoshi Yamada's flavor-packed Butter Chicken Calzone takes three days to make; thankfully, they've shared some shortcuts (like a great store-bought butter chicken spice blend and store-bought pizza dough) for this homemade version. Whole-milk yogurt and gently acidic tomatoes team up with warm spices to flavor and tenderize boneless, skinless chicken thighs for the rich calzone filling. 

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Chicken Caesar Skewers

Chicken Caesar Skewers
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F&W Culinary Director at Large Justin Chapple quickly marinates chicken in a Caesar-inspired marinade flavored with garlic and anchovies before skewering and broiling. He serves the chicken with lettuce leaves for wrapping.

  • Grilled Chicken Recipes

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Chicken-Carrot Kade Paan

Chicken Carrot Kade Paan
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely
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Chef Samantha Fore's favorite Sri Lankan grab-and-go snack, maalu paan, a yeasty roll stuffed with spiced fish and potato, inspired this rendition, filled with curry-spiced chicken, leek, and carrot. Typically made with homemade dough, these get a speedy upgrade thanks to store-bought frozen rolls.

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Smoky Skillet-Grilled Chicken with Crispy Bread

Skillet Grilled Spatchcocked Chicken
Credit: Antonis Achilleos
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This hybrid skillet-on-the-grill method lets you capture all the delicious juices that the bird gives off as it cooks, while still allowing the chicken to absorb plenty of barbecue flavor. Smoky charcoal, plus the rich, deep notes of smoked paprika and chipotle chile, add plenty of depth. Achiote paste delivers a seductive red color to the meat, and a bed of rosemary adds that irresistible flavor. A final brilliant touch is thick slices of grilled bread to serve alongside, ready to sop up all those beyond-wonderful juices.

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Balinese Grilled Chicken

Balinese Grilled Chicken with Raw Sambal Matah
Credit: Photo by Eva Kolenko / Food Styling by Marian Cooper Cairns / Prop Styling by Natasha Kolenko
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Grated fresh turmeric gives this grilled chicken a golden glow, while plenty of garlic, ginger, and puckery tamarind add bright flavor. Coconut charcoal burns exceptionally clean, letting the marinade shine. In Bali, Indonesia, Ibu Djelantik serves this chicken with her version of sambal matah, a bright, slaw-like condiment with chiles, shallots, and makrut lime or Key lime juice that offers a refreshing counterpoint to the chicken.

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Chicken in an Herb Garden

Chicken in an Herb Garden
Credit: © Con Poulos
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Cookbook author Katie Caldesi poaches rolled chicken breasts in vinegar before marinating them in olive oil with plenty of fresh herbs for a deliciously light, make-ahead dish.

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Butter-Roasted Chicken with Soy-Garlic Glaze

Butter-Roasted Chicken with Soy-Garlic Glaze
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Recipe developer Kay Chun rubs a clove, anise, ginger, and garlic butter under chicken skin before roasting to create an incredibly juicy and delicious bird.

  • Quick Chicken Recipes

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Arroz con Pollo with Avocado-Green Pea Salsa

Jose Enrique: Arroz Con Pollo with Avocado Green-Pea Salsa
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Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine, and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.

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Classic Southern Fried Chicken

Classic Southern Fried Chicken
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Fried chicken aficionados know that the best bird is a symphony of savory, crackling skin giving way to meltingly juicy meat—and the real ones know that what gets you there is Crisco. Though some recipes are batter-based, that's just a matter of preference. In this, a dredge in flour and seasoned salt and pepper (shoutout to Lawry's) delivers a subtle zing, while the vegetable shortening delivers the perfect crisp without scorching. 

  • Southern Comfort Food

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Big Bob Gibson's Chicken with White Barbecue Sauce

Chicken with White Barbecue Sauce
Credit: © Marcus Nilsson
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At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific Alabama white sauce.

  • Grilled Chicken Recipes

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Honey-Chile Chicken Wings

Honey-Chile Chicken Wings
Credit: © Quentin Bacon
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Chef Tim Wood avoids the deep fryer and opts to broil or grill his chicken wings, which turns them super-crispy. A soy-and-honey glaze makes them sweet, sticky and salty.

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Pickle-Brined Chicken

Pickle-Brined Chicken
Credit: © Simon Watson
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"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Brooklyn chef Frank Falcinelli. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of incredibly tender leg meat he's shredded and mixed with sautéed chard.

  • Chicken Breast Recipes

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Sticky Grilled Drumsticks with Plum Sauce

Sticky Grilled Drumsticks with Plum Sauce
Credit: © Cedric Angeles
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Recipe developer Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze; sweet pepper jelly creates a milder one.

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Cardamom Chicken with Rice Pilaf

Cardamom Chicken with Rice Pilaf
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Sprinkled with cardamom, roasted until crisp, and topped with an apple-flavored sauce, chicken legs become extraordinary. The chicken is perfectly matched by the raisin-studded rice pilaf that's also warmly spiced.

  • Fantastic Roast Chicken Recipes

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Hot-and-Crunchy Chicken Cones

Hot-and-Crunchy Chicken Cones
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Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coated in an ingenious mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw and a spicy ancho "paint." To simplify the recipe, keep the crunch but omit the chile "paint," instead upping the amount of jalapeños in the slaw.

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Chicken Marsala

Chicken Marsala
Credit: © Abby Hocking
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Our variation on the Italian-American classic includes smoky, salty bacon to balance the sweetness of the wine.

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Chicken with Port and Figs

Chicken with Port and Figs
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Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also work well.

  • Recipes with Figs

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Pan-Roasted Chicken with Corn Relish

Pan-Roasted Chicken with Corn Relish
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This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen."

  • One-Pan Meals

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Chicken Parmesan with Pepperoni

Chicken Parmesan with Pepperoni.
Credit: © Quentin Bacon
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Chef Bryan Vietmeier merges two Italian-American favorites here in one blissful, zesty, cheesy, crispy, saucy dish.

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Chicken and Rice with Fresh Chorizo

Chicken and Rice with Fresh Chorizo
Credit: © Quentin Bacon
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"In the Amazon, cooks make a Portuguese-style chorizo that's very good," says chef Pedro Miguel Schiaffino. He pairs it with plenty of zesty aromatics in his version of a South American classic.

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Curried Chicken on Pita

Curried Chicken on Pita
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Recipe developer Marcia Kiesel gives this quick weeknight chicken recipe a thrill with curry powder and jalapeños. Serve with grilled pita, lettuce leaves, tomato wedges, and cucumber slices.

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Zesty Braised Chicken with Lemon and Capers

Zesty Braised Chicken with Lemon and Capers
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A generous pour of Sauvignon Blanc adds balance and brightness to the lemon-and-caper-infused liquid.

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Chicken alla Diavola

Chicken alla Diavola
Credit: © Dana Gallagher
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Salvatore Denaro's pollo alla diavola ("devil's-style chicken") is intensely seasoned. Two days prior to cooking, Denaro infuses white wine vinegar with a big bunch of dried Sicilian oregano for a marinade. Then he seasons the marinated chicken with an herb mixture, or condimento, that includes Turkish bay laurel and myrtle leaves. Feel free to experiment with a variety of herbs for the condimento. Pollo alla diavola is traditionally grilled over wood embers, but the chicken may also be grilled over a charcoal or gas fire, or broiled in an oven.

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Garlic Fried Chicken

Garlic Fried Chicken
Credit: © Con Poulos
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F&W's Justin Chapple seasons and bakes his chicken at low heat in the oven before battering and deep-frying it until it's perfectly crispy and extremely juicy. The benefit: Baking the chicken first means it can be fried quickly at high heat and develop the perfect crust.

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Braised Chicken all'Arrabbiata

Braised Chicken all'Arrabbiata
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All'Arrabbiata means "in an angry style" in Italian. At Marzano in Oakland, California, chef Robert Holt braises his chicken with five kinds of peppers in a wood-fired oven.

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Chicken Dijon

Chicken Dijon. Photo © Johnny Valiant
Credit: © Johnny Valiant
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche—so that all the meat cooks at the same rate.

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Chicken Marbella

Chicken Marbella
Credit: © Abby Hocking
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Based on the Silver Palate classic, our Chicken Marbella uses bone-in, skin-on chicken thighs and a wonderful sweet-briny mix of capers, olives, dried apricots, and pitted prunes.

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Chicken Divan

Chicken Divan
Credit: © Abby Hocking
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The cheddar cheese and crushed potato chip topping might just be our favorite part of this delicious chicken and broccoli casserole.

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Chicken Cordon Bleu

Chicken Cordon Bleu
Credit: © Abby Hocking
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Classic chicken cordon bleu is made with Swiss cheese and sliced ham, but we like to stuff our chicken breasts with grated Fontina and thinly sliced prosciutto.

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Yucatán-Spiced Chicken

2009 Grgich Hills Estate Fumé Blanc
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These roasted bone-in chicken breasts with a light, citrusy sauce, crisp-tender chayote, and poblano peppers are an homage to flavors chef Marcie Turney fell in love with in the Yucatán. 

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Pollo al Pastor with Charred Tomato Salsa

Pollo al Pastor with Charred Tomato Salsa
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis
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In this flavor-packed chicken, Juan Pablo Loza, director of culinary operations at Rosewood Mayakoba in Playa del Carmen, Mexico, shares his obsession for the al pastor style of cooking. This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground. Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals.

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Poul Nan Sos (Haitian Chicken in Sauce)

Poul Nan Sos (Haitian Chicken in Sauce)
Credit: Eva Kosmas Flores
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The meat is marinated overnight with onions, garlic, thyme, and chiles along with citrus, and then rubbed forcefully onto the chicken to access the fragrant oils. After the meat takes on all that flavor, it's stewed with the marinade and loads of bell peppers for a satisfying, thrilling stew. 

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Chicken-Fried Chicken Livers

Chicken-Fried Chicken Livers
Credit: © Con Poulos
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James Holmes, the chef at Lucy's Fried Chicken in Austin, soaks livers in buttermilk, hot sauce and soy sauce to temper the gaminess and make them extra-delicious.

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Chicken Parmesan Heros

Chicken Parmesan Heroes
Credit: © Rick Poon
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Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.

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Leftover Blue Cheese Chicken Salad Sandwich

Leftover Blue Cheese Chicken Salad Sandwich
Credit: © Con Poulos
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Jonathan Waxman's tasty chicken salad—made with the leftovers from a rotisserie bird—gets dressed with a mix of yogurt and Gorgonzola cheese.

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Classic Chicken with Dumplings

Chicken and Dumplings
Credit: © Scott Hocker
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The dumplings in this simply-flavored chicken with dumplings are made like biscuits. Baking them in the oven while the chicken cooks saves precious time.

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Colombian Chicken Soup (Ajiaco)

Colombian Chicken Soup
Credit: © Maura McEvoy
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Chicken breast adds plenty of protein but not much fat to this version of ajiaco, a cilantro-scented chicken soup that's virtually Colombia's national dish. Stirring in fiber-rich brown rice turns the soup into a satisfying one-dish meal.

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Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes

Roast Chicken with Chile-Basil Vinaigrette
Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Lydia Degaris Pursell
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Chef Hillary Sterling's epic chicken at Vic's in New York gets its juiciness and deep flavor from brining, air drying, and marinating. The process is simple but does require some planning­—start at least a day ahead. She serves the bird on a mix of charred broccoli, onions, and fingerling potatoes, fiery from the chiles and fresh from the basil, with a bright kick of red wine vinegar. Six heads of garlic mellow and sweeten after roasting, adding a caramelized flavor to the dressing and the marinade.

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    1 of 50 Roast Chicken with Bread Salad
    2 of 50 Pan-Roasted Chicken with Grapes, Garlic, and Rosemary
    3 of 50 Air-Fryer Fried Chicken with Hot Honey
    4 of 50 Sheet Pan Baked Chicken, Feta, Tomatoes, and Kale with Pasta
    5 of 50 Arroz de Galinha
    6 of 50 Super-Crispy Fried Chicken Sandwiches
    7 of 50 Kung Pao Chicken
    8 of 50 Gaeng Rawaeng
    9 of 50 Panko-Coated Chicken Schnitzel
    10 of 50 Chicken Mole
    11 of 50 Whole Roast Chicken with 40 Brussels Sprouts
    12 of 50 Marghi Na Farcha (Parsi Fried Chicken)
    13 of 50 Butter Chicken Calzones
    14 of 50 Chicken Caesar Skewers
    15 of 50 Chicken-Carrot Kade Paan
    16 of 50 Smoky Skillet-Grilled Chicken with Crispy Bread
    17 of 50 Balinese Grilled Chicken
    18 of 50 Chicken in an Herb Garden
    19 of 50 Butter-Roasted Chicken with Soy-Garlic Glaze
    20 of 50 Arroz con Pollo with Avocado-Green Pea Salsa
    21 of 50 Classic Southern Fried Chicken
    22 of 50 Big Bob Gibson's Chicken with White Barbecue Sauce
    23 of 50 Honey-Chile Chicken Wings
    24 of 50 Pickle-Brined Chicken
    25 of 50 Sticky Grilled Drumsticks with Plum Sauce
    26 of 50 Cardamom Chicken with Rice Pilaf
    27 of 50 Hot-and-Crunchy Chicken Cones
    28 of 50 Chicken Marsala
    29 of 50 Chicken with Port and Figs
    30 of 50 Pan-Roasted Chicken with Corn Relish
    31 of 50 Chicken Parmesan with Pepperoni
    32 of 50 Chicken and Rice with Fresh Chorizo
    33 of 50 Curried Chicken on Pita
    34 of 50 Zesty Braised Chicken with Lemon and Capers
    35 of 50 Chicken alla Diavola
    36 of 50 Garlic Fried Chicken
    37 of 50 Braised Chicken all'Arrabbiata
    38 of 50 Chicken Dijon
    39 of 50 Chicken Marbella
    40 of 50 Chicken Divan
    41 of 50 Chicken Cordon Bleu
    42 of 50 Yucatán-Spiced Chicken
    43 of 50 Pollo al Pastor with Charred Tomato Salsa
    44 of 50 Poul Nan Sos (Haitian Chicken in Sauce)
    45 of 50 Chicken-Fried Chicken Livers
    46 of 50 Chicken Parmesan Heros
    47 of 50 Leftover Blue Cheese Chicken Salad Sandwich
    48 of 50 Classic Chicken with Dumplings
    49 of 50 Colombian Chicken Soup (Ajiaco)
    50 of 50 Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes

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    Our 50 Best Chicken Recipes
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