Our 50 Best Chicken Recipes

Saffron Chicken Tagine
Photo: 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.

01 of 50

Roast Chicken with Bread Salad

Roast Chicken with Bread Salad
© Quentin Bacon

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.

02 of 50

Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Chicken with Roasted Grapes, Garlic and Rosemary
Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Dinner doesn't get simpler or more elegant than 2017 F&W 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.

03 of 50

Air-Fryer Fried Chicken with Hot Honey

Air Fryer Fried Chicken
Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

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.

04 of 50

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

Sheet Pan Feta Chicken with Cherry Tomatoes
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

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.

05 of 50

Arroz de Galinha

Arroz de Galinha
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

As the child of Portuguese immigrants, 2011 F&W 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.

06 of 50

Super-Crispy Fried Chicken Sandwiches

Super Crispy Fried Chicken Sandwiches Recipe
Eric Wolfinger

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.

07 of 50

Kung Pao Chicken

Kung Pao Chicken
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

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.

08 of 50

Gaeng Rawaeng

Gaeng Rawaeng
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

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.

09 of 50

Panko-Coated Chicken Schnitzel

Panko-Coated Chicken Schnitzel
© Quentin Bacon

The 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.

10 of 50

Chicken Mole

Chicken Mole
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

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.

11 of 50

Whole Roast Chicken with 40 Brussels Sprouts

Whole Roast Chicken with 40 Brussels Sprouts

Next time you roast a chicken, add brussels sprouts to the pan so they absorb the fantastic flavor of these caraway-infused chicken juices.

12 of 50

Marghi Na Farcha (Parsi Fried Chicken)

Marghi Na Farcha (Parsi Fried Chicken)
Photo by Joel Goldberg / Food Styling by Mallory Lance

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.

13 of 50

Butter Chicken Calzones

Butter Chicken Calzone
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford

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.

14 of 50

Chicken Caesar Skewers

Chicken Caesar Skewers

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.

15 of 50

Chicken-Carrot Kade Paan

Chicken Carrot Kade Paan
Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely

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.

16 of 50

Smoky Skillet-Grilled Chicken with Crispy Bread

Skillet Grilled Spatchcocked Chicken
Antonis Achilleos

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.

17 of 50

Balinese Grilled Chicken

Balinese Grilled Chicken with Raw Sambal Matah
Photo by Eva Kolenko / Food Styling by Marian Cooper Cairns / Prop Styling by Natasha Kolenko

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.

18 of 50

Juicy Lemon-and-Herb Roast Chicken

Juicy Lemon-and-Herb Roast Chicken
Greg DuPree

When opening his eponymous Philadelphia restaurant in 2012, Greg Vernick tested about 60 brines to find the perfect one for his roast chicken, ultimately selecting a brine that delivers serious oomph through the use of seaweed and soy sauce, which enhance the savory qualities of this dish.

19 of 50

Butter-Roasted Chicken with Soy-Garlic Glaze

Butter-Roasted Chicken with Soy-Garlic Glaze

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.

20 of 50

Arroz con Pollo with Avocado-Green Pea Salsa

Jose Enrique: Arroz Con Pollo with Avocado Green-Pea Salsa

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.

21 of 50

Classic Southern Fried Chicken

Classic Southern Fried Chicken

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.

22 of 50

Big Bob Gibson's Chicken with White Barbecue Sauce

Chicken with White Barbecue Sauce
© Marcus Nilsson

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.

23 of 50

Honey-Chile Chicken Wings

Honey-Chile Chicken Wings
© Quentin Bacon

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.

24 of 50

Pickle-Brined Chicken

Pickle-Brined Chicken
© Simon Watson

"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.

25 of 50

Sticky Grilled Drumsticks with Plum Sauce

Sticky Grilled Drumsticks with Plum Sauce
© Cedric Angeles

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.

26 of 50

Cardamom Chicken with Rice Pilaf

Cardamom Chicken with Rice Pilaf
© SUSAN SPUNGEN

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.

27 of 50

Hot-and-Crunchy Chicken Cones

Hot-and-Crunchy Chicken Cones

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.

28 of 50

Chicken Marsala

Chicken Marsala
© Abby Hocking

Our variation on the Italian-American classic includes smoky, salty bacon to balance the sweetness of the wine.

29 of 50

Chicken with Port and Figs

Chicken with Port and Figs
© DANA GALLAGHER

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.

30 of 50

Pan-Roasted Chicken with Corn Relish

Pan-Roasted Chicken with Corn Relish

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."

31 of 50

Chicken Parmesan with Pepperoni

Chicken Parmesan with Pepperoni.
© Quentin Bacon

Chef Bryan Vietmeier merges two Italian-American favorites here in one blissful, zesty, cheesy, crispy, saucy dish.

32 of 50

Chicken and Rice with Fresh Chorizo

Chicken and Rice with Fresh Chorizo
© Quentin Bacon

"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.

33 of 50

Curry Chicken–and–Sweet Potato Galette

Curry Chicken and Sweet Potato Galette
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis

Alexander Hardy infuses flavor into each layer of this golden galette. The crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers.

34 of 50

Zesty Braised Chicken with Lemon and Capers

Zesty Braised Chicken with Lemon and Capers

A generous pour of Sauvignon Blanc adds balance and brightness to the lemon-and-caper-infused liquid.

35 of 50

Chicken alla Diavola

Chicken alla Diavola
© Dana Gallagher

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.

36 of 50

Garlic Fried Chicken

Garlic Fried Chicken
© Con Poulos

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.

37 of 50

Braised Chicken all'Arrabbiata

Braised Chicken all'Arrabbiata

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.

38 of 50

Chicken Dijon

Chicken Dijon. Photo © Johnny Valiant
© Johnny Valiant

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.

39 of 50

Chicken Marbella

Chicken Marbella
© Abby Hocking

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.

40 of 50

Chicken Divan

Chicken Divan
© Abby Hocking

The cheddar cheese and crushed potato chip topping might just be our favorite part of this delicious chicken and broccoli casserole.

41 of 50

Chicken Cordon Bleu

Chicken Cordon Bleu
© Abby Hocking

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.

42 of 50

Yucatán-Spiced Chicken

2009 Grgich Hills Estate Fumé Blanc

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.

43 of 50

Pollo al Pastor with Charred Tomato Salsa

Pollo al Pastor with Charred Tomato Salsa
Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis

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.

44 of 50

Poul Nan Sos (Haitian Chicken in Sauce)

Poul Nan Sos (Haitian Chicken in Sauce)
Eva Kosmas Flores

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.

45 of 50

Chicken-Fried Chicken Livers

Chicken-Fried Chicken Livers
© Con Poulos

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.

46 of 50

Chicken Parmesan Heros

Chicken Parmesan Heroes
© Rick Poon

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.

47 of 50

Leftover Blue Cheese Chicken Salad Sandwich

Leftover Blue Cheese Chicken Salad Sandwich
© Con Poulos

Jonathan Waxman's tasty chicken salad — made with the leftovers from a rotisserie bird — gets dressed with a mix of yogurt and Gorgonzola cheese.

48 of 50

Classic Chicken with Dumplings

Chicken and Dumplings
© Scott Hocker

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.

49 of 50

Colombian Chicken Soup (Ajiaco)

Colombian Chicken Soup
© Maura McEvoy

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.

50 of 50

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

Roast Chicken with Chile-Basil Vinaigrette
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Lydia Degaris Pursell

Chef Hillary Sterling's epic chicken at Vic's in New York got 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 served 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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