10 Items
Key West Chicken
This recipe from the Florida Keys has been given to almost everyone I know. It is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It's a great blend of flavors with honey, soy sauce, and lime juice. If you have time, try marinating overnight for the fullest flavor.
Chef John's Buttermilk Fried Chicken
Crispy buttermilk fried chicken that's super tender and perfectly seasoned.
CindyD's Somewhat Southern Fried Chicken
This is how I fry chicken. This recipe shows the ability of Americans in the 21st century to easily obtain food. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She NEVER used an egg to batter anything -- they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once.
Fried Chicken with Creamy Gravy
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
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Deep South Fried Chicken
Vintage recipe for crispy fried chicken just like grandma used to make.
Chef John's Caramel Chicken
This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.
Creamy Baked Asiago Chicken Breasts
Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.
Herbed Chicken Nuggets
These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!
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Jamaican Brown Stew Chicken
Chef John's sweet, savory, and spicy take on Jamaican brown stew chicken.
Chef John's Buffalo Chicken Nuggets
A real chicken nugget, at least in the fast food context, is not just a small solid piece of chicken. It's more of a deep-fried, mostly-chicken sausage patty, fabricated from various parts of the bird, such as every legal part. But I like to use chicken thighs.
