4th of July Chicken Recipes

Crispy buttermilk fried chicken that's super tender and perfectly seasoned.

This is the crispiest, spiciest, homemade fried chicken I've ever tasted!

Discover the technique for making deliciously crispy fried chicken!

A Hawaiian twist on sliders.

This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.

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.

This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks.

There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt.

Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.

This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.

Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

A nice break from typical hamburgers and much healthier for you. These chicken burgers are flavorful, fairly simple to make, and quite delicious. I serve these burgers on chive biscuits with tomato chutney. Eat to your heart's content!

Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!

Savory chicken served on skewers with a slightly sweet peanut sauce.

The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!

My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!

These bacon ranch chicken skewers were intended to star at your next tailgate cookout. They are easy, interesting, and incredibly adaptable.

A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection.

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!