Recipes for "chicken"

Gather all ingredients.

Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.

Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.

Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.

Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.

Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.

Heat stock and salt in a medium pot until hot; pour over rice and stir well.

Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.

Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.

Spoon biryani onto a warm serving dish.

If you are using round steak instead of pre-tenderized cube steak, you will need to pound the steaks thin or they will be way too chewy. (Already tenderized cube steaks can also use more attention from the meat mallet to be made thinner.)

Place each steak between two pieces of plastic wrap. Using a meat mallet, rubber mallet, rolling pin, or empty wine bottle, pound the steak until it is very thin, less than 1/4 inch.

As you pound the steak, turn it over often and spread out the plastic wrap, which tends to wrinkle as you work.

Repeat with all the steaks.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Sprinkle a little salt over the meat.

Put a wire rack over a baking sheet and place in the oven. You'll use the oven to keep the finished steaks warm and crisp while you cook the gravy.

Prepare two wide, shallow dishes (such as a Pyrex casserole dish). In the first one, whisk together the eggs and milk. In the second, whisk together the flour, salt, garlic powder, and cayenne.

Working one at a time, dredge a steak in the flour. Using the heel of your hand, press the flour into both sides of the steak.

Lift the steak, shake off the excess flour, and dip the steak into the egg wash, coating it on both sides.

Lift the steak out of the egg wash, shake off the excess egg wash, and then dredge the steak in the flour a second time. Again, press the flour into the steak on both sides.

Set aside on a plate. Repeat with the remaining steaks.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour enough oil in a large frying pan to cover the bottom by 1/4 inch. Heat the oil to 350°F or until it sizzles when you drop a little flour into it. If the oil doesn't sizzle, it isn't ready; if it burns, the oil is too hot, reduce the heat.

Working one at a time, lay a coated steak into the hot oil. Use a metal spoon to spoon some of the oil over the steak. This sets the coating.

Fry until you see the edges of the steak turn golden brown, about 2 minutes. Carefully turn the steak over in the pan, and fry for 2 more minutes.

Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks and leave them in the 200°F oven while you make the gravy.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Turn off the heat under the pan. Pour out all but about 3 tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat on to medium.

Cook until it's the color of milk chocolate, about 4 to 5 minutes, stirring constantly.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

When the flour-fat mixture is smooth and a lovely milk chocolate color, slowly add the milk and cream, whisking constantly. Note that the mixture will seize up initially, and will loosen as you whisk in more liquid.

Add milk to your desired thickness for gravy. If the gravy is too thick for you, add more milk. If it's too thin, let it cook longer.

Season with salt and lots of black pepper, to taste.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Serve chicken fried steak with the gravy and a side of mashed potatoes or your choice of side.

Did you enjoy this recipe? Let us know with a rating and review!

Heat 1/2 inch shortening in a large, heavy skillet to 365 degrees F (185 degrees C).

While shortening is heating, cut beef crosswise into 4 equal cutlets. Pound each cutlet thinly with a moistened mallet or the side of a cleaver.

Mix together 1 cup flour and garlic powder in a shallow bowl. Beat together buttermilk, egg, salt, and pepper in a second shallow bowl. Dip cutlets in flour mixture, turning to coat evenly. Dip in egg mixture, then in flour mixture once more.

Cook cutlets, one at a time, in hot shortening until golden brown, turning once. Transfer to a paper towel-lined plate. Drain grease, reserving 1/2 cup drippings in the skillet.

Blend remaining 1/4 cup flour into reserved drippings to form a paste. Cook and stir over medium heat, gradually adding milk until desired consistency is reached. For thicker gravy, add less milk; for thinner gravy, stir in more. Season gravy with salt and pepper. Serve over fried cutlets.

Gather all ingredients.

To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.

Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.

Remove chicken from the dish, and cut into slices.

Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

MASALA PASTE: Pulse all ingredients into a food processor until smooth. Set aside about 1/4 cup of the paste for this recipe – freeze the rest for your next batch! Boom!

MARINATE CHICKEN: Cut the chicken into bite sized pieces. Marinate with 1-2 tablespoons of masala paste and the yogurt for about 30 minutes in the fridge.

COOK RICE AND CHICKEN: Get your rice started cooking according to package directions. Then, heat a large, deep nonstick skillet over medium high heat. Heat 1-2 tablespoons of oil. Cook the chicken in batches, undisturbed, until each piece is nice and browned on the outside. Remove from pan and set aside. (Chicken does not need to be fully cooked at this point.)

SAUCE: Add 2-3 tablespoons of masala paste to the same skillet. Stir fry for a few minutes. Add the tomato puree and browned chicken; simmer for 10-15 minutes. (Chicken should now be fully cooked.)

FINISH: Stir in cream or coconut milk. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro. HEAVEN.

Gather all ingredients.

Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.

Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.

Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add grilled chicken, and simmer for 10 minutes.

Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.

In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.

In a large skillet, melt butter/margarine and brown the coated chicken pieces.

Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.

Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.

Cook bacon in the same skillet over low heat until cooked but not crisp. Add 2 tablespoons butter to the skillet; melt. Add chicken; cook over medium heat, 2 minutes per side, adding remaining 1 tablespoon butter as needed to prevent burning.

Transfer chicken to a plate; cover with aluminum foil and keep warm. Slowly whisk water into cornstarch in a medium bowl; whisk in Marsala. Add cornstarch mixture and reserved mushrooms to the skillet; heat until sauce begins to boil and thickens. Top chicken with sauce to serve.

1. To make the dressing, combine all ingredients in a glass jar. Season with salt and pepper. Toss the dressing with the romaine, croutons, and parmesan.

2. Preheat the oven to 450° F. On a lightly floured surface, roll out the dough until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet.

3. Lightly brush the crust with olive oil, then sprinkle with garlic and chili flakes. Add half of the sliced or shredded chicken. Top with the cheeses. Arrange the lemon slices over the cheese, top with chicken and a handful of basil leaves.

4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling.

5. Remove from the oven and top with the tossed Caesar salad. Slice and enjoy!

Gather all ingredients. Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.

Cook pancetta in a medium skillet over medium-high heat until lightly browned and crisp, about 5 minutes. Set aside.

Boil spaghetti in lightly salted water for 5 minutes. Drain pasta and reserve 2 cups pasta water.

Meanwhile, add egg yolks to a large mixing bowl and whisk until smooth.

Gradually pour 1 1/2 cups hot pasta water over egg yolks, whisking vigorously, making sure to whisk constantly so eggs do not scramble.

Whisk in Parmesan cheese, then heavy cream.

Add cooked pasta, pancetta, and chicken to the sauce, toss to combine. Transfer pasta mixture to prepared dish.

Bake until hot and sauce has thickened, 20 minutes, stirring halfway through.

Remove from heat, stir and let stand for 2 to 3 minutes allowing sauce to continue to thicken. Additional pasta water can be added, as desired, for a saucier pasta.

Garnish with parsley and extra Parmesan cheese.

Remove the raw breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup.

Remove and discard the largest pieces of breast and thigh skin. Cut away and discard excess fat from chicken pieces.

Place breast and thigh bones, the back, legs, neck, and wings in a large (8 quart) pot. Cover with water. Bring to a full rolling boil. Boil for 3 minutes. After 3 minutes, remove from heat, drain off the water, rinse the bones and the pot.

Return the now parboiled bones to the clean pot. Add the carrots and celery ribs, and some celery tops if you have them, to the pot with the chicken. (Fennel tops or leek greens can be added too, if you have them.)

Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot.

Cover with an inch or two of water (about 3 quarts). Bring to a low simmer (about 185°F) and let simmer (the stock should be just barely bubbling), partially covered, for 1 1/2 hours.

At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. Rinse out the pot and return the stock to the pot.

If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you could use it in a chicken salad.

Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for each quart of stock, add 2 teaspoons of salt.

Cut the chicken breast and thigh meat into bite-sized pieces. Add to the pot with the carrots, celery, and stock. Return to a low simmer.

Add the egg noodles and return to a simmer. Simmer for until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through.

Note that the noodles will expand substantially in the soup broth as they cook.

Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste.

1. In a Dutch oven, over high heat, melt the butter with the shallots, garlic, ginger, basil leaves, and curry paste. Cook until the curry paste has thickened, about 5 minutes. Add the chicken and bell pepper, and toss in the curry.

2. Pour over the broth, cover, and simmer 15 minutes, until the chicken is cooked through. Shred the chicken in the pot.

3. Add the coconut milk, pumpkin, tamari/soy sauce, and peanut butter. Cook for another 5 or so minutes, until warmed through.

4. Cook the noodles according to package directions.

5. Divide the noodles between bowls and ladle the soup over. Top as desired with extra coconut milk, cilantro, and pomegranate.

1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven. Chop the sun-dried tomatoes and set aside.

2. Set the pot over medium heat. Add the shallots, garlic, and Italian seasoning. Mix in the tomato paste. Season with chili flakes. Cook until the tomato paste thickens, about 5 minutes. Add the chicken and toss with the spices.

3. Add 4 cups of broth. Season with salt and pepper. Simmer over medium heat for 20 minutes, until the chicken is cooked through. Shred using 2 forks.

4. Whip the cream cheese up in a bowl, then add it to the soup with the milk. Stir in the spinach, sun-dried tomatoes, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.

5. Serve the soup topped with parmesan and basil. Enjoy warm, preferably with a crusty piece of bread.

1. In the bowl of your crockpot, add the chicken, tomatoes, tomato paste, shallots, Italian seasoning, basil, and season with chili flakes, salt, and pepper. Add 1/2 cup of water. Stir it. Drop in 1-2 Parmesan rinds. Cover and cook on low for 3-4 hours or on high for 2 hours.

2. Crank the heat on the slow cooker to high. Remove the lid, stir, and shred the chicken. Stir in the 1/2 cup parmesan, then top with mozzarella/provolone. Cook for 20 minutes on HIGH, until the cheese is melted.

3. Meanwhile, add the butter to a skillet with the Panko and garlic. Cook over medium heat until the butter browns and the panko is toasted. Remove and mix in 1/2 cup Parmesan. Season with salt.

4. Serve the sauce, chicken, and cheese over bowls of cooked spaghetti. Top with Parmesan crumbs and fresh basil. Enjoy!

1. In a large Dutch oven or Braiser, toss the chicken with the curry powder, garam masala, cayenne, and season with salt and chili flakes. Add the onions and 3 tablespoons of butter. Set the pot over high heat. Melt the butter and cook until the butter begins to brown around the chicken and you are smelling those spices.

2. To the pot, add 3 tablespoons of butter and the sweet potatoes. Toss them around in the butter, mixing everything.

3. Reduce the heat to low. Add the coconut milk and 1/2 cup of water. Add the cilantro to the top. Partially cover and simmer for 15-20 minutes, or until the chicken is cooked through. Stir in the spinach. Season to taste with salt and chili flakes.

4. Serve the chicken and sauce over rice. Top with fresh cilantro. We love this with a warm piece of naan.

1. Preheat the oven to 425°F.

2. Melt the butter in a 9×13 inch baking dish with high sides. Add the chicken, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, onion powder, salt, pepper, and chili flakes.

3. Arrange the noodles and broccoli over the raw chicken. Pour over 1 1/2 cups of water.

4. Mix the melted cream cheese with the heavy cream. Whisk in the milk and the parmesan. Add additional Italian seasoning to taste. Evenly pour the cream mix over the noodles and broccoli. Top with cheese. Sprinkle with additional garlic powder. Cover and bake 30 minutes. Remove the lid and bake another 15-20 minutes or until the cheese is browning and the noodles on top are getting crispy.

5. Top with fresh chopped parsley or basil. Scoop and enjoy!

1. Preheat the oven to 425°F.

2. In a large oven-safe skillet or braiser, mix the chicken with the parsley, onion powder, rosemary, paprika, and cayenne. Season with salt and pepper. Add 3 tablespoons butter. Set over medium-high heat. Add the shallots, garlic, mushrooms, and carrots, toss and cook 5-10 minutes.

3. Push the chicken and veggies to the sides of the pan. Add 3 tablespoons butter, the rice, thyme, and sage. Allow the butter and rice to become slightly toasted, about 5 minutes. Add the broth, then the kale, bring to a boil, stirring everything. Mix in the cream, and season again with salt.

3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 20 minutes, until most of the liquid has cooked into the rice, but not all of it.

4. Remove from the heat, remove the lid. Bake for 15 minutes, until rice is cooked. Serve the chicken and rice topped with fresh thyme. And enjoy!

1. In the bowl of your crockpot, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again.

2. To the crockpot, add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cover and cook on low for 3-4 hours or on high for 2 hours.

3. Crank the heat on the slow cooker to high. Remove the lid, stir, and shred the chicken. Cook for 20 minutes to thicken the sauce.

4. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!

1. Preheat the oven to 425° F.

2. In a rectangular baking dish, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again.

3. Add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cook for 25-30 minutes, or until the chicken is thoroughly cooked and coated in sauce.

4. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!

1. Preheat the oven to 400° F.

2. Cook the prosciutto with 1 tablespoon butter in a large oven-safe skillet over medium heat until crispy. Pull the prosciutto out and set aside.

3. In the same skillet, melt together 2 tablespoons butter with the onion, garlic, thyme, paprika, and cayenne, cooking until fragrant, about 5 minutes. Sprinkle the flour over the mixture and cook until golden, 2 minutes.

4. Add the tomatoes, then gradually whisk in the broth until smooth. Season with salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the tomatoes begin to burst, about 10 minutes.

5. Mix in the milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken, basil, and cheese. Remove from the heat. Top the chicken with the reserved prosciutto.

6. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 tablespoon of water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes.

7. Top the pie with sea salt, then break into it and enjoy!

1. Preheat the oven to 400° F. Butter a 10 inch skillet or baking dish.

2. In a bowl, combine the cream cheese, chicken, corn, buffalo sauce, cilantro, and green onions. Add the blue cheese and the ranch dressing. Season with some black pepper. Mix until creamy.

3. Spoon the dip into your baking dish. Top with the remaining shredded cheese. Bake 20 minutes, until the cheese has melted. Top the dip with extra herbs. Serve with hard pretzels - trust me. SO DELICIOUS!

1. Preheat the oven to 450°F.

2. In a 9x13 inch baking dish, toss the chicken with taco seasoning, olive oil, and butter. Bake 15 minutes, until fully cooked. Reduce the oven to 400°F.

3. Shred the chicken in the casserole dish using 2 forks.

4. Add the rice, onions, peppers, corn, tomatoes, and black beans. Pour over 1 1/2 cups of water. Mix it up. Top with cheese. Cover and bake 25 minutes. Remove the lid and bake another 10 minutes. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.

5. Serve the casserole topped as desired. Enjoy!

1. Cook the noodles according to package directions.

2. Combine the tamari/soy sauce, hoisin sauce, toasted sesame oil, and 1/4 cup water in a bowl.

3. Cook the chicken, garlic, and chili flakes with butter in a large skillet over medium heat. Season with black pepper. Add the mixed stir fry veggies and cook another 2-3 minutes. Pour in the sauce. Bring to a low simmer. Add the noodles and cook until the sauce coats the chicken and noodles.

4. Serve the noodles warm, topped with sesame seeds, baby basil leaves, and chopped green onions.

1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.

2. To the pot, add the onion, the garlic, and the poblano peppers, cook until fragrant, 5 minutes. Stir in the cumin, paprika, and season with salt and pepper. Cook 5 minutes. Add the broth, corn, and chicken. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked through.

3. Transfer 3/4 of the chowder to a blender, leaving the chicken in the pot. Add the salsa and the canned chipotle chilies. Blend until mostly smooth.

4. Shred the chicken using 2 forks. Return the chowder to the pot.

5. Stir in the milk, cream cheese, and cheddar. Cook 10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.

6. Ladle the chowder into bowls. Top, as desired, with bacon, cheese, avocado, cilantro, and green onions. Eat and enjoy!

1. Preheat the oven to 425°F.

2. In a large oven-safe skillet, cook the butter, chicken, onion, poblano, paprika, chipotle, and garlic powder, breaking up the meat as it cooks. Cook for 10 minutes until browned. Add the rice. Stir in the salsa, the hot sauce, zucchini, and the corn. Add 1 1/2 cups of water. Bring to a boil.

3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.

4. Remove from the heat. Sprinkle the cheese over the chicken/rice. Bake for 10 minutes, until the cheese is melted.

5. Serve topped as desired with yogurt, avocado, basil/cilantro, scallions, and lime. Enjoy!

1. To make the rice. Melt the butter with the rice, orzo, and pine nuts in a medium pot over medium heat. Let the butter brown. Add 2 cups water or broth (or bone broth). Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Turn the heat off. Allow the rice to cook, covered, for 15-20 minutes more. Fluff the rice with a fork.

2. To make the chicken. Mix the chicken, butter, lemon juice, garlic, smoked paprika, oregano, rosemary, salt, pepper, and chili flakes in a bowl. If time allows, let it sit for 10 minutes or up to overnight to deepen the flavor.

3. Set your grill, grill pan, or skillet to medium-high heat. Thread the chicken onto skewers. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. During the same time, grill the peppers and zucchini for 3-4 minutes per side.

4. Serve the chicken with Tzatziki sauce and crumbled feta over bowls of rice pilaf. Arrange the gilled veggies and tomatoes on the side. Top with herbs. I like to add naan or pita bread too!

1. Preheat the oven to 425°F.

2. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion, the chicken, and season with salt and pepper. Add 2 tablespoons of butter, the green onions, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.

3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and zucchini, and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8 minutes.

4. Stir in the parmesan and 1 cup of shredded cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over the top of the casserole.

5. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm, with additional thyme and fresh basil.

1. In a large skillet, combine the chicken, butter/oil, curry powder, and the onions. Set over medium-high heat, then cook for 3 minutes. Add the garlic and jalapeños. Cook another 2 minutes.

2. Pour over the coconut milk, tamari/soy sauce, and the honey. Now, mix in the kale/spinach, and season with salt and pepper. Cook 5-10 minutes until the chicken is cooked through and the greens are wilted down.

3. Stir in the basil, lime juice, and cashews. Serve the chicken and sauce over rice, with fresh basil and additional lime juice.

1. Preheat the oven to 400°F.

2. In a bowl, combine the chicken, olive oil, fig preserves, if using, vinegar, Italian seasoning, oregano, garlic, basil, salt, pepper, and chili flakes. Let sit for 5 minutes or up to overnight in the fridge.

3. Meanwhile, make the tomatoes. Mix all ingredients in a bowl. Season with salt, pepper, and chili flakes.

4. Heat a large skillet over medium-high heat. Add the chicken and the marinade left in the bowl. Sear on both sides until golden, 3 minutes per side. Top each piece of chicken with cheese and spoon over 2 big spoonfuls of the tomatoes. Bake 10 minutes, until the cheese is melted and the chicken is cooked throughout.

5. Finish with the remaining tomatoes and basil. Serve with lots of yummy crusty bread! Pasta is delicious too!

1. To make the dressing, combine all ingredients except the sesame seeds, blend until smooth. Add the sesame seeds. Season with salt and chili flakes.

2. To assemble, divide the arugula, cabbage, cucumbers, and tomatoes between bowls. Toss with miso dressing. Add rice, chicken, avocado, and cilantro/basil.

3. Serve with a lot of additional dressing on top. I like fried wonton chips on top too.

1. Preheat the oven to 425°F.

2. On a baking sheet, toss the chicken with butter/oil, garlic, taco seasoning, salt, and pepper.

3. Add the bell peppers, poblano pepper, and onions. Season with salt and pepper and toss. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers are beginning to char.

4. To make the sauce, combine all ingredients in a bowl. Season with salt.

5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with avocado, verde sauce, cilantro, and cheese. Enjoy!

1. To make the sauce. Combine all ingredients in a glass jar or bowl. Season with chili flakes.

2. In a large skillet, melt the butter. Add the chicken, ginger, garlic, lemongrass, and Fresno pepper, if using. Cook over medium-high heat until browned, about 5 minutes. Add the tamari/soy sauce, the honey, marmalade, and peanuts. Cook for 3 minutes, until the sauce thickens around the chicken. Remove from the heat.

3. Mix a few spoonfuls of the ponzu sauce into the chicken.

4. Serve the chicken inside the lettuce leaves over bowls of rice. Add basil, cucumbers, and green onions. Serve with ponzu sauce.

If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.

Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.

Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.

Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).

Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 165°F.

The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4-pound chicken will usually take around 1 1/2 hours.

If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Elise Bauer

I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.

Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Did you love the recipe? Give us some stars and leave a comment below!

Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables, like celery, onion, carrots, parsley. Cover with water. Add salt and pepper to taste, about a teaspoon of salt, 1/4 tsp of pepper.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

If making stock for future use, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.

Remove the bones and vegetables with a slotted spoon or spider ladle, and strain the stock through a fine mesh sieve.

Coat the bottom of a large (12 quart) stock pot with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and cook, occasionally stirring until the chicken is no longer pink.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Add the onion, carrot, celery, parsley, leek or green onions (if using), and bay leaf to the pot. Cover with 6 quarts of cold water.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer uncovered at a low simmer for 4 to 6 hours.

Check every hour or so to be sure there is still enough water in the pot. if the water is evaporating too quickly, lower the heat, or add a bit more water.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Use a large metal spoons with holes in it (or a "spider ladle") to ladle out the cooked chicken and vegetables. (These aren't really good to eat, by the way. After 4 hours of cooking, most of the flavor and nutrients have been cooked out of them and are now in the stock.) Discard.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or if using a very fine mesh sieve, no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.

Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are storing concentrated stock, which takes less room in the freezer or refrigerator. When you are ready, pour into jars.

If you are freezing, you may want to ladle off some of the excess fat on the surface. (The fat helps preserve the stock in the fridge, but doesn't help it in the freezer.) If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid. (Otherwise, the expanding ice stock will break the jar.)

Let the stock cool completely before refrigerating or freezing. Stock should last a week or so in the fridge, and several months in the freezer.

Simply Recipes / Elise Bauer

Heat 1 tablepsoon of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.

Simply Recipes / Elise Bauer

Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to the bowl with the onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.

Simply Recipes / Elise Bauer

After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, and 2 bay leaves. Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Then, cover and barely simmer for about 20 minutes.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids. (It helps to remove the big pieces of bone with a slotted spoon first.)

Pour into jars and cool completely before refrigerating or freezing. Stock will last a week or so in the refrigerator or frozen for several months.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

In a small bowl, whisk together the salt, garlic, pepper, cumin, sazón, oregano, and lime juice. Pour into a gallon sized plastic zip-top bag. Add chicken and massage to coat thoroughly. Refrigerate for at least 1 hour or up to 2 hours.

Marisel Salazar / Simply Recipes

Marisel Salazar / Simply Recipes

In a large bowl, whisk together the flour, pepper, adobo, salt, cumin, and cayenne.

Marisel Salazar / Simply Recipes

Marisel Salazar / Simply Recipes

Remove chicken from the refrigerator. Shake off excess marinade and scrape off any solids such as large granules of garlic. Dip the chicken pieces in the flour dredge and coat well.

Marisel Salazar / Simply Recipes

Transfer coated chicken pieces to a clean plate or wire rack with a sheet tray to rest for at least 10-15 minutes.

Spray the basket of an air fryer with non-stick cooking spray. Working in batches, depending on the size of the air fryer, place chicken pieces in the basket of the air fryer (it doesn't matter if the chicken is skin-side up or down). Be sure to avoid stacking or overlapping the chicken pieces and ensure that chicken pieces do not touch.

Spray the chicken pieces lightly with non-stick cooking spray, making sure that there are no dry flour spots.

Place the basket in the air fryer and turn the air fryer to 400°F. Cook for 20 minutes, then flip the fried chicken with tongs, spray lightly with non-stick cooking spray, and cook for another 10 to 15 minutes or until a meat thermometer inserted into the center of chicken reaches ​​165°F.

Marisel Salazar / Simply Recipes

Let chicken rest on a plate for a few minutes before serving.

Serve with coleslaw, fried yuca, beans, tortillas, or biscuits. Cooked fried chicken can be stored in the fridge for 5 days and reheated in a 300°F oven for 8 to 10 minutes.

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Marisel Salazar / Simply Recipes

Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water.

Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4 to 5 minutes, reduce the heat to medium low and let the rice cook for about 10 minutes.

After 10 minutes remove from heat and keep the lid on for 10 additional minutes. When ready fluff it with a fork.

Cut the chicken into 1-inch cubes. In a large bowl add cubed chicken and season with salt. Toss with the cornstarch to fully coat all of the chicken pieces.

In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and cook, stirring occasionally, until chicken is starting to brown and is mostly cooked through, about 8 minutes.

It’s okay if it’s not entirely cooked through at this point because it will continue to cook in the sauce. Remove the chicken from the skillet and set aside on a plate.

In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2 to 3 minutes.

Once the sauce is simmering, add the chicken back into the skillet with sauce and bring to a boil. At this point, you can increase the heat slightly to speed up the process but be careful as the sauce can burn if you raise the heat too much.

Reduce the heat to low and simmer the sauce until it has thickened and coats the chicken well, 6 to 8 minutes. The finished sauce should glaze the chicken well and coat the back of a spoon.

Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.

If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.

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Place the palm of your hand flat against the top of a whole chicken breast to keep it from sliding around. With the broad side of your knife horizontal to the cutting board, cut through the chicken breast to create 2 thinner halves (cutlets).

Simply Recipes / Marta Rivera Diaz

In a small bowl, combine 4 teaspoons of the lemon pepper seasoning and the salt. Add the flour to a separate shallow dish.

Season both sides of each of the chicken breasts with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shaking off any excess flour, then lay the dredged chicken on a wire rack or platter while you heat the pan.

Simply Recipes / Marta Rivera Diaz

Simply Recipes / Marta Rivera Diaz

In a large skillet, heat the oil and 2 tablespoons of the butter over medium heat. Once the butter is melted, swirl the pan a little to combine the two fats. Once the oil in the skillet begins to shimmer, lay your chicken cutlets in a single layer in the pan. You may need to fry in batches.

Fry the chicken for 3 minutes without moving. Use a pair of tongs to flip the chicken and fry until they’re cooked through, an additional 2 1/2 to 3 minutes.

Use your tongs to remove the chicken from the skillet to a platter.

Simply Recipes / Marta Rivera Diaz

Discard the darkened fat from the skillet. Return the skillet to the stove and add the remaining butter.

Melt the butter in the pan over medium heat. Once the butter has melted, add the garlic. Sauté the garlic in the butter until fragrant, 30 to 45 seconds.

Add the chicken stock and lemon juice and deglaze the pan, scraping up any browned bits from the bottom of the pan. Allow the liquid in the skillet to come to a boil and continue to boil until very slightly thickened, about 1 minute. Season the sauce with the remaining 1/2 teaspoon of lemon pepper seasoning and salt to taste.

Simply Recipes / Marta Rivera Diaz

Simply Recipes / Marta Rivera Diaz

Simply Recipes / Marta Rivera Diaz

Once the sauce has reduced slightly, return the chicken breasts to the pan. Turn them over to coat both sides in the sauce, and turn the stove off. Allow the residual heat from the pan to warm the chicken up before sprinkling the chopped parsley over top.

Garnish with lemon slices and serve.

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Simply Recipes / Marta Rivera Diaz

Simply Recipes / Marta Rivera Diaz

Place the gochujang, maple syrup, apple juice, soy sauce, sesame oil, garlic, and ginger in a medium bowl or measuring cup. Whisk to combine. Place 1/2 cup of this paste in a small bowl and reserve the rest for basting while grilling.

Place chicken thighs in a large shallow pan. Using a pastry brush or spoon, lightly brush both sides of the chicken with the paste.

To avoid contamination from raw chicken, discard the rest of the sauce you just used. Let the chicken sit at room temperature while you heat up the grill. This will allow the chicken thighs to come to room temperature before grilling.

Cynthia Christensen / Simply Recipes

Using a paper towel and tongs, oil your clean grill grates with canola, vegetable, or another high-heat oil.

Preheat one side of your gas grill to medium-high heat for 10 to 15 minutes, 400°F to 450°F, or push hot coals to one side of a charcoal grill. The chicken will be transferred to the unheated side of the grill to finish cooking without direct heat.

Place chicken thighs, skin side down, on the oiled grates over the lit side of the grill. Close cover and grill for 3 to 5 minutes, or until you see good grill marks form.

Flip the thighs and grill over direct heat again, an additional 3 to 5 minutes.

Move the chicken to the cool side of the grill, skin side up, brush with more paste, and close the lid.

Cynthia Christensen / Simply Recipes

Cynthia Christensen / Simply Recipes

After 10 minutes, brush the thighs with more paste. Using an instant-read thermometer, check the temperature of the chicken. It should read is between 150°F to 155°F, .

Close lid and continue cooking until the thighs reach 165°F to 170°F, 10 to 15 minutes more.

Cynthia Christensen / Simply Recipes

Cynthia Christensen / Simply Recipes

When done, remove chicken thighs from grill, brush with more paste and let rest for 10 minutes before serving.

Garnish with chopped chives, sliced scallions, and toasted sesame seeds. Serve.

Place chicken in an airtight container no longer than 2 hours after cooking. The leftovers will keep for 3 to 4 days in the refrigerator.

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Cynthia Christensen / Simply Recipes

Trim all the fat from the chicken breast and slice it lengthwise into uniform slices that are no more than 3 inches in diameter. In a small bowl mix the lemon juice, salt, and herbs.

Add the chicken pieces and coat all over with the lemon juice mixture.

Let the chicken pieces sit in the lemon juice while you heat the water in the next step.

In a 4 quart pot with a lid, bring 2 1/2 quarts of water to a high simmer.

Roll out a long sheet of plastic wrap at least twice as long as the chicken breast slices. Place 1 chicken strip on the plastic wrap, in the middle. Roll up the chicken in the plastic wrap tightly.

Compress as much air out of the chicken as you can as you roll it. Once the chicken is rolled up, rotate it on your cutting board or counter several times to tighten the cylinder even more. Tie the loose ends of the plastic wrap together in a double knot.

Repeat with remaining chicken strips.

Once the water has reached a high simmer, turn off the heat (keep the pot on the burner though) and drop the rolled-up chicken cylinders in the pot. Cover the pot and let the chicken steep for 15 minutes.

The chicken should be cooked through by then. (If for some reason the chicken is not cooked through, for example, if you are using larger than called for breasts, or if you are using frozen chicken that's not quite defrosted, you can always put the chicken back in the poaching liquid for a few more minutes.)

Note that there will be some juice inside the plastic wrap with the chicken, which has lots of flavor. So you might want to unwrap the chicken pieces over a bowl or something to catch the juice, which you can then pour over the chicken if you want. Or serve the chicken with a sauce of your choice.

Place the chicken into a large baking dish and sprinkle them all over with salt and black pepper. Tuck the garlic, thyme, cloves, and bay leaves around the chicken. Cover the dish with plastic wrap and refrigerate for 24 hours. You could do this in a large bowl.

Simply Recipes / Sally Vargas

Remove the chicken from the baking dish and use a paper towel to wipe off the aromatics and pat them dry.

In a large Dutch oven or an ovenproof pan that is at least 3 inches deep, arrange the chicken in one layer. I can fit 5 whole chicken legs in a 12-inch pan. Cover with enough olive oil to barely submerge the chicken, 4 to 5 cups.

Set the pan over medium heat until a few bubbles appear. The oil should measure about 125ºF with an instant-read thermometer. It will take 15 to 20 minutes.

Cover the pan with foil or a lid and place it in the oven. Cook for 1 1/2 to 2 hours, until the meat can be easily pierced with a skewer and the juices run clear.

Check after the first 15 minutes to make sure the oil is just barely bubbling. If it’s not bubbling at all or if it is wildly boiling, adjust the oven temperature up or down by about 10 degrees. Check again at the 1 1/2-hour mark.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Remove the pan from the oven and let the chicken cool in the oil for 30 minutes.

Transfer the chicken onto a platter to cool to room temperature for about 1 hour. Set a fine-mesh strainer over a deep glass or earthenware dish and strain the oil into it. Let it cool to room temperature. Discard the aromatics.

Simply Recipes / Sally Vargas

Transfer the cooled chicken into the oil. The chicken should be fully submerged in the oil. Cover the dish with plastic wrap and then foil. Store it in the refrigerator for up to a month.

Simply Recipes / Sally Vargas

In the oven: Preheat the oven to 400°F. Remove the chicken from the oil and scrape off some of the congealed oil. Set them on a rimmed baking sheet or roasting pan, skin side-up. Roast for 25 minutes, until the skin is golden brown and crisp.

On the stovetop: In a large non-stick skillet over medium-low heat, add the chicken skin side-down. Cook until the skin is golden brown and crisp, about 10 minutes. Flip the chicken over and cook the other side for 2 to 3 minutes to finish warming them through.

Transfer the chicken to a serving platter or individual plates. Serve with roasted potatoes, a green salad, or your favorite vegetables.

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Simply Recipes / Sally Vargas

Place the paprika, salt, pepper, sugar, cumin, thyme, basil, garlic, onion, cilantro leaves, chili peppers, olive oil, vinegar, and lemon juice into a food processor. Blend for 60 seconds or until you have a smooth sauce.

Sharee Hill / Simply Recipes

Sharee Hill / Simply Recipes

Pat the chicken pieces dry using a paper towel and place the chicken pieces in a 9x13-inch baking dish.

Sharee Hill / Simply Recipes

Pour half of the marinade over the chicken making sure to coat both sides of the chicken. Cover with aluminum foil and place the baking dish in the fridge. Marinate the chicken for 3 hours or up to 24 hours.

Place the remaining marinade in an airtight container and store in the fridge until ready to make pan sauce.

Sharee Hill / Simply Recipes

Sharee Hill / Simply Recipes

When ready to cook the chicken, preheat the oven and remove the chicken from the fridge and take off the foil.

Roast the chicken uncovered for 50 to 60 minutes or until the temperature reaches 165 degrees when inserted with a meat thermometer into the thickest part of the chicken.

Sharee Hill / Simply Recipes

Right before you’re ready to serve, make the pan sauce. In a small saucepan over medium-low heat add the remaining marinade. Cook, stirring occasionally, until the sauce heats through, about 2 minutes.

Spoon the pan sauce over the chicken and garnish with cilantro. Serve with a side dish of your choosing.

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Sharee Hill / Simply Recipes

Cut the chicken tenders into 1-inch pieces and transfer them into a large bowl. Add the mirin, garlic powder, salt, and pepper, and toss together thoroughly with gloved hands or a large spoon. Tightly cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes and up to 24 hours.

Simply Recipes / Ciara Kehoe

In a large bowl, whisk together the cornstarch and sweet rice flour. In medium bowl, mix the cooking syrup, gochujang, ketchup, soy sauce, garlic, and ginger until smooth—this is the glaze. Set both aside.

In a large Dutch oven or pot, add enough oil so it’s at least 1 inch deep. Attach a deep-fryer thermometer on the Dutch oven and heat the oil to 350°F over medium-high heat.

While the oil heats up, set a large heat-proof mesh strainer over a large heat-proof bowl, making sure the bottom of the strainer isn’t touching the bowl. Have a pair of tongs, a spider, or a metal slotted spoon nearby to fish the chicken out of the hot oil. Set the cornstarch-flour mixture on the counter next to the frying pot.

Remove the chicken from the fridge, toss a few pieces in the cornstarch-flour mixture until they are thoroughly coated. Tap off any excess dry mix.

Use the tongs or spider to carefully lower the chicken into the hot oil. Don’t overcrowd the pot—add just enough chicken so that they are in a single layer without overlapping. Keep an eye on the temperature and adjust the heat to maintain the oil at 350°F.

Fry the chicken for 4 to 5 minutes, flipping the pieces with the tongs for even cooking, until the pieces are lightly golden brown. Use the spider to transfer the fried chicken to the mesh strainer to drain.

Work in batches; coat another batch of chicken while the first batch is frying.

Simply Recipes / Ciara Kehoe

When all the chicken has been fried once, fry them in batches once more, making sure to gently flip the chicken in the oil so they brown evenly. This should only take about 1 minute per batch. The chicken will turn a deeper golden brown. Transfer the fried chicken back to the mesh strainer to drain.

Simply Recipes / Ciara Kehoe

In a large saucepan or wok over medium-high heat, heat the prepared glaze with the chopped walnuts, stirring once or twice, until it starts to bubble. Add the fried chicken and toss quickly to coat in the glaze. Immediately remove the pan from the heat—the goal is to heat the glaze, not to cook the chicken. Serve the dakgangjeong right away when they are at their crispiest!

Leftovers (don’t be surprised if you don’t have any!) can be wrapped in foil and refrigerated for up to 1 day. Heat the foil-wrapped chicken in the oven or an air fryer until warmed through.

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Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Season the chicken thighs well on all side with salt and pepper.

In a large (at least 12-inch) oven-safe skillet or Dutch oven over medium-low heat, add olive oil. Add chicken thighs into the skillet, skin side down. Cook, untouched, for 8-10 minutes so skin can start to render and brown slowly.

While your chicken thighs start to brown, prepare the other ingredients.

Nick Evans  / Simply Recipes

Nick Evans  / Simply Recipes

When chicken thighs have browned on one side, flip the chicken thighs. It can be helpful to use a thin spatula to make sure to get the skin loose from the skillet. Sprinkle chicken thighs with Herbs de Provence, shallots, garlic, cherry tomatoes, green olives, lemon wedges, capers, and thyme sprigs. Add the white wine to the skillet, around the chicken pieces.

Nick Evans  / Simply Recipes

Nick Evans  / Simply Recipes

Place skillet in the oven and braise, uncovered, for one hour. The chicken is done when opaque all the way through and the thighs register at least 165°F in the middle.

Remove and let cool for five minutes and then serve over rice or with a crusty baguette.

Nick Evans  / Simply Recipes

Whisk together sauce ingredients in a medium bowl. Set aside.

Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.

In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.

Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour. If the oil is hot enough, it should fizzle immediately.

Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.

Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.

Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.

Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.

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Simply Recipes / Nick Evans

LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.

Season the chicken well with salt and pepper and then add it to a bowl with buttermilk. Chicken pieces should be covered with the buttermilk. Let it sit for at least an hour or up to overnight.

To prepare the breading mixture, stir together flour, seasoned salt, salt, pepper, garlic powder, and paprika.

Remove chicken pieces from buttermilk and shake off any excess; then dip in the flour mix and coat well. Transfer breaded chicken pieces to a clean plate or wire rack to rest.

You will need to work in two batches if you are doing a full chicken. Spray the basket of your air fryer with nonstick spray. Place half of the pieces in the basket of your air fryer. Try to ensure the pieces don’t touch. Air needs to circulate around them.

Spray the chicken pieces lightly with spray oil. Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 14 minutes, then flip the fried chicken with tongs, spray lightly with oil a second time on the bottom side of the chicken, and cook for another 10 to 12 minutes, until white meat reaches 165°F and dark meat reaches 175°F (I find that cooking the dark meat a little more makes it more tender).

My method photo here only shows the temp at 148 ̊F to illustrate that the chicken can LOOK cooked but is actually not cooked through. A meat thermometer is vital.

During the air frying process, if you pull out the chicken and notice any dry flour spots on the chicken, spray those spots lightly with oil. The breading will never crisp up if it doesn’t have a tiny bit of oil to hydrate it. It will just burn.

When the fried chicken is ready, let it rest on a plate for a few minutes before serving. Serve immediately with salad, coleslaw, mashed potatoes, or your favorite fried chicken sides!

Cooked fried chicken can be stored in the fridge for 5 days and reheated in a 300°F oven for 8 to 10 minutes.

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Bring the water to a boil in a large stockpot. When it boils, remove from heat and add the tea bags, cover, and steep for 20 minutes.

Gently squeeze the bags to extract as much flavor as possible and remove them. Stir in the sugar and salt until they have dissolved. Leave uncovered for an hour or until it reaches room temperature.

Place a gallon freezer-style resealable bag in a large bowl and open it up. Carefully pour the room temperature tea brine into the bag, holding onto the sides to minimize spilling (or just simply place it in a large bowl).

Place the chicken into the bag, and seal it, trying to squeeze out as much as air as possible. Refrigerate overnight (minimum 8 hours) or up to 24 hours.

Place a wire rack over a rimmed baking sheet.

Combine the buttermilk and the hot sauce, if using, in a medium bowl. Whisk together the flour, cornmeal, cornstarch, garlic powder, onion powder, black pepper, salt, cayenne pepper, and paprika in a separate large bowl.

Remove one piece of chicken from the brine and dunk it in the buttermilk, turning the piece to coat it. Then coat the chicken in the flour mix, turning to coat completely. Move to a rimmed baking sheet and repeat with the remaining chicken. Discard the brine when done.

Pour the oil into an 11-inch cast iron skillet, straight sided sauté pan, or Dutch oven. Heat the oil to 375°F.

If you don’t have a thermometer, drop a 1-inch cube of bread into the oil. The bread should brown in about 60 seconds. If it browns too fast, the oil is too hot. If the bread takes longer than a minute to brown, it isn’t hot enough.

Once the oil is at the right temperature, use tongs to carefully move the chicken legs to the pan, one at a time, making sure part of the chicken is submerged before letting go—this minimizes splashing. (Do not drop the chicken pieces in the oil; it will splatter and possibly burn you.)

Fry the chicken on one side for 4 to 5 minutes or until the bottom part of the chicken is golden brown. Flip the chicken with the tongs and cook the other side for an additional 4 to 5 minutes. Move the legs to the baking sheet with the wire rack.

Repeat the process with the chicken thighs, this time frying each side 5 to 6 minutes. Move the thighs to the baking sheet along with the legs.

Move the entire sheet with chicken into the oven. Bake for an additional 15 to 18 minutes, or until the thermometer inserted into the thickest part of the thighs reads 165°F. If you don’t have a thermometer, pierce the thigh with a sharp knife. The liquid that comes out should run clear and not look red.

Move to a serving platter and sprinkle with flaky sea salt. Serve immediately.

Leftover fried chicken can be kept in an airtight container in the refrigerator for up to 3 days and is great cold. But if you want to reheat it, bring the chicken back to room temperature (about 30 minutes on your counter) while you preheat your oven to 400°F. Place the chicken on a wire rack set on a rimmed baking sheet and reheat for about 8 to 12 minutes.

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Simply Recipes / Irvin Lin

In a small mixing bowl, combine the salt, garlic powder, and black pepper. Set aside.

Prepare your breading station by arranging three shallow dishes in the following order: flour, beaten eggs, breadcrumbs. The breadcrumbs should be closest to your frying pan as that will be the final step in the process before frying. Add the chopped parsley to the dish with the breadcrumbs and stir to mix well.

Season both the flour with a 1/2 teaspoon of the spice mixture. Season the breadcrumbs with 1/2 teaspoon of the spice mixture and the chopped fresh parsley. Set these aside while you prepare the chicken breasts.

Place a cooling rack on top of a baking sheet and set it aside. This will allow hot air to circulate under the chicken, letting it bake on all sides without the risk of getting soggy.

Place the chicken breasts between two pieces of parchment paper and use a meat mallet to flatten them to a 1/4-inch thickness.

Slather a teaspoon of mustard onto the flattened chicken breast, then season the meat with a pinch of the spice mixture. Slightly overlap two slices of the prosciutto in the center of the chicken. Place a baton (stick) of Gruyere on top of the prosciutto at one of the longer sides of the chicken.

Starting with the cheese side, roll the chicken over the cheese until the meat and cheese are fully encased in the chicken. If you can, try to fold the chicken over the ends of the cheese to prevent the cheese from oozing out during cooking. Use one or two toothpicks to secure the chicken bundle.

In a 12-inch skillet set over medium-high heat, bring the oil to 350°F.

Lightly dredge the chicken bundles in the flour. Pat off any excess flour, and coat the floured chicken in the egg, allowing excess egg to drip off, then press the chicken bundle into the breadcrumbs to coat it completely.

Once your oil is hot, add the chicken to the pan. Fry the chicken for 5 minutes on each side. (You may have to do this in batches. Crowding the pan can reduce the oil’s temperature and leave you with a soggy crust.)

Once the chicken breasts have finished frying, drain them on paper towels before transferring them to the cooling rack topped baking sheet, and place them in the oven for an additional 10 minutes.

Remove the chicken from the oven and allow it to rest for 5 minutes before serving. The thrill of a chicken cordon bleu is cutting into the bundle, separating the pieces, and watching that glorious cheese ooze out.

Serve the cordon bleu while hot with lemon wedges, mashed potatoes, and a simple green salad.

Saute Veggies: In a large soup pot, heat 1 tablespoon oil over medium high heat. Add onion, carrots, and celery. Saute for 5-8 minutes or until very soft.

Add Aromatics: Add the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Let it get nice and delicious for a minute, stirring to avoid burning or browning the garlic.

Simmer: Add the beans, kale, chicken, broth, and remaining olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale is wilted. If you have time to cook it for a while longer over low heat, great. Delicious.

Finish: Pull out the herb stems. Add lemon juice, more salt, fresh black pepper to taste (all optional and to taste)! Top with parm and serve with a thick slice of bread, a thick shmear of butter, and a pinch of rosemary salt. Fresh, bright, yummy!

Gather all ingredients.

Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover. Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.

Remove chicken from the pot and let sit until cool enough to handle; chop meat into pieces, and discard skin and bones.

Strain out vegetables, reserving the stock; rinse the soup pot and return the stock to the pot. Chop vegetables into smaller pieces; return chopped chicken and vegetables to the pot.

Warm soup until heated through; season with salt, pepper, and chicken bouillon to taste.

Serve and enjoy!

Gather all ingredients.

Combine flour, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a large resealable plastic bag. Add chicken pieces to the bag and toss to coat.

Place floured chicken pieces on a wire rack set over a baking sheet, reserving remaining flour in bag. Chill chicken in the refrigerator 45 minutes or until flour looks pasty.

Meanwhile, add 1 ½ inches of oil to a deep fryer or 5-quart heavy pot. Heat oil to 375 degrees F (190 degrees C).

Place chicken pieces back into the bag of flour and toss once more to coat. This will help the coating cling nicely to the chicken pieces for crispier results. Preheat the oven to 200 degrees F (93 degrees C).

Lower chicken pieces, 2 to 3 pieces at a time, carefully into the hot oil. Fry until golden, turning once, about 8 to 12 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Transfer to a paper towel-lined plate to drain. Keep fried chicken warm in preheated oven while you fry remaining chicken.

Serve hot and enjoy!

Gather all ingredients.

Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.

Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 to 4 hours.

Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.

Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.

Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.

Mix together condensed soup and mayonnaise in a bowl.

Layer chicken in a 9x13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese.

Sprinkle dry stuffing mix over top.

Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.

Serve hot and enjoy!

Gather the ingredients.

Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.

Place chicken in the bowl and turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. For best results, do not marinate longer than 4 hours.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve and enjoy!

To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.

Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.

Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.

When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.

Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.

Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.

Serve hot and enjoy!

Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).

Pat chicken thighs dry with a paper towel and brush skins with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.

Combine smoked paprika, garlic powder, salt, and pepper in a bowl. Sprinkle 1/2 of the seasoning mixture evenly over thighs. Turn thighs over and evenly sprinkle with remaining seasoning. Arrange thighs, skin-side up, in a single layer in the air fryer basket.

Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve and enjoy!

Gather all ingredients.

Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes.

Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast.

Fold the narrower end of each chicken breast up over butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl.

Remove chicken breast balls from plastic wrap. Gently press them into flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top.

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Let rest for a few minutes before serving.

Gather all ingredients.

Heat oil in a large non-stick skillet over medium-high until shimmery, about 2 minutes. Meanwhile, stir together chicken and 1 tablespoon of cornstarch in a medium bowl until chicken is coated.

Add chicken to skillet in a single layer and cook, stirring often, until crisp and cooked through, about 6 minutes. Add onions, and cook, stirring often, until translucent, about 1 minute. Add ginger and garlic; cook, stirring constantly, until fragrant, about 1 minute. Transfer chicken mixture to a plate and set aside.

Add broccoli to empty skillet, and cook over medium-high, stirring occasionally, until bright green and heated through, 2 to 3 minutes.

Meanwhile, whisk together water, soy sauce, oyster sauce, brown sugar, crushed red pepper, black pepper, and remaining 2 tablespoons cornstarch in a small bowl until smooth, about 30 seconds.

Add cooked chicken mixture to broccoli in skillet; add soy sauce mixture and cook, stirring constantly, until broccoli and chicken are well coated, and sauce thickens, about 2  minutes.

Serve immediately. Enjoy!

Prep the Chicken: Season the chicken, front and back, with salt and pepper. Prepare three bowls: flour, egg, and panko + breadcrumbs. Add a pinch of salt to each bowl, stirring to combine.

Coat the Chicken: Dredge the chicken in the flour until coated, shaking off excess. Then dip in the egg, and finally, press into the panko / breadcrumbs to coat.

Fry the Chicken: Heat a shallow layer of oil (1-2 inches) in a wide skillet. When the oil is hot, add the chicken and fry for a few minutes on each side, until golden brown and cooked to a minimum temp of 165 degrees.

Make the Sauce:��Heat the olive oil in large pot over medium heat. Add the shallots; sauté for 3-4 minutes. Add the tomato paste; sauté for another 3-4 minutes. Add the San Marzano tomatoes and salt; simmer for 15-20 minutes, or as long as you have.

For Each Serving, Broil the Cheese: Turn the broiler on to high. Transfer 3/4 cup of your sauce into a small oven-safe pan (I use this oven-safe ceramic nonstick). Add 2-3 tablespoons of mozzarella to the very center of the pan, in an even layer, on top of the sauce. Sprinkle with a tiny bit of Parmesan. Broil for 4-5 minutes near the top of the oven, until the cheese is very golden brown and melty.

The Most Fun Part: Working quickly and carefully, gently tilt the hot pan over the chicken on a plate, so the sauce + bubbling browned cheese slides out on top of the chicken. Serve with garlic bread and salad if you want. OH MY WORD! How fun?! And it’s so cheesy, crispy. over the top and delicious.

Prep your dipping stations! 1: Combine the flour, salt, and ranch seasoning. 2: Let the milk and vinegar sit together for 5 minutes (you’re making a “buttermilk”). Add it to the eggs and hot sauce; whisk to combine. 3: Stir the breadcrumbs with the seasoning mix.

Flatten Chicken Tenderloins. Smash each of the chicken tenderloins a few times on a cutting board using the flat side of a knife (see video). You want them to be slightly flattened or fanned out.

Batter Up! Dip each chicken tenderloin in flour; shake off excess. Dip in the buttermilk mixture; let excess drip off. Then coat in the breadcrumbs, flipping and gently pressing a few times until the whole surface is covered. Set aside and repeat with all the chicken tenderloins.

Place in Air Fryer. Place as many as you can fit into the air fryer, keeping them in one flat layer (mine can usually get 6 in at a time). Spray generously with avocado oil spray until the surface is lightly and evenly moistened with oil – this helps them get that evenly golden brown, fried look.

Cook and Serve: Air fry at 400 degrees for 7-9 minutes. You want them to be golden brown on the outside, and 165-175 degrees on the inside. Serve with your favorite sauce! SO yummy!

Prep the Chicken: Trim the fat from the chicken thighs, if you want. Then toss the chicken with the spices and olive oil. You want them to be nicely coated with the spices.

Cook Chicken: Heat the olive oil in a skillet or grill pan (affiliate link) over medium high heat. Grill or saute the chicken, flipping once, until nice and browned on both sides with an internal temperature of 165 degrees. (See notes for alternate cooking methods.)

Make the Sauce: While the chicken is cooking, use a mini-chopper (affiliate link) or food processor to pulse the pistachios, cilantro, and chives until finely chopped.

Finish Sauce: Add to a bowl with the avocado chunks, lemon juice and zest, olive oil, and salt. Stir it up – it’ll be thick, chunky, and a little bit irresistible.

Serve: Cut the chicken into bite-sized pieces (makes it easier to build a bowl and eat)! Season with salt. Top with spoonfuls of the chunky pistachio sauce. I love this with rice and a salad. The flavors!! So good.

Chicken: Cut each chicken breast into thinner pieces. Start by cutting the tenderloin piece off the back. Then slice the breast in half horizontally, or into thirds if it’s a very thick piece. Season the chicken with salt and pepper.

Bowls: Prep three bowls for your breading. 1: the flour. 2: the eggs and gochujang. 3: the panko. Season the panko and flour bowls with an extra 1/2 teaspoon salt.

Breading: Dip the chicken in the flour; shake off excess. Dip into the egg mixture; let excess drip off. Press into the panko on both sides until coated.

Cook: Spray each chicken piece with avocado oil to coat the top surface. Air fry at 375 degrees for 5 minutes, and then at 400 degrees for another 2-3 minutes to get it golden. (Alternate cooking methods in the notes.)

Sauce: Whisk the melted butter, gochujang, and grated garlic in a small bowl. Use a brush to coat each piece of crispy chicken with sauce.

Finish: Slice the chicken up and bring it out to the table on a platter or just directly on the cutting board. Serve it with whatever veggies you have in the fridge. I LOVE this dipped in yum yum sauce!

Prep: Slice each chicken breast into 3 thin pieces – start by cutting the tenderloin piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.

Three Bowls: Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon salt.

Dip and Coat: Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the panko, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with avocado oil spray so it’ll get nice and evenly golden for ya.

Cook It Up: Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning. You want an internal temp of at least 165 degrees. I do it in two batches. (Alternate methods listed in the notes.)

You’re done! Hot, crunchy, salty, juicy, thin and delicious. Perfect dipped or brushed with just about any sauce. We love it.

Make the Whipped Feta: Blend all the ingredients together in a small food processor until it incorporates into a thick and spreadable texture with flecks of feta.

Mix the Burgers: In a medium bowl, mix the burger ingredients together. Form into 4-5 patties.

Cook the Burgers: Heat a small bit of oil in a large nonstick skillet over medium high heat. Add burgers and cook for 3-4 minutes per side, until golden brown and the inside of the burgers is fully cooked (165 degrees).

Brush with Butter: As the burgers are finishing cooking, brush the outside with the melted butter and hot sauce mixture.

Finish: Arrange your burgers on buns with lettuce and a shmear of the whipped feta. SO GOOD.

For the Crockpot Chicken: Put the chicken in a slow cooker and cover with sauce; cook for 2 1/2 – 3 hours on high. Shred chicken directly in the slow cooker. Add the cornstarch slurry to thicken the sauce. Season to taste.

For the Rice: Rinse the rice in a fine mesh colander. Add the rice, water, butter, salt, chili powder, and turmeric to a small saucepan. Bring to a boil. Cover, reduce heat, and cook for 15 minutes. Remove the cover, fluff it up, and season to taste.

For the Cilantro Pesto: Blend everything up in a small chopper or food processor until smooth-ish (I leave some texture in mine)! It’ll be a very thick sauce, which I love – you can add water as desired to thin it out.

Build Your Bowls: I love the combination of the yellow rice with a scoop of chicken, some salad greens, pickled onions, and a dollop of that cilantro pesto on top!

Marinate the Chicken: Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour.

Cucumber Salad: Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together.

Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat; add chicken, let it sit undisturbed for a few minutes to caramelize, then flip and repeat until the chicken is cooked through and golden brown. To caramelize it further, you can add a pinch of sugar towards the end.

Make a Bowl: Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.

Sauce: Using your remaining sauce, add a bit of water, soy sauce, or chili oil to the jar to thin it out into more of a dressing. Drizzle over the bowls and dive into that.

You will need two large shallow dishes. One for the dry ingredients and one for the wet ingredients.

In the first shallow dish, use a whisk to combine the flour, cayenne pepper, paprika, salt and pepper.

In the second shallow dish, whisk together the buttermilk, hot sauce, eggs, and salt. Place a piece of parchment paper or wax paper on a large baking sheet.

Arrange them on your counter dry, wet, baking sheet.

Dredge a piece of chicken in the dry flour mixture, making sure to flip the chicken to coat both sides.

Dip the chicken in the wet buttermilk mixture, making sure to coat both sides. Letting the excess drain off. Dip the chicken back into the flour mixture again, coating both sides. Move to the prepared baking sheet and repeat with the rest of the chicken.

Let the chicken rest while you heat the oil in the next step. This will help the coating adhere to the chicken.

Pour enough oil into a large deep skillet or Dutch oven (at least 3-inches tall) so the oil depth is at least 2-inches deep.

Heat the oil on high until it reaches 350°F. If you don’t have an instant read thermometer or deep frying/candy thermometer, drop a 1-inch cube of bread in the oil. If it goes golden brown in about 45 seconds, you’re at the right temperature.

Once the oil is hot enough, gently slide two or three pieces of the chicken into the pan using tongs. Use your tongs to place half the chicken in the oil, then release it so it slides the rest of the way in. If you drop the chicken in the skillet, it’s more likely to splatter the oil and potentially burn you.

Fry the chicken for about 6 to 8 minutes, adjusting the heat lower or higher to maintain 350°F. Be sure to flip the chicken halfway through the cooking time to ensure even cooking. The chicken will be done when it is golden brown, and the internal temperature of the chicken is 165°F (160°F for white meat).

Once done, move the fry pieces to a wire rack placed on a baking sheet or a plate lined with paper towels to drain. Repeat with the rest of the chicken, frying in batches.

When all the chicken is finished, let the oil cool down for 5 to 10 minutes. You will need some of it to make the spicy paste.

Place the butter in medium sized microwave-safe glass bowl. Carefully ladle and measure out 1/2 cup of the hot oil and pour it over the butter. Stir to help the butter melt. If the butter hasn’t melted, cover the bowl and microwave the mixture in 10 second increments until the butter is melted.

Add the cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, paprika, salt, and pepper to the bowl, then stir to form a paste. The paste will vary in texture, depending on how much cayenne and brown sugar you use, with more spice and sugar creating a thicker paste.

You want the paste to be similar to thin BBQ sauce, something you can easily brush on but is still thick enough to cling to the chicken. I used 4 tablespoons of cayenne and 1 tablespoon of brown sugar. You can adjust the thickness by adding more oil if you need.

Place one piece of chicken on the bottom of a burger bun. Brush the chicken with the spicy paste, making sure to coat the entire piece of chicken. Garnish with some pickles and then top with the bun. Serve immediately.

Did you love this recipe? Please leave us a rating and review below!

In a large bowl, combine the buttermilk, salt, piri piri spice blend, onion powder, and garlic powder. Add the chicken to this buttermilk mixture. Cover with plastic wrap and marinate the chicken in the refrigerator for 8 to 24 hours.

Sharee Hill / Simply Recipes

In a large plastic bag or in a large bowl combine the flour, piri piri spice blend, black pepper, paprika, garlic powder, onion powder, and salt.

Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Individually dredge each piece into the flour mixture making sure the chicken is fully coated. Shake off the excess flour, place the chicken pieces on a sheet pan.

Sharee Hill / Simply Recipes

Let the floured chicken pieces sit at room temperature for 30 minutes to help the flour adhere to the chicken and let the chicken come to room temperature.

While the chicken sits for 30 minutes, fill the Dutch oven half way full with oil. Heat the oil, over medium-high heat until the oil reaches 325°F when using a kitchen thermometer.

Alternatively, to tell if your oil is ready for frying you can add a pinch of flour into the oil, and when it begins to sizzle, your oil is ready.

Sharee Hill / Simply Recipes

Cook the chicken in batches by adding a few pieces of chicken to the pot and fry for about 15 minutes, turning halfway through the cooking time. Your chicken is full cooked through when the thickest part of the chicken pieces reaches 165°F when inserted with a digital thermometer.

Sharee Hill / Simply Recipes

Sharee Hill / Simply Recipes

When the chicken is golden brown and cooked through, remove the chicken using tongs and place on a rack over a baking sheet to drain any excess oil.

Sharee Hill / Simply Recipes

Serve fried chicken warm along with your favorite sides

Sharee Hill / Simply Recipes

Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Pat the chicken pieces dry with a paper towel. Rub olive oil all over the chicken pieces and on the bottom of the roasting pan.

Sprinkle the chicken pieces all over with black pepper and a little more salt.

Arrange the chicken pieces in the pan, so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.

Don't crowd the pan. Allow room in between the pieces for the heat to circulate.

Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.

Then, lower the heat to 350°F (175°C) and bake for an additional 10 to 30 minutes until the juices run clear (not pink) when poked with a sharp knife and the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.

If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking until browned sufficiently.

Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.

Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.

Transfer the drippings and stock/wine mixture to a saucepan and heat on medium-high until reduced to your desired thickness.

If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve with steamed rice, mashed potatoes, or Spanish rice.

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It's ok if the pieces overlap a little.

Simply Recipes / Emma Christensen

Add the salt and any seasonings you'd like to use.

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

As the water comes to a boil, foam will start to collect on the surface. If you're planning to use the cooking liquid for something else, you can skim the foam off the surface. Otherwise, it's fine to just leave it.

Simply Recipes / Emma Christensen

Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it's done. Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes.

The chicken is done when it registers 165°F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it's cooked through. Continue cooking and checking the chicken every minute or so until the chicken is cooked.

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

Remove the chicken from the broth and place on a plate or cutting board. When cool enough to handle, shred or slice the chicken, as needed. Use immediately, or cool completely and refrigerate for up to 5 days. Shredded or sliced chicken can also be frozen for up to 3 months.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Emma Christensen

Simply Recipes / Emma Christensen

In a large pot (6 quarts or larger) over medium heat, add the oil. Sauté the onion, garlic, celery, and carrot until soft and fragrant, about 3 minutes. Add the fish sauce and stir.

Add the pasta and chicken and stir to combine. Add the chicken stock. Increase the heat to medium-high heat and bring to a simmer, then cover and reduce the heat and let cook until the macaroni is tender, about 10 minutes.

Season with salt and pepper to taste. Turn off the heat and add the milk (this will help prevent curdling). Stir so that all ingredients combine well. Serve piping hot in individual soup bowls.

Store leftovers in an airtight plastic container for up to 5 days. Or freeze for up to 1 month.

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Gather all ingredients.

Combine chicken broth and taco seasoning mix in a bowl.

Place chicken in a slow cooker. Pour chicken broth mixture over chicken.

Cook on Low for 6 to 8 hours. Shred chicken with two forks.

Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes.

Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil.

Reduce heat and simmer for 20 minutes.

Gather all ingredients.

Heat oil in a large pot over medium heat. Cook and stir onion, garlic, and ginger in hot oil until fragrant, about 5 minutes.

Add chicken wings; cook and stir for 1 minute. Stir in fish sauce, cover, and cook another 2 minutes.

Pour chicken broth into the pot. Stir in sweet rice and bring mixture to a boil. Cover and cook for 10 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pot.

Season with salt and pepper. Portion soup into bowls and garnish with green onion.

Serve with lemon slices and additional fish sauce, if desired.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.

Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.

Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.

Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.

Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.

Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.

Serve over rice with naan.

In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.

Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.

Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix soup and sour cream in a small bowl; set aside.

Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.

Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.

Preheat the oven to 400 degrees F (200 degrees C).

Place chicken on skewers; arrange in a 9x13-inch baking dish.

Bake in the preheated oven until almost cooked through, about 20 minutes.

Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.

Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.

To serve, drizzle the pan sauce over the chicken.

Arrange chicken pieces in a large bowl.

Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.

Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.

Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.

Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.

Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Enjoy!

Take your cut up chicken pieces and skin them if you prefer.

Place flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season flour with paprika (which helps to brown the chicken), salt and pepper.

Dip chicken pieces in buttermilk then, a few at a time, transfer them into the bag with flour; seal the bag and shake to coat well.

Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.

Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides.

When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue to fry until crispy.

Drain fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken.

Cut celery into 3 or 4 pieces; place in the chicken cavity.

Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Remove from the oven and baste with drippings. Cover with aluminum foil and allow to rest for about 30 minutes before serving.

Gather the ingredients. Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides

Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.

Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.

Season chicken cavity with a pinch of salt. Tie legs together with kitchen string; then tie wings to the bird. Secure chicken on a rotisserie attachment.

Place rotisserie over the preheated grill and cook for 10 minutes.

Meanwhile, quickly mix together butter, 1 tablespoon of salt, paprika, and pepper. Turn the grill down to medium and baste chicken with butter mixture.

Close the lid and cook over medium heat, basting occasionally, until chicken is cooked through and the internal temperature reaches 180 degrees F (83 degrees C), 1 to 1 1/2 hours.

Remove chicken from the rotisserie and let rest for 10 to 15 minutes before carving.

Gather all ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.

Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.

Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.

Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.

Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.

Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.

Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.

Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

To make the sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.

Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.

Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.

Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.

Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.

Bake in the preheated oven for 30 minutes.

Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.

Serve hot and enjoy!

Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.

Roll up each breast and secure with toothpicks.

Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.

Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.

Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.

Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

Gather all ingredients.

Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

Cover and cook on Low until dip is hot and bubbly, about 35 minutes.

Serve with celery sticks and crackers.

Gather all ingredients.

Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.

Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.

Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.

Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.

Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.

Enjoy!

Gather all ingredients.

Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.

Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

If you are starting with somewhat old, dried-out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10 to 15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them.

Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

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Add the chopped onions to the pan, cook for 2 minutes, stirring frequently. Add the chopped chile and cook for 2 to 3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more.

Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

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To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of the tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

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Heat the olive oil in a soup pot over medium high heat. (See notes on types of pan to use!) Add the garlic; sauté for 1-2 minutes until soft and fragrant but not browned.

Add the tomato paste and Italian seasoning; cook until it becomes caramelized and turns a deep red color, about 5 minutes.

Add the broth gradually until the mixture incorporates into a smooth liquid. This is a good time to add salt; I recommend tasting the liquid to see how much salt it needs depending on how salty your broth was. Otherwise just add 1/2 teaspoon to start, and add from there.

Add the orzo and bring the whole thing to a simmer for about 10 minutes until the orzo is soft. If needed, add a cup more of water and/or broth to get your desired consistency. Stir in heavy cream.

Add the chicken and squeeze in a bunch of lemon juice to wake the whole thing up.

Serve topped with Parmesan, herbs, red pepper flakes, and hot crusty bread. If you want, serve with a little side of pesto for dipping the bread in before dunking in the soup. YUM. So good!

Heat oil in a stockpot over medium heat. Add onion and garlic and saute for 2 minutes. Add carrots and celery and saute for 2 more minutes. Add chicken broth and bring to a boil. Stir in curry powder, salt, and both peppers. Reduce heat to a simmer.

At the same time, melt butter in a skillet over medium-high heat. Add chicken and saute until golden brown and the juices run clear, 5 to 7 minutes.

Add cooked chicken to the simmering broth and return to a boil. Add soba noodles and peas; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 5 minutes.

Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.

Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.

Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste! YUM.

Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.

Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.

Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.

Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.

Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.

Mix milk, flour, eggs, melted butter, and salt together in a blender until combined. Let mixture rest for 15 minutes.

Heat a 12-inch nonstick skillet over medium heat; lightly coat with cooking spray. Add 1/2 cup of batter and swirl the skillet so the batter completely covers the bottom. Cook until bottom is golden brown, 2 to 3 minutes. Loosen the edges with a rubber spatula and use your fingers to quickly flip the crepe. Cook 1 minute more.

Slide crepe out of the skillet. Repeat with remaining batter, spraying skillet in between crepes. Stack cooked crepes directly on top of each other to maintain temperature.

Melt butter in a separate skillet over medium-high heat. Saute spinach and shallots until softened, about 3 minutes. Add chicken and mix to combine and heat through, 3 to 4 minutes. Set aside.

Spread 2 tablespoons Brie cheese onto each crepe; add chicken mixture. Fold crepe in half, return to the skillet, and heat until cheese is melted. Remove from skillet and roll into a cone shape.

In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.

In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.

Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.

Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.

Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.

Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.

Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.

Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.

Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.

Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.

Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.

Remove chicken and pineapple from skewers, place on cutting board, roughly chop.

Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro.

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.

Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.

Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.

Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.