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This recipe, adapted from Samin Nosrat's "Salt, Fat, Acid, Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin
Ingredients: chicken, buttermilk
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Chicken wings go from frozen to grilled in no time thanks to this tried-and-true technique that you can try with your favorite flavors.
cooking.nytimes.com
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers This recipe has been specially engineered to be made in advance It’s seasoned assertively, so the flavors won’t dull as it cools
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Chicken breast strips are brined, breaded, and baked, then brushed with homemade hot sauce in this Nashville hot chicken recipe.
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A light and elegant chicken pasta salad made with dried cranberries and poppy seed dressing is ready in less than an hour.
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Leftover chicken and cooked rice can be turned into a big bowl of Mexican-influenced flavor via the addition of salsa, beans, corn, avocado, and cilantro.
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All the flavor you crave, in macaroni and cheese form to keep your fingers clean! Top with chopped green onions, parsley, or celery. Serve with additional hot sauce and a dollop of Greek yogurt.
cooking.nytimes.com
A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream
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Leftover chicken makes this one-skillet dinner fast and affordable. Serve in a bowl, wrapped in a flour tortilla, or piled on a bed of greens--the possibilities are endless.
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In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken.
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This is a recipe for Cuban-style roasted chicken marinated in 'mojo' sauce.