Bathed in buttermilk and spiced ever so slightly, this Cajun-style fried hen is memorably moist inside, superlatively crisp outside, and gosh darn perfect through and through.
Magnificently easy to marinate. Quick to toss on the grill. And distinctly Thai thanks to the lilt of coconut milk, fish sauce, cilantro, and curry.
Because we believe awesome fried chicken is a birthright for all, we bring you this crispest, juiciest, best-est ever gluten-free, dairy-free fried chicken.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
Pickle-brined fried chicken?! Oh yes we did! And folks are calling it fried chicken perfection.
For those nights when you want the ease and comfort of roast chicken without the usual predictability of roast chicken.
Folks are calling this recipe “wonderful” and “amazingly tender” and “perfectly balanced” and “restaurant quality.” Sorta enticing, yes?
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That’s what you get with this smoked hen.
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crispy, gosh darn perfect fried chicken.
If only we could go back in time to candidates who simply promised a chicken in every pot.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.
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