Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
This simple elixir, er, spritzer draws on sweet cherries, tart lime, and sugar syrup. Splash into sparkling wine or seltzer as needed throughout the dog days of summer.
Grab your appetite, your beer, and napkins galore. This burger melds Cheddar, crisped onions, and a horseradish-spiked sauce to messy, if memorable, effect.
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
We have a theory for what prompted the Tyson-Holyfield incident. The real culprit? A dab of marinara, barbecue sauce, maybe even mayo.
Consummate sidekicks for fried chicken—both classic and unconventional—to keep everyone at the table happy. We promise.
A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.
Looking for the best fried chicken for the Fourth? Look no further. We got ‘em all: Cajun, Northern, Asian, and Southern recipes.
Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
This recipe from the owner of the quaint and quirky Stove restaurant makes us want to say grace after the meal as well as before.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating’s beguiling taste and texture.
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