This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.
This side dish is flavorful enough to also serve as a main course.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.