Poultry

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The Best Chicken Parmesan

Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk— improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off. More

Yum Jin Gai (Spicy Northern Thai-Style Chicken Soup)

Think of the best chicken soup you've had: steaming hot, rich, comforting, and soul-satisfying to the core. Now add to that the complex fragrance of fresh Thai herbs like lemongrass, galangal, a sweet shallots. And wait, we're not done yet! To that base, add a big fat pinch of warm Northern Thai spices and you're starting to get an idea of what yum jin gai is all about. More

Fried Chicken Salad From 'Fried & True'

Has finding uses for leftover fried chicken ever really been much of a problem? Eat it cold while standing in front of the open refrigerator as you ponder the effort it would take to make a sandwich with it, right? But if you are able to make it past that very satisfying immobility, you should try this recipe from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides. For his chicken salad, Georgia chef Hugh Acheson mixes chilled, diced fried chicken with mayonnaise, shallots, celery and refreshing herbs, then spikes it with crushed red pepper and hot sauce. More

Braised Chicken Feet (Phoenix Claws)

Though they're a dim sum classic, braised chicken feet (A.K.A. phoenix claws) can be a challenge for those unused to eating them. It takes a little while to get used to the plump claws sticking out of a little bowl, and a bit of work to get at the meat in between the tiny bones, but the flavor-packed rewards are well worth the mental and physical effort. More

Bacon-Wrapped, Jalapeño Popper-Stuffed Grilled Chicken Breasts

A fair question: who doesn't like jalapeno poppers? With that in mind, this dynamite chicken recipe -- part of a week-long celebration of chicken breasts -- offers a drool-worthy alternative to the average, grilled bird. The chicken is filled with a luxe cream cheese and sour cream mix that's specked with canned, roasted jalapenos, garlic and Parmesan cheese. Then, it's wrapped in bacon and grilled over indirect heat. More

The Turkey Club Shawarma Sandwich With Pork Belly and Enhanced Mayo

This is by no means a traditional turkey club sandwich: It is loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise. All those rich ingredients are balanced with fresh tomato slices and peppery baby arugula. And while a classic turkey club has three layers of bread, we ditched the middle layer because we found it makes the sandwich too hard to eat without adding much that the other two bread slices don't already deliver. More

Twenty-Minute Chicken Liver Mousse From 'The Meat Hook Meat Book'

Chicken liver mousse always make me think of the sexy, cozy wine bar where I once worked in the West Village. I watched their mousse regularly provoke consummate liver-haters to clean the bowl with their fingers. Chicken liver mousse can do that; it's got everything going for it. It's creamy, fatty, savory, and pureed beyond recognition of anything anatomical. Tom Mylan's version, from The Meat Hook Meat Book, is sure to twist some arms: a little funky, a little boozy, and rich enough to be dessert. More

Thai-Style Grilled Chicken (Gai Yang)

Thai-style grilled chicken coated in a marinade flavored with cilantro, white pepper, and fish sauce is one of the tastiest things you'll ever pull off of your grill. There's a reason you can't walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here's how to make it in your own backyard. More

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