'chicken' on Serious Eats

Fire up the Grill for These Crispy Caramel Chicken Skewers

While my mind typically jumps straight to barbecue sauce for chicken kebabs, I have a real soft spot in my heart for a different kind of sweet and savory chicken skewer—one that draws its inspiration from the sticky caramel glaze of Vietnamese gà kho (caramelized chicken), but is fortified with a citrus kick and some crunch from toasted sesame seeds and sliced almonds. More

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs. More

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have, and the way to get there is by cooking it sous vide. Here's our comprehensive guide to using the sous-vide method to revolutionize your chicken. More

Lemon-Marinated Tuscan-Jewish Fried Chicken

Tuscany and fried chicken: two things that are almost universally loved, but otherwise have very little to do with each other. Or do they? Turns out there's an awesome fried chicken dish that comes to us straight from the Jewish community of Tuscany, featuring meat that's brined in lemon juice with garlic and spices, then fried in a simple coating of flour and egg. More

The Food Lab's Southern Fried Chicken

For me, as a kid growing up in New York, fried chicken came from one place, and one place only: those grease-stained cardboard buckets peddled by the Colonel himself. But times have changed, and as is often the case, revisiting those fond childhood memories results only in disappointment and disillusionment. That said, stylistically, it can't be faulted. So I figured that I could somehow manage to take what the Colonel started and bring it to its ultimate conclusion—that is, deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating—I might just be able to recapture those first fleeting childhood tastes of fried chicken as I remembered them. Here's the result of my efforts. More

Mexican Chicken and Waffles: A Mashup of Chicken, Waffles, Nachos, Tamales—Plus Bacon

Take all your ideas of what chicken and waffles should be—all of your reluctance to mess with the soulful original—and toss it all. Now open your mind to this insane concoction that combines the fried chicken classic with nachos and tamales, adding green chili and corn to the waffles and topping them with guacamole, salsa roja, and ancho-honey bacon. More

Fully Loaded Mexican Fried Chicken With Green Chili–Corn Waffles

You won't miss your usual fried chicken and waffles once you try this Mexican-inspired version. Built with waffles that are flavored with corn and green chilis, and crunchy buttermilk-soaked and cornmeal-coated fried chicken, this mashup is going to blow you away. Guacamole, ancho-honey bacon, salsa roja, and a drizzle of Mexican crema top off a creation that's fully loaded and totally insane. More

The Best Fried Chicken on the Planet: An Opinionated World Tour

You can travel around the world eating nothing but fried chicken. Here, in no particular order, are my picks for the crispiest, crunchiest, finger-lickingest fried chicken on the planet. Some are general preparations from a region of the world. Some are specific dishes at particular restaurants. Some are recipes you can make at home. All are crispy, meaty, and delicious. More

A Double Dose of Marinade Gives Greek-Style Grilled Chicken Extra Flavor

Grilling culture in Greece is inherently relaxed and groovy. More often than not, all it takes is a fire, a ton of olive oil and lemon, some garlic, and some herbs to transform meat and seafood into party-worthy fare. But with traditional methods, by the time the skin finally gets crisp, the meat is dry and overcooked. This double-marinade process for chicken delivers the whole package: crisp skin, flavor, and perfectly cooked meat. More

Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad

True bang bang ji si gets its name from the sound that a mallet makes when beating the tough chicken breasts of yesteryear into tender submission before dressing them in a sauce flavored with Sichuan peppercorns, garlic, sesame seed, Chinkiang vinegar, and roasted chili oil. But with today's tender chickens, the actually banging part of bang bang chicken is nothing more than a relic of the past. Let's bring this dish into the modern age, shall we? More

Hot and Numbing Sichuan Chicken Salad (Bang Bang Ji Si)

Whether you call it Bang Bang Chicken (named after the sound that a pounding mallet makes when tenderizing the tough chicken breasts of yesteryear) or Mysterious Flavor Chicken, this classic cold Sichuan chicken salad dressed with Sichuan peppercorns, garlic, sesame, and chili oil, can be updated using a few modern techniques. Cooking the chicken breasts directly in a bag with aromatics guarantees ultra-moist and flavor-packed chicken without the need for any banging at all. More

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