To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich.
'Chicken' on Serious Eats
This pot of noodles with roast chicken, peas, and onions can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
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.
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.
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.
Charles Phan serves Southern fried chicken with an Asian twist at his New Orleans-themed whiskey bar in San Fran. He shares the turmeric and coriander-spiked recipe in Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides,. But the real star of this recipe is the phenomenal, tangy sriracha butter that tops the meal.
Wylie Dufresne, celebrated mad-scientist chef of NYC's WD-50, has a thing for Popeyes fried chicken. So for Lee Brian Schrager's cookbook, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, Dufresne was given a mission: recreate their golden tenders and buttery, soft biscuits. Unsurprisingly, he rose to the challenge.
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.
This recipe for Hattie B's Hot Chicken, from Lee Brian Schrager's Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat.
An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
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.
A simple yet flavorful mixture of chorizo, jalapeño, and onion serves as the filling for these pounded chicken breasts, which cook in an ultra-creamy, beer-based cheese sauce.
These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
This Hungarian-inspired dish centers around a lemony mushroom filling stuffed into boneless chicken breasts. Once the meat is seared in a Dutch oven, the same pot is used to make a rich, creamy paprika sauce.
This variation on a classic Thai chicken and banana blossom salad hits every note, with its accessible, clean flavors of tender poached chicken breast and crunchy banana blossom, rich fried shallots, garlic, and lemongrass, and a bright, bracing garlic, chili, and lime juice dressing.
This recipe, from Diana Henry's new cookbook, A Change of Appetite, is not for the faint of heart. A garlicky, slightly sweet marinade with a whopping two-thirds of a cup of spicy grated ginger does not leave the chicken thighs wanting for any flavor, I'll tell you that.
Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.
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.
This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat.
Smoky, juicy, tender, and flavored with a carefully calibrated homemade sauce, this pulled barbecue chicken is way better than just about any version we've ever had before.