280 fried chicken recipes

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Brunswick Stew with Chicken and Beef: a tangy Southern stew with shredded chicken, ground beef, tomato juice, onion, and a vinegar kick. Slow-simmered until thick and rich.

It can be a very good appetizer after dinner! Welcomed by everyone!

Deviled eggs stuffed with chopped chicken, Dijon and dry mustard, and a kick of hot sauce. A protein-packed appetizer ready in 20 minutes that disappears at every potluck and picnic.

Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.

Chicken breast wrapped in garlic-rubbed crescent roll dough and baked golden, then drizzled with a tangy brown sugar mustard sauce. An easy weeknight take on chicken en croute.

A lighter, baked take on Chicken Kiev: pounded breasts rolled around herb butter with parsley and chives, topped with breadcrumbs and paprika. No deep frying, no mess, all the buttery goodness.

I used two cups of chicken broth, and 1 cup of water, still nice!

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Southwestern chicken with a brown sugar, lemon zest, and cayenne dry rub, finished on the grill with a beer-mustard basting sauce. Overnight-marinated bone-in chicken with deep smoky char.

Easy chicken Kiev roll-ups baked in a muffin tin. Pounded chicken breasts wrapped around herbed butter, then baked until juicy and golden in 30 minutes.

I have used this recipe for years. Chicken, pork, fish, or wings in all sorts of flavors--Chinese, Mexican, Italian, Cajun, etc. I have shared this recipe more than any other.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Parmesan breaded chicken dipped in buttermilk and coated with seasoned breadcrumbs, Parmesan, oregano, rosemary, and basil, then baked covered until juicy. An oven-baked Italian herb chicken.