Our 50 Best Chicken Recipes
Prepare classic chicken dishes to perfection, from Kung Pao to Paprikash.
VICTOR PROTASIO / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY CLAIRE SPOLLEN
From Nigella Lawson's Chicken in a Pot with Lemon Orzo to Pim Techamuanvivit's supremely savory golden Gaeng Rawaeng, these are some of Food & Wine's best chicken recipes — and yes, of course, we've got recipes for fried chicken, roast chicken, chicken soup, and plenty more. Some are easy recipes for satisfying weekday meals, and others are elevated for a dinner party or weekend project. Get clicking and find your new favorite chicken recipe.
Juicy Lemon-and-Herb Roast Chicken
When opening his eponymous Philadelphia restaurant in 2012, Greg Vernick tested about 60 brines to find the perfect one for his roast chicken, ultimately selecting a brine that delivers serious oomph through the use of seaweed and soy sauce, which enhance the savory qualities of this dish.
Crispy Buttermilk Fried Chicken
Diana Chistruga
The best buttermilk fried chicken recipe delivers tender, juicy meat and a delightfully crunchy, golden-brown crust for a flavor-packed meal sure to please everyone at the table.
Coconut Chicken Curry
Photographer Victor Protasio, Food Stylist Torie Cox, Prop Stylist Mat Gibilisco
Simmer chicken thighs with coconut milk and spices including turmeric and cloves for a warming meal perfect served over rice.
Chicken Paprikash
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Succulent and tender chicken thighs are coated in a creamy and deeply flavorful sauce with heaps of paprika. A combination of sweet and hot Hungarian paprika will give you the most complex seasoning.
Chicken Tinga Tacos
Diana Chistruga
Though the chicken tinga recipe is super simple to prepare, you will need to allow a bit of time for the tinga chicken to come together, whether in the oven, on the stove, or in a slow cooker.
Za’atar Chicken
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This juicy, crisp-skinned roast chicken from chef Zachary Engel of Chicago’s Galit, a popular Middle Eastern restaurant in Lincoln Park, Chicago, is finished with herbaceous and toasty za’atar, a fragrant Middle Eastern spice blend.
Pollo al Pastor with Charred Tomato Salsa
In this flavor-packed chicken, Juan Pablo Loza, director of culinary operations at Rosewood Mayakoba in Playa del Carmen, Mexico, shares his obsession for the al pastor style of cooking. This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground. Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals.
Pan-Roasted Chicken with Grapes, Garlic, and Rosemary
Dinner doesn't get simpler or more elegant than 2017 F&W Best New Chef Angie Mar's pan-roasted chicken. To make it, cut a whole chicken into eight pieces, then roast with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread.
Air-Fryer Fried Chicken with Hot Honey
Who needs a deep fryer when you can get such delicious results from an air-fryer? Starts with a hot-sauce buttermilk soak, then coat the chicken with well-seasoned flour mixture. A dip in beaten eggs, then back into the flour mixture to ensure a crispy coating, and the air-fryer will take it from there without quarts of oil and all of the splatters that go along with it.
Buffalo Wings
Matt Taylor-Gross / Food Styling by Amelia Rampe
Cook these classic Buffalo wings in an air fryer or on the stove, then toss them in a buttery hot sauce and serve with creamy blue cheese sauce.
Lemony Chicken and Dumplings
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless
This bright soup of chicken, lemon, vegetables, and herbs is made cozy with light fluffy dumplings.
Julia Child's Favorite Roast Chicken
Julia Hartbeck
Julia Child's roast chicken starts by seasoning the bird inside and out. Sautéed vegetables, lemon slices, and fresh herbs are packed into the cavity, then the skin is rubbed with glorious butter and sprinkled with salt. In typical French fashion, the bird is trussed to promote even cooking.
Arroz de Galinha
As the child of Portuguese immigrants, 2011 F&W Best New Chef George Mendes grew up eating all sorts of rice dishes at home. This cozy chicken and rice recipe draws on those memories. In it, shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy rendered soppressata are topped with cooked saffron rice and baked until the rice gets crispy on top to make a comforting dinner.
Nashville Hot Chicken
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Nashville hot chicken is typically deep-fried and coated in a spicy mixture made from oil, cayenne pepper, and other spices. It varies in heat, and this spicy, extra-crunchy version will burn your mouth and thrill your stomach.
Super-Crispy Fried Chicken Sandwiches
Seasoning boneless, skinless chicken thighs with a classic, Southern fried chicken spice blend and dill pickle juice makes for the juiciest, crunchiest fried chicken sandwiches. Choose a dill pickle brine without much sugar, which can burn during cooking.
Kung Pao Chicken
At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results. Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers.
Lemon and Garlic Baked Chicken Thighs
Diana Chistruga
You can pull off perfectly tender and juicy oven-baked chicken thighs with golden crispy skin and loads of roasted lemon and garlic flavor on a weeknight with this recipe.
Gaeng Rawaeng
At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices, is served with impossibly flaky roti for sopping. In this recipe, a small chicken — standing in here for the Cornish game hen in the original dish — gently cooks in a velvety sauce of coconut milk spiced with chiles and galangal.
Chicken Mole
This mole by chef Ofelia Barajas at La Guerrera's Kitchen in Oakland is inspired by her grandmother Jovita Vargas' recipe from her restaurant in Guerrero, Mexico. It's rich, warm, and well balanced, with a variety of chiles adding layers of heat, fruitiness, sweetness, and smokiness.
Jamaican Jerk Chicken
This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. It's fragrant, fiery hot, and smoky all at once.
Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes
Chef Hillary Sterling's epic chicken at Vic's in New York got its juiciness and deep flavor from brining, air drying, and marinating. The process is simple but does require some planning — start at least a day ahead. She served the bird on a mix of charred broccoli, onions, and fingerling potatoes, fiery from the chiles and fresh from the basil, with a bright kick of red wine vinegar. Six heads of garlic mellow and sweeten after roasting, adding a caramelized flavor to the dressing and the marinade.
Chicken Pot Pie with Leeks and Thyme
Come for the patchwork of crispy, golden brown puff pastry, stay for the comforting, classic flavors of the filling. Thyme lends a cozy, traditional taste to this leek and chicken pie, while Dijon mustard adds a subtle, unexpected punch.
Marghi Na Farcha (Parsi Fried Chicken)
Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices, then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.
Curry Chicken–and–Sweet Potato Galette
Alexander Hardy infuses flavor into each layer of this golden galette. The crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers.
Butter Chicken Calzones
At their Chicago restaurant Superkhana International, Zeeshan Shah and Yoshi Yamada's flavor-packed Butter Chicken Calzone takes three days to make; thankfully, they've shared some shortcuts (like a great store-bought butter chicken spice blend and store-bought pizza dough) for this homemade version. Whole-milk yogurt and gently acidic tomatoes team up with warm spices to flavor and tenderize boneless, skinless chicken thighs for the rich calzone filling.
Chicken-Carrot Kade Paan
Chef Samantha Fore's favorite Sri Lankan grab-and-go snack, maalu paan, a yeasty roll stuffed with spiced fish and potato, inspired this rendition, filled with curry-spiced chicken, leek, and carrot. Typically made with homemade dough, these get a speedy upgrade thanks to store-bought frozen rolls.
Smoky Skillet-Grilled Chicken with Crispy Bread
This hybrid skillet-on-the-grill method lets you capture all the delicious juices that the bird gives off as it cooks, while still allowing the chicken to absorb plenty of barbecue flavor. Smoky charcoal, plus the rich, deep notes of smoked paprika and chipotle chile, add plenty of depth. Achiote paste delivers a seductive red color to the meat, and a bed of rosemary adds that irresistible flavor. A final brilliant touch is thick slices of grilled bread to serve alongside, ready to sop up all those beyond-wonderful juices.
Chicken Provençal
The flavors are bold in chicken Provençal, a southern French braise with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
Balinese Grilled Chicken
Grated fresh turmeric gives this grilled chicken a golden glow, while plenty of garlic, ginger, and puckery tamarind add bright flavor. Coconut charcoal burns exceptionally clean, letting the marinade shine. In Bali, Indonesia, Ibu Djelantik serves this chicken with her version of sambal matah, a bright, slaw-like condiment with chiles, shallots, and makrut lime or Key lime juice that offers a refreshing counterpoint to the chicken.
Chicken Suya
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
For Simileoluwa Adebajo, chef and owner of San Francisco’s first Nigerian restaurant Eko Kitchen, a custom suya spice blend is the building block for chicken suya.
Wine Can Chicken
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This vino version of the cheeky “coq au can,” popularized throughout the American South in the 1980s, swaps a wine can for a beer can.
Avgolemono Chicken Soup with Rice
Diana Chistruga
Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice; the addition of a bit more broth, rice, and shredded chicken turns it into a satisfying soup.
Chicken Marsala
Matt Taylor-Gross / Food Styling by Amelia Rampe
Our variation on the Italian-American classic includes smoky, salty bacon to balance the sweetness of the wine.
Air Fryer Chicken Parmesan
This recipe yields crispy, juicy chicken and ultra-melty cheese, which pairs beautifully with the acidity of tomato sauce.
One-Pot Lemongrass Chicken with Rice
VICTOR PROTASIO / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY CLAIRE SPOLLEN
Cooking a whole chicken and rice in one pot with with garlic, lemongrass, chiles, and coconut gives you a stunning dinner any night of the week.
Butter-Roasted Chicken with Soy-Garlic Glaze
Recipe developer Kay Chun rubs a clove, anise, ginger, and garlic butter under chicken skin before roasting to create an incredibly juicy and delicious bird.
Arroz con Pollo with Avocado-Green Pea Salsa
Using a family recipe, chef Jose Enrique makes this chicken-and-rice recipe with what seems like too much stock, wine, and pilsner, but the result is especially moist. Use short-grain rice like Bomba, which absorbs liquid well.
Big Bob Gibson's Chicken with White Barbecue Sauce
At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific Alabama white sauce.
Hill Country Smoked Chicken Wings with Texas Ranch Dressing
Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor.
Whole Roast Chicken with 40 Brussels Sprouts
Next time you roast a chicken, add brussels sprouts to the pan so they absorb the fantastic flavor of these caraway-infused chicken juices.
Chicken with Port and Figs
Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also work well.
Zesty Braised Chicken with Lemon and Capers
A generous pour of Sauvignon Blanc adds balance and brightness to the lemon-and-caper-infused liquid.
Chicken alla Diavola
Salvatore Denaro's pollo alla diavola ("devil's-style chicken") is intensely seasoned. Two days prior to cooking, Denaro infuses white wine vinegar with a big bunch of dried Sicilian oregano for a marinade. Then he seasons the marinated chicken with an herb mixture, or condimento, that includes Turkish bay laurel and myrtle leaves. Feel free to experiment with a variety of herbs for the condimento. Pollo alla diavola is traditionally grilled over wood embers, but the chicken may also be grilled over a charcoal or gas fire, or broiled in an oven.
Braised Chicken all'Arrabbiata
All'Arrabbiata means "in an angry style" in Italian. At Marzano in Oakland, California, chef Robert Holt braises his chicken with five kinds of peppers in a wood-fired oven.
Chicken Marbella
Based on the Silver Palate classic, our Chicken Marbella uses bone-in, skin-on chicken thighs and a wonderful sweet-briny mix of capers, olives, dried apricots, and pitted prunes.
Poul Nan Sos (Haitian Chicken in Sauce)
The meat is marinated overnight with onions, garlic, thyme, and chiles along with citrus, and then rubbed forcefully onto the chicken to access the fragrant oils. After the meat takes on all that flavor, it's stewed with the marinade and loads of bell peppers for a satisfying, thrilling stew.
Chicken Parmesan Heros
Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
Panko-Coated Chicken Schnitzel
The French Laundry chef-owner Thomas Keller uses panko bread crumbs to give chicken a crunchy crust. "Pounding chicken breasts to a uniform thickness cuts down on cooking time," he advises.
Chicken Dijon
Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche — so that all the meat cooks at the same rate.
Chicken Cordon Bleu
Classic chicken cordon bleu is made with Swiss cheese and sliced ham, but we like to stuff our chicken breasts with grated Fontina and thinly sliced prosciutto.
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