Crime Scene Chicken - Fowl Play That Looks Like Foul Play

While I will admit to this “Crime Scene Chicken” being another one of my annual gimmicky attempts to generate some Halloween traffic, it really is much more than just a dramatic presentation. The deep cuts technique is...to read the rest of Chef John's article about Crime Scene Chicken please follow this link to become a member.)

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One-Pan Golden Butter Chicken - Thank You, Golden Milk

Once in a while I make Michele a mug of golden milk, which is a hot milk drink made with ginger, turmeric, cinnamon, and a touch of honey. It’s said to have many benefits, both medicinal and spiritual, but she mostly loves how it...to read the rest of Chef John's article about One-Pan Golden Butter Chicken please follow this link to become a member.)

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Cowboy Cornbread Chicken - Yeee-Haw!

I’ve done a few very tasty cornbread stuffed chicken and pork dishes over the years, but generally find the prep involved a little too fussy, especially when simply serving the meat next to some cornbread gives us just about the same...to read the rest of Chef John's article about Cowboy Cornbread Chicken please follow this link to become a member.)

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Tailgate Tandoori Chicken – Taking a Break from Buffalo Chicken

I don’t think Buffalo chicken is in any danger of being usurped as the king of tailgate poultry recipes, but if there were something that could challenge its status, it would be this beautiful, and very delicious tailgate tandoori sheet pan...to read the rest of Chef John's article about Tailgate Tandoori Chicken please follow this link to become a member.)

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Mississippi Chicken Chili – No Beef Here

Mississippi beef pot roast became a viral sensation because it’s so easy to make, only uses a few ingredients, and produces incredibly delicious results, so it’s no surprise the technique is now becoming popular for chicken as well. Here, we’re taking this one step further, and by adding...to read the rest of Chef John's article about Mississippi Chicken Chili please follow this link to become a member.)

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Tiger Chicken – Because Chicken Leg Quarters Have Earned Their Stripes

I was very happy to hear that chicken leg quarters are gaining in popularity, and maybe, just maybe, they will one day surpass boneless skinless chicken breasts as America’s most popular chicken choice. Okay, I know that’s probably not...to read the rest of Chef John's article about Tiger Chicken please follow this link to become a member.)

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The Best Chicken Satay – Or At Least The Best For Us

Not only do I think this is the best way to make chicken satay, but it’s also the easiest way, thanks to a couple time-saving ingredients. By using a store-bought red curry paste, and a powdered curry spice, we get something...to read the rest of Chef John's article about Chicken Satay please follow this link to become a member.)

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Churrasco Chicken – Finally, a Grilled Chicken that Tastes Like Chicken

There are dozens of things I could’ve paired with our recently posted chimichurri potato salad, but none would’ve worked as well as this simple, but devastatingly delicious churrasco chicken. Even though the marinade contains some...to read the rest of Chef John's article about Churrasco Chicken please follow this link to become a member.)

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Hot Honey Drumsticks – Sweet Memories

One of my earliest food memories is eating a Kentucky Fried Chicken leg drizzled with honey. I know, the honey was supposed to go on the biscuits, but I probably saw my mom or dad doing it, and decided I needed to...to read the rest of Chef John's article about Hot Honey Drumsticks please follow this link to become a member.)

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Moroccan Chicken Tagine – A Recipe Worth Hunting For

When deciding on what videos to share, I try my best not to include dishes with ingredients that are hard to source in your average grocery store, but sometimes we have to make an exception, and this profoundly delicious, totally unique Moroccan Chicken Tagine is one such...to read the rest of Chef John's article about Moroccan Chicken Tagine please follow this link to become a member.)

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Chicken Cordon Bleu Casserole for One – Young Chef John Would’ve Loved This

I like eating chicken Cordon Bleu a lot more than making it, mostly because I used to work in catering, where making chicken Cordon Bleu sometimes meant producing hundreds of portions. That’s a lot of pounding, stuffing, rolling, freezing, dredging, and deep-frying. So, this easier, simpler way to...to read the rest of Chef John's article about Chicken Cordon Bleu Casserole please follow this link to become a member.)

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Roman-Style Chicken – Welcome to the Rotation

At my age, it’s hard for a new recipe, especially a new chicken recipe, to make it into the regular rotation, but that’s what’s happened with this simple, ultra flavorful Roman style braised chicken thighs. Thanks to a little bit of...to read the rest of Chef John's article about Roman-Style Chicken please follow this link to become a member.)

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Chicken Tots – The King is Hungry, Long Live the King!

I love to call myself, “King of the Leftovers,” since some of the most delicious things I make are often produced by using up various odds and ends in the fridge, but I only do so here at Kismet, so as not to sound immodest in...to read the rest of Chef John's article about Chicken Tots please follow this link to become a member.)

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Bang Bang Chicken Nuggets – Bada Bing, Bada Bang Bang Boom Boom!

Most people assume bang bang sauce, and recipes like bang bang chicken are called that because the sauce is spicy, which is a good theory, and the flavors are very “bang bang,” but apparently the name comes from the fact that the meat in the original Chinese preparation was pounded with ...to read the rest of Chef John's article about Bang Bang Chicken Nuggets please follow this link to become a member.)

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Chicken Florentine – Just as Authentic as the Other Thousand Versions

Chicken Florentine was one of the first “fancy” things I learned to cook in culinary school, and the besides the preparation, we were also informed that when a dish features spinach as one of the main components, it’s referred to as a, “Florentine.” The chef didn’t seem exactly sure, and mumbled...to read the rest of Chef John's article about Chicken Florentine please follow this link to become a member.)

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Poulet au Vinaigre – Easy for Me to Say

I realized I’ve used this line before, but it’s always a great sign when the most difficult thing about making a new recipe is figuring out how to pronounce the name. Especially, when that name is French, since they somehow invented a language where two and a half syllable words are...to read the rest of Chef John's article about Poulet au Vinaigre please follow this link to become a member.)

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Chicken Pot Pie Pasta – Comfort Food + Comfort Food = This

If you love comfort foods as much as I do, you’re going to love this, since we’ve crossed a rich, flavorful baked pasta casserole with chicken pot pie. The buttery breadcrumbs we used on top were a fantastic stand-in for the pie crust, so not only was this...to read the rest of Chef John's article about Chicken Pot Pie Pasta please follow this link to become a member.)

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Chili Bean Chicken – One Dish, and Maybe a Few Bowls

I’m not a big fan of categorizing recipes, since most recipes fit multiple categories, and I have enough to do without trying to figure out whether something is a more of a stew or a soup, but one culinary classification I do love is...to read the rest of Chef John's article about Chili Bean Chicken please follow this link to become a member.)

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Grilled Chicken Meatballs – Impossibly Good

There’s a good reason you don’t often see grilled meatballs on a menu, and that’s because they are virtually impossible to do unless you know this simple, bake-ahead trick. If you ever want to get really frustrated, try to get balls of raw, ground meat to stay on stay on a skewer. Even if you somehow...to read the rest of Chef John's article about Grilled Chicken Meatballs please follow this link to become a member.)

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Chicken Saltimbocca – Jumping to Conclusions

As many of you might already know, “saltimbocca” means, ”jumps in the mouth,” and there really is no better way to describe what happens when you take a bite of this amazing Italian classic. Although, to do the “classic” version we’d have to use veal, which is not easy to...to read the rest of Chef John's article about Chicken Saltimbocca please follow this link to become a member.)

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