Chicken Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Chicken Fry Easy Main Course Remove all Source Saveur (20) The Ceramic Canvas (2) Chez Pim (1) Cuisine American (7) Southern/Soul Food (3) Asian (2) Mexican (2) Chinese (1) Show all... Indian (1) Italian (1) Japanese (1) Middle Eastern (1) Moroccan (1) Southwestern (1) Thai (1) Vietnamese (1) Season Summer (7) Winter (5) Fall (4) Spring (3) Occasion Backyard BBQ (1) Cocktail Party (1) Topic Recipe (23) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Main Course"; var omni_prop8 = "Main Ingredient:Chicken,Technique:Fry,Difficulty:Easy,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 09/12/2011 Mitzi's Chicken Fingers At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce. Issue #141 03/16/2010 Northern Fried Chicken The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sautéed in browned butter. Continue... Issue #128 04/05/2010 Korean Fried Chicken Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon. Continue... Issue #127 10/13/2009 Jerusalem Mixed Grill A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods. Issue #124 03/01/2010 Hollyhock Hill’s Fried Chicken When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue... Issue #112 01/06/2010 Shanghai Chicken Wings These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Continue... Issue #111 08/23/2007 Izola's Fried Chicken This recipe for this classic Southern dish is straightforward and produces crispy, succulent results. Issue #105 10/24/2007 Bacon-Fried Chicken with Gravy The bacon fat makes this chicken taste as though it was kissed by a salty smokey flavor. Issue #82 12/12/2005 Saffron Chicken This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal. Issue #78 10/20/2005 Fried Chicken This is author Shane Mitchell's family recipe. Issue #69 05/03/2007 Ralphie's Special Tacos These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven. Issue #68 03/27/2008 Fried Chicken Brining the bird first keeps it moist and tender on the inside; draining the chicken on a wire rack after cooking ensures intense crispiness. Issue #42 03/06/2007 Chesapeake Chicken Maryland has more to offer than seafood—for example, this mouthwatering chicken, seasoned with just the right amount of spice. Issue #37 03/04/2002 Chicken Cacciatore (Hunter's Wife's Chicken) America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife. Issue #26 05/06/2002 Gus's Fried Chicken This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe. Issue #11 01/23/2007 Chicken Teriyaki Glazing the chicken with this classic Japanese sauce keeps the meat succulent and juicy. Issue #4 09/27/2010 Spiced Lime Fried Chicken Ceramic Canvas slices chicken into thin strips to maximize crunchy surface area. We love the combination of Chinese five-spice powder with fresh jalapeño and lime.Continue... Does Not Apply Source: The Ceramic Canvas 06/09/2010 Thai-Marinated Fried Chicken Sweet oyster sauce and earthy fish sauce give this crispy chicken an Asian twist. Continue... Does Not Apply Source: Chez Pim 02/25/2010 Spiced Lime Fried Chicken Thinly sliced and crispy fried tenders get a bit of heat from jalapeños and Chinese five-spice powder, plus a touch of acidity from lime. Continue... Does Not Apply Source: The Ceramic Canvas 02/07/2010 Harissa Hot Wings Harissa, a North African paste of chiles and garlic, gives these wings their fiery kick. Harissa can be found at Whole Foods or Middle Eastern markets, or you can make your own. Serve these wings with a yogurt and mint dipping sauce. Continue... Does Not Apply « Previous 1 2 Next »